Knead Pizza Dough

Combine the water and yeast and allow it to stand while

you gather the rest of the ingredients and add them to

the bread machine pan. Pour the water/yeast mixture in.

Use the Knead (#9) option.

When the kneading is complete, remove the dough from

the machine, form it into a ball (or you can divide into 4

portions at this time, if desired) and let it rest for 20

minutes before rolling into 10-inch circles to make pizza.

If desired, you can place the dough in a plastic bag lightly

drizzled with olive oil, and refrigerate it for up to 3 days

before using it.

Top the crusts with your favorite toppings and bake in a

500° oven on a pizza stone for 12 minutes, or until the

crust is brown and the toppings are hot. You can use this

dough to make smaller or larger pizzas, or thicker pizzas,

as desired, and you can bake it on a pizza pan, a cast iron

skillet or on your grill.

Y IELD : 4 - 10” PIZZAS

PREP TIME : 5 MINUTES

MACHINE TIME: 10 MINUTES

Ingredients

1 1/2 CUPS WATER

1 TEASPOON ACTIVE DRY YEAST

4 CUPS (18 OUNCES) BREAD FLOUR

1 1/2 TEASPOONS SALT

1 TABLESPOON OLIVE OIL

1/2 CUP SEMOLINA FLOUR