Try this Bread Machine Pizza Crust recipe.
- Carbohydrate 224.904449990002 g
- Cholesterol 6.72 mg
- Fat 35.8786 g
- Fiber 25.0270001077652 g
- Protein 53.4525 g
- Saturated Fat 3.61993 g
- Serving Size 1 1 Serving (641g)
- Sodium 455.40625 mg
- Sugar 199.877449882237 g
- Trans Fat 3.19335 g
- Calories 1415 calories
Step-by-step
- Add water and veg. oil to pan
- add flour, sugar, and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners, to cover water.
- make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
- Program for dough. Program time delay if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Knesd 1 min., then let rest 15 mins.
- Roll dough out to fit 12-14 inch pizza pan. Place dough onto greaged pan* which has been sprinkled with cornmeal. Press dough into pan, forming an edge. Let rise in warm draft free place for 20-25 mins.
- Spread pizza sauce evenly over crust, then top with cheese and favorite toppings. bake in preheated424 degree F oven for 20-25 mins or until nicely browned on top. Let rest 5 mins and enjoy!
Automating the initial dough-making cycle of pizza production removes manual kneading labor while developing sufficient gluten structure through mechanical action. Bread machines are essentially small vertical mixers equipped with internal heating elements calibrated for proofing, which makes them uniquely suited for handling sticky pizza doughs without requiring extensive counter space or specialized dough hooks. Maintaining water temperatures between 80 and 90 degrees Fahrenheit ensures the active dry yeast hydrates correctly without thermal shock, directly influencing the resulting crumb structure and rise.
Removing the finished dough from the machine requires a lightly floured work surface to prevent tearing during the one-minute manual knead that redistributes the yeast gases. Allowing the dough to rest for fifteen minutes relaxes the gluten strands, which makes rolling it out to fit a twelve to fourteen-inch pan significantly easier without snapback. Sprinkling cornmeal onto a greased pan or an ungreased pizza stone provides a physical barrier that prevents sticking and encourages a crisp bottom crust during baking at 425 degrees Fahrenheit.
Serving this crust alongside a crisp, highly acidic green salad helps balance the richness of the melted cheese and baked dough. Acidic dressings cut through dairy fats effectively, refreshing the palate between slices.
