Pizza Dough; Traditional Pizza Dough; Pizza Dough With Beer; Thin-Crust Pizza - Zojirushi BBCC-Q10 Operating Instructions Manual

Traditional

Pizza Dough

Pizza Dough
with Butter

Thin-Crust Pizza

Thick-Crust Pizza

Crusty Rolls

TRADITIONAL PIZZA DOUGH

1 cup Water
1 Tbsp. Olive Oil
1 Tbsp. Sugar
1 tsp. Salt
2-1/2 cups Bread Flour
1 tsp. Active Dry Yeast
Vegetable Oil
Method
1. Measure the water or beer, butter or oil, sugar, salt, and flour into the baking pan.
2. Tap container firmly to level ingredients then sprinkle yeast in center of flour.
3. Insert and lock baking pan securely into baking unit and close lid.
4. Select DOUGH setting and push START.
5. The machine will beep when dough is finished. (The OPERATION light will flash). Push RESET then
unplug the unit.
6. Remove dough from baking pan.
7. Preheat your oven to 400 degrees for most shaping variations.
8. Select shaping variations of your choice. Brush lightly with vegetable oil. Cover dough and allow to
stand 15 minutes.
9. Bake each variation as directed in recipe.
THIN-CRUST PIZZA
1. With lightly floured hands, shape the dough into a ball.
2. Divide ball in half. Press each half of dough into greased, 12 inch pizza pan, forming a 1 inch edge.
3. Brush crust with oil. Cover and let stand 15 minutes.
4. Spoon tomato sauce or pizza sauce over dough, top with cheese and desired toppings of your choice.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.
Makes (2) 12 inch pizzas.
THICK-CRUST PIZZA
1. With lightly floured hands, press dough into a lightly greased 12 inch pizza pan, forming a high edge.
2. Brush crust with oil. Cover and let stand 15 minutes.
3. Spoon tomato sauce or pizza sauce over dough.
4. Top with cheese and desired toppings.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.
Makes (1) 12 inch pizza.
CRUSTY ROLLS
Prepare Pizza Dough with Beer recipe.
1. Turn dough onto lightly floured board, divide into quarters, cut quarters into 4 pieces.
2. Shape each piece into a flattened oval-shaped ball.
3. Dip bottom of dough balls in cornmeal and place on a greased baking sheet about 1-1/2 inches apart.
4. Slash tops of rolls with sharp knife or razor blade.
5. Cover dough lightly and allow to rise 30 minutes.
6. Brush rolls with one egg yolk beaten with 1 tablespoon water.
7. Bake rolls at 400 degrees 15 to 20 minutes.
8. Let cool on rack.
Makes 16 rolls.
DOUGHS

PIZZA DOUGH WITH BEER

1 cup Flat Beer
1 Tbsp. Butter
2 Tbsp. Sugar
1 tsp. Salt
2-1/2 cups All Purpose Flour
1 tsp. Active Dry Yeast
Vegetable Oil
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