Jul 03, 2012
Alright, first reviewer! I took the gamble on making this crust without any reviews to go off off, and i'm glad I took the chance. Now let me share my experience to make the next guy or gal more confident about making this.
First, I actually made two batches of this dough. I made one exactly as is, for comparison, and I made another using the dough cycle on my bread machine. I could not decipher any difference in the finished product either before or after baking comparing the dough prepared as indicated, and prepared in the bread machine.
For the bread machine crust, I put all the liquid ingredients (water and corn oil) in the machine, followed by all the solid ingredients. I let my breadmaker run on the dough cycle, which is a 90 minute cycle. I left the house after that and so the dough sat in the machine for about 5 hours after the cycle had finished... and when all was said and done the two dough balls worked the same. SO, if you want to save some time/effort, feel free to use your bread machine.
Now, on to the crust. I can't stress enough the importance of flattening the crust, and then letting it rest for 10-15 minutes before trying to stretch it into the pan. Otherwise, when you try to press the crust against the sides, it will fall back down toward the center.
Finally, I pre-baked the crust for 10 minutes, added cheese, pepperoni and then the tomatoes, and then baked another 30 minutes. The end result... soft and flavorful. Pizzeria style for sure!
A+
—Jared
