Troubleshooting guide

ManualsBrandsWest Bend ManualsBread MakerAUTOMATIC BREAD MAKER

dough TRADITIONAL PIZZA DOUGH

SINGLE CRUST

INGREDIENTS

DOUBLE CRUST

7 ounces (¾ cup + 2 tbsp.)

2 tablespoons

2½ cups

½ teaspoon

2 teaspoons

-or-

1½ teaspoons

TOPPING:

6 to 8 ounces

WATER, 75-85°

°°

° F

VEGETABLE OIL

ALL PURPOSE FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

-or-

BREAD MACHINE/FAST RISE YEAST

PIZZA SAUCE

FAVORITE MEAT TOPPINGS

and CHEESE

10½ ounces (1¼ cups + 1 tbsp.)

4 tablespoons

4 cups

1 teaspoon

2¼ teaspoons

-or-

2 teaspoons

12 to 16 ounces

The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch

pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.

1.Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being

used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.

2. Roll dough to fit 12 or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an

edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.

3. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º F oven for

20 to 25 minutes until nicely browned on top. Let rest 5 minutes before cutting.

dough

WHOLE WHEAT PIZZA DOUGH

SINGLE CRUST

INGREDIENTS

DOUBLE CRUST

8½ ounces (1 cup + 1 tbsp.)

1 tablespoon

2½ cups

½ teaspoon

2 teaspoons

-or-

1½ teaspoons

TOPPING:

6 to 8 ounces

WATER, 75-85°

°°

° F

VEGETABLE OIL

WHOLE WHEAT FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

-or-

BREAD MACHINE/FAST RISE YEAST

PIZZA SAUCE

FAVORITE MEAT TOPPINGS

and CHEESE

13 ounces (1½ cups + 2 tbsp.)