1 Pound Recipe
- 2/3 cup water
- 4 tsp olive oil
- 1/2 tsp salt
- 2 cups bread flour
- 1-1/2 tsp bread machine yeast
- 1 tbsp cornmeal (optional)
1-1/2 Pound Recipe
- 1 cup water
- 2 tbsp olive oil
- 3/4 tsp salt
- 3 cups bread flour
- 2 tsp bread machine yeast
- 1 tbsp cornmeal (optional)
Add all ingredients except cornmeal to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
For each pizza, grease pan and sprinkle with cornmeal if desired. Roll out dough and place on pan. Top each pizza with desired toppings.
Bake at 425 degrees for 15-25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly.
Makes 1-2 pizzas (see chart below)
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Variations:
Whole Wheat Pizza Dough: Prepare as above, but use 1 cup [1-1/2 cups] whole wheat flour and 1 cup [1-1/2 cups] bread flour instead of all bread flour.
Basil Parmesan Pizza Dough: Prepare as above, except add 3 tablespoons [1/4 cup] grated parmesan cheese and 3/4 teaspoon [1 teaspoon] dried basil to bread machine with flour.
Taco Pizza Dough: Prepare as above, except add 2 tablespoons [3 tablespoons] cornmeal and 1 tablespoon [4 teaspoons] taco seasoning mix with the flour; omit salt.
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Pizza Pan Options:
1 lb recipe makes 1 12″ round thick crust, 1 14″ round thin crust, or 1 13″ x 9″ rectangular thin crust.
1-1/2 lb recipe makes 2 12″ round thin crusts, 1 14″ round thick crust, or 1 15″ x 10″ rectangular thin crust