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14
PIZZA CRUST
1 thick crust or 2 thin crusts
2-2
1
⁄
2
cups
bread flour
1
⁄
2
tsp
salt
1 TBL
sugar
1 tsp
active dry yeast
3
⁄
4
cup + 2 TBL water
1 TBL
oil
Temperature: 425°F/218°C
Bake Time: 15-20 minutes
Invert dough hooks and mix
together all dry ingredients except
1
⁄
2
cup of flour on Speeds 1-2 for 30
seconds.
Heat water and oil to 120°-130°F/
49°-54°C. Continue mixing on
Speeds 5-6 and drizzle water
slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for
2-3 minutes.
Gradually add the remaining flour to
form a soft, slightly tacky, dough ball,
2-4 minutes. Continue kneading for
another 10 minutes. Perform dough
stretch test.
Spray large bowl with a non-stick
spray. Place dough in bowl and turn
to coat on all sides. Cover and let
rise in warm place 1 hour or until
double in size.
While dough is rising, prepare
pizza sauce and toppings.
Punch down dough, divide equally
per selected crust. Cover and allow
to rest 10 minutes to make the
dough easier to handle. Press dough
evenly into greased 12-inch pizza
pans. Spread each crust with pizza
sauce and sprinkle with toppings.
Pizza Sauce
3 pizzas
2 TBL
olive oil
1 cup
onion, chopped
1 8-oz can
tomato sauce
1 14-oz can tomatoes, chopped
1
⁄
2
tsp
oregano
1
⁄
2
tsp
basil
1
⁄
8
tsp
garlic powder
1
⁄
2
tsp
salt
1 tsp
ground pepper
Heat oil over medium heat and sauté
onions until transparent. Stir in
remaining ingredients, cover and
simmer for 45 minutes, stirring occa-
sionally. Spread 1 cup of sauce over
pizza dough.
Vegetarian Pizza Toppings
2 pizzas
1 small
zucchini, sliced
1 medium
onion, sliced
2
cloves garlic,
chopped
1
green pepper,
chopped
1
red pepper, sliced
1 cup
mushrooms, sliced
1
⁄
2
cup
green olives, sliced
1 cup
mozzarella cheese,
grated
Sprinkle toppings over sauce and
bake as directed.