For a nice crispy crust, I heat a pizza stone in the over to 420 degrees. The trickiest part (for me) of making the pizza is transferring it from the cookie sheet onto the hot pizza stone. Plenty of cornmeal on the bottom and a few hard shakes helps the dough slip off easily.
Here is my dough recipe that came with my first bread maker. We like it because it rises really nice and tastes great.
- Place dough ingredients in bread pan in order listed.
- Set on basic dough and press start button.
- When cycle is completed, remove dough from bread pan.
- Punch dough down. Pat/roll dough on a cookie sheet (one with no sides) that has been sprinkled with cornmeal and a little flour, shaping edges to form a crust.
Spread on your favorite pizza sauce, herbs and toppings of choice.
CAREFULLY slide the pizza from the cookie sheet onto the stone (that is in the oven).
Bake for 15 minutes until done.
When done, use tongs and slide the pizza from the pizza stone onto a large wooden cutting board. Slice and serve
mm mm… your house will smell wonderful and your tummy will be happy!
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