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Nutrition Facts
Serving Size 1 crusts 428g Recipe makes 2 crusts)
Calories 1041
Calories from Fat 145		(13%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1173mg		48%
Potassium 347mg		9%
Total Carbohydrate 192.3g		64%
	Dietary Fiber 7.6g	30%
	Sugars 0.7g
Protein 27.4g		54%
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June 2008 #2

Missy Wombat

Berks County Bread Machine Pizza Crust

Recipe #146401 | 5 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: FinFan
Nov 28, 2005

I have tried dozens of pizza crust recipes, and this one stands out as the very best as far as taste, and ease of preparation. I usually make about a dozen and freeze as necessary to always have them on hand when needed (which is often).

2 crusts (change servings and units)

Ingredients

1 1/3 cups water
2 tablespoons olive oil
4 cups flour
1 teaspoon salt
2 teaspoons active dry yeast

Directions

1
Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast).
2
Process on the "dough" cycle for 1 1/2 hours then turn out onto a floured surface.
3
Divide into (2) equal sized dough balls. Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest.
4
Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven.
5
Refrigerate crusts up to a week. Freeze for even longer if necessary.

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Featured Reviews for This Recipe

From: Boomette

On Oct 25, 2009

DH rolled the dough and he told me it was very easy to work with. And the crust was perfect, great taste. Thanks FinFan Made for Holiday tag

0 people found this review helpful

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From: CookForTwo

On Oct 1, 2008

This was so good, and very easy to do. The taste was delicious and was simple for a beginner at making their own pizza dough like me! This made enough for two pizzas so I froze one for later. We eat pizza at least once a week and this is now our recipe! Thanks for a great recipe!

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From: LonghornMama

On Sep 27, 2007

Great recipe! I've tried lots of pizza doughs and this one is just wonderful. Very easy to work with. I used half for Garlic Knots and froze the other half for a pizza in the near future. Thanks for sharing your recipe! Made for PAC Fall 2007. Update: Thawed my dough and used it for pizza tonight. Excellent pizza crust! It's so incredibly easy having this ready to go, next time I'll take the chef's suggestions and make a dozen for the freezer. Second update: I made this dough again, this time doubled the recipe and used half white whole wheat flour and half unbleached flour plus a tad bit more water. Worked great for pizza tonight, and I have three dough balls in the freezer for future meals. Thanks!

3 people found this review helpful

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From: Missy Wombat

On Jan 24, 2006

Excellent recipe and you definitely get enough to make 2 thin crusts which meant I had one for the freezer. Which makes this recipe slightly more economical that most pizza bases as most bases take 3 cups flour per base. Great taste and texture - a good reliable recipe.

2 people found this review helpful

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