All ingredients at room temperature (70-80° F)
Water 3/4 cup + 2 tablespoons
Salt 3/4 teaspoon [I use coarse kosher salt]
Olive Oil 2 tablespoons [Don’t use Virgin Olive Oil]
All-Purpose Flour 2 1/2 cups
Sugar 2 teaspoons
Active Dry Yeast 2 teaspoons [I buy my yeast in the jars, not the packets]
Press Stop to clear display. Press Select until 8 appears on the display for dough setting. [Just check out your dough setting on your own bread maker to see if it is similar to this one.] Press Start. When unit signals and display reads 0:00, press Stop and remove dough.
Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round pizza pan. [I roll mine out on a cutting board – sometimes using a little flour or cornmeal, depending on how sticky the dough is. You can also use olive oil. Put it onto a Pampered Chef stone. The small one is the one I have, I believe. I also poke holes in the dough with my fingertips – otherwise it gets too poofy. If you want to make a thin crust pizza, you can divide in two so that you make two pizzas instead of one. To make Calzones, this recipe makes two large ones or four small ones.] Let stand for 10 minutes. [I rarely do this – it has always worked out fine for me] Preheat oven to 400° F. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.
Recipe from Regal Kitchen Pro Breadmaker Guide and Cookbook.