WestBend 41067 Instruction Manual - Page 29

dough ini• PIZZA DOUGH •■■ 0 The single crust recipe makes enough for one 12- to 14-inch pizza; double crust recipe makes enough for two 12- to 14-inch pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie a 0 sheets can also be used. 0 TRADITIONAL PIZZA DOUGH Single Crust INGREDIENTS Double Crust 7 ounces (3/4 cup + 2 Tbsp.) 2 tablespoons 2'/2 cups '/2 teaspoon '/2 teaspoon 2 teaspoons -or1'/2 teaspoons TOPPING: 6 to 8 ounces WATER, 75-85°F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST 10'/2 ounces(11/4 cups+ 1 Tbsp.) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 21/4 teaspoons -or2 teaspoons PIZZA SAUCE 12 to 16 ounces FAVORITE MEAT, TOPPINGS and CHEESE H Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes. El Roll dough to fit 12- or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes. EU 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 Single Crust INGREDIENTS Double Crust 81/2 ounces (1 cup + 1 Tbsp.) 1 tablespoon 2'/2 cups '/2 teaspoon '/2 teaspoon 2 teaspoons -or1'/2 teaspoons TOPPING: 6 to 8 ounces WATER, 75-85°F VEGETABLE OIL WHOLE WHEAT FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST 13 ounces (1V2cups + 2 Tbsp.) 2 tablespoons 4 cups 1 teaspoon 1 teaspoon 2'/4 teaspoons -or2 teaspoons PIZZA SAUCE 12 to 16 ounces FAVORITE MEAT, TOPPINGS and CHEESE H Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes. El Roll dough to fit 12- or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes. El 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. 28