Have water at 80°F, all others at room temperature. Place ingredients (except cornmeal) in 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 the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Continue with next step.
Place dough in greased bowl; cover and let rest 15 minutes.
Divide dough into 2 equal parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal.
Pre-bake for 10-12 minutes until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.
Notes
Get Traditional Bread Making Method here.Variations:Whole wheat crust: substitute 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe.Cheese crust: add 1/4 cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the flour mixture.