After making our own pizzas, we rarely order it anymore. Besides being able to tailor the toppings to our liking, we can also tailor make the sauce and the crust.
So far, I’ve made plain crust, Italian garlic cheese crust, and garlic sundried tomato crust. I’ve only made two sauces so far; a tomato-based pizza sauce and a creamy garlic sauce.
We usually pile our pizzas high with kale, which cooks down considerably. That’s why in the picture posted before baking, the pizza is very tall. I’m sure we’ll try other toppings soon, but I was having fun playing with the crust and sauce.
I didn’t take a picture of the dough itself, but it just looked like dough. Nothing exciting, but I do wish I’d taken a picture of the sundried tomato dough.
This recipe is the plain dough. You can modify it and make it your own, but always follow the directions that come with your bread machine.