Food recipes
Bread Machine Pizza Crust
Bread Machine Pizza Crust Ingredients: sugars, granulated salt, table cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched water, bottled, gene...
Bread Machine Pizza Crust
Ingredients:
sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
Directions:
Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.
Ingredients:
sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
Directions:
Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.