Thursday, August 15, 2013

Bread Machine Pizza Crust

The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas.

Makes one 16" or two 12" thin crusts 

  • 1 cup water
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 cups unbleached all-purpose or bread flour  
  • 3/4 cup semolina flour
  • 2 teaspoons active dry yeast

Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle.

When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.

PreBake Crust:
Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to slightly brown.

Add toppings of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through.

*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking.

Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.



"Love just doesn't sit there, like a stone, it has to be made, like bread; re-made all the time, made new."
–Ursula K. LeGuin

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