63
OUR BEST EVER PIZZA DOUGH
INGREDIENTS
1½ cups beer or water (80°F – 90°F)
1 Tbsp. honey or sugar
2 Tbsp. extra virgin olive oil
1½ tsp. salt
4¼ cups bread flour
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select DOUGH. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Using pot holders remove bread pan from baking chamber and place
dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Divide dough in half. Set one half aside and keep covered. Lightly brush
2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.
8. On lightly floured surface roll out half of dough to fit prepared pan. Top
with desired topping ingredients such as sauce, cheese and vegetables.
Bake in a preheated oven at 425ºF for 20 minutes or until edges are
golden and cheese is bubbling.
9. Repeat with remaining dough.
MAKES 2, 15-INCH THIN CRUST PIZZAS
For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and sprinkle
with cornmeal. Roll out dough on a lightly floured surface and fit into pan.
Cover loosely with plastic wrap and set aside until doubled in size (about
40 minutes). Using oiled fingertips press indentations into dough about
½-inch deep and about 1-inch apart. Drizzle with 3 to 4 Tbsp. olive oil
and sprinkle with 1 tsp. coarse or sea salt, ¾ cup freshly grated Parmesan,
Romano and Asiago cheese and ¾ cup mixture of fresh chopped herbs
such as parsley, rosemary, basil and oregano. Bake in preheated oven at
425ºF until crust is golden and bread is puffed (about 20 minutes).
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 63
1/22/18 2:39 PM