Prep 2 hrs 30 mins
Cook 30 mins
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!
- 354.88 ml water
- 29.58 ml olive oil
- 9.85 ml salt
- 9.85 ml sugar
- 946.36 ml all-purpose flour or 946.36 ml bread machine flour
- 14.79 ml of your favorite pizza seasoning (mine is Wildly Delicious Italian)
- 19.71 ml fast rise yeast
- 29.58 ml cornmeal
- MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
- REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
- 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.
- SPREAD with desired sauce, seasonings and toppings.
- 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.
- 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. :-)
Very good dough!
I rolled mine into two cookie sheets (smaller ones) and let them rest for 15 minutes before dressing them up with marinated artichoke hearts and cheese.
I think next time I'll leave one of the teaspoons of salt out as I found I tiny bit too salty, but my family thought it was perfect as is.
I'll be making this recipe again. My breadmaker has a timer, so we can easily have hot fresh pizza on a weeknight too.
Thanks for posting!
This pizza dough is FANTASTIC!!! It makes two large pizzas for us. (otherwise too thick and bready) and if we only need one, it's easy to "half" by either freezing half of the dough (works beautifully if you only allow it to rise once before freezing) or by simply cutting the ingredients in half. I reduce the Italian seasoning to 1/2 tbsp and add 1/2 teaspoon of garlic powder. Par bake 6-7 minutes before topping. I have emailed the link to this recipe to several people and this is now their "go-to" crust recipe. It will spoil you for any of the mediocre chain places!