Restaurant Pizza Crust (Bread Machine)

TAHINAZ's Note:

This is a variation of California Pizza Kitchen's pizza crust recipe, found in a copycat cookbook. It's simple and keeps well in the freezer for at least a couple of weeks.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4

Yield: 8.0 slices

• 2/3 cup warm water
• 1 1/2 teaspoons bread machine yeast
• 2 teaspoons granulated sugar
• 2 cups bread flour
• 1 teaspoon salt
• 1 tablespoon olive oil

Directions:

1. Place all ingredients in the bread machine in the order recommended by the manufacturer.
2. Select the 'dough' setting and press 'start.'.
3. When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
4. Grease a pizza pan and sprinkle with corn meal.
5. Transfer dough to pan and let rise until doubled in size.
6. Meanwhile, preheat oven to 375 degrees.
7. Bake dough until just set--about 5 minutes.
8. Remove from oven and add desired toppings.
9. Continue baking to desired doneness.

Reviews

[Karen Elizabeth]

Excellent!!!! Easily prepared in my bread machine, this gave me a beautiful soft fluffy crust, ideal for pizza and probably very nice for foccacia bread as well. I am very interested to try freezing this, and seeing how that turns out. We really enjoyed these pizzas (I doubled the recipe, which made 2 generous pizzas, I think I could in fact have easily got 4 individual pizzas from this amount and will try for that next time.)
Very good recipe, thanks for sharing, this recipe was made for PAC Fall 2011