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DOUGHS/BREADS
Makes ¾ pound dough (two 9-inch crusts, or one
14-inch crust)
1. In a liquid measuring cup dissolve yeast and sugar in
warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the
food processor. Add the our, olive oil and salt. With
the machine running, pour the liquid mixture through
the feed tube as fast as the our absorbs it. Process
until the dough cleans the sides of the work bowl and
forms a ball. Continue to process for 30 seconds to
knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil.
Add dough, turn to coat in oil and cover bowl tightly
with plastic wrap. Let rise in a warm place for about 1
hour.
4. Place dough on a lightly oured surface and punch
down. Form into desired crust size(s) as directed by
appropriate recipe.
Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat)
|
carb. 13g
|
pro. 2g
|
fat 0g
sat. fat 0g
|
chol. 0g
|
sod. 143mg
|
calc. 0mg
|
ber 0g
This dough can be used for more than just the obvious – just check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 24 and 25.
PIZZA DOUGH
2¼ TEASPOONS (1 STANDARD
PACKET, ¼ OUNCE) ACTIVE
DRY YEAST
1 TEASPOON GRANULATED
SUGAR
2
⁄3 CUP WARM WATER
(105°–115°F)
1
2
⁄3 CUPS BREAD FLOUR (YOU MAY
SUBSTITUTE UNBLEACHED, ALL-
PURPOSE FLOUR)
1
TEASPOON OLIVE OIL, PLUS
MORE FOR COATING BALL OF
DOUGH
¾ TEASPOON KOSHER SALT