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Pizza Crust for Bread Machine

Read Reviews (83)

"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!" — Marian Collins

Ingredients Edit and Save

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Original recipe makes 1 large pizza crust Change Servings

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

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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.

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Reviews More Reviews

Most Helpful Positive Review

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!

—Momi

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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?

—CHERI234

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112 Ratings

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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!

—KRISTINLEE8

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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!!

—smileysdynamite

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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!

—SHEBEEINKS

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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!!

—BajaValle

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Jan 21, 2011

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

—Nelleke

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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!

—GYMSTARA

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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.

Nutritional Information

Pizza Crust for Bread Machine

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 136
** Calories from Fat: 11

% Daily Value *
** Total Fat 1.2g 2 %
** Saturated Fat 0.2g < 1 %
** Cholesterol 0mg 0 %
** Sodium 195mg 8 %
** Potassium 62mg 2 %
** Total Carbohydrates 26.5g 9 %
** Dietary Fiber 1.2g 5 %
** Protein 4.2g 8 %
** Sugars 0.5g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 17 %
** Thiamin 29 %
** Niacin 25 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.