Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order recommended by manufacturer. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, go to next step.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 12 equal pieces. Cover and let dough relax 10 minutes. On lightly floured surface, roll each piece into an 8-inch circle. Spoon pizza sauce, cheese and toppings onto half of each circle. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with fork. Prick each top; brush with egg wash.
Preheat oven to 375°F.
Bake on greased or parchment paper-lined cookie sheets in preheated 375ºF oven 30 to 35 minutes or until golden brown. Serve immediately.