This is a recipe that came with my bread machine (West Bend) which I have slightly
modified. I usually double the recipe and make them on 2 cookie sheets with edges.
When I first made pizza with this crust my 6 year old son told me it was the best
pizza in town! That is really a compliment because he is a VERY picky eater and
we have 8 pizza shops in our little town!
3/4 cup water (80 - 90 degrees F)
2 tablespoons vegetable oil
2 cups flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons Italian seasoning
2 teaspoons dry active yeast or 1 1/2 teaspoons bread machine yeast
Select dough setting. Place ingredients in pan as listed making a shallow
well in the center for yeast. When dough cycle is complete, remove dough and
place on floured surface. Knead about 1 minute then let rest for about 15 minutes.
Roll out dough to fit 12- or 14-inch pizza pan. Place dough in greased pan
that has been sprinkled with cornmeal. Press dough into pan, forming an edge.
Let dough rise in a warm, draft-free place for 20-25 minutes.
Spread with your favorite pizza sauce, cheese and toppings.
Bake in preheated 425 degrees F oven for 15-20 minutes or until nicely
browned on top.