Pizza Crust for the Bread Machine II
This an a most excelllent recipe for pizza crust(( FIRST I DOUBLE the recipe..))
I use olive oil instead of vegetable. add 2 tsp. of vital wheat gluten and 1 tsp oregano to the dry ingredients.Hands down the best crust ever.Easy to work with and delicious.I skip the lemon juice though.The dry milk powder is essential, it helps to relax the dough.After the machine is done, take out the dough, divide into 2 portions,roll into 2 balls and let rest on the counter for a few minutes covered.Roll out, I use my rolling pin, into two circles.Dont worry if they are small. Cover and let rest again.The resting is important! Try rolling again, you should be able to get 2 14-16 circles of dough,If not let rest again.You can do it.Then I place the circles on lightly sprayed pizza pans and set aside to rise a few minutes.When it starts to puff up, brush wa little olive oil, poke with a fork all over and place in a preheated 400 to 500 oven on the lowest rack.When the crust is puffy and light brown take out and continue with the sauce and toppings.You can also cool and freeze for instant pizza any night you want.This is a lifesaver in my house!We just add toppings and bake frozen.I have made hundreds of doughs and this is the best!I also roll out into 8 bersonal pizzas for the kids.I prebake the crusts,cool and place in a large rubbermaid in the fridge or freezer.Kids can make their own pizzas during the week, by just adding toppings.They love it and so do their friends!
270 users found this review helpful
Aug. 26, 2005