Awesome Bread Machine Pizza Dough

From: Chef #514584

On Jun 9, 2007

This was a great recipe! I added some dried Italian seasoning to the mix and it was a good thing to do. Also, it was SOooo much nicer to work the dough ball as wet with olive oil instead of the traditional dry with a flour dusting. Furthermore, the pizza crust cooked up with a slight browning/crusting effect on the bottom because of the olive oil. I will have to agree with another reviewer, however, that it made quite a large and/or thick crust upon which to build the pizza. Plenty of dough with this recipe. The dough ball is easily big enough to halve and make 2 pizzas, which is my plan for tonight! Thank you for this great recipe! Pete

From: Charlly29

On Mar 17, 2007

this was a very good recipe when i put it on the pizza pan it looked like it would be just right but ended up rising to about 2- 2 1/2 inches thick but i cooked it that way any ways and it was very good but next time i will make 2 pizzas out of it. i used the seasonings in the dough and i prebaked it for about 9 mins then topped it and cooked it about another 12to 15 mins and it turned out perfect other then being thick but we liked it that way thanks for this great recipe

From: Marie Nixon

On Jul 18, 2004

This pizza dough deserves the "Awesome" in it's name. I followed the recipe exactly as written as well as taking barbaciou's suggestion to prebake the crust for about 10 minutes before adding the toppings. The results were a beautifully golden brown pizza with the toppings done and the dough cooked all the way through. Thank you, HDMac.

From: barbacious

On Dec 12, 2003

A very good and easy pizza crust. I prebaked the crust about 10 minutes before adding the toppings since I usually have a problem getting the crust cooked before the topping burns.