Here's the pizza crust recipe I use ... very good and crispy! I sometimes make bread stick rollups with roasted garlic and chilies and parmesan....

Follow manufacturer's instructions for placing all ingredients except cooking spray and cornmeal into bread pan. Select dough cycle; start bread machine. Remove dough from machine (do not bake). Divide dough into two portions, cover and let rest for 10 minutes. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tbsp cornmeal.

NOTES : Makes 2 10-inch crusts
cals - 603 - 14% fat - 9.7g

Origin: ???
Posted By: MaeWestern@aol.com
Post Date: Tue, 16 Sep 1997

A poster wrote:
For a couple years now I have been looking for a good pizzaria style crust recipe, and I just can't seem to find one. Do any of you have?

That would really depend on what type of pizzaria you're refering to. I have been making pizza "often" for about 15 years and though the recipe has changed and varied somewhat, the main improvements (in the crust) have been due to things outside the actual recipe such kneading and rise time, good flour and using a well heated oven stone. For an 18" thinnish (NY-?) crust I start with 3/4 Cup warm water (~100F) and proof 2 teaspoons of active dry yeast w/ a pinch of sugar or honey. After the yeast becomes a sponge start adding flour 1/2 C at a time while mixing w/ a wooden spoon (add 1 tsp salt after the first cup - You can also add a tablespoon of good olive oil here but it definitely is not required. It will make you crust "breadier" so sometimes I do sometimes I don't add it.) When the dough starts to bind scrape out onto a board and knead adding flour until the dough is relatively stiff (there is no way I can describe this any better, sorry). You should knead no less the 10 mins. Cover the dough w/ bowl and let rise at least twice (1-2 hours) briefly kneading after each rise. Roll out onto a paddle covered w/ corn meal 10 mins after the last rise. After topping bake on a stone on the middle rack of your oven preheated to 450 (you need to let the stone preheat for at least 20 min - but if you have one you already know that).

The most common topping (aside from tomatoes and cheese ) I use is roasted chiles.

Origin: Daniel Barry
Posted By:
Post Date: Tue, 16 Sep 1997

One 12-inch commercial pizza crust, ready to bake

• 1 1/2 cups lightly packed cilantro leaves
• 1/2 cup lightly packed parsley leaves
• 2 cloves garlic
• 1 jalapeno chile, halved, seeded
• 1 scallion, cut in pieces
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

• 2 anaheim or other mild green chiles, roasted, peeled, seeded, cut into 1/2-inch strips
• 5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced
• 4 small plum tomatoes, sliced and drained on paper towels
• 1 small red onion, thinly sliced
• salt and freshly ground pepper
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried
• 2 cups grated jack cheese

Combine all sauce ingredients except salt and pepper in a food processor or blender. Puree until smooth. Add salt and pepper to taste. Preheat oven to 450 F. Place pizza crust on a large baking sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center. Arrange slices of tomatillos, tomatoes, and red onions in between. Sprinkle with salt and pepper and oregano. Top with grated cheese and bake for 5 to 10 minutes, until edges are crisp, and serve hot.

Serves 2 to 4.

Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff
Posted By: ???

mix all ingredients together and pour into a 9 x 13 greased glass baking dish. bake at 350 degrees for 45 minutes. remove from oven and top with pizza sauce, cheese, pepperoni, or any of your favorite pizza toppings. put back into oven and bake 15 minutes more or until cheese is bubbly.
Hose it down with a good cold beer(IRON CITY works best)

Origin: Jason B Koliscak
Posted By: Jason B Koliscak
Post Date: Wed, 23 Jul 1997