KITCHENAID KPFP850 - Manual (Page 72)

70
CRUST
2 cups water
1 ⁄
4
cup olive oil
2 packages active dry yeast
2 ounces fresh Parmesan
cheese, cut into 1-inch pieces
6 cups all-purpose flour
1 tablespoon sugar
1 1 ⁄
2
teaspoons salt
1 teaspoon dried basil, if
desired
Olive oil
Cornmeal
SAUCE
cups prepared pizza, Alfredo,
barbecue, or other
favorite sauce
Continued...
In small saucepan, add water and 1 ⁄
4
cup oil. Heat over low heat until warm, 105º F to
115º F. Stir in yeast to dissolve. Set aside.
Position multipurpose blade in work bowl. With processor running, add cheese to small
feed tube. Process until chopped, 8 to 10 seconds.
Exchange multipurpose blade for dough blade in work bowl. Add flour, sugar, salt, and
basil, if desired. Process until mixed, 4 to 8 seconds. With processor running, slowly add
yeast mixture through small feed tube. Process 1
1 ⁄
4
to 1 3 ⁄
4
minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 30 to 45 minutes.
Punch dough down. Shape into 12 rounds, about 1 ⁄
4
-inch thick and 7 inches in diameter.
Brush crusts lightly with olive oil, if desired. Grease several large baking sheets with olive oil
and sprinkle lightly with cornmeal. Top each crust with about 2 tablespoons sauce,
1 ⁄
2
cup
meat and/or vegetables, and 3 tablespoons cheese. Bake at 425° F for 15 to 20 minutes, or
until crust is golden brown, toppings are hot, and cheese is melted and lightly browned.
Continued...
INDIVIDUAL PIZZAS
1 1 ⁄
2
–2