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.
- 1 cup water
- 1 teaspoon salt
- 1 Tablespoon olive oil
- 3 cups flour
- 2 teaspoons yeast
- 2 teaspoons honey (optional)
- Follow the instructions that came with your bread machine for dough.
- Place dough on floured surface, spray with a little olive oil to keep it damp and let rest for 10 minutes.
- Sprinkle 15-16 inch pizza pan with corn meal and shape dough so it spreads to the edges of the pan.
- Add favorite pizza toppings and bake at 475 degrees for 20 to 25 minutes or until done.
- Honey makes the dough fluffier, but it isn't needed. With the honey, the crust turns out more like a deep dish pizza and without, the crust is more like a regular crust.
- My pizza pan is only 12 inches and I still use this recipe. The crust is just thicker, but cooks in about 25 to 30 minutes. The cheese is very brown in places, but we like it that way.