Pizza Dough/Focaccia - Hand Mixer

Cuisinart original


Makes about 1¾ pounds dough (enough for four 9-inch pizza crusts, two 14-inch crusts, four calzones or 1 jelly-roll pan/


1⅓ cups warm water (105 to 110°F) 4 teaspoons active dry yeast 2 teaspoons granulated sugar 3 ⅓ cups unbleached bread or all-purpose flour 1½ teaspoons sea or kosher salt 1½ teaspoons extra virgin olive oil For focaccia: 1 tablespoon extra virgin olive oil 1 teaspoon dried rosemary ½ teaspoon sea or kosher salt

Nutritional information

Nutritional information per serving (based on 16 servings): Calories 90 (5% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg • calc. 1mg • fiber 1g


Put the warm water, yeast, and sugar in a large mixing bowl. Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble - this means the yeast is active and alive. In a separate bowl combine flour and salt; reserve. Add olive oil and ½ cup flour to the yeast mixture. Insert the dough hooks into the Cuisinart® Hand Mixer. Mix on speed 1 until smooth, about 30 to 40 seconds. Running on speeds 2 to 3, continue adding the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added it will become a dough ball. After all the flour mixture has been incorporated, and the dough formed a dough ball that cleans the sides of the mixing bowl, knead on speed 3 for an additional 2 to 3 minutes. Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Let rise in a warm place for about 45 minutes. Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and place on baking pans lightly sprayed with vegetable oil cooking spray. For pizza, follow your own favorite pizza recipe. For calzones, see recipe listed under Appetizers. For focaccia, press dough into a lightly greased jelly-roll pan and cover with plastic wrap, allowing to rise for another 40 minutes. Preheat oven to 425°F for 15 minutes before baking. Brush a tablespoon of olive oil on focaccia, sprinkle with sea salt and rosemary. Bake for 18 to 20 minutes until golden.