Toastmaster 1771 Use And Care Manual page 15

Spray large bowl with a non-stick spray. Place dough in bowl and turn to
coat on all sides. Cover and let rise in warm place 1 hour or until double
in size.
Punch down dough, cover and allow to rest 10 minutes to make the dough
easier to handle. Cut dough into pieces on a lightly floured
surface. Roll each piece into a 16-inch rope. Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.
Place on a greased baking sheet 1
sprinkle with topping.
PIZZA CRUST
2 thick crusts or 3 thin crusts
4-4 ⁄ cups bread flour
1
2
1 tsp salt
2 TBL sugar
Temperature: 425°F/218°C
Bake Time: 15-20 minutes
Insert dough hooks and mix together all dry ingredients except 1 cup of
flour on medium low for 30 seconds.
Heat water and oil to 120-°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle water slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for another 2-3 minutes.
Gradually add the remaining flour to form a soft, slightly tacky, dough ball,
2-4 minutes. Continue kneading for another 10 minutes. Perform dough
stretch test.
Spray large bowl with a non-stick spray. Place dough in bowl and turn to
coat on all sides. Cover and let rise in warm place 1 hour or until double
in size.
While dough is rising, prepare pizza sauce and toppings.
Punch down dough, divide equally per selected crust. Cover and allow to
rest 10 minutes to make the dough easier to handle. Press dough evenly into
greased 12-inch pizza pans. Spread each crust with pizza sauce and
sprinkle with toppings.
⁄ inches apart. Brush with glaze and
1
2
2 tsp active dry yeast
1 ⁄ cups water
2
3
2 TBL oil
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