| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 7/8 | c | Water; (120F/50C) |
| 1 | tb | Olive oil |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 2 | c | All-purpose flour |
| 2 | ts | Quick-Rise Instant yeast |
INSTRUCTIONS
Place dough ingredients into the bread pan in order given. Use Dough program. When finished remove dough from the bread pan and place in a greased bowl, turning to coat evenly. Cover and let dough rest for 10 minutes OR cover and refrigerate overnight. Roll dough into a 12" pizza pan or a 13"x9" greased pan. Raise the edges a bit. Put on toppings. Cook topped pizza for 20 - 25 minutes at 425F (220C). Notes: Remove refrigerated dough from 'fridge about 1 hour before using. All-purpose white flour may be replaced with equal parts white and whole wheat. Posted to TNT Recipes Digest by Rod Grant <[email protected]> on Mar 22, 1998
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