West Bend L4854 manual Whole Wheat Pizza Dough

PIZZA DOUGH

SINGLE CRUST 12 to 14 Inch	INGREDIENTS	DOUBLE CRUST	2-12 to 14 Inch
6 ounces (¾ cup)	WATER, 80° F	10 ounces (1¼ cups)
2 tablespoons	VEGETABLE OIL	4 tablespoons
2½ cups	ALL PURPOSE FLOUR	4 cups
½ teaspoon	SUGAR	1 teaspoon
½ teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2½ teaspoons
- or –	- or -	- or –
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
6 to 8 ounces	PIZZA SAUCE	12 to 16 ounces
	FAVORITE MEAT, TOPPINGS, CHEESE

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: Dough
1.	Add liquid ingredients to pan.	5. Roll dough out to fit 12 or 14-inch pizza
		pan. Place dough into greased pan, which has
2.	Add dry ingredients, except yeast to pan. Tap pan to settle dry	been sprinkled with cornmeal. Press dough into
ingredients, then level ingredients, pushing some of the mixture		pan, forming and edge. Let dough rise in
into the corners.		warm, draft-free place for 20 to 25 minutes.
3.	Make a well in center of dry ingredients; add yeast. Lock pan into	6. Spread pizza sauce evenly over crust, then
bread maker.		top with favorite meat, toppings and shredded
		cheese. Bake in preheated 425º F oven for 20
4.	Program Bread Select Setting for dough. Program TIME DELAY if being used.	to 25 minutes or until nicely browned on top.
Start bread maker. When done, remove pan from bread maker. Place dough onto		Let rest 5 minutes before cutting.
floured surface. Let rest 15 minutes.

WHOLE WHEAT PIZZA DOUGH

SINGLE CRUST 1 -12-14 Inch	INGREDIENTS	DOUBLE CRUST	2-12 to 14 Inch
8 ounces (1 cup)	WATER, 80° F	13 ounces (1½ cups + 2 tbsp.)
1 tablespoon	VEGETABLE OIL	2 tablespoons
2½ cups	WHOLE WHEAT FLOUR	4 cups
½ teaspoon	SUGAR	1 teaspoon
½ teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2½ teaspoons
- or –	- or -	- or –
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
6 to 8 ounces	PIZZA SAUCE	12 to 16 ounces
	FAVORITE MEAT, TOPPINGS, CHEESE

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