Parmesan Thin Crust Pizza Dough (ABM)
Worked out perfectly, no need to buy store bought dough when making our own pizza.
Yield
servingsPrep
5 minCook
?Ready
?Low Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
yeast, active dry
active |
|
| 2 | cups |
bread flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
olive oil
|
|
| ⅔ | cup |
water
lukewarm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
yeast, active dry
active |
|
| 473 | ml |
bread flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
Parmesan cheese
|
|
| 15 | ml |
olive oil
|
|
| 158 | ml |
water
lukewarm |
|
Directions
Put ingredients in the bread machine according to the instructions of your machine.
Use the dough cycle.
Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up to one week.
Remove dough when needed, roll it out, top with your favorite ingredients and bake.
If using pizza pans, the oven should be preheated for at least 30 minutes at 500 degrees F.
If using stone the oven should be preheated for 1 hour at 500 dgrees F. to heat the stone properly.
Bake 15 to 20 minutes.
