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.
- 1 teaspoon sugar
- 2 teaspoons salt
- 1⁄4 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 1⁄4 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
- Place all ingredients in the bread machine in the order recommended by the manufacturer.
- Program the machine for the dough setting and press start.
- After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
- If you have a pizza stone or tiles, place them on the middle rack of the oven.
- Preheat the oven to 450 degrees farenheit.
- Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
- Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
- Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
- Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
- 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).
- Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
- Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
- Serve hot.
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.
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.
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. :-)