Cuisinart Food Processor Pizza Dough Recipe

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Pizza Bread Loaf with Pepperoni. Pizza Bread Loaf is pepperoni, dried tomatoes and parmesan in a craveable taste explosion. It's a meal on its own or dip in tomato soup and serve with a crisp salad. Recipe. Bread Machine Honey Mustard Wheat Bread. This savory honey mustard bread takes sandwiches to the next level.

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Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer dough to a well-floured work surface. Preheat the oven to 425 degrees F (220 degrees C). Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge.

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On the other hand, if we're just looking for a bread maker for pizza dough, the Cuisinart CBK-200 doesn't do anything special that the CBK-100 isn't capable of doing just as well. 16 Cycles.. The recipe for pizza dough is made with 500g bread flour. There are no measurements in cups but it would be the equivalent of 3 ⅓ cups.

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Instructions. Place ingredients, in order listed, into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started. When cycle is completed, remove dough.

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Instructions. 1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy. 2. 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.

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Insert the dough or metal chopping blade into the work bowl of a food processor. Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball.

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Cuisinart Food Processor Pizza Dough Recipe

Versatile course settings: Bread and pizza dough, pasta dough, cake and jam. 3 Homemade memory settings allow the user to customize the knead, rise and bake times. Liquid measuring cup, measuring spoon and a full-color book of 50 delicious recipes.

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With a built-in timer and 12 pre-programmed settings (including a cake and packaged mix setting), this sleek bread maker is your trusty sous chef ready to mix and knead challah or pizza dough.

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Place the dough on a lightly floured surface and divide into two equal portions. Roll each portion into a circle and place on a parchment-lined baking sheet or pizza stone. Bake at 425 degrees for approximately 5 minutes. Carefully remove the pizza crust from the oven and add toppings as desired.

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Slide the mixing bowl (2) onto the base of the pasta/bread dough maker. 5. Remove auger (10) and auger sleeve (11). 2. Place the pasta (8) or bread paddles (9) into the mixing bowl and secure the bowl. Page 8 3. Insert the auger sleeve (11) through the opening in the 6.

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On the other hand, if it looks too thick, add a tablespoon at a time, then continue the dough cycle. Preheat oven: 30 minutes before the dough cycle on your bread machine completes preheat the oven to 500F with the baking rack in the top third. Add the pizza stone or steel if you have one to preheat together.

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Making the Pizza. Preheat oven to 375F. Generously dust your pizza stone with cornmeal (or grease your pizza pan. Roll out into a 14 inch circle. Place dough on your baking stone, prick the dough with a fork so that it doesn't bubble and brush lightly with olive oil. Cover and let rise 20 min.

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Preheat the oven to 375 degrees F. Dock the dough all over with a fork, then spread the pizza sauce evenly over the dough. Sprinkle with the mozzarella and any other toppings if using. Bake until.

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Lightly dust a large mixing bowl with flour. Add dough and cover bowl with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size. Place dough on a lightly floured surface and gently fold over to "punch" down. Form into desired crust size (s) as directed by recipe.