Ingredients
Equipment
Method
- I always start by taking the pan out of the bread machine so I don’t accidentally get any ingredients into the machine’s components.
- Pour 1 cup of warm water into the bread machine pan. It should feel warm to touch but not hot, as scalding water can harm the yeast.
- Add 1 teaspoon of brown sugar and stir until it dissolves.
- Sprinkle in 2 teaspoons of bread machine yeast and stir. Cover with plastic wrap and let sit for 5 minutes to make sure the yeast is alive. You’ll know it’s ready when the water turns slightly cloudy and bubbles form on top. If nothing happens, discard and start over with new yeast.
- Once your yeast is proofed, pour in 1½ tablespoons of olive oil. No need to stir.
- Add 3 cups of flour on top of the liquid so it forms a layer. Do not stir.
- Make a small well in the flour and add 2 teaspoons of garlic salt into that space. Cover lightly with flour to keep it away from the yeast early on.
- Place the pan back into your bread machine. Select the “dough” cycle and press start. For my Cuisinart Compact Bread Machine, that’s Program 8 and runs for 1 hour and 30 minutes.
- When the dough cycle finishes, transfer the dough to a lightly oiled bowl, cover with plastic wrap, and allow it to rise for another 30 to 60 minutes.
- Set the oven to 425°F. Place an inverted baking sheet or pizza stone inside to preheat for 30 minutes while you shape the dough.This helps the crust set quickly, keeps the base light, and prevents a soggy center.
- On parchment paper sprinkled with cornmeal (or a few pinches of flour if you’re out of cornmeal), roll or pat the dough to your desired thickness.
- Use a pastry brush to lightly coat the edges of the crust with olive oil for that pizzeria-style golden color and crisp texture.
- Spread your pizza sauce evenly, leaving about an inch for the crust. Add cheese and your favorite toppings.
- Bake for 10 to 15 minutes, checking from the 10-minute mark so it doesn’t burn. The pizza is ready when the cheese is melted and the crust is golden brown. Slice and enjoy!
Notes
- For an extra crispy base, pre-bake the rolled-out dough (without oil or toppings) for 3 to 5 minutes before brushing with oil and adding sauce and cheese.
- You can use bread flour or all-purpose flour. Bread flour gives that lovely chewy texture.
- Garlic salt adds great flavor but can be swapped for regular salt if you prefer a simpler dough.
- Olive oil helps your crust brown beautifully and gives extra flavor.
Storage
- Refrigerate leftover dough in a sealed container for up to 3 days.
- Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before shaping.
Nutrition information is automatically calculated, so should only be used as an approximation.