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Pizza Crust for the Bread Machine II
March 12, 2005

First time I made a pizza crust, and this was excellent. Made it as written except that I subbed buttermilk powder and olive oil, and, since my dough seemed dry in the mix cycle, I added 3 cloves of minced fresh garlic; it needed no further adjustments. My machine takes 1:40 to finish its dough cycle, so when it was finished, I used floured hands to knead it a bit on a floured board. Then I let it sit about 5 minutes before patting it into a large circle. A little at a time I patted it into a larger and larger circle, letting it rest a bit in between. At some point in time I turned it over and continued the process until I had a 13-inch diameter crust that I could fold in half and ease into my pizza pan that had been sprayed with no-stick cooking spray. After letting it sit a few more minutes in the pan, I patted it into a nice uniform crust. After taking the dough out of the machine, forming the crust took about 15 minutes. The trick with this crust is to not get in a hurry. I chose to pre-bake it at 450 degrees F. (increased for 4600 ft. in elevation) for 8 minutes. After the 8 minutes, it had RAISED ALMOST TO THE TOP OF THE OVEN!!! Poking it with a fork and pressing on it made it come down flat so that I could add the toppings. SO, IF YOU DO PRE-BAKE THIS CRUST, DO WATCH IT!!! Extremely SIMPLE and NATURAL crust. From starting the bread machine to being ready to top the crust took about 2:10 the way I made it. But it was worth it.

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