Pizza Crust for Bread Machine Recipe - Allrecipes.com
Pizza Crust for Bread Machine Recipe

Pizza Crust for Bread Machine

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 large pizza crust Change Servings
ADVERTISEMENT

Directions

  1. Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
  2. Remove after rise cycle and use with your favorite pizza recipe.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2003

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!

 
Most Helpful Critical Review
Aug 29, 2002

NO BAKING DIRECTIONS - NICE DOUGH, BUT WHAT TEMPERATURE AND HOW LONG DOES ONE BAKE IT???? 425? 375? WHAT?

 
Jun 07, 2008

Perfect pizza crust! It is even better when made with bread flour, and I usually sub garlic salt instead of plain. I found semolina flour made by Bob's Red Mill. The dough was a little sticky - previously, I had sprinkled some flour on it and the counter - use white rice flour for this instead, it won't alter the texture of the crust they way wheat flour does. I use this crust both on a pizza stone and on a gas grill (see recipe for Pizza On The Grill II). When I bake this in the oven, I make two pizzas; on the grill, I use this recipe to make 12 small pizzas. I used to use corn meal on my pizza stone, but have found that wheat germ tastes better and is less gritty. This crust stays light colored after it is baked. Thank you for the great recipe, Marian!

 
Jun 16, 2006

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!!

 
Jan 03, 2004

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!

 
Oct 06, 2005

Can I say ?? WOW! So flaky so yummy! I gave up on homemade pizza a while ago. My crust used to come out like a led slate:(,however with so many 5 star reviews, I decided to give this one a shot and I'm glad I did!! I didn't have semolina flour but it didn't matter. I used easy pizza sauce III with this crust as did another reviewer and it was great and low fat! NOTE: I lost my bread machine manual but as a rule of thumb first the liquid, then the dry, then the yeast. I placed the oil and warm water first then the salt and sugar so it could dissolve then the flour and yeast. (Preheated the oven at 400) Then I split the dough into 2 pieces and made 2 deep dish pizzas (using 2 cake pans) and lightly oiled the crust with olive oil before I put on the sauce and cheese and saugasage. The crust was light and tasty. I can't wait to make calzones or bread sticks next. This recipe is definilty a keeper!!

 
Jan 21, 2011

It rose nicely and was a nice texture, but I found it a little bland.

 
Oct 18, 2005

Fantastic!!! The semolina flour added just a bit of chewiness! It was great! I baked on 400 for about 25 minutes. I always prebake the crust for about 5 minutes before adding cheese and sauce. Definitely try this one!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Bread Machine Pizza Dough

This pizza crust is light and crispy, just like your favorite pizzeria's.

Quick and Easy Pizza Crust

Homemade pizza in less than 30 minutes? This video shows you how.

Easy Pizza Sauce III

This no-cook pizza sauce tastes just like the best takeout.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States