User guide

DOUGHS/BREADS

PIZZA DOUGH

This dough can be used for more than just the obvious – check out our

recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.

Makes ¾ pound dough (two 9-inch crusts, or one

14-inch crust)

1. In a liquid measuring cup dissolve yeast and sugar in

warm water. Let stand until foamy, about 5 minutes.

2. Insert the chopping blade into the work bowl of the

food processor. Add the ﬂ our, olive oil and salt. With

the machine running on Low, pour the liquid mixture

through the feed tube as fast as the ﬂ our absorbs it.

Process until the dough cleans the sides of the work

bowl and forms a ball. Continue to process for 30

seconds to knead the dough. Dough may be slightly

sticky.

3. Lightly coat the inside of a large bowl with olive oil.

Add dough and turn to coat in oil and cover bowl

tightly with plastic wrap. Let rise in a warm place until

doubled in size, about 1 hour.

4. Place dough on a lightly ﬂ oured surface and punch

down. Form into desired crust size(s) as directed by

appropriate recipe.

Nutritional information per serving (based on 12 servings):

Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0g • sod. 143mg • calc. 0mg • ﬁ ber 0g

2¼ TEASPOONS (1 STANDARD PACKET,

¼ OUNCE) ACTIVE DRY YEAST

1 TEASPOON GRANULATED SUGAR

⁄3

CUP WARM WATER (105°–115°F)

⁄3

CUPS BREAD FLOUR (YOU MAY

SUBSTITUTE UNBLEACHED,

ALL-PURPOSE FLOUR)

1 TEASPOON OLIVE OIL, PLUS MORE

FOR COATING DOUGH

¾ TEASPOON KOSHER SALT