West Bend L5231 Traditional Pizza Dough, Whole Wheat Pizza Dough, Single Crust, Double Crust

dough	TRADITIONAL PIZZA DOUGH
SINGLE CRUST	INGREDIENTS	DOUBLE CRUST
7 ounces (¾ cup + 2 tbsp.)	°	10½ ounces (1¼ cups + 1 tbsp.)
2 tablespoons	WATER, 75-85 F	4 tablespoons
	VEGETABLE OIL
2½ cups	ALL PURPOSE FLOUR	4 cups
½ teaspoon	SUGAR	1 teaspoon
½ teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
-or-	-or-	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
TOPPING:
6 to 8 ounces	PIZZA SAUCE	12 to 16 ounces
	FAVORITE MEAT TOPPINGS
	and CHEESE

The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.

1.Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.

2.Roll dough to fit 12 or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.

3.Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º F oven for

20to 25 minutes until nicely browned on top. Let rest 5 minutes before cutting.

dough	WHOLE WHEAT PIZZA DOUGH
SINGLE CRUST	INGREDIENTS	DOUBLE CRUST
8½ ounces (1 cup + 1 tbsp.)	°	13 ounces (1½ cups + 2 tbsp.)
1 tablespoon	WATER, 75-85 F	2 tablespoons
	VEGETABLE OIL
2½ cups	WHOLE WHEAT FLOUR	4 cups
½ teaspoon	SUGAR	1 teaspoon
½ teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
-or-	-or-	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
TOPPING:
6 to 8 ounces	PIZZA SAUCE	12 to 16 ounces
	FAVORITE MEAT TOPPINGS
	and CHEESE

The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.

1.Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.

2.Roll dough to fit 12 or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.

3.Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º F oven for

20to 25 minutes until nicely browned on top. Let rest 5 minutes before cutting.

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