Whole Wheat Pizza Dough (Bread Machine)
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- 1 1/3 c
- 1/4 c
- olive oil
- 2 1/2 c
- unbleached all-purpose flour
- 1 1/2 tsp
- 2 tsp
- saf yeast or 2 1/2 teaspoons bread machine yeast
1Place ingredients in bread machine pan in the order prescribed by the manufacturer. Program for Dough or Pizza Dough.
2When cycle is complete, immediately remove the pan of dough from the the machine. Turn out onto a lightly floured surface and divide into desired number of portions. Knead each portion a few times into a flattened disc and then fold the edges into the center to form a ball. Cover with a damp cloth and let rest for 30 minutes until it has increased about 20 percent in size.
3Shape dough according to your pizza recipe.
4To store for future use: Dough may be refrigerated for up to 24 hours. Let it rest about 20 minutes at room temperature before shaping.
5OR Freeze the dough balls up to 3 months. Defrost in the refrigerator several hours or overnight before using.
6To make pizza: For each pizza, grease pan and sprinkle with cornmeal. Roll out and shape dough and place in pan . Top each pizza with about 1/2 - 3/4 C sauce, your favorite toppings and about 1 - 1 1/2 C cheese. Bake at 425 degrees F for 15 to 25 minutes or until edges are of crust are golden and cheese is bubbly.