Y’all probably remember that I have started to experiment with making my own pizza at home. First, I want to control the ingredients in my crust. I want to know what my family is eating. Second, I don’t like most of the pizza places round here.
Saturday, my daughter got home from work and said she really just wanted a homemade pizza to eat, so I thought it was a good opportunity to try out an idea I’d been tossing around for bread machine pizza crust. It turned out great and I think this one will be our favorite.
The only thing I want to say is that this recipe makes a lot of dough. It is enough for two very large pizzas. I didn’t roll it out nearly thin enough. next time, I’m going to divide it in half and make it much thinner. The dough will keep in the fridge for about a week or you can freeze it and use it another time, if you don’t need to make two pizzas.
- 1 packet of dried yeast or about 2/14 teaspoons
- 3 cups of all purpose flour you can also use a finer flour, such as bread flour, or whole wheat
- 1 teaspoon table salt some people say use sea or kosher, but I think plain old Morton's tastes best
- 2 Tablespoons of sugar the yeast needs this, so no, Splenda doesn't work the same
- 2 1/4 Tablespoons extra virgin olive oil
- 1 cup of water plus 1 Tablespoon of water the water MUST be warm - not hot, not cold
- Sauce toppings, and oil to cut the dough
Just throw all the items into the bread machine. No need to mix and I don't really worry about the order, although I did put them in as listed above.
Also, you will want to set your bread machine to "dough".
Note that I did use some really high quality olive oil my parents brought me back from Spain. Oh, is it good. It literally has no discernible taste, which is what you want in a good olive oil.
So, let the dough mix about ten minutes. Then, go take a look at it. It should not be sticking to the sides. You may need to add a little flour or water at this point if it is too sticky or too clumpy. Mine was a little too sticky, so I grabbed a couple pinches of flour and let it mix in, which made it perfect.
Allow the bread machine to complete its full cycle. It should take about an hour and a half. Mine counted down from 1:22.
Once the bread machine beeps, take the dough out and place in in a bowl you've coated with a very light brush of oil. Also put oil on the dough ball and then cover the bowl. Allow to sit for 20 minutes.
Divide in half and roll out dough. The less you can mess with it at this point, the better, but you want to also get the crust thin in the middle and thicker on the edges for that true pizza parlor taste.
Bake at 400 degrees Fahrenheit without toppings for 8 minutes. Pull out...
Top with what you love and bake at 400 degrees Fahrenheit for 15 minutes. When the cheese is bubbly and the crust a golden brown, you are done.