Recipe - Half -And-Half Pizza Dough

FOR 1POUND LOAF
1 One fourth cup Bread flour
1 One fourth cup Whole wheat flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Water
2 tablespoon Olive oil
1 pack Active dry yeast
1 teaspoon Cornmeal

FOR 1 1/2POUND LOAF
1 One half cup Bread flour
1 One half cup Whole wheat flour
1 One half teaspoon Salt
1 One half teaspoon Sugar
1 One fourth cup Water
3 tablespoon Olive oil
4 teaspoon Active dry yeast
1 One half teaspoon Cornmeal

The next group are from the Bread Machine website

http://members.iex.net/~dahasher/Bread_Machine.html

Using half bread flour and half whole wheat flour results in a lighter,
less chewy pizza dough. The quantities for the 1pound loaf make a 12inch
pizza; the quantities for the 1 1/2pound loaf make a 15inch pizza.

Fit the kneading blade firmly on the shaft in the bread pan. Carefully
measure the flours, salt, and the sugar, and transfer to the pan. Add the
water, oil, and yeast. Place the bread pan inside the machine and close the
lid.

Program the breadmaker for the whole wheat dough mode. At the end of the
rising cycle, turn the dough out onto a lightly floured surface. Cover and
let rest for 10 minutes.

Lightly oil a 12inch (or 15inch) pizza pan and sprinkle with the
cornmeal. With floured hands, gently stretch the dough into a 12inch (or
15inch) circle and place in the prepared pan. Continue stretching until
the dough covers the entire surface if the pan. Push the dough against the
rim of the pan to make an edge, then top the dough with your choice of
pizza fillings.

Bake the pizza on the bottom rack of a preheated 400øF oven for 20 to 25
minutes, until the crust is golden and the filling is melted and bubbly.
Serve hot.

Posted to BakeryShoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim
McChesney) on Sep 11, 1997