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Idiomas disponibles
Idiomas disponibles
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients
Water (80°F/27°C)
Oil
Sugar
Salt
Whole wheat flour
Bread flour
Active dry yeast
Select Pizza Dough Course
Method:
1. Place finished dough on lightly floured surface. Divide in half and press
onto 12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of
cornmeal if desired.) Generously prick dough with a fork. For 1 (12-inch
thick) crust, do not divide.
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin
to turn light golden brown. Remove, add toppings and return to oven to
bake additional 15 – 20 minutes.
72
lb.
2 thin crusts
1 cup
2 tbsp.
1 tbsp.
1 tsp.
1 cup
1½ cups
1 tsp.
FOCACCIA DOUGH
Ingredients
Water (80°F/27°C)
Oil
Sugar
Salt
Bread flour
Dry Italian seasoning
Active dry yeast
Select Pizza Dough Course
Garlic-Cheese Topping:
Olive oil
Dried oregano
Garlic, finely minced
Parmesan cheese, grated
Salt
Greek-Style Topping:
Olive oil
Dried oregano
Onion, thinly sliced
Feta cheese, crumbled
Black olives, sliced & drained
.5 lb.
loaf
1 cup
¹/ ³ cup
2 tsp
1½ tsp.
3 cups
1 tsp.
2 tsp.
¼ cup
1½ tsp.
¼ cup
¹/ ³ cup
¼ tsp.
¼ cup
1½ tsp.
1 cup
¹/ ³ cup
¼ cup
7
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