- Prep: 20 mins
- Add all of the ingredients except cornmeal to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet. If desired, sprinkle pan with cornmeal. On lightly floured surface, roll 1 portion of dough into a 12- or 13-inch circle. Transfer to prepared pan, building up edge slightly. Prick crust with a fork. Do not let dough rise. Bake in a 425 degree F oven 10 to 12 minutes or until lightly browned. Add desired topping. Bake for 10 to 15 minutes more or until edge of crust is golden brown and the topping is bubbly. Makes two 11- or 12-inch thin-crust pizzas.
Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly. Makes one 13- or 14-inch thick-crust pizza (6 servings).
Nutrition facts are for crust without toppings.
- Per serving:
- 276 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 269 mg sodium,
- 50 g carb.,
- 2 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet