PIZZA DOUGH

The single crust recipe will make enough dough for a 12 to 14-inch pizza. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan, or use a large cookie sheet. The double crust recipe will make enough dough for two 12 or 14-inch pizzas, again, the crust will be thicker in the smaller pan, or use two cookie sheets. Top pizza with your favorite sauce and toppings.

Single Crust

INGREDIENTS

Double Crust

7 ounces (¾ cup + 2 Tbsp.)

WATER, 75-85°F

10½ ounces (1¼ cups + 1 Tbsp.)

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

2¼ teaspoons

---or---

---or---

---or---

1½ teaspoons

BREAD MACHINE/

2 teaspoons

 

FAST RISE YEAST

 

6 to 8 ounces

PIZZA SAUCE

12 to 16 ounces

 

FAVORITE MEAT, TOPPINGS

 

 

and CHEESE

 

FOLLOW THSE INSTRUCTIONS FOR PIZZA DOUGH AND WHOLE WHEAT PIZZA DOUGH

BREAD SELECT SETTING TO USE: dough

Add liquid ingredients to pan.

Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for dough. Program time delay if being used. Start bread maker. When done unlock pan from bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes.

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

Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425°F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before cutting.

WHOLE WHEAT PIZZA DOUGH

This recipe uses all wheat flour for a heartier pizza crust. The single crust recipe will make enough dough for a 12 to 14-inch pizza; the double crust recipe will make two 12 or 14-inch pizzas. Cookie sheets can also be used.

Single Crust

INGREDIENTS

Double Crust

8½ ounces (1 cup + 1 Tbsp.)

WATER, 75-85°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

2¼ teaspoons

---or---

---or---

---or---

1½ teaspoons

BREAD MACHINE/

2 teaspoons

 

FAST RISE YEAST

 

6 to 8 ounces

PIZZA SAUCE

12 to 16 ounces

 

FAVORITE MEAT, TOPPINGS and CHEESE

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West Bend L5141 manual Whole Wheat Pizza Dough

L5141 specifications

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