Ingredients (for BB-CEC20):
Traditional Pizza Dough (makes 4 pizzas):
- 1-1/4 cups water
- 1-1/2 Tbsp. olive oil
- 3-3/4 cups bread flour
- 1-1/2 Tbsp. sugar
- 1-1/2 tsp. salt
- 1-1/2 tsp. active dry yeast
Topping (for 1 pizza):
- 1/2 cup pizza sauce
- 1-1/2 cups shredded mozzarella cheese
- 4-5 slices ham, cut into bite-sized pieces
- 3 strips bacon, cooked and crumbled
- 1/2 cup chopped pineapple, fresh or canned
- 1 tsp. dried oregano
Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.
When course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough into quarters. For 1-lb. breadmaker, cut the dough in half. Form a smooth ball, place in bowl and cover with plastic wrap. Let dough rest for 20 minutes.
Preheat the oven at 400°F. Remove the dough, place on parchment paper and roll out using a rolling pin to create a 12-inch circle. Use a fork and poke holes on the dough. Move the dough with parchment paper onto a pizza pan.
Spread pizza sauce evenly on the dough, top with cheese, ham, bacon and pineapple. Sprinkle dried oregano on top and bake in a preheated oven for 10-15 minutes.
Once the cheese is bubbly and the crust is baked, remove from the oven. Slice and serve immediately. Enjoy!