A bread machine makes this pizza dough a breeze. Use it make your own customized pizza at home, better than you can buy!
This an a most excelllent recipe for pizza crust(( FIRST I DOUBLE the recipe..)) I use olive oil instead of vegetable. add 2 tsp. of vital wheat gluten and 1 tsp oregano to the dry ingredients.Hands down the best crust ever.Easy to work with and delicious.I skip the lemon juice though.The dry milk powder is essential, it helps to relax the dough.After the machine is done, take out the dough, divide into 2 portions,roll into 2 balls and let rest on the counter for a few minutes covered.Roll out, I use my rolling pin, into two circles.Dont worry if they are small. Cover and let rest again.The resting is important! Try rolling again, you should be able to get 2 14-16 circles of dough,If not let rest again.You can do it.Then I place the circles on lightly sprayed pizza pans and set aside to rise a few minutes.When it starts to puff up, brush wa little olive oil, poke with a fork all over and place in a preheated 400 to 500 oven on the lowest rack.When the crust is puffy and light brown take out and continue with the sauce and toppings.You can also cool and freeze for instant pizza any night you want.This is a lifesaver in my house!We just add toppings and bake frozen.I have made hundreds of doughs and this is the best!I also roll out into 8 bersonal pizzas for the kids.I prebake the crusts,cool and place in a large rubbermaid in the fridge or freezer.Kids can make their own pizzas during the week, by just adding toppings.They love it and so do their friends! - 26 Aug 2005 (Review from Allrecipes USA and Canada)
This is by far the best pizza crust I've done in my bread machine. It came out perfect. I made the recipe as listed, only added a teaspoon vital wheat gluten and some spices (oregano, crushed red pepper). After the dough cycle, I let the dough ball rest (covered) for a few minutes, then punch out into a little circle. I stop, let it bounce back a little bit and rest (covered) for a few minutes, and punch it out bigger. Do several of those cycles and you can easily get 14-16" out of it. The object is to give it some TLC and gradually get the crust to take shape, not forcing it. I don't toss my crusts, but I'm sure you can do that too. When the dough is formed, I brush a mixture of olive oil and italian seasoning on it, and poke the crust all over with a toothpick (to prevent massive bubbles, unless you like those). The oil and holes prevent the crust from rising super high. I then put it in the oven's bottom rack until the bottom is just crispy, remove it, and lightly sprinkle fresh parmesan and romano cheese on it, put it back in the oven until the cheese cooks a bit. Remove and put your sauce, cheese, and toppings on it. Best pizza ever. Even if your sauce is terrible, people will comment on how good the crust is. And much cheaper than delivery! UPDATE: I have made pizza using this crust more than 50 times now, and you really can't even mess it up with substitutions and additional ingredients. I typically add spices to the dough itself, and also put some spices onto the cru - 16 Oct 2006 (Review from Allrecipes USA and Canada)
WONDERFUL!!! I'll never order home-delivery pizzas again, nor would I buy frozen ones. This crust is worryless, tasteful, and has a wonderful texture. I have a pizza dough setting on my bread machine, which I used for this dough, and it only took 45 minutes from putting ingredients in the pan to having a smooth and fresh smelling pizza dough. A piece of advice, though: transfer dough from bread machine pan to a lightly floured board before patting in a pizza pan or rolling, or dough will stick to your fingers. Will make it often. - 08 Sep 2003 (Review from Allrecipes USA and Canada)