Easy Pizza Crust

Homemade pizza night just got easier. This crust leans on the bread machine to handle the kneading and rising, so all you do is roll it out, top it, and bake.

It’s built on bread flour, whose higher protein gives the crust a satisfying chew and enough structure to hold up under a load of toppings.

The clever twist is the applesauce. It stands in for the usual oil, trimming the fat while keeping the dough soft and easy to work, and you won’t taste apple in the finished crust.

Once the dough is ready, roll it to your preferred thickness, thin for crisp, thicker for chewy. Let it rest a few minutes before topping so it relaxes and won’t shrink back, then bake hot until the edges are golden and crisp.

Kitchen Tips

• Use the dough cycle, then roll out and bake in the oven for the best crust.
• Let the rolled dough rest a few minutes before topping so it doesn’t spring back.
• Prick the dough with a fork before topping to keep it from bubbling up.
• Bake on a preheated stone or pan for the crispest bottom crust.

Variations

• Brush the rim with garlic oil or sprinkle with herbs before baking.
• Stir a little whole wheat flour into the mix for a heartier, nuttier crust.
• Shape into small rounds for personal pizzas or a thick focaccia-style base.