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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Pizzas 413g Recipe makes 2 Pizzas) The following items or measurements are not included below: 1/2 teaspoon 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% | |
The World's Best Bread Machine Pizza Dough Recipe
2 Pizzas
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 (2 - 9x13 inch).4
Let rest in pans for 10-15 minutes.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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- Course > Main Dish > Pizza
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
Featured Reviews for This Recipe
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.
From: Chef #662431
On Jan 17, 2009
This is the BEST pizza dough recipe. Even better (and cheaper!) than take-out or pre-prepared doughs. My harshest critics, my two college-age sons, both gave it two thumbs up. This recipe gave new life to my bread maker that was collecting dust in my closet.
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!!
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!
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