KitchenAid 4KFP710 User Manual
27
1
1
⁄
2
cups (355 ml)
all-purpose flour
all-purpose flour
1
⁄
2
teaspoon (2 ml)
sugar
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
active dry yeast
Cornmeal
Position multipurpose blade in work bowl. Add
flour, sugar, and salt. Process to mix, 4 to 5
seconds.
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.
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.
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.
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.
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.
total fat, 1 g sat fat, 0 mg chol, 200 mg sod.
Pizza Dough