Total Time
30mins
Prep 10 mins
Cook 20 mins

I'm adding this recipe for the benefit of friends and family because I have this recipe memorized! This is based on Laura Brody's recipe from her book, Bread Machine Baking. This one is customized for the Panasonic/National. I also didn't divide the dough into 2 pieces -- I simply use the entire dough to make a thick-crusted pizza that fits the dimension of my pizza stone.

Ingredients Nutrition

  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 14 cup cornmeal (plus another tablespoon for dusting pizza paddle or cookie sheet)
  • 3 tablespoons whole wheat flour
  • 3 cups unbleached white flour (made from hard wheat)
  • 1 14 cups water (plus an additional 1 or 2 tablespoons if the mixture looks dry and crumbly after the first 10 minute)
  • 2 tablespoons olive oil
  • 1 tablespoon yeast

Directions

  1. Place all ingredients in the bread machine in the order recommended by the manufacturer.
  2. Program the machine for the dough setting and press start.
  3. After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
  4. If you have a pizza stone or tiles, place them on the middle rack of the oven.
  5. Preheat the oven to 450 degrees farenheit.
  6. Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
  7. Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
  8. Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
  9. Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
  10. Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
  11. Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
  12. Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
  13. Serve hot.
Most Helpful

5 5

This is easy and has a great texture. I was worried about it being too thick, but it turned out great. Divide it in half if you want a thin crust, though.

5 5

All of these reviewers are not wrong, great pizza crust. We love thick crust pizza and this recipe sure fills that bill. I back up what Mikekey said 100%, if you want thin crust this will very easily make two pizza's for you. It had a lovely crisp outside that was fun and tasty. My one alteration was the only use 2 Tbsp of the corn meal as that is something else DH won't eat and I didn't want to give him a chance to complain about "grit" (he never noticed the 2 Tbsp's). This will surely be used many times over.

5 5

Easy to make & nice texture. I liked the cornmeal sprinkled on the pan & the chewy, thick crust. I'll be making this again. Thank yu for sharing the recipe! Discovered during Spring 2011 Pick A Chef. :-)