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Nutrition Facts
Serving Size 1 Pizzas 413g Recipe makes 2 Pizzas) The following items or measurements are not included below: italian seasoning
Calories 974
Calories from Fat 144		(14%)
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 1647mg		68%
Potassium 325mg		9%
Total Carbohydrate 179.9g		59%
	Dietary Fiber 7.2g	28%
	Sugars 5.8g
Protein 24.5g		48%
how is this calculated?

The World's Best Bread Machine Pizza Dough Recipe

Recipe #131607 | 2½ hours | 2 hours prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: FritzFamily
Aug 1, 2005

This is a delicious bread machine pizza dough recipe

2 Pizzas (change servings and units)

Ingredients

1 1/3 cups water (Or 1 Cup Water and 1/3 Cup Flat Beer for better flavor)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon honey
1 1/4 teaspoons salt
2 tablespoons cornmeal
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon italian seasoning
1 1/2 teaspoons yeast

Directions

1
Add ingredients to machine in order.
2
Set to “Dough” mode.
3
Once completed, place in greased pan to rise about 20-30 min, and split in half.
4
Put in ziplock bags, stack flat to be used as needed. ie: parties or acasions. when needed slap on a cornmeal/floured surface, roll flat, And hand spin if your wife is not watchlng you trash the kitchen whith flying pizza! "dude" GOOD FOR 2 DAY'S.
5
Add light layer of sauce and pre-bake at 400 degrees for 5-7 minutes.
6
Remove from oven and add toppings of your choice.
7
Bake in oven at 400 degrees until done(approx 20 min, depending upon topping thickness).

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Featured Reviews for This Recipe

From: Chef #1210943

On Jul 26, 2009

Awesome crust! Used a pizza stone. I might never go out for pizza again after trying this recipe!

0 people found this review helpful

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From: AmandaMcG

On Feb 6, 2009

This pizza was delicious. I had a hard time getting the dough stretched out without breaking it, but that's just because I've never done this before. Also, I was using a 16 inch pizza pan and I had already divided the dough up and didn't have enough dough to make the pizza that big, so that probably had something to do with it also. I'll definitely be making this again. It's way cheaper than buying dough at the store and it tastes a lot better too.

0 people found this review helpful

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From: Marsha D.

On Jun 13, 2006

This was great!! I used the water and beer way and it turned out fabulous. I didn't really know what flat beer was so I just used the beer as normal. I warmed the water alittle and added the liquid ingredients first with the salt of coarse than added the rest of the ingredients. I thought the texture was perfect and I used some of the dough for bread sticks cause I used my large cast iron to make our pizza. Thanks for sharing this delicious dough recipe. Its a keeper!!

4 people found this review helpful

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From: Tom&Candy

On Sep 22, 2006

This was so great. The taste was good and it was SO easy and cleaned up great too. The dough was a little thick for our tastes so we would split it next time into 2 13X9 and one 9X9 to thin it out a bit. We will never buy Boboli again!

2 people found this review helpful

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