One Pound Pizza Dough Abm Or 1 1 2 Pounds
This is based on a recipe from bh&g's bread machine bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. Update: after reading the first reviewer's comments about the cooking method, i have to confess that while i use this recipe for the dough itself, i've never followed these cooking instructions, nor have i tried to freeze the dough; i've included those instructions because they came with the recipe and i wanted to be thorough in adding this recipe to zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)
Steps
Add the first 5 ingredients to bread machine in the order recommended by its manufacturer.
Select dough setting.
When cycle is complete , remove dough from machine.
If making the 1 1 / 2 pounder , divide it in half.
To make a thin pizza:.
Grease a 12-inch pan or large baking sheet.
Optionally sprinkle with cornmeal.
On a lightly floured surface , roll the dough or each dough half into a 13-inch circle.
Transfer to pan or baking sheet.
Do not let dough rise.
Bake in a 425f oven about 12 minutes or till browned.
Top with pizza sauce and toppings of your choice.
Bake 10 to 15 minutes more or till bubbly.
To make a pan pizza:.
Grease a 9x9x2-inch baking pan.
Optionally sprinkle with cornmeal.
Roll out the 1 pound dough or each half of the 1 1 / 2 pounder to fit the bottom of the pan , and to reach halfway up the sides of prepared pan.
Cover and let rise in a warm place till nearly double.
Bake in a 375f oven for 20 to 25 minutes or till lightly browned.
Top with pizza .
Ingredients
water, cooking oil, bread flour, salt, active dry yeast, cornmeal