Awesome Bread Machine Pizza Dough
"This came from the TOH board. This is a perfect pizza crust! :)"
photo by Marie Nixon
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 1⁄4 cups water
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 cup parmesan cheese
- 1 tablespoon cornmeal
- 3 cups bread flour
- 2 1⁄4 teaspoons dry yeast
directions
- Put this in the bread machine on the manual/dough cycle.
- At the end of the cycle punch down the dough and let rest 5 min.
- Roll out the dough to the shape of your pan, and put in pan, top as desired Bake at 425 for at least 15 min.
- until cheese is well melted, and browned.
- Variation: Add 1 to 2 tsp Italian Seasoning.
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Reviews
-
Finally a pizza dough recipe that tastes great. I'll be using this one EVERY time I make pizza.. It was hard to find a good bread machine recipe for pizza dough. Thanks. -
This recipe did not give me the traditional pizza dough taste. I feel it needed more yeast and about 1/2 teaspoon more salt. However, it was very easy to work with and produced a crunchy crust. I have been using the Sicilian Pizza Dough recipe by Nick Stellino for years and still prefer that one. -
This was a great recipe! I added some dried Italian seasoning to the mix and it was a good thing to do. Also, it was SOooo much nicer to work the dough ball as wet with olive oil instead of the traditional dry with a flour dusting. Furthermore, the pizza crust cooked up with a slight browning/crusting effect on the bottom because of the olive oil. I will have to agree with another reviewer, however, that it made quite a large and/or thick crust upon which to build the pizza. Plenty of dough with this recipe. The dough ball is easily big enough to halve and make 2 pizzas, which is my plan for tonight! Thank you for this great recipe! Pete -
this was a very good recipe when i put it on the pizza pan it looked like it would be just right but ended up rising to about 2- 2 1/2 inches thick but i cooked it that way any ways and it was very good but next time i will make 2 pizzas out of it. i used the seasonings in the dough and i prebaked it for about 9 mins then topped it and cooked it about another 12to 15 mins and it turned out perfect other then being thick but we liked it that way thanks for this great recipe -
I'm not sure this is my favorite pizza dough, but it's pretty good. It's a substantial dough and full of flavor. I did pre-bake mine, but still had some difficulty baking the crust all the way through without burning the surface.
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RECIPE SUBMITTED BY
HDMac
United States
We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!
