West Bend L5203 quick start Whole Wheat Pizza Dough, SELECT SETTING TO USE dough

PIZZA DOUGH

The single curst recipe will make enough dough for a 12- to 14 inch pizza. Crust will be thicker in a 12-inche 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
6 ounces (3/4 cup)	WATER, 75-85°F	8 ounces (1 cup)
2 tablespoons	VEGETABLE OIL	4 tablespoons
2-1/4 cups	ALL PURPOSE FLOUR	3-1/4 cups
1/2 teaspoon	SUGAR	1 teaspoon
1/2 teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2-1/4 teaspoons
- or -	- or -	- or -
1-1/2 teaspoon	BREAD MACHINE/	2 teaspoons
	FAST RISE YEAST
6 to 8 ounces	PIZZA SAUCE	12 to 16 ounces
	FAVORITE MEAT, TOPPINGS
	AND CHEESE

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE: dough (9)

1. Add liquid ingredients to pan.

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

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

4.Program for dough setting. Program timer if being used. Turn bread maker on. When done, unlock pan

from bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes.

5.Roll dough out to fit 12- or 14-inch pizza pan. Place

dough on greased pan which has been sprinkled with cornmeal. Press dough into pan, forming and edge. Let dough rise in warm, draft free place for 20 to 25 minutes.

6.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
6-1/2 ounces (3/4 cup + 1 Tbsp.)	WATER, 75-85°F	10 ounces (1-1/4 cups)
1 tablespoon	VEGETABLE OIL	2 tablespoons
2-1/4 cups	WHOLE WHEAT FLOUR	3-1/4 cups
1/2 teaspoon	SUGAR	1 teaspoon
1/2 teaspoon	SALT	1 teaspoon
2 teaspoons	ACTIVE DRY YEAST	2-1/4 teaspoons
- or -	- or -	- or -
1-1/2 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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