Pizza Crust for Large-Loaf Bread Machines

This bread machine pizza dough has a few sneaky ingredients that set it apart from a standard recipe. Cornmeal adds a subtle gritty crunch to the bottom of the crust, whole wheat flour brings a nuttier flavor, and applesauce stands in for oil to keep the dough soft and pliable without added fat.

The bread machine does all the mixing and kneading on the white bread manual setting. Once the cycle finishes, you divide the dough into 3 or 4 balls and let them rest on floured wax paper for about 20 minutes. That short rest relaxes the gluten so the dough stretches easily without springing back when you shape it.

If the dough feels sticky after the machine cycle, dust your hands and work surface with a little extra flour before dividing. Bake in the hottest oven you can manage for a crisp bottom and bubbly top.

Pro Tips

• Use bread flour (not all-purpose) for the best chew and structure in the crust
• The applesauce should be unsweetened; it adds moisture and tenderness without making the dough taste like apples
• Preheat a pizza stone or inverted baking sheet in the oven for a crispier bottom crust
• For a thinner, cracker-style crust, divide the dough into 4 balls instead of 3

Variations

• Add dried Italian herbs and garlic powder to the dough for a seasoned crust
• Brush the edges with olive oil and sprinkle with coarse salt before baking for a focaccia-style rim
• Substitute half the bread flour with more whole wheat flour for a heartier, more rustic crust