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7. Punch dough down with your fists.
8. Turn dough out onto lightly floured surface, split in half and shape into 2 balls.
9. Cover with a towel and rest 15 to 20 minutes.
10. Roll or stretch dough to a 12-inch diameter.
11. Add pizza sauce, shredded cheese and toppings.
12. Bake on preheated Pizza Maker until crust is crisp and lightly browned.
STORING OPTIONS:
-Store the oiled and wrapped unused dough ball for up to 24 hours in the refrigerator.
One hour before preparing pizza, take dough out of fridge and allow to rest until it reaches room
temperature.
-Freeze the oiled and wrapped unused dough ball in a zippered freezer bag up to 3 months.
PIZZA TOPPINGS:
Spicy sausage, chicken strips, bacon, pepperoni, salami, ham, Italian beef, onions, pesto, black
olives, spinach, artichoke hearts, fresh tomatoes, sundried tomatoes, mushrooms, sweet
peppers, jalapeno peppers, anchovies, pineapple, etc.
10
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