| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Bread flour |
| 1 1/4 |
c |
Whole wheat flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Water |
| 2 |
tb |
Olive oil |
| 1 |
pk |
Active dry yeast |
| 1 |
ts |
Cornmeal |
| 1 1/2 |
c |
Bread flour |
| 1 1/2 |
c |
Whole wheat flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Sugar |
| 1 1/4 |
c |
Water |
| 3 |
tb |
Olive oil |
| 4 |
ts |
Active dry yeast |
| 1 1/2 |
ts |
Cornmeal |
INSTRUCTIONS
FOR 1-POUND LOAF
FOR 1 1/2-POUND LOAF
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 400°F 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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