Add ingredients to your machine in the order listed.
Set mode for dough cycle.
While the dough was kneading, I threw in about 1/8 tsp dried minced garlic . Set the machine for the dough cycle if you have it.
After the machine gets through doing it's thing, take the dough out of the machine. My recipe says to have lightly floured hands, but I used a light coating of olive oil instead. Shape the dough into a ball. Now, depending on the amount of dough you make, and the size of the pizza pan, you could divide the dough into two pieces. I did that, and had to put them back together, because my pan was too large and the dough wouldn't stretch enough to fit.
Press the dough into a lightly greased pan.
Brush the crust with oil (I think I used garlic oil for this part, but you could use any oil). Cover (I used a lightly oiled piece of saran wrap) and let stand for 15 minutes. ** see change below. This instruction is for if you want to put the toppings on and bake immediately, which I didn't).
Here's where I made the changes:
Instead of the 15 minutes listed above, I put the dough into the oven (oven is off, but I turned on the light bulb in there) and I let the dough rise again. Instead of pressing the dough into the pizza pan as above, I had it in a lightly oiled, stainless steel mixing bowl). This step should take about 40 or 45 minutes.
Once the dough has risen, that's when I patted it (again, use lightly oiled hands) into my pizza pan, and I again covered the dough with the lightly oiled saran wrap.
Put in the refrigerator for 4 to 36 hours.
Remove from fridge, and let rest on the counter top for about 30 minutes.
Bake in a pre-heated 425 degree oven on the lowest rack, for about five minutes. You just want to get it crisp enough at this point so that it won't get soggy when you put on your toppings. I had forgotten, but it might be a good idea to prick the crust with a fork before placing in the oven, otherwise, it tends to swell while baking, not that that affects the taste.
Now you add whatever toppings you like. I used just enough bottled Chunky (mushroom and green pepper) to barely cover the crust, because I'm not much for a lot of red sauces, but use as much as you like. I then put on some Monterray Jack and Colby cheese (cuz that's what I had), and added some pre-sliced pepperoni.
I then added a little olive oil to the edge of the crust.......... I just put some on my hands and gently rubbed it on.
Place back in the 425 degree oven as before, until the cheese is melted, and the crust edge is nice and golden brown.
Nutritional values are for the dough only, since you may choose other toppings and more or less than I did.
**PLEASE NOTE: if you ever use a disposable pizza pan, please do not, repeat, do NOT, try to use it a second time. You're likely to find your oven smoking like a brush fire (or worse). I of course, thought I could get away with a second shot at it, but wound up having to transfer the pizza to a too small broiler pan, which caused part of the side to bend. And of course, after all this, I didn't leave it in the oven long enough to get that golden brown outer crust, but that's easily rectified. So here it is, all it's pepperoni splender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8|
|Calories from Fat: 27 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 147.7mg||4 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 51.7g|
|Protein 9.8g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 286
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