Toastmaster 1143S - Manual (Page 37)

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Whole Wheat Pizza Crust Dough
1 thick 12 inch crust
2 thin 12 inch crusts
water 80°F/27°C 1 cup
o i l 2 T B L
s u g a r 1 T B L
s a l t 1 tsp
whole wheat flour 1 cup
bread flour 1 1/2 cups
a c t i ve dry ye a s t 2 1/4 tsp
P ro g r a m 1 1
M e t h o d
1 . Place on a lightly floured surfa c e. Divide in half and press onto a 12 inch pizza pan. ( S p ri n k l e
each pan with 1 tablespoon of cornmeal if desired.) Generously pri ck dough with a fo rk . For one
12 inch thick crust, do not divide.
2 . B a ke 400°F/205°C oven for 10-12 minutes or until edges of crust begin to turn a light golden
b r ow n . R e m ove, add toppings and return to oven to bake an additional 15-20 minu t e s.
Pizza Crust Dough
1 thick 12 inch crust 2 thick 12 inch crust
2 thin 12 inch crusts 4 thin 12 inch crusts
2 thick 9 inch crusts 4 thick 9 inch crusts
4 thin 9 inch crusts 8 thin 9 inch crusts
water 80°F/27°C 3/4 cup 1 2/3 cups
o i l 1 T B L 2 T B L
s u g a r 1 T B L 2 T B L
s a l t 1/2 tsp 1 tsp
d ry milk 1 T B L 2 T B L
bread flour 2 1/4 cups 4 1/2 cups
a c t i ve dry ye a s t 1 tsp 2 tsp
P ro g r a m 1 1 1 1
M e t h o d
1 . Place on a lightly floured surfa c e.Divide and press onto a 12 inch pizza pan, raising edges.
2 . Spread pizza sauce over the dough and sprinkle with toppings.
3 . B a ke 425°F/218°C for 20 minutes or until crust is golden brown around edges.