Pizza Crust for Bread Machine

SUBMITTED BY: Marian Collins PHOTO BY: ALFANN02

"A crusty, chewy pizza crust! Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!"

SERVINGS & SCALING

Original recipe yield: 1 large pizza crust

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/4 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast

READ REVIEWS (56)

DIRECTIONS

Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
Remove after rise cycle and use with your favorite pizza recipe.

Although making pizza is simple, there are few tricks that will help ease the process along.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 3, 2004 by SHEBEEINKS

I had company when I made this the first time. They liked it so much I had to make a copies for them to take home. My husband and kids loves it too, we have to make pizza every Sunday now. The only things I changed was I used solid shorting instead of olive oil and 3 cups all-pupose flour. It made the dough so soft I didn't need to roll it out, I just flattened it with my hands. YUM, YUM!

10 users found this review helpful

Reviewed on Mar. 8, 2003 by KRISTINLEE8

Got to add my kudos to the rest. I've tried SO MANY pizza crust recipes I can't even count them, looking for something good and easy. And I'm always trying to reduce the fat content. This recipe did it all for me, and tasted fabulous. Also works with other kinds of oil. And it was so easy to work with to spread out onto the pan -- not too sticky, and not too fragile. It didn't break all over like some recipes do when you're trying to make them fit your pan. THIS IS MY PERMANENT PIZZA DOUGH RECIPE!

7 users found this review helpful

Reviewed on Jun. 16, 2006 by smileysdynamite

this was a great crust! the semolina makes a huge difference. I baked it at 400, and it was great. next time I will try 425, I like it brown. I dont have a bread machine and it turned out awesome. I froze the remaining dough and made calzones which were even better than the pizza. Ive already shared this recipe...thanks!!

6 users found this review helpful

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