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CRUST:
Add water and vegetable oil to pan then add flour, sugar, and salt to pan. Tap pan to
settle dry ingredients, then level ingredients, pushing some of the mixture into corners, to cover
water. Make a well in center of dry ingredients; add yeast.
Lock pan into bread maker; program
for dough. Program time delay if being used. Start bread maker. When done, remove pan from bread
maker. Place dough onto floured surface. Knead 1 minute, and then let rest 15 minutes.
PIZZA
SAUCE:
While dough is resting, in a small blender; pour in your can of tomato sauce and season
with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Blend mixture for a
few seconds then taste the mixture to determine if it needs more seasoning or not.
COOKING:
Roll
dough out to fit 12-14 inch pizza pan. Place dough onto greased pan which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let rise in warm draft free place for 20-25
minutes.
Spread pizza sauce evenly over crust, then top with cheese and favorite toppings.
Bake in preheated 425 degree oven for 20-25 minutes or until nicely browned on top. Let rest
5 minutes and enjoy!
If you use a stone leave it ungreased, just put on the cornmeal.
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