Pizza & Calzones Last Updated: Aug 9th, 2009 - 15:20:50 Bread Machine Pizza Dough By Sandra Woodruff  Printer friendly page Yield: enough for a 14-inch thin-crust pizza. 1 1/4 cups bread flour* 1/2 cup oat bran 3 tablespoons instant nonfat dry milk powder or dry buttermilk powder 1 1/2 teaspoons rapid rising yeast 1 teaspoon sugar 1/4 teaspoon sea salt 3/4 cup water 1. Place all the dough ingredients in the pan of a bread machine. Set the machine to "rise,"dough," "manual," or equivalent setting so that the machine will mix and knead thedough and let it rise once. Check the mixture 5 minutes after the machine has started. It should form a soft, satiny dough. If the dough seems too sticky, add a little more flour, a tablespoonful at a time. Be careful not to add too much flour or the crust will be hard to roll out. 2. When the dough is ready, remove it from the machine and place it on a lightly floured surface. Roll the crust into a 14-inch circle, and then transfer it to a 14-inch pizza pan coated with cooking spray. Set the crust aside for 10 minutes (to allow it to rise slightly) before adding the toppings and baking. Nutritional Facts (per 1/8 crust) Calories: 85 Carbohydrates: 19 g Fiber: 1.5 g Fat: 0.4 g Sat. Fat: 0.1 g Cholesterol: 0 mg Protein: 4.1 g Sodium: 82 mg Calcium: 23 mg Diabetic exchanges: 1 starch *Bread flour is high-protein flour that is well suited for making yeast breads and pizza crusts. Most bread flour is white flour, so the addition of oat bran provides a fiber and nutrition boost as well as great flavor and texture. For even more fiber and nutrition, add a few tablespoons of wheat germ or bran to the dough. © Copyright 2005 by eatsmarttoday.com Top of Page