| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Bread flour |
| 1 1/4 |
c |
Whole wheat flour |
| 1 |
t |
Salt |
| 1 |
t |
Sugar |
| 1 |
c |
Water |
| 2 |
T |
Olive oil |
| 1 |
|
Active dry yeast |
| 1 |
t |
Cornmeal |
| 1 1/2 |
c |
Bread flour |
| 1 1/2 |
c |
Whole wheat flour |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
t |
Sugar |
| 1 1/4 |
c |
Water |
| 3 |
T |
Olive oil |
| 4 |
t |
Active dry yeast |
| 1 1/2 |
t |
Cornmeal |
INSTRUCTIONS
The next group are from the Bread Machine website --
http://members.iex.net/~dahasher/Bread_Machine.html Using half bread
flour and half whole wheat flour results in a lighter, less chewy
pizza dough. The quantities for the 1-pound loaf make a 12-inch pizza;
the quantities for the 1 1/2-pound loaf make a 15-inch pizza. Fit the
kneading blade firmly on the shaft in the bread pan. Carefully measure
the flours, salt, and the sugar, and transfer to the pan. Add the
water, oil, and yeast. Place the bread pan inside the machine and
close the lid. Program the breadmaker for the whole wheat dough mode.
At the end of the rising cycle, turn the dough out onto a lightly
floured surface. Cover and let rest for 10 minutes. Lightly oil a
12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With
floured hands, gently stretch the dough into a 12-inch (or 15-inch)
circle and place in the prepared pan. Continue stretching until the
dough covers the entire surface if the pan. Push the dough against the
rim of the pan to make an edge, then top the dough with your choice of
pizza fillings. Bake the pizza on the bottom rack of a preheated
400øF oven for 20 to 25 minutes, until the crust is golden and the
filling is melted and bubbly. Serve hot. Posted to Bakery-Shoppe
Digest V1 #231 by jrjet@mtco.com (Dot & Tim McChesney) on Sep 11, 1997
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