Out of 244 Ratings

Owner's of the Breadman Bread Maker TR2500BC gave it a score of 4.2 out of 5. Here's how the scores stacked up:
  • Reliability

    4.15 out of 5
  • Durability

    4.19 out of 5
  • Maintenance

    4.16 out of 5
  • Performance

    4.25 out of 5
  • Ease of Use

    4.2 out of 5
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Ingredients: 1.5 LB
2 Thin Crusts
Water, 80ºF/27ºC1 cup + 2 TBL
Olive Oil 1-1/2 TBL
Salt 1-1/2 tsp
Sugar 1-1/2 tsp
Bread Flour 3 cups
Active Dry Yeast 1-1/2 tsp
Select Pizza Dough Cycle
Topping: 2 Pizzas
Corn Meal 4 tsp
Olive Oil 2 TBL
Tomatoes, large or 4
Roma Tomatoes, large, thinly sliced 8
Basil Leaves, fresh, shredded 1/2 cup
Salt 1/2 tsp
Black Pepper, freshly ground or 1/4 tsp
Red Pepper Flakes, ground
Mozzarella Cheese, fresh or 2 cups
Fontina Cheese, torn
Parmesan Cheese, grated 1/2 cup
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and
black pepper or red pepper flakes. Top with both cheeses.
3. Bake at 425
ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard mozzarella.
TR2500_FINAL 10/14/05 3:14 PM Page 112