Date:    Wed, 24 Aug 94 23:27:34 PDT
 From:    Zite Hutton <>
   Joe Miko requested a pizza dough recipe a couple of days ago that will 
 work in a DAK Turbo Baker II.  That’s the kind of bread machine I have - 
 and here’s the pizza dough I've been making (and am very pleased with).  
 I have been told that the DAK and Welbilt machines need a slightly 
 different dry to wet ingredient ratio than other bread machines - and
 I'm not sure in which direction, so others may need to experiment.
 This is an adaptation of the pizza dough recipe on page 522 of Ornish’s 
 “Program for Reversing Heart Disease”.
 I generally start the dough about 2 hours (or 2 1/2 hours) before I want 
 to cook the pizza.
 Set DAK Turbo Baker II machine on “white bread” and “manual” - I also use 
 the “turbo” setting.
 Place in bread machine:
 	1 scant Tbsp. active dry yeast
 	3 cups all-purpose flour
 	1 pinch of sugar 
 	1 tsp salt
 	1 1/4 cups warm water
 I then let the dough run through “manual” cycle (doesn't bake).  It beeps 
 off, and usually by the time I am ready to use it, the dough has risen to 
 the top of the baking pan.
 Preheat oven to 450 degrees F.
 Punch down dough, take out of machine, knead for about 1 minute.  (I put 
 it on a floured surface.)  Stretch the dough with your fingertips to form 
 a circle.  It should be flat in the middle and thicker around the edges.  
 (My husband uses a rolling pin, and usually turns up and crimps the edge.)
 Sprinkle cornmeal over a pizza stone or heavy baking pan and then 
 transfer the dough to the stone or pan.
 Place toppings and herbs (I use a lot of oregano) on pizza, and bake for 
 10 to 15 minutes, until the crust has browned.
 Makes 1 12-inch medium thick-crusted pizza.
 Ideas for pizza toppings:
 	Sauce: canned tomatoes, drained, then pureed
 	Sauce: roasted red peppers, pureed (instead of tomatoes)
 	Herbs:  basil, oregano, thyme, pepper, rosemary
 	(Wild) mushrooms, thinly sliced
 	Zucchini, thinly sliced, sauteed
 	Fresh chopped spinach and fresh sliced tomatoes
 	Nutritional yeast for a “cheesy” taste