Sicilian-Style Pizza Dough (Bread Machine)

From: tjif

On Jan 1, 2009

very good! I use a KA stand mixer. I had to add 9 TBsp water more to make it a dough. The flour I used this time is Golden Medal All purpose .

From: RonaNZ

On May 30, 2008

I'm sure this would make great pizza. I had a bit of a disaster in the kitchen - my kitchen was too cold and the dough didn't rise, not even in the breadmaker. By the time I realised that it was too cold, it was dinner time so I made something else. I didn't want to waste the dough so I added another teaspoon of yeast and put the breadmaker on again - and the heating! Success this time. I made rolls out of the dough and they were delicious! Made for ZWT4.

From: Carol O'

On Feb 27, 2009

This is fantastic! It must be the butter that makes it so tender. I'm used to using oil. I followed the recipe exactly and this is really delicious. Thanks for posting!

From: ~Nimz~

On Oct 14, 2007

This makes an awesome pizza crust. The dough was a little hard for me to work with because it was so sticky. However, I sprayed my hands with olive oil and it made it much easier. The dough was also a little difficult to stretch to my pan shape, but it finally did. I put tiny holes in the bottom with a fork, then I pre-baked it for 10 minutes at 425 before adding my sauce and toppings. Cooked the final pizza about 18 minutes and it came out perfect. The texture of the crust was exactly what I wanted. Crisp but not hard. Thanks Bayhill. Made for my last PAC Fall 07 recipe.