Master Pizza Dough
by Tony van Roon
Makes 1 thick-crust or 2 thin-crust pizzas. Dough can be prepared in 1 1/2 and 2 pound machines.
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1 cup Warm water
3/4 teaspoon Salt
2 tablespoons Olive or vegetable oil
3 cups Bread or all-purpose flour
2 teaspoons Bread machine yeast
Cornmeal
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Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting Dough Consistency tip below).
Recommended cycle: Dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle.
Lightly oil the pizza pan(s); sprinkle lightly with cornmeal. Roll or press to fit into prepared pan(s). Bake at 400°F for 20 to 30 minutes or until done. Baking time will vary with the pizza-size and selected toppings.
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