From The Bread Lover's Bread Machine Cookbook
I do need some help trying to get this to be a thin crust pizza...so experts out there...what do I need to do????
Hands-on time: 5 minutes
Bread machine time: 1 hour 20 minutes
Baking time: 15-18 minutes
Makes 1 thick – 2 thin crusts
Ingredients: Make sure you place the ingredients in the order given. This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf
1 1/3 cup water 80°F/27°C (warm)
¼ cup olive oil
2 ½ cups unbleached all purpose flour
1 cup whole wheat flour
1½ cups bread flour
2½ tsp bread machine yeast (or 2 tsp SAF yeast)
1. Place all the ingredients – IN ORDER into the bread machine. Select Dough setting and press start. (My machine takes 1 hour 20 minutes).
2. I used a ceramic pizza stone for baking in the oven. It needs to preheat at 400°F/200°C for 15 minutes so timing is everything.
3. On a lightly floured surface, for a thin crust divide the dough in half….stretch the dough to a bit smaller than the circumference of the pizza stone.
4. Bake on the lower shelf until the edges brown and the cheese melts (15-20 minutes). Remove the stone with oven mitts, place on the tray and bring it to the table.
If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness.
Toppings are up to you...this one....Sweet Italian fennel sausage turned into tiny meatballs, sauteed before adding to the toppings, Italian salami, thinly sliced mushrooms & onions sitting on tomato sauce made simply with tomato paste, touch of sugar, splash of balsamic vinegar, pinch of red chili pepper flakes, dash of dried oregano and minced fresh garlic, all covered with some grated Mozzarella. My Honey's meat lover favorite.