PIZZA DOUGH
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PIZZA DOUGH
PIZZA DOUGH
Ingredients:
Original Beer Recipe: Traditional Water Recipe:
Flat Beer
1 cup
Water
1 cup
Olive Oil
1 Tbsp.
Butter
1 Tbsp.
Sugar
2 Tbsp.
1 Tbsp.
Salt
1 tsp.
1 tsp.
All Purpose Flour
2-1/2 cups
Bread Flour
2-1/2 cups
Active Dry Yeast
1 tsp.
1 tsp.
Vegetable Oil
1. Place beer or water, butter or olive oil, sugar and salt into baking pan.
2. Add flour. Sprinkle yeast in center of flour.
3. Insert pan securely into baking unit, close lid.
4. Select DOUGH setting.
5. Push START.
6. The COMPLETE light will flash when dough is finished. Remove dough from baking pan
(and kneading blade from dough, if required).
7. Preheat your oven to 400 degrees for most shaping variations.
8. Select shaping variation of your choice. Brush lightly with vegetable oil. Cover dough and
allow to stand 15 minutes.
9. Bake each variation as directed in recipe.
Make (2) 12-inch thin-crust pizzas or (1) 12-inch thick-crust pizza, 16 rolls, 24 bread sticks, or 32 pretzells.
Thin-Crust Pizza:
1. With lightly-floured hands, shape dough into a ball.
2. Divide ball in half. Press each half of dough into a greased, 12-inch pizza pan, forming a 1-inch edge.
3. Brush crust with oil. Cover and let stand 15 minutes.
4. Spoon tomato sauce or pizza sauce over dough, top with cheese and desired toppings of your choice.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown. Make (2) 12-inch pizzas.
Thick-Crust Pizza:
1. With lightly-floured hands, press dough into a lightly-greased 12-inch pizza pan, forming a high ege.
2. Brush crust with oil. Cover and let stand 15 minutes.
3. Spoon tomato sauce or pizza sauce over dough.
4. Top with cheese and desired toppings.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown. Make (1) 12-inch pizzas.
Crusty Rolls:
Prepare Pizza Dough with Beer recipe.
1. Turn dough onto lightly-floured board, divide into quarters, cut quarters into 4 pieces.
2. Shape each piece into a flattened oval-shaped ball.
3. Dip bottom of dough balls in cornmeal and place on a greased baking sheet about 1-1/2 inches apart.
4. Slash tops of rolls with sharp knife or razor blade.
5. Cover dough lightly and allow to rise 30 minutes.
6. Brush rolls with one egg yolk beaten with 1 table spoon water.
7. Bake rolls at 400 degrees 15 to 20 minutes.
8. Let cool on rack. Makes 16 rolls
