Pizza Crust
This makes a crust for one large homemade pizza, mmmm, good! Be sure all your ingredients are at room temperature.
This makes a crust for one large homemade pizza, mmmm, good! Be sure all your ingredients are at room temperature.
- Carbohydrate 242.152785284174 g
- Cholesterol 0 mg
- Fat 10.3348800067571 g
- Fiber 10.9707501597626 g
- Protein 35.5077250393805 g
- Saturated Fat 1.4851800010129 g
- Serving Size 1 1 large pizza crust (544g)
- Sodium 3983.20200505701 mg
- Sugar 231.182035124411 g
- Trans Fat 1.35482000135258 g
- Calories 1223 calories
Step-by-step
- Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
- Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.
Restricted kitchen equipment often dictates how much dough can be mixed at once, but this recipe scales linearly to fit standard mixing bowls or bread machines. Keeping ingredient proportions exact ensures the yeast ferments properly without stalling.
- Ensure water temperature registers between 105 and 110 degrees Fahrenheit to activate dry yeast without killing the culture.
- Multiply flour and water by 1.5 to yield a thicker crust or two smaller rounds instead of one large 12-inch base.
- Allow shaped dough to rest for exactly 10 minutes before topping to relax gluten strands and prevent shrinkage in the pan.
- Bake at 400 degrees Fahrenheit until the edge turns golden brown, signaling complete starch gelatinization.
- Store unbaked shaped dough wrapped tightly in plastic wrap in the refrigerator for up to 24 hours before bringing it to room temperature to bake.
Frozen dough balls retain structural integrity for up to one month if sealed in airtight silicone bags. Thaw frozen portions overnight in the refrigerator before pressing them into the pan.
