DIY Pizza

The bread machine handles the kneading and proofing here, working a simple pizza dough on the basic dough setting while you do nothing but wait. Bread flour is the smart pick, since its higher protein builds the chew and sturdy structure a good crust needs.

Once the dough is ready, divide it into four balls and let them rest under plastic for 20 minutes. Don’t skip that rest. It relaxes the gluten so the dough rolls out thin without snapping back at you.

Prick the rolled circles all over with a fork before topping, which keeps the crust from ballooning into big bubbles in the oven. A thin brush of pizza sauce, a scatter of mozzarella, and whatever toppings you love, then bake hot and fast until the edges crisp and the cheese blisters.

Pro Tips

• Roll the dough thin for a crackery, crisp base, or leave it thicker for a chewier, bread-like crust.
• Let the dough balls rest the full 20 minutes, or they’ll fight you when you try to roll them.
• Bake on a preheated pan or stone for the crispest bottom.

Variations

• Swap the fat-free mozzarella for whole-milk mozzarella or a mozzarella-provolone blend for a richer melt.
• Go white-pizza style with garlic oil, ricotta, and herbs instead of red sauce.
• Pile on cooked sausage, peppers, and mushrooms, or add fresh basil right after baking.