Use and Care Manual

72
7
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients
 lb.
2 thin crusts
Water (80°F/27°C) 1 cup
Oil 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Whole wheat our 1 cup
Bread our 1½ cups
Active dry yeast 1 tsp.
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.
FOCACCIA DOUGH
Ingredients .5 lb.
 loaf
Water (80°F/27°C) 1 cup
Oil ¹/
³
cup
Sugar 2 tsp
Salt 1½ tsp.
Bread our 3 cups
Dry Italian seasoning 1 tsp.
Active dry yeast 2 tsp.
Select Pizza Dough Course
Garlic-Cheese Topping:
Olive oil ¼ cup
Dried oregano 1½ tsp.
Garlic, nely minced ¼ cup
Parmesan cheese, grated ¹/
³
cup
Salt ¼ tsp.
Greek-Style Topping:
Olive oil ¼ cup
Dried oregano 1½ tsp.
Onion, thinly sliced 1 cup
Feta cheese, crumbled ¹/
³
cup
Black olives, sliced & drained ¼ cup
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