This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!
MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
2
REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
3
SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
4
SPREAD with desired sauce, seasonings and toppings.
5
BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
6
I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.
Best ever is accurate! This was wonderful -- husband could not believe it was homemade! Dough was very easy to work with and made plenty to make a separate pizza (or two!) for my pickiest daughter. :-)
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Great recipe, my families favorite for pizza dough, when we have the time (it takes 2 batches for my horde, lol). Has a wonderful flavor, easy to work with, and hasn't disappointed us yet. We like to add 1/3 to 1/2 cup grated hard cheese of choice (asiago, parm, etc) during the dough cycle :)
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