Charlescraft NBR BBM3 - Page 25

DOUGH MODE
PIZZA DOUGH
1 Lb
Water 8 oz
Olive Oil 1 Tbsp
White
Flour 2 cu ps
Whole Wheat Flour 2 Tb sp
Sugar 1 Tb sp
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 t
sp
2 Lb
12 oz
2
Tb sp
4 cu
ps
4 Tbsp
2 Tbsp
2 tsp
1 1/2 tsp
1 . Divide dough into separate balls. On a floured surface roll into pizza rou nd s. Pinch around edges to form a rim.
2.
Pl ace on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings as desi red.
3. Bake at 350-375 <> F for 15-20 minutes. Check cooki ng progress periodically.
PIZZA DOUGH VARIATIONS
WHOLE WHEAT PIZZA DOUGH
Prepare as above, except use ha lf whole wheat fl our 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
Gra t ed 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 toppings to any
of the crusts or try one of the following suggestions:
Try 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 cr ust; top the Taco crust w/taco
sauce, cooked ground beef, onion, green pepper and cheddar
cheese- add shredded lettuce & chopped
tomato
just be fore serving.