Black & Decker FP1550SDC manual Speedy Processor Pizza Dough, Slicing Guide Food Comments

SLICING GUIDE

FOOD	COMMENTS
APPLE	Quarter and stack horizontally
	in chute. Use firm pressure.
CABBAGE	For coarsely shredded results, use
	slicing side of disc. Cut
	into pieces to fit chute.
	Empty container as cabbage
	reaches disc.
CARROTS	Cut into 4" (10 cm) lengths and
	pack in chute, alternating thick
	and thin ends.
CELERY	Remove strings. Cut stalks
	vertically into thirds. Pack chute
	for best results.
CUCUMBER	If necessary, cut to fit chute.
MUSHROOMS	Stack chute with mushrooms on
	their sides for lengthwise slices.
NUTS	For coarsely chopped results, fill
	chute with nuts and slice.
ONIONS	Quarter and fill chute, positioning
	onions upright for coarsely
	chopped results.
PEACHES/PEARS	Halve or quarter and core. Position
	upright in chute and slice using
	light pressure.
PEPPERS,	Halve and seed. Cut large ones
GREEN, RED,	into quarters or strips, depending
YELLOW ETC.	on desired results. Slice using
	moderate pressure.
PEPPERONI	Cut into 3" (8 cm) lengths. Remove
	inedible casing. Slice 2 pieces
	at a time using firm pressure.
POTATOES	Peel if desired, and cut to fit
	chute.
STRAWBERRIES	Hull. Arrange berries on their sides
	for lengthwise slices.
TOMATOES	Use small tomatoes for whole
	slices; halve if necessary.
	Use gentle, but continuous
	pressure.
TURNIPS	Peel. Cut turnips to fit chute.
ZUCCHINI,	Slice off ends. Use small squash
YELLOW SQUASH	for whole slices; halve larger
	ones to fit chute.

Recipes

SPEEDY PROCESSOR PIZZA DOUGH

1-1/4 teaspoons (7 ml) active dry yeast

1- 1/3 cups (315 ml) warm water 105˚F - 115˚F (40˚ C to 46˚ C) 1/4 teaspoon (1 to 2 ml) sugar

3 -1/2 to 3-3/4 cups (830 to 890 ml) unsifted all-purpose flour 1 teaspoon (5 ml) salt

2 tablespoons (30 ml) olive oil

1.Sprinkle yeast over water; add sugar and let stand until yeast is dissolved, about 5 minutes.

2.Position dough blade in container of processor. Add 3 cups (750 ml) flour, salt and olive oil. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1-1/2 minutes. Stop and let dough rest for 10 minutes.

3.On lightly floured board, knead several times and form into ball. Place in greased bowl, turning to grease top.

4.Cover and let rise at room temperature until doubled in bulk, about 1 hour.

5.Punch dough down. For thin crust pizza divide dough in half. Roll out on lightly floured board to about 12 inch (30 cm) circle. Transfer to pizza pan or baking stone sprinkled with corn meal. Lift edges to form a crust around edge of pan.

6.Spoon desired sauce onto crust and spread evenly. Top with desired toppings.

7.Bake at 450˚ F (230˚ C) 12 minutes or until crust is golden and filling is hot. Yield: 2 pizza crusts

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