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14
PIZZA CRUST
1 thick crust or 2 thin crusts
2-2
1
⁄
2
cups bread flour
1
⁄
2
tsp salt
1 TBL sugar
1 tsp active dry yeast
3
⁄
4
cup + 2 TBL water
1 TBL oil
Temperature: 425°F/218°C
Bake Time: 15-20 minutes
Invert dough hooks and mix
together all dry ingredients except
1
⁄
2
cup of flour on Speeds 1-2 for 30
seconds.
Heat water and oil to 120°-130°F/
49°-54°C. Continue mixing on
Speeds 5-6 and drizzle water
slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for
2-3 minutes.
Gradually add the remaining flour to
form a soft, slightly tacky, dough ball,
2-4 minutes. Continue kneading for
another 10 minutes. Perform dough
stretch test.
Spray large bowl with a non-stick
spray. Place dough in bowl and turn
to coat on all sides. Cover and let
rise in warm place 1 hour or until
double in size.
While dough is rising, prepare
pizza sauce and toppings.
Punch down dough, divide equally
per selected crust. Cover and allow
to rest 10 minutes to make the
dough easier to handle. Press dough
evenly into greased 12-inch pizza
pans. Spread each crust with pizza
sauce and sprinkle with toppings.
Pizza Sauce
3 pizzas
2 TBL olive oil
1 cup onion, chopped
1 8-oz can tomato sauce
1 14-oz can tomatoes, chopped
1
⁄2 tsp oregano
1
⁄2 tsp basil
1
⁄8 tsp garlic powder
1
⁄2 tsp salt
1 tsp ground pepper
Heat oil over medium heat and sauté
onions until transparent. Stir in
remaining ingredients, cover and
simmer for 45 minutes, stirring occa-
sionally. Spread 1 cup of sauce over
pizza dough.
Vegetarian Pizza Toppings
2 pizzas
1 small zucchini, sliced
1 medium onion, sliced
2 cloves garlic,
chopped
1 green pepper,
chopped
1 red pepper, sliced
1 cup mushrooms, sliced
1
⁄2
cup green olives, sliced
1 cup mozzarella cheese,
grated
Sprinkle toppings over sauce and
bake as directed.