Parmesan Thin Crust Pizza
 
2/3 cup  warm water (110 degrees F.)
1 Tbsp  olive oil
1/4 tsp  salt
1/2 cup  freshly grated Parmesan cheese
2 cup  bread flour
2 tsp  instant active dry yeast
 
Add all the ingredients in the bread pan of bread machine. Process according 
to manufacturer's instructions for a dough setting. Meanwhile preheat the 
pizza stone or tiles to 450 F. for 30 minutes. Prepare your favorite toppings. 
When the bread machine has completed the dough cycle, remove the dough from 
the pan to a lightly oiled surface. Knead the dough several times and form 
the dough into an oval; cover with a towel and let rest for 10 minutes. 
 
NOTE: Dough may be refrigerated at this point and stored until ready to use. 
To store each batch of dough, spray a plastic bag with nonstick spray and 
place the dough in it. Store no longer than 7 to 10 days, or if frozen for 
up to 2 months. If refrigerated or frozen prior to use, allow the portions 
to come to room temperature before they are rolled out. 
Prepare the peel with cornmeal or parchment paper. 
Roll and stretch the dough into a 14-inch circle. Place the dough on the 
prepared peel. Brush the dough with some olive oil and layer your 
ingredients. Slide the dough (or the parchment paper and dough) onto the 
baking stone. Bake for approximately 15 minutes or until golden brown on the 
bottom and the top is bubbly. 
 
 
 
 
(ID: 81324) Mirror: rec.food.recipes: Thu, Jul 4, 2002


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