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WHOLE WHE T PIZZ CRUST DOUGH
Ingredients
2 thin crusts
Water (80°F/27°C)
Oil 2 tbsp.
Sugar 1 tbsp.
Salt
Whole wheat flour
Bread flour 1½ cups
ctive dry yeast
Select Pizza Dough
Course
Method:
1. Place finished dough on lightly floured surface. Divide in half and press onto
12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if
desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not
divide.
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to turn
light golden brown. Remove, add toppings and return to oven to bake additional
15 – 20 minutes.
1 cup
1 tsp.
1 cup
1 tsp.
12
60
FOC CCI DOUGH
Ingredients 1 loaf
Water (80°F/27°C)
Oil
1
Sugar
Salt 1½ tsp.
Bread flour 3 cups
Dry Italian seasoning
ctive dry yeast
Select Pizza Dough
Course
Garlic-Cheese Topping:
Olive oil ¼ cup
Dried oregano 1½ tsp.
Garlic, finely minced ¼ cup
Parmesan cheese, grated
1
Salt
1 cup
/ cup
3
2 tsp
1 tsp.
2 tsp.
12
/ cup
3
¼ tsp.
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