Half -and-half pizza dough

Yield: 1 Servings

Measure Ingredient
1¼ cup Bread flour
1¼ cup Whole wheat flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Water
2 tablespoons Olive oil
1 pack Active dry yeast
1 teaspoon Cornmeal
1½ cup Bread flour
1½ cup Whole wheat flour
1½ teaspoon Salt
1½ teaspoon Sugar
1¼ cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1½ teaspoon Cornmeal



The next group are from the Bread Machine website --

Using half bread flour and half whole wheat flour results in a lighter, less chewy pizza dough. The quantities for the 1-pound loaf make a 12-inch pizza; the quantities for the 1 ½-pound loaf make a 15-inch pizza.

Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400øF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly.

Serve hot.

Posted to Bakery-Shoppe Digest V1 #231 by jrjet@... (Dot & Tim McChesney) on Sep 11, 1997

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