Post by chefkel on Mar 4, 2007 10:59:55 GMT -5
Cornmeal-parmesan pizza dough
Better Homes and Gardens Biggest Book of Bread Machine Recipes
1 ½ lb (2 lb)
Ingredients
1 c water (1 1/3 c)
2 T olive oil (3 T)
2 ½ c bread flour (3 1/3 c)
½ c cornmeal (2/3 c)
½ c grated parmesan cheese (2/3 c)
¾ t salt (1 t)
1 t active dry yeast or bread machine yeast (1 ¼ t)
Makes thin or thick crust pizzas.
Select the recipe size. Add the ingredients to the machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Use to make thin-crust or thick-crust pizzas.
For thin-crust pizzas using the 1 ½ pound dough:
Grease two 11- or 12-inch pizza pans or large baking sheets and, if desired, sprinkle with yellow cornmeal; set aside. Divide the dough in half. On a lightly floured surface, roll each portion into a 12- to 13-inch circle. Transfer to the prepared pans, building up edges slightly. Prick crusts with a fork. Do not let rise. Bake in a 425°F oven for 10 to 12 minutes or until light brown. Add desired toppings. Bake for 10 to 15 minutes more or until edges of crust are golden brown and toppings are bubbly. Makes two 11- or 12-inch pizzas.
For thin-crust pizzas using the 2-pound dough:
Prepare as above for thin-crust pizzas, except use 2 greased 13- or 14-inch pizza pans or large baking sheets. Roll each portion of dough into a 14- to 15-inch circle. Continue as above. Makes two 13- or 14-inch pizzas.
For thick-crust pizza using the 1 ½ pound dough:
Grease a 13- or 14-inch pizza pan and, if desired, sprinkle with yellow cornmeal. Using greased fingers, press dough into the prepared pan, building up the edges. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375°F oven for 20 to 25 minutes or until light brown. Add desired toppings. Bake for 15 to 20 minutes more or until toppings are bubbly. Makes one 13- or 14-inch pizza.
For thick-crust pizza using the 2 pound dough:
Prepare as above for thick-crust pizza, except use 2 greased 13x9x2-inch baking pans. Divide the dough in half. Press each portion into a prepared pan, building up the edges. Continue as above. Makes two 13x9-inch pizza
Better Homes and Gardens Biggest Book of Bread Machine Recipes
1 ½ lb (2 lb)
Ingredients
1 c water (1 1/3 c)
2 T olive oil (3 T)
2 ½ c bread flour (3 1/3 c)
½ c cornmeal (2/3 c)
½ c grated parmesan cheese (2/3 c)
¾ t salt (1 t)
1 t active dry yeast or bread machine yeast (1 ¼ t)
Makes thin or thick crust pizzas.
Select the recipe size. Add the ingredients to the machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Use to make thin-crust or thick-crust pizzas.
For thin-crust pizzas using the 1 ½ pound dough:
Grease two 11- or 12-inch pizza pans or large baking sheets and, if desired, sprinkle with yellow cornmeal; set aside. Divide the dough in half. On a lightly floured surface, roll each portion into a 12- to 13-inch circle. Transfer to the prepared pans, building up edges slightly. Prick crusts with a fork. Do not let rise. Bake in a 425°F oven for 10 to 12 minutes or until light brown. Add desired toppings. Bake for 10 to 15 minutes more or until edges of crust are golden brown and toppings are bubbly. Makes two 11- or 12-inch pizzas.
For thin-crust pizzas using the 2-pound dough:
Prepare as above for thin-crust pizzas, except use 2 greased 13- or 14-inch pizza pans or large baking sheets. Roll each portion of dough into a 14- to 15-inch circle. Continue as above. Makes two 13- or 14-inch pizzas.
For thick-crust pizza using the 1 ½ pound dough:
Grease a 13- or 14-inch pizza pan and, if desired, sprinkle with yellow cornmeal. Using greased fingers, press dough into the prepared pan, building up the edges. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375°F oven for 20 to 25 minutes or until light brown. Add desired toppings. Bake for 15 to 20 minutes more or until toppings are bubbly. Makes one 13- or 14-inch pizza.
For thick-crust pizza using the 2 pound dough:
Prepare as above for thick-crust pizza, except use 2 greased 13x9x2-inch baking pans. Divide the dough in half. Press each portion into a prepared pan, building up the edges. Continue as above. Makes two 13x9-inch pizza