Operating instructions
27
Choose your favourite topping or filling!
basic dough
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Place water, yeast and honey in Cuisinart
®
mixing bowl
and stir to blend. Let stand for 5 minutes, to proof until
the mixture is foamy and bubbly. In a medium bowl,
combine 4 cups (1 L) of the flour with the salt. Reserve
the additional ½ cup (125 ml) of flour.
Insert the dough hook. Add the olive oil and the 3½
cups (875 ml) flour/salt mixture to the yeast mixture.
Mix on speed 2 and mix for 2 minutes. Continuing on
speed 2 add the remaining flour, 1 tablespoon (15 ml)
at a time until a dough ball forms that clings to the
dough hook and cleans the side of the bowl. Set the
timer for 4 minutes and the speed to 3 to allow the
dough th knead. Set the timer for 4 minutes and the
speed to 3. Transfer the dough to a large bowl that has
been lightly coated with olive oil. Turn to coat and cover
tightly with plastic wrap. Let rise in a warm, draft-free
place until doubled in size, about 1 hour.
Punch dough to deflate and let rest for 10 minutes. If
time permits, allow dough to rise a second time for a
more developed flavour and texture. Use for your
favourite pizza, focaccia or calzones.
Dough can be made a day ahead. Place in a resealable
bag and refrigerate. When ready to prepare, punch
down dough and allow it to come to room temperature
before continuing.
375 ml 1½ cups warm
(105-110°F [40°- 45°C])
water
10 ml 2 teaspoons active
dry yeast
5 ml 1 teaspoons honey
1-1.15 L 4 to 4½ cups bread
flour, divided
10 ml 2 teaspoons kosher
or sea salt
30 ml 2 tablespoons extra
virgin olive oil, oil for
the bowl
Makes about 2¼ pounds (2.5 L) of dough