Recipe by Tower_Keeper
This recipe comes from the May/June 2000 issue of "Taste of Home's Quick Cooking" magazine. It is much better tasting than a container of pizza dough purchased in the store. Cooking time includes both Bread machine time and baking in oven.
Top Review by Kerfuffle-Upon-Wincle
I made this in my bread machine on the dough cycle, but removed the dough from the machine before the first rise. The recipe made two crispy, very flavorful crusts! :) I used one crust for recipe #40013 and the other crust for a pepperoni pizza. Made for Undercover: Pies and Tarts, June 2010 in the Photo Forum.
- 236.59 ml water (70-80 degrees)
- 29.58 ml olive oil or 29.58 ml vegetable oil
- 14.79 ml sugar
- 7.39 ml salt
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 1.23 ml garlic powder
- 473.18 ml all-purpose flour
- 236.59 ml whole wheat flour
- 11.09 ml active dry yeast
Directions See How It's Made
- In bread machine pan, place the ingredients in order suggested by manufacturer.
- Select dough setting.
- (Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.) When the cycle is complete, turn dough onto lightly floured surface.
- Punch down, cover and let stand for 10 minutes.
- Divide dough in half.
- Pressed each portion into a greased 12 in pizza pan.
- Add sauce, cheese, and favorite toppings.
- Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.