I gave this pizza recipe a try last week for something different. The dough is made in the bread machine. Normally I make my dough and let it rise in a warm spot. It's usually either too dry or too moist. This recipe came out perfect. If you like a thick crust, use the whole recipe for one pizza. I like a thinner crust, so the next time I make this I'm going to make the whole recipe and split it into 2 pizzas.
The original recipe came from the February/March 2011 issue of Simple & Delicious, pg 42.
1 cup plus 2 tbs water
2 tbs grated Parmesan cheese
2 tbs olive oil
1 1/2 tsp Italian seasoning
1/2 tsp sugar
1/4 tsp salt
2 1/2 cups all purpose unbleached flour
1/2 cup + 1 tbs whole wheat flour
2 1/2 tsp active dry yeast
1/2 jar meatless sauce, I use Classico fire roasted tomato & garlic
2 dozen pepperoni slices
2 medium tomatoes, chopped
1 package mushrooms, chopped
2 cups shredded mozzarella cheese
1/4 cups grated Parmesan cheese
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting.
When cycle is completed, turn dough onto a lightly floured surface and roll into a circle. Sprinkle pizza pan with 1 tbs whole wheat flour. Transfer to prepared pan.
Spread sauce over dough. Top with pepperoni, tomatoes, mushrooms and cheeses.
Bake at 400 for 30 - 35 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.
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