My "Best Ever" Breadmaker Pizza Dough – a delicious recipe with water, olive oil, salt, sugar, all-purpose, fast rise yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
2
REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
3
SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
4
SPREAD with desired sauce, seasonings and toppings.
5
BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
6
I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.
519
kcal
Calories
9
g
Fat
95
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups water, 2 tablespoons olive oil, 2 teaspoons salt, 2 teaspoons sugar, and more.
Yes, My "Best Ever" Breadmaker Pizza Dough falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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