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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (14-inch) pizza crust 484g Recipe makes 1 (14-inch) pizza crust) |
||
| Calories 1233 | ||
| Calories from Fat 269 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.9g | 45% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 20.1g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2363mg | 98% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 207.4g | 69% | |
| Dietary Fiber 8.6g | 34% | |
| Sugars 11.4g | ||
| Protein 30.9g | 61% | |
Kittencal's Garlic-Lovers Pizza Dough for the Bread Machine
By: KITTENCAL
Apr 14, 2006
I sometimes add in some dryed herbs like oregano or basil it really adds tons of extra flavor, this recipes makes a lovely soft chewy crust 
1 (14-inch) pizza crust
Ingredients
- 6 ounces warm water (3/4 cup)
- 3 teaspoons dry skim milk powder
- 2 tablespoons olive oil (or use vegetable oil)
- 1 tablespoon minced fresh garlic (can use more garlic)
- 2 cups bread flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons dry yeast
Directions
1
Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).2
Press the dough cycle and start.3
Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.4
When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.5
Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).6
Stretch into desired size for your pizza pan.7
*Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.
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Browse similar recipes by category
- Course > Breads
- Course > Lunch/Snacks > Snacks
- Course > Main Dish > Pizza
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Small Appliance > Bread Machine
- Occasion > Holiday/Event
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: ChicagoRN
On Nov 22, 2008
I have to throw my 5 stars into the ring on this one. REALLY GREAT!!! This is the first pizza dough that I've worked with that actually was "pizza quality" and not super sticky and easily stretched. I quadrupled the garlic to really give the full on garlic flavor. I used kalamata olive oil (love the flavor of it!) cut back on the sugar a tad and followed the rest of the recipe as stated. I did have to add more water during the dough cycle since it appeared too dry. I then added a bit of flour when working with the dough at the end. I did the double rise crust and it plumped up so nicely! I will try adding a bit of italian seasoning to this next time to pump up the flavor of the crust as well. We were VERY happy with this crust. The best one we've made so far and we've tried many! Great recipe Kitten!
From: LynneBethany
On Jun 18, 2008
This pizza dough was excellent. I don't have a bread machine, so I made it by hand, and it worked really well. I did have to use more flour than is called for. Wonderful!
From: BIG_CHIEF
On Jun 19, 2008
Made this with extra garlic and 1/2T dried oregano. It was so sticky out of the machine that I must have added about another 3/4 to 1 cup flour while kneading it into a ball! Each rise was EXCELLENT! I let it rise again in the pan cuz we like a thicker crust. I poked it about a hundred times with a fork, baked it for 6 minutes then loaded it with toppings from Chicken Ranch Pizza #32008 and returned it to the oven on 375F for 19 minutes. YUM! YUM! YUM! Fantastic recipe! Thanks for posting!
From: ~Nimz~
On May 21, 2006
This was so good and so easy. I didn't put all the garlic in because mine smelled really strong and also added some Italian seasoning. This turned out just great. Thanks for another one Kitz
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