Makes 2 pizzas
1 package (2¼ teaspoons) active dry yeast
⅓ cup warm (105°F) water
1 teaspoon granulated sugar
4 cups unbleached all-purpose flour
1½ teaspoons salt
1 tablespoon extra-virgin olive oil
1 cup cold water
flour for dusting
Nutritional information per serving:
Calories 109 (7% from fat) • carb. 22g • pro. 3g • fat 1g • sat. fat 0g • Col. 0mg • sod. 214mg • calc. 1mg • fiber 1g
1. In a 2-cup liquid measure, dissolve 1 package of yeast and 1 teaspoon of sugar into ⅓ cup of warm water. Let stand until foamy, about 3 to 5 minutes.
2. Insert Dough Blade. Add 4 cups flour, 1½ teaspoons salt into the work bowl.
3. Secure Cooking Lid. The processor is set to sift for 15 seconds on Speed 6.
4. Add cup of cold water and tablespoon olive oil to yeast mixture.
5. With machine running on Speed 10, add liquid through the Steam Vent as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball.
6. Continue processing for 45 seconds to knead the dough.
7. Dough may be slightly sticky. Gather and dust lightly with flour. Remove Dough Blade and put dough back into work bowl.
8. Secure Cooking Lid with Steam Cap in place. The cooking time is set to proof for 45 minutes at 85°F.
9. Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Roll into desired size and follow pizza recipe.
10. If you only wish to make one pizza, you may freeze half the dough before it rises. Wrap tightly in plastic wrap and place in a freezer bag.
11. When ready to use, remove in the morning, unwrap and rub with olive oil. Place in a medium bowl and cover with plastic wrap. Allow the dough to thaw and rise during the day.
12. It will be ready to punch down and roll out in about 8 hours.