| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
tb |
Olive oil |
| 3 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 2 1/4 |
ts |
Yeast |
INSTRUCTIONS
Source: The Better Bread Booklet from Regal
Combine all ingredients in the bread machine on the dough cycle.
When complete, roll onto a 12x15 jelly roll pan or a 12" greased round
pizza pan. Spread sauce over dough. Cover with toppings and cheese. Bake
400 15-20 minutes until crust is golden brown.
NOTE: I made the dough in the bread machine 2 nights ago and put it in a
ziploc baggie (sprayed with cooking spray) in the fridge. Last night when I
came home from work I punched down the dough, rolled it out, and continued.
It was great - a thick crust pizza better than store bought. (And Mikey ate
it!!)
Posted to JEWISH-FOOD digest Volume 98 #039 by "Marsha " <mlefko@dct.com>
on Jan 22, 1998
A Message from our Provider:
“How about a private meeting with God? Pray!”