West Bend L5203 - Manual (Page 24)

24
PIZZA DOUGH
The single curst recipe will make enough dough for a 12- to 14 inch pizza. Crust will be thicker in a 12-inche 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
6 ounces (3/4 cup) WATER, 75-85
°°°°
F 8 ounces (1 cup)
2 tablespoons VEGETABLE OIL 4 tablespoons
2-1/4 cups ALL PURPOSE FLOUR 3-1/4 cups
1/2 teaspoon SUGAR 1 teaspoon
1/2 teaspoon SALT 1 teaspoon
2 teaspoons ACTIVE DRY YEAST 2-1/4 teaspoons
- or - - or - - or -
1-1/2 teaspoon BREAD MACHINE/
FAST RISE YEAST
2 teaspoons
6 to 8 ounces PIZZA SAUCE
FAVORITE MEAT, TOPPINGS
AND CHEESE
12 to 16 ounces
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE:
dough (9) from bread maker. Place dough onto floured surface.
Knead about 1 minute, then let rest 15 minutes.
1. Add liquid ingredients to pan.
5. Roll dough out to fit 12- or 14-inch pizza pan. Place
2. Add all dry ingredients, except yeast to pan. dough on greased pan which has been sprinkled with cornmeal.
Tap pan to settle dry ingredients, than level Press dough into pan, forming and edge. Let dough rise in
ingredients, pushing some of the mixture into the corners warm, draft free place for 20 to 25 minutes.
3. Make a well in center of dry ingredients; add yeast. 6. Spread pizza sauce evenly over crust, then top with favorite
Lock pan into bread maker. meat, toppings and shredded cheese. Bake in preheated 425
°
F
oven for 20 to 25 minutes or until nicely browned on top.
4. Program for dough setting. Program timer if being Let rest 5 minutes before cutting.
used. Turn bread maker on. When done, unlock pan
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
6-1/2 ounces (3/4 cup + 1 Tbsp.) WATER, 75-85
°°°°
F 10 ounces (1-1/4 cups)
1 tablespoon VEGETABLE OIL 2 tablespoons
2-1/4 cups WHOLE WHEAT FLOUR 3-1/4 cups
1/2 teaspoon SUGAR 1 teaspoon
1/2 teaspoon SALT 1 teaspoon
2 teaspoons ACTIVE DRY YEAST 2-1/4 teaspoons
- or - - or - - or -
1-1/2 teaspoons BREAD MACHINE/
FAST RISE YEAST
2 teaspoons
6 to 8 ounces PIZZA SAUCE
FAVORITE MEAT, TOPPINGS
AND CHEESE
12 to 16 ounces