Yield: 2 servings
Measure | Ingredient |
---|---|
\N \N | -LILIANNE ISAACS (KSHD53B) makes 2 12\" pies |
1½ teaspoon | Red Star yeast |
2½ cup | Bread flour; as much as 3 c |
\N \N | *add as necessary to ball) |
2 teaspoons | Butter Buds |
⅛ teaspoon | Garlic powder more for a stronger garlic flavor |
2 tablespoons | Oil |
2 tablespoons | Honey |
1 cup | Warm beer I zap room temp beer in mw for a few secs) |
205 xes | *Calories |
4 xes | *Gm Protein |
30 xes | *Gm Carbohydrates |
\N x | *Mg Cholesterol |
\N x | *Gm Fat |
2 xes | *Bread |
\N \N | Lilianne in Marietta, GA |
DATA PER SLICE OF DOUGH
EXCHANGES
I finally found it and we are hooked. Thanks to my bread maker; we have no excuse for not having a great homemade pizza in no time. I hope you'll try it out and let me know how you like it. By the way, this doesn't make a Pizza Hut type of pan pizza dough, instead it is a hand-tossed type that is tender and not tough...delicious! Try it.
Another note: I have a Welbilt 350.
Put all ingredients in your bread maker on manual and let it do the work. I let it rise for a little longer after it finishes, but judge for yourself if it requires that. Divide into two 12" pies (I roll it out) Put on two cornmeal covered pans, prick with a fork, brush with oil, add toppings and preheat your oven to 500F. Let the pizzas rise for 15 minutes or so, then bake for 7 minutes. MMMama Mia!! I've gotten great recipes off this BB, so I thought I'd reciprocate! Hope you like it!!