WestBend 41087 Instruction Manual - Page 35

PIZMOUGH ■•• 0 The single crust recipe will make enough dough for a 12- to 14-inch pizza. Crust will be thicker C in a 12-inch pan, thinner in a 14-inch pan, or use a large cookie sheet. The double crust recipe will 0 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'/2 ounces ('/4 cup + 3 Tbsp.) 2 tablespoons 2'/2 cups '/2 teaspoon '/2 teaspoon 2 teaspoons -or1'/2 teaspoons 6 to 8 ounces WATER, 80°F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST PIZZA SAUCE FAVORITE MEAT, TOPPINGS and CHEESE 10'/2 ounces (1 '/4cups+ 1 Tbsp.) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 2'/, teaspoons -or2 teaspoons 12 to 16 ounces FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: dough n Add liquid ingredients to pan. n Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. unlock pan from bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes. u 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 an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes. El Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4 Program for dough. Program time delay if being used. Start bread maker. When done, 6 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. ■■ WrI4OLE WHEAT PIZMOUGH ■■■ 0 This recipe uses all wheat flour for a heartier pizza crust. The single crust recipe will make enough dough for a 12- or 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 8'/2 ounces (1 cup + 1 Tbsp.) 1 tablespoon 2'/, cups '/2 teaspoon '/2 teaspoon 2 teaspoons -or1'/2 teaspoons 6 to 8 ounces WATER, 80°F VEGETABLE OIL WHOLE WHEAT FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST PIZZA SAUCE FAVORITE MEAT, TOPPINGS and CHEESE 13 ounces (172 cups + 2 Tbsp.) 2 tablespoons 4 cups 1 teaspoon 1 teaspoon 2'/2 teaspoons -or2 teaspoons 12 to 16 ounces 34