Recipe - Pizza Crust For The Hitachiregalzojirushi Machine

One fourth cup Water (+ 1 or 2 tbl. if the
mixture looks dry & crumbly
after the first 10 minutes
of kneading)
2 tablespoon Olive oil
1 teaspoon Sugar
2 teaspoon Salt
One fourth cup Cornmeal
3 tablespoon Whole wheat flour
3 cup Unbleached white flour
1 tablespoon Yeast

(It sounds like that's what most of us have)

Place all ingredients in machine, program for knead & first rise, dough, or
manual, and press Start. Remove the dough from the machine and let it rest
10 minutes at room temperature.

Baking instructions: If you have a pizza stone or tiles, place them on the
middle rack of the oven. Preheat oven to 450. Sprinkle a wooden pizza
paddle or a heavyduty cookie sheet with cornmeal. Divide dough in 2
pieces. Use your hads or a floured rolling pin to form 1 piece into a flat
10 to 12inch disk. Add the toppings of your choice, and either slide the
pizza onto the hot stone/tiles or slide the cookie sheet into the oven.

Bake 1215 minutes, depending how thick you made the crust, or until pizza
is cooked all the way through. (test the center with the point of a sharp
knife.)

TIP: chilled pizza dough is easier to work with oil large bowl, place
dough in bowl after finished in machine. Cover tightly with plastic wrap
and refrigerate from 2 hrsovernight. Punch dough down & proceed as above.

Variation: add 1 tsp. of a dried herb, e.g. oregano, thyme, basil with the
ingredients.

The cookbook has a page full of unusual flavor combinations, including
roquefort, bacon & red onions; potatoes, dijon and swiss cheese; tuna,
capers, lemon juice, black olives & anchovies. Use your imagination, or
pick up a copy of the book! (Note: I find the cookbook's layout difficult
to read. Thankfully the recipes are worth the extra effort!) Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings
GourmetGreetings@Prodigy.Net on Mar 25, 1997