BREAD MACHINE PIZZA CRUST

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Bread Machine Pizza Crust image

I'm adding this recipe for the benefit of friends and family because I have this recipe memorized! This is based on Laura Brody's recipe from her book, Bread Machine Baking. This one is customized for the Panasonic/National. I also didn't divide the dough into 2 pieces -- I simply use the entire dough to make a thick-crusted pizza that fits the dimension of my pizza stone.

Provided by mersaydees

Categories     Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon sugar
2 teaspoons salt
1/4 cup cornmeal (plus another tablespoon for dusting pizza paddle or cookie sheet)
3 tablespoons whole wheat flour
3 cups unbleached white flour (made from hard wheat)
1 1/4 cups water (plus an additional 1 or 2 tablespoons if the mixture looks dry and crumbly after the first 10 minute)
2 tablespoons olive oil
1 tablespoon yeast

Steps:

  • Place all ingredients in the bread machine in the order recommended by the manufacturer.
  • Program the machine for the dough setting and press start.
  • After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
  • If you have a pizza stone or tiles, place them on the middle rack of the oven.
  • Preheat the oven to 450 degrees farenheit.
  • Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
  • Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
  • Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
  • Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
  • Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
  • Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
  • Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
  • Serve hot.

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