Carol, sorry this took so long!
I normally use one of three recipes for pizza crust. I think you'll like this one best because it uses the bread machine for the kneading and first rising....much easier on the wrists.
Note -- We like a "hand tossed" thickness to our crust and I get 2 large pizzas from this. You could easily get 3 thin crust pizzas.
1 1/3 cup of warm water
2 tbsp. Olive oil
4 cups of flour (I use any combination of whole wheat and white, or I sometimes use all of one or the other. For the best "crunch" I find that at least half white does the trick.)
1 teaspoon of salt
2 tbsp. Of powdered milk
2 1/4 tsps. Of yeast
Optional -- add garlic powder and Italian seasonings
Run on regular dough cycle for the most tender dough. However, if you have a quick dough cycle it will work for speed's sake.
After bread machine finishes, let your dough rest for 10 minutes while your oven preheats. I set the heat somewhere around 400 F.
Roll your crust into shape. (I actually use a rolling pin with this dough.)
Bake for 10 minutes. (I bake both at once. I put one on bottom rack and the other on top. I rotate them at 5 minutes.)
Remove from oven. At this point, I add my toppings to the first one and bake it for about 10 more minutes. Sometimes a little less -- I check the crust. As soon as I pull that one out, I pop the next in.
(I also have a quick pizza crust that is a "quick" bread. My husband and I like it okay, but my daughter isn't crazy about it at all. My food processor recipe only makes one crust...the taste is great, but not as good as this one.)
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