Cuisinart BRK 200 Instruction and Recipe Booklet - Page 10

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 10 Grape Tomato Margherita Pizza So easy to prepare - let the kids help out with putting on the toppings. Makes three 12-inch pizzas, or eight 4-inch pizzas 1 recipe pizza dough ¼ cup extra virgin olive oil 22⁄3 cups grape/cherry tomatoes, halved ½ cup fresh basil, torn into pieces 6 ounces fresh mozzarella, torn into pieces Preheat Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll and stretch dough to desired shape. Brush liberally with olive oil. Place on top of preheated stone and bake for about 10 minutes, or until dough is lightly golden. Remove dough from oven. Brush dough with olive oil. Arrange tomatoes and basil evenly around the dough. Top with the mozzarella. Return to preheated oven and bake an additional 15 to 20 minutes, or until desired doneness has been achieved. Nutritional information per serving: Calories 355 (32% from fat) • carb. 48mg • pro. 12g • fat 13g • sat. fat 3g • chol. 12mg • sod. 357mg • calc. 157mg • fiber 2g Classic Neapolitan Pizza Makes one 12-inch pizza yellow cornmeal for dusting ¹∕³ recipe pizza dough 1 tablespoon extra virgin olive oil 8 ounces fresh mozzarella, sliced 10 large basil leaves, or about 20 small leaves ¾ cup pizza sauce Preheat the Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out dough on a cornmeal-dusted surface into a 12-inch circle. Brush the outer edge of