| 78 cup Water, (120F/50C) | | 1 tbl Olive oil | | 2 tsp Sugar | | 1 tsp Salt | | 2 cup All-purpose flour | | 2 tsp 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 ." |
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