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With the machine running, slowly pour the
liquid through the feed tube. Process until
a dough ball forms. Continue to let the
machine run another minute to knead.
Place the dough in a lightly floured sealable
plastic bag. Let rise in a warm place until
doubled in size, about 45 minutes to 1 hour.
Preheat Cuisinart
™
Brick Oven to 400°F on
the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Lightly coat the baking sheet with a non-
stick cooking spray.
Turn the dough out onto a floured surface.
Roll out into a rectangle and then fit onto
the prepared pan, stretching the ends of
the dough to meet the edges of the baking
tray. Using your fingers, make indentations
in the dough over the entire surface. Brush
the dough with the remaining olive oil, and
sprinkle the salt and rosemary to cover.
Cover with plastic wrap and let rise until
puffy, about 20 minutes
Bake until golden and crisp, about 20 to
25 minutes. Let cool slightly on wire rack.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 22g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 10mg • fiber 1g
Making pizza is easy in the Cuisinart™
Brick Oven.
For best results, we recommend baking
pizzas and focaccia directly on the baking
stone. Always preheat the stone.
We strongly recommend using a pizza peel
dusted with cornmeal to place or remove
pizza in or out of the brick oven.
If a peel is not available, carefully place the
pizza directly on the preheated stone dusted
with cornmeal or prepare and bake pizza
in the provided baking tray, both methods
produce excellent results.
To prepare in baking tray: Roll and stretch
dough to desired shape to fit baking tray.
Brush with olive oil and top accordingly.
Place baking tray directly on preheated
stone.
Pizza Dough
This dough freezes very well.
Makes three 12-inch pizzas – 24 servings
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup warm (105°-110°) water
4 cups unbleached, all-purpose flour,
plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 cup cold water
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
the mixture gets foamy.
Place the flour, salt and olive oil in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade. Pulse about 5 times
to mix; scrape down the sides of the bowl.
Add the cold water to the yeast mixture.
With the motor running, slowly pour the
liquid yeast mixture through the feed tube.
Process until a dough ball forms. Continue
to let the machine run for an additional
minute to knead. Dough will be slightly
sticky.
Lightly dust a sealable plastic bag with
flour. Dust dough with flour. Place the
dough into the floured bag; squeeze out all
of the air and seal. Let rise in a warm place
for 45 minutes to 1 hour.
Nutritional information per serving (based on 1 slice
pizza assuming 8 slices per pie):
Calories 228 (9% from fat) • carb. 44g • pro. 7g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 253mg
• calc. 12mg • fiber 2g
Grape Tomato
Margherita Pizza
So easy to prepare – let the kids help
put on the toppings.
Makes three 12-inch pizzas, or eight
4-inch pizzas
1 recipe pizza dough
¼ cup extra virgin olive oil
2
2
⁄
3
cups grape/cherry tomatoes,
brk300_recipe(0.0).indd 10 4/26/07 9:46:35 AM