This pizza crust can be made WITHOUT a bread machine. Place all ingredients in mixer with the dough hook and let the hook do the work. You may have to scrape down the sides once or twice to help the mixer, but the hook will knead the dough for you. After it's mixed and kneaded (knead 5-10 minutes), place the dough in a greased bowl and cover with a towel, let rise 1 to 1.5 hours in a warm place. After it's risen, place on floured surface and let rest 10 minutes, but no more than 30. After you let it rest, it's ready to roll out. If it keeps springing back after you've tried rolling it out, let it rest for another few minutes and try again.
Here's the recipe:
Pizza Crust (for bread maker)
9-11 ounces water
3/4 tsp salt
3 Tbsp olive oil
4 cups all-purpose flour (2 cups all-purpose and 2 cups whole wheat flour work great)
2 tsp yeast
Combine all ingredients into the bread pan.
Press dough setting.
Remove the dough.
Roll out dough, spread toppings, bake.
Preheat a baking stone in a 450-500 degrees F oven. Once the oven is preheated place topped pizza on the stone and bake. Start at 10 minutes and go from there until your cheese and crust is the way you like it.
I've made calzones, regular 10" pizzas, and large sheet pan pizzas (picture above). It works great for everything and it's so good!!!
*I split this dough into thirds to make it more calorie friendly and to make a thinner crust. I also either make 3 pizzas, cook 1 and freeze the other 2 for quick meals (they work just like a frozen pizza does from the store) OR freeze the balls of dough for later use. If you freeze the dough, keep it in it's round form in the freezer. To thaw: place in a bowl or on a plate and let thaw and use as fresh pizza dough that's ready to roll out. It works great and I do this often.