Prep 15 mins
Cook 8 mins
This is a nice pizza dough that will make 5 individual-size pizzas (or probably 2 regular). I usually cook the individual pizzas in round cake pans and let everyone add their favorite toppings. This dough is slightly sweet, bakes up nicely, and I can even reheat the leftovers in a microwave without it getting soggy or chewy. This is a variation of a recipe I found in a newspaper. Preparation time does not include rising time for dough.
- 1 1⁄3 cups soymilk, plus
- 1 tablespoon soymilk
- 3 tablespoons canola oil
- 1 teaspoon lemon juice
- 4 cups bread flour
- 3 teaspoons sugar
- 2 1⁄4 teaspoons active dry yeast (one packet)
- 3 tablespoons flour, for rolling out dough
- cooking spray
- Combine wet ingredients in breadmaker.
- Add dry ingredients to breadmaker.
- Sprinkle yeast on top of dry ingredients.
- Process in breakmaker on dough cycle (You may need to add up to 1 tablespoons water if dough is too dry.).
- When dough has risen, remove from the breadmaker.
- Preheat oven to 450 degrees.
- Divide the dough into 5 pieces.
- Spread the 3 tablespoons flour on table.
- Roll each of the dough pieces in to a 8 1/2 inch circle.
- Put dough pieces on to baking sheet and pierce dough liberally with fork.
- Spray dough lightly with cooking spray.
- Place in oven for 8 minutes, just to brown the dough.
- Remove from oven.
Very good! For the flour, I used a bit of whole wheat flour. A good starting point for adding all sorts of goodies to the dough: anise, fennel, sundried toms, etc. I will pass this along to my vegan niece. Thanks! cg