West Bend L5141 - Manual (Page 31)

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PIZZA DOUGH
The single crust recipe will make enough dough for a 12 to 14-inch pizza. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan,
or use a large cookie sheet. The double crust recipe will make enough dough for two 12 or 14-inch pizzas, again, the crust will be thicker
in the smaller pan, or use two cookie sheets. Top pizza with your favorite sauce and toppings.
Single Crust
INGREDIENTS Double Crust
7 ounces (¾ cup + 2 Tbsp.) WATER, 75-85°F 10½ ounces (1¼ cups + 1 Tbsp.)
2 tablespoons VEGETABLE OIL 4 tablespoons
2½ cups ALL PURPOSE FLOUR 4 cups
½ teaspoon SUGAR 1 teaspoon
½ teaspoon SALT 1 teaspoon
2 teaspoons ACTIVE DRY YEAST 2¼ teaspoons
---or--- ---or--- ---or---
1½ teaspoons BREAD MACHINE/ 2 teaspoons
FAST RISE YEAST
6 to 8 ounces PIZZA SAUCE 12 to 16 ounces
FAVORITE MEAT, TOPPINGS
and CHEESE
FOLLOW THSE INSTRUCTIONS FOR PIZZA DOUGH AND WHOLE WHEAT PIZZA DOUGH
BREAD SELECT SETTING TO USE:
dough
Add liquid ingredients to pan.
Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the
corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for dough. Program time delay if being used. Start bread maker. When done unlock pan from bread maker. Place dough onto
floured surface. Knead about 1 minute, then let rest 15 minutes.
Roll dough out to fit 12 to 14-inch pizza pan. Place dough into greased pan which has been sprinkled with cornmeal. Press dough into
pan, forming an edge. Let dough rise in warm, draft-free place for 20-25 minutes.
Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425°F oven for 20 to
25 minutes or until nicely browned on top. Let rest 5 minutes before cutting.
WHOLE WHEAT PIZZA DOUGH
This recipe uses all wheat flour for a heartier pizza crust. The single crust recipe will make enough dough for a 12 to 14-inch pizza; the
double crust recipe will make two 12 or 14-inch pizzas. Cookie sheets can also be used.
Single Crust
INGREDIENTS Double Crust
8½ ounces (1 cup + 1 Tbsp.) WATER, 75-85°F 13 ounces (1½ cups + 2 Tbsp.)
1 tablespoon VEGETABLE OIL 2 tablespoons
2½ cups WHOLE WHEAT FLOUR 4 cups
½ teaspoon SUGAR 1 teaspoon
½ teaspoon SALT 1 teaspoon
2 teaspoons ACTIVE DRY YEAST 2¼ teaspoons
---or--- ---or--- ---or---
1½ teaspoons BREAD MACHINE/ 2 teaspoons
FAST RISE YEAST
6 to 8 ounces PIZZA SAUCE
12 to 16 ounces
FAVORITE MEAT, TOPPINGS and CHEESE