Black & Decker B900SC - Manuel (Page 30)

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Ingredients
1 thick or 2 thin
crusts
2 thick or 4 thin
crusts
Water (80°F/27°C) ¾ cup 12/3 cups
Oil 1 tbsp. 2 tbsp.
Sugar 1 tbsp. 2 tbsp.
Salt 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp.
Bread flour 2¼ cups 4½ cups
Active dry yeast 1 tsp. 2 tsp.
Select Pizza Dough
Course
12 12
Method:
1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan,
raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.
SOFT PRETZEL DOUGH
Ingredients 16 pretzels
Water (80°F/27°C) 1¼ cups
Egg yolk, room temp. 1
Oil 1 tbsp.
Sugar 2 tbsp.
Salt 1½ tsp.
White pepper 1 /
8
tsp.
Bread flour 3½ cups
Active dry yeast 2¼ tsp.
Select Dough Course 11
Glaze:
Egg white 1
Water 1 tbsp.
Toppings (optional) Kosher salt, sesame seeds
Method:
1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch
rope. Cross ends of the rope to make loop; twist crossed ends once and fold
across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle
with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to
dough ingredients. Follow method of completion.
PIZZA CRUST DOUGH