Traditional Pizza Dough; Whole Wheat Pizza Dough - West Bend L5231 Recipes & Instructions

dough
SINGLE CRUST
7 ounces (3/4cup + 2 tbsp.)
2 tablespoons
2V_, c ups
½ teaspoon
½ teaspoon
2 teaspoons
-0I"-
1½ teaspoons
TOPPING:
6 to 8 ounces
TRADITIONAL PIZZA DOUGH
INGREDIENTS
WATER, 75-85" F
VEGETABLE OIL
ALL PURPOSE FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT TOPPINGS
and CHEESE
DOUBLE CRUST
101/_, ounces (1¼ cups + 1 tbsp.)
4 tablespoons
4 cups
1 teaspoon
1 teaspoon
2¼ teaspoons
-or-
2
teaspoons
12 to 16 ounces
The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch
pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.
1.Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Prograln for dough and timer, if being
used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.
2. Roll dough to fit 12 or 14-inch pizza pan. Place dough onto greased pan sprinkled with comlneat. Press dough into pan, forlning an
edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.
3. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 4250 F oven for
20 to 25 minutes until nicely browned on top. Let rest 5 minutes be_\3re cutting.
dough
SINGLE CRUST
8½ ounces (1 cup + 1 tbsp.)
1 tablespoon
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
-0I"-
1½ teaspoons
TOPPING:
6 to 8 ounces
WHOLE WHEAT PIZZA DOUGH
INGREDIENTS
WATER, 75-85 ° F
VEGETABLE OIL
WHOLE WHEAT FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT TOPPINGS
and CHEESE
®
DOUBLE CRUST
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
4 cups
1 teaspoon
1 teaspoon
2¼ teaspoons
-or-
2 teaspoons
12 to 16 ounces
The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch
pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.
1.Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being
used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.
2. Roll dough to fit 12 or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forlning an
edge. Let dough rise in warm, draft-fiee place for 20 to 25 minutes.
3. 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 until nicely browned on top. Let rest 5 minutes be_\_re cutting.
2O