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Nutrition Facts
Serving Size 1 (58g) Recipe makes 8 servings
Calories 147
Calories from Fat 33		(22%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 146mg		6%
Potassium 53mg		1%
Total Carbohydrate 24.5g		8%
	Dietary Fiber 1.1g	4%
	Sugars 0.4g
Protein 3.6g		7%
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September 2007 #2

Missy Wombat

Pizza Dough (Abm)

Recipe #251840 | 1¾ hours | 1½ hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: my3beachbabes
Sep 10, 2007

This is from my bread machine recipe book... I keep misplacing the book so I'm putting this recipe here so I can always find it!! You can double the recipe if your bread machine can handle 1 1/2 pound loaves.

SERVES 8 , 1 pizza crust (change servings and units)

Ingredients

3/4 cup water, 80-90 degrees F
2 tablespoons vegetable oil
2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1 tablespoon italian seasoning (optional)

Directions

1
Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
2
Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

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Featured Reviews for This Recipe

From: invictus

On Sep 29, 2009

I just recently got a bread machine and I have been using it like crazy. Wanted to make pizza tonight so I popped the ingredients into the BM after work and by dinner time I had this amazing dough! It was perfect and so much cheaper than the preservative added pre-made I was buying in the grocer case. Thank goodness for bread machines and this recipe!

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From: Chef #1009046

On Aug 7, 2009

Great recipe. I use it weekly. I usually double the recipe but use only half the Italian seasoning. Also, I substitute a little whole wheat flour for white. Yummy.

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From: Missy Wombat

On Sep 22, 2007

Good reliable recipe that works well.

2 people found this review helpful

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From: Boomette

On May 19, 2008

I used dry thyme and dry oregano for the italian seasoning. It smell great and taste so good. The dough was easy to work it. The crust was crispy outside and tender inside. I loved it. Thanks Debee. Made for Photo tag game.

1 person found this review helpful

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