Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Water

  2. 1 teaspoon 5ml Salt

  3. 2 teaspoons 10ml Sugar

  4. 2 tablespoons 30ml Gluten

  5. 2 cups 125g / 4.4oz Whole wheat flour - bread

  6. 2 cups 125g / 4.4oz White bread flour

  7. 2 1/2 teaspoons 12ml Yeast

  8. 1 tablespoon 15ml Poppy seeds - or sesame seeds

  9. 1 teaspoon 5ml Dill - or celery seeds or any combo of seed

Instructions Jump to Ingredients ↑

  1. Makes enough dough for 2-14" pizzas with a thinish crust.

  2. I find that instead of cornmeal under the pizza, I like to lightly spray the pan with olive oil spray. I know this isn't traditional, but it gives a crispier crust that stick less than when I use cornmeal.

  3. This is a double recipe and it fits fine in my Zo. I freeze half the dough...see below about how I prep it for freezing and make a package that is easy to store and very fast to use. Since I roll it out before freezing, I don't have to mess up my counter a second time before I bake it.

  4. Combine in order your bread machine likes and process on dough setting. When done, divide dough in half. Roll and use one half.

  5. For the half to be frozen: roll out to the size you would like to use. Cover with a sheet (or two in not wide enough) of plastic wrap. Starting at one end, loosely roll up the dough with the wrap on top (this allows there to be wrap between each layer of dough). When done, wrap in a plastic bag or another layer of wrap. Freeze flat.

  6. To use: remove from freezer and when the dough is just about defrosted, unfurl it out on a lightly oiled pan, keep it covered with the plastic wrap that was frozen with it and allow to defrost and rise slightly before adding toppings.


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