My "Best Ever" Breadmaker Pizza Dough

"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!"
 
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photo by shinyobsession photo by shinyobsession
photo by shinyobsession
photo by shinyobsession photo by shinyobsession
photo by M000nica photo by M000nica
photo by jeskasten89 photo by jeskasten89
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
3hrs
Ingredients:
8
Yields:
8 slices
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Kelly M.
    Can this be made ahead and frozen?
     
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Reviews

  1. Daphne2002
    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. :-)
     
  2. N8815
    Very good dough!<br/>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. <br/>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.<br/>I'll be making this recipe again. My breadmaker has a timer, so we can easily have hot fresh pizza on a weeknight too.<br/>Thanks for posting!
     
  3. LittleBallerinasMom
    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!
     
  4. jeskasten89
    This was delicious!! And oh so easy to make. My husband and I added string cheese to the edges, and then pulled the dough over to make a stuffed crust... YUM! :)
     
  5. beakerwill
    Great recipe, my families favorite for pizza dough, when we have the time (it takes 2 batches for my horde, lol). Has a wonderful flavor, easy to work with, and hasn't disappointed us yet. We like to add 1/3 to 1/2 cup grated hard cheese of choice (asiago, parm, etc) during the dough cycle :)
     
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RECIPE SUBMITTED BY

Hi Everyone! Well what can I tell you about myself...I’m HOUSEMANAGER (a name given to me by my family) a 43 year old Christian gal married to a wonderful man with a beautiful 8 year old competitive gymnast daughter who looks like a princess. I’m absolutely passionate about food. My love of cooking / baking and all things food is only rivaled by my love for interior design and my in-depth interest in forensic science (what a combination). This explains my "OFF BEAT" humor! It wasn't always that way, I used to make a joke that my first marriage ended in divorce because of my then disdain for the kitchen... WOW HAVE I CHANGED! I’m really an artist at heart, everything I’ve ever been involved in or am doing currently revolves around the creative within me. For over 15 years I was in business for myself (The Salon Industry) where I met my now present husband. We currently own and operate our own Consulting / Marketing / Advertising firm, catering primarily to real estate agents and their properties. Yes, I have a techy background that spills into our business which is unique in that we handle all the details from start to finish. Business interests take us deep into the internet...a story on it's own! I collect chefs (yea,you read right), cookbooks and dishes. The dishes / table settings are in every color and style imaginable. I love to set theme tables that emphasizes the food (that’s the artist in me). I have an insatiable interest in cooking techniques and ingredients, especially the exotic. Our home is blessed with an array of cats, a dog, hamsters, exotic birds and tropical fish. There’s a whole lot of God, love and laughter being served along with the food here! I adore this site and I tip my hat to all the staff and ‘zaar contributors. There is a lot of “stuff” out there but this is a 5 star site, you should all be exceedingly glad in the direction the site is going! Your endless hard work is appreciated.
 
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