Jalapeno Pizza Crust

This bread machine pizza crust builds jalapeno heat right into the dough itself, so every bite has a warm, peppery kick before you even add toppings. Diced jalapenos get mixed into a simple yeast dough of bread flour, shortening, salt, and water, and the machine handles the kneading and rising.

Bread flour is the right call for pizza dough. The higher protein content develops more gluten, which means a chewier, sturdier crust that can stand up to heavy toppings without turning floppy.

Once the dough cycle is done, stretch it onto an oiled pan and top however you like. The jalapeno flavor is present but not overpowering, so it pairs well with everything from classic pepperoni to barbecue chicken.

Kitchen Tips

• Use fresh jalapenos for the best flavor and texture. Pickled jalapenos add too much vinegar and moisture to the dough.
• Remove the seeds and membranes for mild heat, or leave them in if you want serious fire baked into the crust.
• Let the dough rest for 10 minutes after removing from the machine before stretching. Relaxed gluten stretches easier without snapping back.

Variations

• Add a tablespoon of cornmeal to the flour for a grittier, more rustic crust.
• Mix in shredded cheddar or pepper jack cheese for a stuffed-crust effect.
• Use this dough for calzones or stromboli instead of flat pizza.