Black & Decker B900SC - Manuel (Page 31)

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FOCACCIA DOUGH
Ingredients 1 loaf
Water (80°F/27°C) 1 cup
Oil 1 /
3
cup
Sugar 2 tsp
Salt 1½ tsp.
Bread flour 3 cups
Dry Italian seasoning 1 tsp.
Active dry yeast 2 tsp.
Select Pizza Dough
Course
12
Garlic-Cheese Topping:
Olive oil ¼ cup
Dried oregano 1½ tsp.
Garlic, finely minced ¼ cup
Parmesan cheese, grated 1 /
3
cup
Salt ¼ tsp.
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients 2 thin crusts
Water (80°F/27°C) 1 cup
Oil 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Whole wheat flour 1 cup
Bread flour 1½ cups
Active dry yeast 1 tsp.
Select Pizza Dough
Course
12
Method:
1. Place finished dough on lightly floured surface. Divide in half and press onto
12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if
desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not
divide.
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to turn
light golden brown. Remove, add toppings and return to oven to bake additional
15 – 20 minutes.