Warning: This recipe makes a lot. A whole lot. Do not even attempt it without a two-pound bread machine.

That’s because I hate making pizza crust. It’s strictly a maintenance thing for me – every Monday is pizza night, so every week I must make the crust.

At least, I used to. With this big batch, we have enough for three weeks with Dad not around, two if he is. It makes two, 16-inch and two, 12-inch crusts.

It’s actually better after it’s frozen, too. The first week, when I make and bake the crust the same day, the bottom turns out kind of soft. The next two weeks, though, the bottom is nice and crisp while the inside stays soft. Think of it as a grilled cheese with marinara.

Egg-free pizza crust

• 2 1/3 c. water
• 1/4 c. olive oil plus 2 tbl.
• 3 1/2 c. white whole wheat flour
• 3 1/2 c. all-purpose flour
• 2 tbl. sugar
• 1 heaping tbl. yeast

Put ingredients in the bread machine in the order listed and set the machine for the dough cycle. When the machines finished, divide the dough into four parts. On a lightly floured surface, roll dough into a circle. Place on a pan treated with cooking spray and gently stretch the dough to the edges. If you’re like me, there will be a few patch jobs cropping up along the way. Bale 12 minutes at 400 degrees. Remove from the oven, add toppings and finish baking, 10 to 12 minutes longer.

If you’re going to freeze the crust, let it cool after the first 12 minutes in the oven. Let cool on pans, then prepare for the freezer. I use a cake board for support, wrapping first in plastic wrap and then in heavy-duty aluminum foil.

Copyright 2010 Debra Legg. All rights reserved.

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