Zojirushi BBCC - S15 User Manual download pdf (Page 14)

PIZZA/CRUSTY ROLLS

- 14 -

Traditional Pizza

Dough

Pizza Dough

with Beer

Thin-Crust Pizza

Thick-Crust Pizza

Crusty Rolls

TRADITIONAL PIZZA DOUGH

1 cup Water 1 Tbsp. Olive Oil 1 Tbsp. Sugar 1 tsp. Salt 2-1/2 cups Bread Flour

2 tsp. Active Dry Yeast Vegetable Oil

PIZZA DOUGH WITH BEER

1 cup Flat Beer 1 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 2-1/2 cups All Purpose Flour

1 tsp. Active Dry Yeast Vegetable Oil

Method

1. Measure the water or beer, butter or oil, sugar, salt, and flour into the baking pan.

2. Tap the container firmly to level out ingredients, then sprinkle yeast in the center of the flour.

3. Insert pan securely into unit and close lid.

4. Select DOUGH setting and push START.

5. The machine will beep and COMPLETE light will illuminate when dough is finish.

6. Remove dough from baking pan.

7. Preheat your oven to 400 degrees for most shaping variations.

8. Select shaping variation of your choice. Brush lightly with vegetable oil. Cover dough and allow to

stand 15 minutes.

9. Bake each variation as directed in recipe.

THIN-CRUST PIZZA

1. With lightly floured hands, shape dough into a ball.

2. Divide ball in half. Press each half of dough into greased, 12-inch pizza pan, forming a 1-inch edge.

3. Brush crust with oil. Cover and let stand 15 minutes.

4. Spoon tomato sauce or pizza sauce over dough, top with cheese and other toppings of your choice.

5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.

Makes (2) 12-inch pizzas.

THICK-CRUST PIZZA

1. With lightly floured hands, press dough into a lightly greased 12-inch pizza pan, forming a high edge.

2. Brush crust with oil. Cover and let stand 15 minutes.

3. Spoon tomato sauce or pizza sauce over dough.

4. Top with cheese and desired toppings.

5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.

Makes (1) 12-inch pizza.

CRUSTY ROLLS

Prepare Pizza Dough with Beer recipe.

1. Turn dough onto lightly floured board, divide into quarters, cut each quarter into 4 pieces.

2. Shape each piece into a flattened, oval-shaped ball.

3. Dip Bottom of dough balls in cornmeal and place on a greased baking sheet about 1-1/2 inches apart.

4. Slash tops of rolls with sharp knife or razor blade.

5. Cover dough lightly and allow to rise 30 minutes.

6. Brush rolls with one egg yolk beaten with 1 tablespoon water.

7. Bake rolls at 400 degrees for 15 to 20 minutes.

Makes 16 rolls.

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 23 24

Comments to this Manuals

No comments

Zojirushi BBCC - S15 User Manual Page 14

Comments to this Manuals

Related products and manuals for Bread making machines Zojirushi BBCC - S15