Making pizza dough at home creates a much better pizza; the use of the bread maker takes a lot of the work and mess out of the process.
My family loves this pizza dough. I was having trouble w/it not as crispy as my family likes so I bake it for 5 mins., take it out of the oven and then we dress it up w/toppings and put it back in. It's awesome. - 24 Jan 2008 (Review from Allrecipes USA and Canada)
Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!! - 18 Feb 2008 (Review from Allrecipes USA and Canada)
This was my first pizza dough I made in my new bread machine. I didn't have any beer since we don't drink and didn't feel like running to the liquor store with my 3 girls (all 4 years and younger). So I decided to use a can of generic Cream Soda I had in the fridge. I stirred it up for a while to remove the carbonation and threw it all in the machine as instructed (also added garlic powder and dried basil). I followed advice of another reviewer and baked crust alone for about 5 minutes then added toppings and finished baking for about 15 additional minutes. The crust's texture was excellent, the flavor was very good although I could taste the cream soda a little. I will definitely make again but with beer next time! Make this, you will love it! (Oh and it makes one thick crust pizza the size of a normal round Pizza stone) - 12 Nov 2008 (Review from Allrecipes USA and Canada)