Welbilt ABM4100T - Manual (Page 32)

PIZZA DOUGH
Two 12-inch pizzas Four 12-inch Pizzas
active dry yeast 1-3/4 tsp 2 tsp
bread flour 2-1/2 cups 4 cups
salt 1 tsp 1-1/2 tsp
granulated sugar 1/2 tsp 3/4 tsp
olive oil 1-1/2 Tbs 2-1/2 Tbs
water 1 cup less 2 Tbs 1-1/4 cups
All ingredients should be at room temperature, unless otherwise noted.
Add the ingredients in the order listed above.
Press the SELECT button for DOUGH NORMAL. Press the LOAF SIZE
button for either REGULAR (2 pizzas) or LARGE (4 pizzas). Press
START. The dough will be ready in 1 hour, 12 minutes (2 pizzas) or 1
hour, 28 mInutes (4 pizzas).
HAND-SHAPING
Preheat oven to 400°F.
Place dough on a lightly floured surface. Cover dough with a clean
cloth, and let dough rest for 10 minutes. Cut into halves (or quarters
for 4 piz zas). Press each evenly into a lightly greased 12-inch pizza
pan. Spread! sprinkle crust with your favorite pizza toppings.
Bake for 10 to 15 minutes, or until toppings are melted and bubbling.
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. if this is the case, press
STOP/RESET. Press START and add additional water, a tablespoon at
time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 Tbs additional water.
3 Cup Flour Capacity: No more than 3 Tbs additional water.
4 Cup Flour Capacity: No more than 3 Tbs additional water.
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