The Best Pizza Crust
This recipe will give you pizza crust that isn't too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
- 1 1/4 teaspoons active dry yeast
- 2 cups bread flour
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon margarine
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 1Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
- 2Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
- 3Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
- 4Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Your bread machine prepares this classic dough, with olive oil lending an authenticity to the chewy crust. Just pat this great dough into your pizza pan and you are on your way to a Mediterranean experience.
This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
A very easy, very good tasting bread. Best if made the day before, or several hours before serving.
This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores.
This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.
This is our family favorite! Very moist.
Moist bread. Good as written but even better with the addition of raisins, nuts, and spices.
These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is dried can juice. It can be found in health food stores. If you don't eat them in the first two days, freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked.
Very, very chocolate-y! Great with a glass of milk.
A moist, heavy loaf. Perfect accompaniment to a rich, thick stew.
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
A nice texture and flavor, great with any Italian food. Grill with a little butter and garlic for garlic bread.
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