Date: Sat, 30 Sep 1995 13:44:19 -0800
From: mcgimp@dmi.net (J.E. McGimpsey & Linda Brock)
Bread Machine Pizza Dough
The following recipe suggests letting dough rise for 10 to 30 minutes after
shaping, prior to adding toppings. This my modification of the
recipe for "Crusty Pizza Dough" from Donna Rathmell German's *The Bread
Machine Book*. Makes a 14-16 inch crust, using "dough" cycle:
water 1 cup
salt 3/4 tsp.
flour (all-purpose) 1-1/2 cups
wh-wheat flour 1-1/2 cups
yeast (active dry) 2 tsp
kwvegan vegan