A bread machine makes having homemade pizza as easy as using a storebought pizza! I use this for pizzas and calzones. Prep and cook time do not include time in dough cycle. My dough cycle is 1 hour and 30 minutes long. This recipe makes a ton of dough if you like a thinner crust like me, it makes 1 large thick crust pizza, it also makes six 6-inch calzones. It is crispy and flavorful, I like to sub some whole wheat flour for real artisan taste!
- 1 cup lukewarm beer or 1 cup lukewarm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon butter
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon italian seasoning
- 2 1⁄2 cups bread flour, sub whole wheat flour as desired
- 2 1⁄2 teaspoons bread machine yeast
- cornmeal, for sprinkling
- Place all ingredients except cornmeal into your bread machine according to your manufacturer's directions. For my bread machine it is in the order listed above.
- Once dough cycle has finished, turn dough out onto a floured surface. Preheat oven to 400°F and roll or stretch dough out into a 12 inch round (medium crust) or several small rounds or a large rectangle. Place pizza on a greased cookie sheet.
- Sprinkle cornmeal over top of dough. Bake pizza for 10 minutes at 400ºF.
- Remove from oven and cover with toppings. Reduce oven temp to 350ºF and bake 10 minutes or until cheese is bubbly and browned.
YUMMY!!! Made the dough in the bread machine for my man when he was gonna make a pot pie casserole. Used water not beer, basil in place of ital seasoning, and all purp flour in place of bread flour. also added a little bit of fried garlic. Turned out great!!!! Thanks for sharing this wonderful dough recipe!!
Used it for pizza and everyone raved! I can't wait to try it with calzones. Definitely a little sticky, but I just kept flouring my hands lightly as I patted it out. I skipped the cornmeal and the prebaking. I put the sauce and toppings on and baked the whole pizza for 22 minutes at 400°F. I used water but can't wait to try it with beer. I think I'm going to try increasing the seasoning a little too. Thanks for posting!!
All I can say is WOW!! I made the dough using water, oil, and 1/2 c. whole wheat flour, and used it for calzones. Beautiful texture but a little sticky--needed a little flour incorporated while rolling. They tasted gourmet! For filling I sauteed half an onion in olive oil and butter, added a couple generous handfuls chopped, fresh spinach and a clove of fresh minced garlic and cooked just till wilted, then added a cup and a half of diced ham and sprinkled the mixture with oregano, salt & pepper. I divided the dough into six rounds, rolled out thin, put equal portions of filling plus a generous handful of mozarella & some parmesan and sealed. Then I brushed the tops with olive oil & sprinkled with parmesan cheese, baked at 425 for 15 minutes & dipped in pizza sauce. YUM!!! This will be my pizza dough recipe for sure.