| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water (for Welbilt; DAK machines add 2 tablespoons more water |
| 3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 2 |
ts |
Red Star brand active dry yeast |
| 5/8 |
c |
Water; (for Welbilt add 1 tablespoon more water (up to 3/4) |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Olive oil |
| 2 |
ts |
Sugar |
| 2 |
ts |
Red Star brand active dry yeast |
INSTRUCTIONS
FOR 1 1/2 POUND
FOR 1 POUND
www.breadmachinemagic.com
When dough has risen long enough, the machine will beep. Turn dough out
onto a floured countertop or cutting board. Form dough into a mound and
allow to rest for 10 minutes.
FOR 1 1/2 POUND: Grease one deep-dish pizza pan or two 12 inch pans. With
your hands gently stretch and pres dough to fit evenly into pan. Pinch
dough around edge to form a small rim. For the deep dish pan, press the
dough halfway up the sides of the pan.
FOR 1 POUND: Grease one 14-inch pan. With your hands, gently stretch and
press dough to fit evenly into pan. Pinch dough around the edge to form a
small rim.
Spread your favorite pizza sauce on top of the dough, then add toppings of
your choice, except cheese. Preheat oven to 400 degrees.
Bake for 15 to 20 minutes. Sprinkle with cheese the last five minutes of
baking. When cheese melts, remove from oven, slice into wedges, and serve
hot.
1 1/2 pound dough yields 1 deep-dish pizza or 2 thin-crust 12 inch pizzas.
1 pound dough yields 1 thin-crust 14 inch pizza.
>From Bread Machine Magic by Linda Rehberg and Lois Conway, St. Martin.s
Press.
Lois Conway, co-author Bread Machine Magic, The Bread Machine Magic Book of
Helpful Hints and More Bread Machine Magic.
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Dec 26, 1997
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