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PIZZA CRUST DOUGH
Ingredients: 1 LB 2 LB
1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts
Water, 80ºF/27ºC 3/4 cup 1-2/3 cups
Oil 1 TBL 2 TBL
Sugar 1 TBL 2 TBL
Salt 1-1/2 tsp 2 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 2-1/4 cups 4-1/2 cups
Active Dry Yeast 1 tsp 2 tsp
Select Pizza Dough Cycle
Method:
1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients: 1 LB
2 Thin Crusts
Water, 80ºF/27ºC1 cup
Oil 2 TBL
Sugar 1 TBL
Salt 1 tsp
Whole Wheat Flour 1 cup
Bread Flour 1-1/2 cups
Active Dry Yeast 1 tsp
Select Pizza Dough Cycle
Method:
1. Place finished dough on a lightly floured surface. Divide in half and press onto a 12-inch
pizza pan, raising edges. (Sprinkle each Pan with 1 tablespoon of cornmeal if desired.)
Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.
2. Bake at 425ºF/218ºC for 10 to 12 minutes or until edges of crust begin to turn a light golden
brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.
PIZZA DOUGH RECIPES
TR2500_FINAL 10/14/05 3:14 PM Page 111