WestBend 41080 Instruction Manual - Page 47

SINGLE CRUST 12 to 14 Inch 6 ounces (¾ cup) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or - 1½ teaspoons 6 to 8 ounces PIZZA DOUGH INGREDIENTS WATER, 80° F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST PIZZA SAUCE FAVORITE MEAT, TOPPINGS, CHEESE DOUBLE CRUST 10 ounces (1¼ cups) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 2½ teaspoons - or - 2 teaspoons 12 to 16 ounces 2-12 to 14 Inch FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Dough 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 5. Roll dough out to fit 12 or 14-inch pizza pan. Place dough into greased pan, which has been sprinkled with cornmeal. Press dough into pan, forming and edge. Let dough rise in warm, draft-free place for 20 to 25 minutes. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4. Program Bread Select Setting for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. 6. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before cutting. SINGLE CRUST 1 -12-14 Inch 8 ounces (1 cup) 1 tablespoon 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or - 1½ teaspoons 6 to 8 ounces WHOLE WHEAT PIZZA DOUGH INGREDIENTS WATER, 80° F VEGETABLE OIL WHOLE WHEAT FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST DOUBLE CRUST 2-12 to 14 Inch 13 ounces (1½ cups + 2 tbsp.) 2 tablespoons 4 cups 1 teaspoon 1 teaspoon 2½ teaspoons - or - 2 teaspoons PIZZA SAUCE FAVORITE MEAT, TOPPINGS, CHEESE 12 to 16 ounces 46