KITCHENAID 4KFP710 - Manuel (Page 29)

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1 1 ⁄
2
cups (355 ml)
all-purpose flour
1 ⁄
2
teaspoon (2 ml)
sugar
1 ⁄
2
teaspoon (2 ml) salt
1 ⁄
4
cup (60 ml) milk
1 ⁄
4
cup (60 ml) water
2 tablespoons (30 ml)
olive oil
1 1 ⁄
2
teaspoons (7 ml)
active dry yeast
Cornmeal
Position multipurpose blade in work bowl. Add
flour, sugar, and salt. Process to mix, 4 to 5
seconds.
Combine milk, water, and oil in small saucepan.
Heat over medium-low heat until warm (105°F to
115°F [40.5°C to 46.1°C]). Remove from heat;
sprinkle yeast over surface. Stir to dissolve yeast.
With processor running, slowly add yeast mixture
through feed tube until dough forms a ball, 5 to 20
seconds. Dough will be slightly sticky.
Place dough in greased bowl. Cover and let rest
30 minutes.
Grease pizza pan or baking sheet. Sprinkle with
cornmeal. Press dough into 12-inch (30.5 cm) circle
on pan. Add toppings. Bake at 425°F (218°C) for 20
to 30 minutes or as directed in recipe until dough is
golden on edges.
Yield: 1 pizza crust (6 servings).
Per serving: About 160 cal, 4 g pro, 25 g carb, 5 g
total fat, 1 g sat fat, 0 mg chol, 200 mg sod.
Pizza Dough