The comfortingly cool frozen version of hot chocolate’s decadent chocolate goodness. I create this decadent delicacy, and my kid and his friends applaud! Add some whipped cream to each serving. Adding more chocolate shavings or chips, if desired, is recommended. Use a spoon or a straw to consume.
| Prep Time: | 2 hrs |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
Ingredients
- 1 cup warm water
- 3 tablespoons olive oil
- 3 tablespoons white sugar
- 1 teaspoon sea salt
- 3 cups all-purpose flour
- 1 teaspoon minced garlic
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried cilantro
- ¼ teaspoon paprika
- 2 ¼ teaspoons active dry yeast
Instructions
- Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a large pizza pan with nonstick cooking spray. Roll dough out on a lightly floured surface. Place dough on the pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes.
Reviews
My sister isn’t a big fan of cilantro, so I left that out. Other than that, this is a wonderful recipe full of flavor and it gets very fluffy if you let it rest for an hour or 2 for people who like deep dish.
This recipe was fantastically easy. I made 4 personal thin crust pizzas and 1 12 inch pan pizza. No changes needed however I did brush the dough with butter and stuck in oven a few minutes. Then added toppings and baked more. We like ours xtra crispy. Thanks for the recipe.
This is not the worlds easiest pizza dough. The world’s easiest pizza dough is the recipe that comes with your bread maker. This one is over engineered and too many ingredients to make it seem like is is an awesome must have recipe. For starters…Cilantro? Really? About half the world’s propulsion hate cilantro because there is a chemical in it that is offensive to certain people. Next off, instead of using 20 useless ingredients….just use Italian Seasoning. Why reinvent the wheel? As for the dry yeast….this recipe totally ignores that fact that you have to make a well in the flour so it doesn’t touch anything else. Also, who the heck uses black pepper or sugar in their pizza dough? This is a total miss.
It was okay. I split it in half and stretched it out very thin on the pizza pan but it was still very chewy. Cooked at 15 min, maybe could go longer without burning but I didn’t want to risk it.
I used a bread machine and the result was too gooey. I suggest adding a minimum of 3 1/2 to 4 cups of flour. Other than that I found it will replace my current recipe.
The dough was very easy to work with. We used the extra dough to make bread sticks. They were yummy and the chef gave his “don’t lose this recipe” orders immediately after dinner. 🙂
It has texture of frozen pizza. I might try to roll the dough out super thin and roll the ends with cheese next time. Baked the crust 400 for 10 min. Then add topping and bake 425 for 15. Used bacon and caramelized onion.
I made no changes and thought this was very good and quite easy. I let mine sit for about 90 minutes. Intend to try again in the future. The dough was not too sticky and rolled out to a 18-20 inch pan.
I’m not being hyperbolic when I say this restored my confidence with cooking. Bread is tough, but this recipe makes it easy 🙂
Excellent! I changed a little of this and that to the recipe, but nothing big. It was amazing. It sat longer because I was baby sitting my new grandbaby and got tied up during rise time…but thick was lovely for us. 5 STARS
Super easy to make and a really easy dough to work with. Good flavor. Crispy outside and chewy inside. I did use bread flour instead of all purpose. Will make again.
Love this recipe and use it often! One of the only reasons I’ve kept my bread machine for so long!
Cut dough in two. Rolled thin. Baked at 400 for 13min. Sprinkled onion and garlic powder on sauce.
So yummy we used it to
This dough is a great start but needs tweaking to work right. It needs a lot more water or the dough is VERY stiff. I have a big family so I set it to 6 servings. Then add a full cup more water. I use 1 1/4C whole wheat flour and the rest my usual bread flour. I use a teaspoon each of garlic powder, dried basil, and dried oregano, but omit cilantro and paprika because they do not belong in pizza dough. The yeast amount is way too high also. I use just 2 teaspoons of my usual fast acting Saf yeast. With these tweaks, this has become my family’s favorite pizza. It’s very easy to roll out on parchment to the thinness that we like and bakes up so nice. With the changes this is a 5* recipe, but as written, it just doesn’t work right.
preheat oven to 400
I LOVE this dough. It is so easy to make and to work with. I also use this recipe to make wonderful breadsticks! SO good!
This is my go to recipe, I generally sub the majority of the spices with Italian seasoning and I tend to add a bit more than the recipe calls for, aside from that I make as directed and it always comes out great!
My husband raves about this pizza. It was better than any I have had. I see this being a weekly meal. Crispy on the bottom it’s a cross between thick and thin crust. The flavor is amazing I usually don’t eat the crust it’s to bland this recipe I ate the crust. The seasoning is perfect and like many other reviews I used the Italian season as it was what I had on hand. Left out the cilantro as I am not a fan. I love the it is so versatile and easily adapted. Big thumbs up.
Wonderful flavor! Stayed crispy on the outside and soft inside. Perfect!
Made this dough with my bread maker, wrap it up in plastic, let the dough sit in my refrigerator over night and made two small pizzas with it. I used all dried seasoning I already had in my cabinet. It smelled delicious while baking and tasted even better. The seasoning really gives it that perfect amount of extra flavor and the texture of the dough was perfect too.