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PIZZA CRUST
1 thick crust or 2 thin crusts
2-2
⁄
cups
bread flour
1
2
⁄
tsp
salt
1
2
1 TBL
sugar
1 tsp
active dry yeast
⁄
cup + 2 TBL water
3
4
1 TBL
oil
Temperature: 425°F/218°C
Bake Time: 15-20 minutes
Invert
dough
together all dry ingredients except
cup of flour on Speeds 1-2 for 30
seconds.
Heat water and oil to 120°-130°F/
49°-54°C. Continue mixing on
Speeds 5-6 and drizzle water
slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for
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.
hooks
and
mix
Pizza Sauce
3 pizzas
2 TBL
1 cup
1 8-oz can
1 14-oz can tomatoes, chopped
⁄
tsp
1
2
⁄
tsp
1
2
⁄
tsp
1
8
⁄
tsp
1
2
1 tsp
⁄
1
2
Heat oil over medium heat and sauté
onions until transparent. Stir in
remaining ingredients, cover and
simmer for 45 minutes, stirring occa-
sionally. Spread 1 cup of sauce over
pizza dough.
Vegetarian Pizza Toppings
2 pizzas
1 small
1 medium
2
1
1
1 cup
⁄
cup
1
2
1 cup
Sprinkle toppings over sauce and
bake as directed.
14
olive oil
onion, chopped
tomato sauce
oregano
basil
garlic powder
salt
ground pepper
zucchini, sliced
onion, sliced
cloves garlic,
chopped
green pepper,
chopped
red pepper, sliced
mushrooms, sliced
green olives, sliced
mozzarella cheese,
grated
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