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WHOLE WHEAT PIZZA CRUST DOUGH
1 thick or 2 thin crusts
Water 80°F/27°C 1 cup
Oil 2 TBL
Sugar 1 TBL
Salt 1 tsp
Whole Wheat Flour 1 cup
Bread Flour 1
1
/2 cups
RED STAR
®
Active Dry Yeast 2
1
/4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
/2 tsp
or
Bread Machine Yeast 1
1
/2 tsp
Program: DOUGH
METHOD...
1. Place 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 one 12 inch thick crust do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.
Remove, add toppings and return to oven to bake an additional 15-20 minutes.
PIZZA CRUST DOUGH
1 thick or 2 thin crusts 2 thick or 4 thin crusts
Water 80°F/27°C
3
/4 cup 1
1
/2 cups + 3 TBL
Oil 1 TBL 2 TBL
Sugar 1 TBL 2 TBL
Salt
1
/2 tsp 1 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 2
1
/4 cups 4
1
/2 cups
RED STAR
®
Active Dry Yeast 1 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
3
/4 tsp 1
1
/4 tsp
or
Bread Machine Yeast
3
/4 tsp 1
1
/4 tsp
Program: DOUGH
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 425°F/218°C for 20 minutes or until crust is golden brown around edges.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 58