Yield: 1 Servings
|⅞ cup||Water; (120F/50C)|
|1 tablespoon||Olive oil|
|2 cups||All-purpose flour|
|2 teaspoons||Quick-Rise Instant yeast|
Place dough ingredients into the bread pan in order given.
Use Dough program. When finished remove dough from the bread pan and place in a greased bowl, turning to coat evenly. Cover and let dough rest for 10 minutes OR cover and refrigerate overnight.
Roll dough into a 12" pizza pan or a 13"x9" greased pan. Raise the edges a bit. Put on toppings.
Cook topped pizza for 20 - 25 minutes at 425F (220C).
Notes: Remove refrigerated dough from 'fridge about 1 hour before using.
All-purpose white flour may be replaced with equal parts white and whole wheat.
Posted to TNT Recipes Digest by Rod Grant <rodgrant@...> on Mar 22, 1998