Bread Machine Thin Crust Pizza Dough

Best Cheese Pizza - Pizza

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

Brief

Prep 1hr10 mins

Cook: 5 mins

Total: 1hr15 mins

Servings: 8

Yield: 1 14-inch crust

Bread Machine Thin Crust Pizza Dough

Ingredients

¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)

2 cups all-purpose flour

½ teaspoon salt

¼ teaspoon white sugar

1 teaspoon active dry yeast

2 teaspoons olive oil

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Pizza

Directions

Step 1

Pour the warm water into the pan of the bread machine and add the flour on top of the water. Sprinkle with salt and sugar and top with the yeast. Set the machine on the dough setting and push the start button. When the machine signals that the dough is finished transfer to a well-floured work surface.

Step 2

Preheat oven to 425 degrees F (220 degrees C).

Step 3

Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet and brush the dough with the olive oil.

Step 4

Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Nutritional Information

Bread Machine Thin Crust Pizza Dough

Servings Per Recipe:8

Calories: 126.2

% Daily Value *

Protein: 3.4g 7%

Carbohydrates: 24.2g 8%

Dietary Fiber: 0.9g 4%

Sugars: 0.2g

Fat: 1.5g 2%

Saturated Fat: 0.2g 1%

Niacin Equivalents: 2.7mg 21%

Folate: 68.9mcg 17%

Calcium: 5.8mg 1%

Iron: 1.5mg 9%

Magnesium: 7.6mg 3%

Potassium: 43.7mg 1%

Sodium: 146.9mg 6%

Thiamin: 0.3mg 26%

Calories From Fat: 13.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.