- 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
- 3 tablespoons olive or other vegetable oil
- 1 teaspoon salt
- 4 cups bread flour or all purpose flour
- 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 – 14″ or 16″ pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.
Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.