Outstanding Pizza Crust for Bread Machine
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
- 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).
*The basic Oster Brand breadmaker is the machine I use for this recipe - I purchased this one off of Craig's List for $18.
- 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.