Toastmaster tbr2 - Manual (Page 42)

WHOLE WHEAT PIZZA CRUST DOUGH
1 lb.
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
Active Dry Yeast 2 1/4 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 lb. 2 lb.
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
Active Dry Yeast 1 tsp 2 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.
41