46. Bread Maker Use and Care Guide
Whole Wheat Pizza Crust Dough1 thick or 2 thin crusts
Water 80°F/27°C 1 cup
Oil 2 TBL
Sugar 1 TBL
Salt 1 tsp
Whole Wheat Flour 1 cup
Bread Flour 11⁄2cups
RED STAR®Active Dry Yeast 21⁄4tsp
or
RED STAR®QUICK•RISE™Yeast 11⁄2tsp
or
Bread Machine Yeast 11⁄2tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges.
Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork.
For one 12 inch thick crust do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.
Remove, add toppings and return to oven to bake an additional 15-20 minutes.
Pizza Crust Dough1 thick or 2 thin crusts 2 thick or 4 thin crusts
Water 80°F/27°C 3⁄4cup 11⁄2cups + 3 TBL
Oil 1 TBL 2 TBL
Sugar 1 TBL 2 TBL
Salt 1⁄2tsp 1 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 21⁄4cups 41⁄2cups
RED STAR®Active Dry Yeast 1 tsp 2 tsp
or
RED STAR®QUICK•RISE™Yeast 3⁄4tsp 11⁄4tsp
or
Bread Machine Yeast 3⁄4tsp 11⁄4tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.
TBR20 Breadmaker OM-4 6/17/04 8:41 AM Page 46