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Pizza Crust for Bread Machine

Pizza Crust for Bread Machine

Marian Collins

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

KRISTINLEE8
52
3/8/2003

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!

Momi
50
6/7/2008

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!

smileysdynamite
36
6/16/2006

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!!