Crust Pizza

The recipe below is specifically for a bread machine, but you can certainly make it by hand if you don’t have a bread machine or don’t feel like getting it out. I searched high and low for the perfect pizza dough recipe and I came out with a lot of pizza’s that just weren’t right. After a lot of trials and many adjustments, this is my ideal pizza crust and the one I always use. It’s thin, but not paper thin and it’s crispy, but not hard and crispy like a Wasa Cracker. This recipe makes two 14″ pizzas. There are a couple things I discovered an essential for the crispy crust: a pastry pizza roller, pizza docker, crisper pan, and pre-cooking the crust. I couldn’t believe how much better the pastry pizza roller worked when compared to a standard rolling pin. It was much easier to use, faster, kept the thickness uniform, and rolls it out to a circle every time. The docker is a much faster way of taking care of those pesky bubbles, and crisper pan combined with the pre-cooking the crust are essential parts of getting the perfect combo of crispy goodness. Another key tip is to make sure your pizza has a decent lip or raised crust around the edges to keep any liquid from making the crust soggy. If you’re only making one, simply split the dough and freeze the other half.

1 cup light beer
2 tsp. water
1 tsp. salt
2 tsp. sugar
3.25 cups bread flour
2 tsp. dried basil
1.5 tsp. instant yeast

Add all ingredients to bread pan and set to dough cycle. After the cycle is over take your dough out and let it rest covered on a floured surface for 15 minutes. Pre-heat your oven to 400 degrees. Split the dough in half and use only one half to make a 14″ pizza. Use a pastry pizza roller to roll the dough out to a 14″ circle adding flour as necessary so the dough doesn’t stick. Roll the pizza docker over the dough a few times and place the dough on the crisper pan. My crisper pan is 12″ but has an edge that brings it out to 14″. I always make the crust 14″ and lay the extra dough over the lip of the pan to make sure no liquids from the toppings run over the edge making the crust soggy. It works out perfectly. Bake for 12 minutes; add sauce, cheese, and toppings then bake for another 10 minutes or until the pizza is the desired doneness.