West Bend L4854 User Manual

Page 47

PIZZA DOUGH

SINGLE CRUST 12 to 14 Inch

INGREDIENTS

DOUBLE CRUST 2-12 to 14 Inch

6 ounces (¾ cup)
2 tablespoons
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
- or –
1½ teaspoons

6 to 8 ounces

WATER, 80

°°°°

VEGETABLE OIL

ALL PURPOSE FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

PIZZA SAUCE

FAVORITE MEAT, TOPPINGS, CHEESE

10 ounces (1¼ cups)
4 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons
- or –
2 teaspoons

12 to 16 ounces

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: Dough

1. Add liquid ingredients to pan.

2. Add dry ingredients, except yeast to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.

4. Program Bread Select Setting for dough. Program TIME DELAY if being used.
Start bread maker. When done, remove pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

5. Roll dough out to fit 12 or 14-inch pizza
pan. Place dough into greased pan, which has
been sprinkled with cornmeal. Press dough into
pan, forming and edge. Let dough rise in
warm, draft-free place for 20 to 25 minutes.

6. Spread pizza sauce evenly over crust, then
top with favorite meat, toppings and shredded
cheese. Bake in preheated 425º F oven for 20
to 25 minutes or until nicely browned on top.
Let rest 5 minutes before cutting.

WHOLE WHEAT PIZZA DOUGH

SINGLE CRUST 1 -12-14 Inch