Excellent Pizza Crust

This pizza crust uses the bread machine for the mixing and kneading, then finishes in a hot oven for a crust that’s crispy on the bottom and chewy inside. Bread flour gives it the higher protein content and gluten structure that all-purpose flour can’t match, which means better chew and a crust that holds up under heavy toppings.

The small addition of dry milk powder and butter enriches the dough just enough to add flavor and help the crust brown evenly without making it soft or brioche-like. A sprinkle of cornmeal on the pan creates that gritty, slightly toasted base you’d find at a good pizzeria.

After the dough cycle finishes, let it rise for 25 minutes covered with a damp towel so it relaxes and becomes easy to push out to the edges. Baking on the bottom rack at high heat ensures the underside cooks through completely and gets that satisfying crunch.

Kitchen Tips

• Push the dough out from the center toward the edges. Don’t use a rolling pin, which squeezes out air bubbles and makes the crust dense
• Sprinkle water on top of the dough before covering for the rise. This keeps the surface from drying out and forming a skin
• Make sure the crust center is dark, not just the edges. An underdone center means a soggy, doughy middle once toppings go on
• Bake on the lowest oven rack to get maximum heat on the bottom of the pan

Variations

• Replace a quarter of the bread flour with whole wheat flour for a nuttier, more rustic crust
• Add a tablespoon of Italian seasoning and garlic powder to the dough for a flavored herb crust
• Par-bake the crust for 5 minutes before adding toppings for an extra-crisp result with wet sauces