Breads

Pizza or Calzone Dough (from the West Bend bread and Dough Maker Cookbook)

This makes enough for a 12-14 inch pizza.

3/4 cup water, 80-90 degrees

2 tablespoons vegetable oil

2 cups all purpose or bread flour

1/2 teaspoon sugar

2 teaspoons active dry yeast

These instructions are for my bread machine. 

Add lukewarm water and vegetable oil to pan.  Add flour, sugar and salt to pan.  Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.  Make a well in center of dry ingredients; add yeast.  Lock pan into bread maker.  Program for DOUGH.  Start bread maker.  When done, remove pan from bread maker.  Place dough onto floured surface.  Knead out 2 minute, then let rest 15 minutes.  Roll dough out to fit 12-14 inch pizza pan; halve round for calzone.  Let dough rise in warm, draft-free place for 20-25 minutes.  If making pizza, spread tomato sauce evenly over crust, then top with favorite toppings.  If making calzone, spread ingredients over one-half of each half circle, and fold over, sealing edgings.  Bake in preheated 425 degree oven for 20-25 minutes or until nicely browned on top.  Let rest 5 minutes before eating.  Top calzone with your favorite pasta sauce.