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Question for Pizza Makers - cjs - 10-30-2012
Question for pizza makers –
When using a food processor for making pizza dough -
1. How long do you process for the initial combining of ingredients?
2. If you allow the processor to replace kneading (can you do this?), how long do you allow the machine to run?
3. After removal from machine, do you carry on with the raising and/or storing?
I think I used the processor 100 years ago, but I rarely even use my mixer anymore, I so love the hand making process, so I need a little help here with instructions.
Guess I could search C@H for pizza instructions, maybe they have a processor method.....
Re: Question for Pizza Makers - farnfam - 10-30-2012
I use the food processor for pizza dough and bread! I do let the food processor take the place of the kneading and I only let it run for 25 seconds at the most. Then I place it in a well oiled bowl and cover with plastic wrap
Re: Question for Pizza Makers - cjs - 10-30-2012
25 seconds overall, Cis??
Re: Question for Pizza Makers - farnfam - 10-30-2012
Yes, The longer you knead, the smoother and finer the texture of the bread will be, this is not what we're looking for in pizza or focaccia so you don't process very long for those
Re: Question for Pizza Makers - cjs - 10-30-2012
I did not know that - Thanks Cis.
Re: Question for Pizza Makers - Gourmet_Mom - 10-30-2012
I've only used it once or twice. I pulsed it to get it combined and let run only long enough after for it to ball up. I would guess 25 seconds would be about right.
Re: Question for Pizza Makers - Harborwitch - 10-30-2012
That's about all the time I give it. Just enough to ball up and then into an oiled bowl to rise. That's it. I don't normally have room for the KA so the Cuisinart has to fill in.