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1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups Gold Medal@ Better for BreadTM flour
1 teaspoon sugar
teaspoons regular active dry yeast
teaspoons bread machine yeast or
quick-acting active dry yeast
1. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
2. Move oven rack to lowest position. Heat oven to 400”. Grease 2 cookie sheets. Divide
dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers.
Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.
Pizza Crust: Add 2 tablespoons grated Parmesan cheese and
basil, oregano. thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1
cups and add
cups Gold Medal
whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.
3 tablespoons margarine or butter
2 medium onions. sliced
2 cloves garlic, finely chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan cheese
Melt margarine in IO-inch skillet over medium-low heat. Cook onions and garlic in margarine
to 20 minutes. stirring occasionally, until onions are brown and caramelized; remove from heat,
Olive Focaccia: Prepare as directed--except omit Onion-Cheese Topping. Before baking. brush
dough with 1 tablespoon olive or vegetable oil. Sprinkle with
teaspoon dried rosemary leaves.