Charlescraft NBR BBM3 Instruction Manual page 25

DOUGH MODE
PIZZA DOUGH
1 Lb
Water 8 oz
Olive Oil 1 Tbsp
White Flour 2 cups
Whole Wheat Flour 2 Tbsp
Sugar 1 Tbsp
Salt
1 tsp
Yeast 1 1/2 tsp
1 lb- Makes one 12" pizza round- thick crust,
1 1/2 lb - Makes two 12" pizza rounds,
2 lb - Makes two 9" rounds or two 14" pizza rounds
11/2 Lb
10 oz
1 1/2 Tbsp
3 cups
3 Tbsp
1 1/2 Tbsp
1 1/2 tsp
1 1/2 tsp
2 Lb
12 oz
2 Tbsp
4 cups
4 Tbsp
2 Tbsp
2 tsp
1 1/2 tsp
1 . Divide dough into separate balls. On a floured surface roll into pizza rounds. Pinch around edges to form a rim.
2. Place on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings as desired.
3. Bake at 350-375<>F for 15-20 minutes. Check cooking progress periodically.
PIZZA DOUGH VARIATIONS
WHOLE WHEAT PIZZA DOUGH
Prepare as above, except use half whole wheat flour and half white flour instead of all white flour.
BASIL-PARMESAN PIZZA DOUGH
Prepare as above, except add: 1
Lb 11/2 Lb 2 Lb
Grated Parmesan Cheese 3 Tbsp 1/4 cup 1/2 cup
Basil 3/4 tsp 1 tsp
1 1/2 tsp
TACO PIZZA DOUGH
Prepare as above, except add: 1 Lb
11/2
Lb
2 Lb
Cornmeal 2 Tbsp
3 Tbsp
4 Tbsp
Taco Seasoning Mix 1 Tbsp
2Tbsp 3 Tbsp
Add your favourite toppi ngs to any of the crusts or try one of the following suggestions:
T ry green pepper, red onion, tomato and mozzarella cheese on the Basii-Parmesan crust; try mushrooms,
Provolone cheese and pepperoni or Canadian bacon on the white or wheat crust; top the Taco crust w/taco
sauce, cooked ground beef, onion, green pepper and cheddar cheese- add shredded lettuce
&
chopped
tomato just before serving.