Owner's Manual

ACACACACACACACACACACCACACACACACACACACACA

Recipes

Pizza Dough

Makes dough for two 9 to 10 inch pizzas (about 12 ounces total)

⁄4 cup warm water (105 to 115˚F)

⁄8 tsp. active dry yeast (one-half 8-gram package)

⁄2 tsp. honey

⁄4 to 1

⁄4 cups all-purpose flour, divided

⁄4 cup milk

2 Tbsp. room temperature water

1 Tbsp. olive oil, plus additional for oiling bowl

⁄2 tsp. salt

To make a sponge*: In small bowl, mix together warm water, yeast and honey until

yeast is dissolved. Stir in

⁄4 cup of the flour until smooth; set aside 20 to 30 minutes

or until bubbly.

To make the dough: In bowl or electric mixer fitted with a dough hook, combine

sponge mixture, 1 cup of the flour, milk, room temperature water, olive oil and salt;

mix on medium speed to form a sticky dough, stopping occasionally to scrape bottom

and side of bowl. Add additional flour, 1 tablespoon at a time, until dough clings to

the hook and almost cleans the side of the bowl. (Dough should be very soft. Avoid

adding too much flour; a soft, tacky dough is one key to achieving a crisp, light and

bubbly crust.) Reduce heat to low; knead dough 10 minutes. Remove dough to well-

floured work surface, using rubber scraper, if necessary. Knead lightly to form into

smooth ball, again using only enough flour as needed. Place dough in lightly oiled

medium bowl; turn to coat dough with oil. Cover with plastic; let rise in warm place

1 to 1

⁄2 hours or until doubled in volume.

Punch down dough. Using a knife or dough scraper, cut dough into 2 pieces

(approximately 6 ounces each); roll each into a smooth ball. Place balls in a floured

loaf pan or 9 inch baking pan; lightly oil tops with olive oil. Cover pan with double

layer plastic wrap to keep dough from drying out. Let dough rise 30 to 45 minutes at

room temperature or overnight in refrigerator. (Refrigerating the dough overnight will

relax the dough, making it easier to shape and giving it slightly better flavor.)

The dough can also be frozen after forming into balls. To freeze, dust well with flour.

Place each ball in re-sealable freezer bag. Defrost completely before using.

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