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Makes three, 12-inch pizzas
2¼ teaspoons (1 packet)
active dry yeast
½ cup warm water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin
1 cup cold water
Nutritional information per serving (based on 8 servings): Calories 73 (7% from fat) • carb. 15g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 134mg • calc. 0mg • fiber 0g
- Put the yeast, warm water and sugar into a 2-cup measuring cup. Let stand until foamy, about 5 minutes.
- Put the flour, salt and olive oil into the large work bowl fitted with the dough blade. Pulse about 5 times to mix.
- Add the cold water to the yeast mixture. With the food processer running on Low, slowly pour the liquid yeast mixture through the feed tube. Process until
- a dough ball forms. Continue processing to knead, about 1 minute. Dough will be slightly sticky.
- Transfer dough to a large bowl that is lightly dusted with flour. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes to 1 hour.
- Punch down dough and divide into three portions.
- Use immediately, or store remaining portions in
- sealed, airtight plastic bags in the refrigerator for up
- to 2 days or in the freezer up to 3 months.
- Bake using the pizza sauce recipe on page 23 or use to make focaccia. To make focaccia: Brush a baking sheet with 3 tablespoons of extra virgin olive oil. Stretch the dough onto the pan and cover to let rise again, an additional 45 minutes to 1 hour. Drizzle with an additional 1 to 2 tablespoons of extra virgin olive oil and sprinkle with kosher salt and fresh herbs if desired. Bake in an oven set to 425ºF until golden brown and crispy, about 40 minutes.
- TIP: Pizza dough can also be used to make pita bread: Roll 2-ounce pieces into disks, about ¼ inch thick and bake in a 450° F oven until puffed, about 3 minutes.