Ok, so this is “crust-bread” (Cread?) because it’s really a dough that can be used to make sandwich thins, pizza crust, or breadsticks. It’s YUMMY, especially when making my Greek Pizza!
This recipe makes two medium-sized pizza crusts. If you have a giant pizza stone, you can probably make this into one huge square and just cut it into whatever you want to use it for (breadsticks, sandwich pockets, etc.).
- 1 Cup + 2 Tbsp Water – warmed for 1 minute in the microwave
- 3 Cups Bread Flour
- 2 Tbsp Olive Oil
- 2 Tbsp Sugar
- 2 Cloves Garlic – Minced
- 1 tsp Salt
- 1 1/2 tsp Dill
- 2 tsp Bread Machine Yeast
1. Place the ingredients above into your bread machine, according to the manufacturer’s instructions, then set it to the “dough” cycle and let it to it’s thing! Mine takes an hour and a half.
2. When the cycle is complete, lightly coat in the inside of 2 medium-sized mixing bowls (or one large one if you’re doing it all together) with olive oil. Split the dough in half and dump one ball into each bowl. Toss the dough around so it is coated in oil, then cover it an let it rise in a warm place for about 30 min.
– If making breadsticks or sandwich bread, preheat oven to 425º. Spread dough in desired shape on your pizza stone and bake for 10 minutes-ish. Watch it and take it out when its golden brown-ness is to your liking.
– If making pizza crust, preheat oven to 425º. Spread dough in desired shape on your pizza stone and top with sauce and cheese. Bake for 6-8 minutes, remove and finish topping, then bake for another 5 – 10 minutes until everything is hot and melty.