PIZZA DOUGH 
| Single Crust | INGREDIENTS |
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| Double Crust | |||
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7½ ounces (¾ cup + 3 tbsp.) | WATER, 27° C |
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| 10½ ounces (1¼ cups + 1 tbsp.) | ||||
2 tablespoons | VEGETABLE OIL |
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| 4 tablespoons | ||||
2½ cups | ALL PURPOSE FLOUR |
| 4 cups | ||||||
½ teaspoon | SUGAR |
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| 1 teaspoon | ||||
½ teaspoon | SALT |
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| 1 teaspoon | ||||
2 teaspoons | ACTIVE DRY YEAST |
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| 2½ teaspoons | ||||
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1½ teaspoons | BREAD MACHINE/FAST RISE YEAST |
| 2 teaspoons | ||||||
6 to 8 ounces | PIZZA SAUCE |
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| 12 to 16 ounces | ||||
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| FAVORITE MEAT, TOPPINGS, CHEESE |
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| FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES | ||||||||
| 1. Add water and butter to pan. |
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| 5. Roll dough out to fit 12 or |
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| 2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle |
| dough into greased pan, which has been sprinkled with |
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| dry ingredients, level ingredients, pushing some of the mixture into the |
| cornmeal. Press dough into pan, forming an edge. Let |
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| corners. |
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| dough rise in warm, |
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| 3. Make a well in center of dry ingredients; add yeast. Lock pan into |
| minutes. |
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| bread maker |
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| 6. Spread pizza sauce evenly over crust, then top with |
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| 4. Program for dough. Program time delay if being used. Start bread |
| favorite meat, toppings and shredded cheese. Bake in |
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| maker. When done, unlock pan from bread maker. Place dough onto |
| preheated 210°C oven for 20 to 25 minutes or until |
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| floured surface. knead about 1 minute, then let rest 15 minutes. |
| golden brown. Let rest 5 minutes before cutting. |
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| WHOLE WHEAT PIZZA DOUGH |
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| Single Crust |
| INGREDIENTS |
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| Double Crust |
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8½ ounces (1 cup + 1 tbsp.) |
| WATER, 27° C |
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| 13 ounces (1½ cups + 2 tbsp.) | ||||
1 tablespoon |
| VEGETABLE OIL |
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| 2 tablespoons |
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2½ cups |
| WHOLE WHEAT FLOUR |
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| 4 cups |
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½ teaspoon |
| SUGAR |
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| 1 teaspoon |
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½ teaspoon |
| SALT |
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| 1 teaspoon |
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2 teaspoons |
| ACTIVE DRY YEAST |
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| 2½ teaspoons |
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1½ teaspoons |
| BREAD MACHINE/FAST RISE YEAST |
| 2 teaspoons |
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6 to 8 ounces |
| PIZZA SAUCE |
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| 12 to 16 ounces |
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| FAVORITE MEAT, TOPPINGS, CHEESE |
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| FOCACCIA |
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| Bread Select Setting: dough |
| INGREDIENTS |
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7½ ounces (¾ cup + 3 tbsp.) |
| WATER, 27° C |
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3 tablespoons |
| BUTTER or MARGARINE |
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3 cups |
| ALL PURPOSE or BREAD FLOUR |
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2 tablespoons |
| DRY MILK |
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3½ tablespoons |
| SUGAR |
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1 teaspoon |
| SALT |
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2 teaspoons |
| ACTIVE DRY YEAST |
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1½ teaspoons |
| BREAD MACHINE/FAST RISE YEAST |
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2 tablespoons |
| OLIVE OIL |
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2 tablespoons |
| GRATED PARMESAN CHEESE |
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2 teaspoons |
| ROSEMARY LEAVES |
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1 teaspoon, or to taste |
| GARLIC SALT |
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