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I'm sure this would make great pizza. I had a bit of a disaster in the kitchen - my kitchen was too cold and the dough didn't rise, not even in the breadmaker. By the time I realised that it was too cold, it was dinner time so I made something else. I didn't want to waste the dough so I added another teaspoon of yeast and put the breadmaker on again - and the heating! Success this time. I made rolls out of the dough and they were delicious! Made for ZWT4.
This makes an awesome pizza crust. The dough was a little hard for me to work with because it was so sticky. However, I sprayed my hands with olive oil and it made it much easier. The dough was also a little difficult to stretch to my pan shape, but it finally did. I put tiny holes in the bottom with a fork, then I pre-baked it for 10 minutes at 425 before adding my sauce and toppings. Cooked the final pizza about 18 minutes and it came out perfect. The texture of the crust was exactly what I wanted. Crisp but not hard. Thanks Bayhill. Made for my last PAC Fall 07 recipe.
I made this last night for Culinary Quest 2014. It made a marvelous crust. I like thick crust and this came through wonderfully to make a light textured 12 inch crust. I did add some garlic because we like that. I made you basic pepperoni and mushroom on this lovely and tasty base for a very enjoyable pizza.
Easy and great taste! I will try using it for bread sticks next time.
FANTASTIC!! I made this dough for our pizza tonight and it is by far the best I have ever made. Worked up great. I did use a bit less water and it was just right. I will use this recipe for all my pizza's from now on. THANKS for sharing.
This was a excellent pizza dough recipe. We made a pizza and breadsticks which were gobbled up by my niece and visiting friends! Thank you Bayhill for a great EASY recipe that will be used again and again!!
This was a very good pizza recipe. My son didn't like the old one I used (he said the crust was too thin) this one was nice and thick and very easy to make in the bread making machine. Thank you for the recipe.
This is fantastic! It must be the butter that makes it so tender. I'm used to using oil. I followed the recipe exactly and this is really delicious. Thanks for posting!
very good! I use a KA stand mixer. I had to add 9 TBsp water more to make it a dough. The flour I used this time is Golden Medal All purpose .
This dough is terriffic! It was so easy. I used 1 1/2 cup unbleached white, 1 cup whole wheat, and 1/2 cup rye flours and it worked great!