Outstanding Pizza Crust Recipe for your Bread Machine

by | Jan 27, 2018 | Editor's Picks, Reader Favorites, Recipes

My Pizza Crust Story

Finding great restaurant-quality pizza is difficult.  Pizza joints that once had great pizza seem to have cut corners with their ingredients.  This is especially true when it comes to pizza crusts.  Unbelievably, it’s become common practice for pizzerias to use frozen crusts with their pizza.

A few years back, I asked myself, “I don’t like frozen pizza for a reason.  Why should I pay a premium for a restaurant pizza having a pre-made frozen crust?” With that question nagging me, I set out to bake my own pizzas.

Bread Machine Pizza Dough Made Easy!

Deciding on topping combinations was fun and easy.  What was more difficult was developing an artisan thin-crust pizza dough that could be made quickly.  The following is the pizza crust recipe I developed for my bread machine and some tips on what I learned from my pizza experiments.

 

Print Recipe
3.75 from 4 votes

Outstanding Pizza Crust for Bread Machine

Prep Time2 mins
Cook Time15 mins
Total Time2 hrs 15 mins
Servings: 6
Author: FoodiePost.com

Ingredients

Bread Machine Ingredients

  • 1 1/3 cups Water
  • 2 tablespoons Olive Oil
  • 1 teaspoon Sugar
  • 1 teaspoon Honey
  • 1 1/4 teaspoon Salt
  • 3 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 teaspoon Dried Oregano
  • 1 1/4 teaspoons Yeast

Ingredient When Rolling Dough

  • 4 Tablespoons Cornmeal

Instructions

  • Place all Bread Machine Ingredients in bread machine. Set machine to 'Dough' setting.
  • Once machine has stopped, sprinkle cornmeal across flat work surface and kneed dough on work surface for 30 seconds by hand.
  • Cut dough into six equal-size pieces; then flatten each peice as thinly as possible without tearing into a dough-round. Place on greased pan and let rise (about 20-30 min.).
  • Add light sauce to top of each pizza dough-round. Cook dough on greased cookie sheet until partially cooked, for about 7 minutes at 400 degrees. Remove from oven. (If desired, freeze round at this step for future consumption.) Continue to remaining steps for finishing pizzas.
  • Add more sauce (as desired), cheese and toppings of your choice to pizza crusts. Remove partially cooked crust from sheet. Bake pizzas directly on oven rack at 435 degrees until done (approximately 10-15 mintues).

Notes

Tip: Liquid from certain toppings (such as tomato, pineapple, sausage, etc...) is likely to spill off pizza during cooking process. Placing a large sheet of aluminum foil on the rack below the pizza during baking can prevent a big mess on the bottom of the oven.
*The basic Oster Brand breadmaker is the machine I use for this recipe - I purchased this one off of Craig's List for $18.
Tips for Your Pizza Crust Creation
Baking a great pizza crust is more difficult than I first expected.  Here are some pointers that can help you avoid the early failures I wished I had avoided.  

  • I don’t recommend using a pizza stone.  I tried different techniques and made several adjustments with this tool; however, I gave up on using a pizza stone after the 5th series of failures.  
  • The crust needs to be partially baked on a cookie sheet before adding toppings.  After adding toppings, bake pizza directly on oven rack.  Realize that the center of the pizza is the last part of the pizza to cook.  If the pizza center is under-cooked, it’ll fall right through the rack and create an unwanted mess.  
  • Like many pizza lovers, I enjoy a thin crust pizza.  There are a couple of considerations for making good homemade thin crusts.  When rolling the dough, the dough needs to be paper-thin.  If the dough tears when handling, pinch the torn section back together to make a seam.
The center of your pre-baked crust needs to be baked enough to support the pizza toppings; otherwise, this is what happens when an under-cooked pizza crust is finished on the oven rack.
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Written by Peter La Fond

I'm food- and- wine obsessed. Discovering a new recipe is a delight; refining a classic one is my all-consuming idée fixe.

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