Pizza Dough
1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups Gold Medal@ Better for BreadTM flour
1 teaspoon sugar
1
teaspoon salt
2
l/2
teaspoons regular active dry yeast
OR
2
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
2. Move oven rack to lowest position. Heat oven to 400”. Grease 2 cookie sheets. Divide
dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers.
Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.
Herb-Cheese
Pizza Crust: Add 2 tablespoons grated Parmesan cheese and
1
l/2
teaspoons dried
basil, oregano. thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1
l/2
cups and add
1
l/2
cups Gold Medal
whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.
Onion-Cheese Topping
3 tablespoons margarine or butter
2 medium onions. sliced
2 cloves garlic, finely chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan cheese
Melt margarine in IO-inch skillet over medium-low heat. Cook onions and garlic in margarine
1
to 20 minutes. stirring occasionally, until onions are brown and caramelized; remove from heat,
Olive Focaccia: Prepare as directed--except omit Onion-Cheese Topping. Before baking. brush
dough with 1 tablespoon olive or vegetable oil. Sprinkle with
l/3
cup chopped
kalamata
or rips
olives and
l/2
teaspoon dried rosemary leaves.
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