Pizza dough recipe for Breadman bread machine
Every Thursday night our family has pizza for diner. We make it all at home. We make the dough in the bread machine, roll it, and follow our own pizza recipe. During the years, we manage to fine tune the process and today we think we have perfected the bread machine best pizza.
Few years ago, my husband surprised me by buying, for no special occasion, a bread machine. It did it because I was always complaining about the lack of choices when it comes to bread on our local market. So I started making my own bread. Then I moved on dinner rolls and pie crusts. Last, after we moved to another suburb, leaving behind the only place that would satisfy our exigency, we discovered the bread machine recipe for pizza dough. The recipe is easy enough for everybody to fallow and the ingredients can be found in any grocery store. However, there are few tricks we use to dramatically improve the results. In the many Thursdays we made bread machine pizza dough, we discovered what flour works the best for us, when to take the dough out of bread machine, and how to bake it to get our beloved thin crust pizza.
Here is the equipment we use:
bread machine - our brand is Breadman
pizza tray - perforated tray, size 15.75 "
pizza stone - this is an extra touch, otherwise the tray works just fine
oven - at 425 degrees or 450 if the pizza stone is not hot enough
Bread machine pizza dough recipe - for Breadman Pro
1 thick or 2 thin crusts
2 thick or 4 thin crusts
Water 80 F/27C
1 and 2/3
1 and 1/2 tsp
2 and 1/4 cups
4 and 1/2 cups
Active Dry Yeast
Here is the process, step by step:
First, homemade pizza dough recipe...
Follow the instructions from your bread machine book. If you do not have that book anymore go to the manufacturer web site and find it there. It is important to get the exact quantities required from the recipe. Changing the amounts will result in different dough consistency. You can correct the dough till a point but the result isn't going to be the same.
I make the quantity for 4 thin crusts (or 2 thick ones). We bake two pizzas for one dinner and freeze half of the dough.
Tip: I experienced with different types of flour and different brands. I came to the conclusion that bread flour works the best. Now I use only bread flour, but sometimes, if I run low, I may ad some all-purpose flour to make up the quantity. I get the bread flour at Sam's Club and the price is very good.
Trick: To make sure I use the right amount of water I set down my measuring cup and let the water settle. Then, I get my eyes to the water level. Also, the water should be at 80F/27C degrees. Think about a hot summer day if you don't have a thermometer. Place the ingredients in the bread machine pan following the order in the recipe: water, oil, sugar, salt, dry mild and flour. When you are done and have only the active dry yeast left, make a small hole in the flour and put the yeast there. Then put the pan in the machine and set it on course 12 for Breadman Pro or Pizza Dough course. The Pizza Dough course takes 50 minutes to complete.
Tip: I found out that my dough will roll smoother if I take the dough out of bread machine right after it has done kneading, just before the rising cycle. So, after 20 minutes, when I do not hear the kneading noise, I take out the dough and divide it in two equal parts. I place one part in an floured bag and put it in the freezer. The other one, also placed in a flour bag or air tight container, goes in the fridge.
One hour before making my pizza I take the dough out of the fridge, divide it again in 2 parts, and start rolling it. We make 2 thin crust pizza, one has meat (sausage or peperoni) and the other has extra cheese and mushrooms.
bread machine pizza
To get the best of our bread machine pizza dough, we have to prepare the oven at least 30 minutes before baking. The heat is turned at 425 F. On the lowest shelf we place the pizza stone. Once the dough is in the pizza pan and has been loaded up with the topics of our choice, this homemade pizza goes in the oven, right on the already hot stone.
At first, it stay in the pan for 5 to 7 minutes, until the crust is firm enough and detach easly from pan. When the pizza slides from the pan, we place it on the stone, where it is baked according with our taste. While my husband wants it well done and crisp on the bottom, I prefer it lighter and softer...The second bake only takes few minutes and we have to watch it all the time.
Tip: To make the pizza crisp on the top too and have that sausage cooked, when the pizza is almost done, turn on the broiler for a minute.
bread machine pizza
More bread machine pizza dough recipes (from Breadman Pro recipe book)
Whole wheat pizza crust dough:
Ingredients 2 thin crusts
Water at 80F/27C 1 cup
Oil 2 TBS
Sugar 1 TBS
Whole wheat Flour 1 cup
Bread flour 1 and 1/2 cup
Active dry yeast 1 tsp
Select Pizza dough course 12
Divide roll in 2. On a floured surface roll the dough. Sprinkle the pan with cornmeal if desired. Prick the dough with a fork. Bake at 425F/218C for 10 -12 minutes. Take it out, add toppings and return to oven for 5 to 20 minutes.
Rustic Pizza Margherita
Ingredients 2 thin crusts
Water 80F/27C 1 cup plus 2 TBS
Olive oil 1 and 1/2 TBS
Salt 1 and 1/2 tsp
Sugar 1 and 1/2 tsp
Bread flour 3 cups
Select Pizza dough course 12
Topping For 1 pizza
Corn Meal 2 tsp
Olive Oil 1 tbs
Tomatoes large 2
Basil leaves, fresh, shredded 1/4 cup
Salt 1/4 tsp
Black Pepper 1/8 tsp
Mozzarela cheese 1 cup
or Fontana Cheese 1 cup
Parmesan cheese 1/4 cup
Sprinkle pizza pan with cornmeal. Roll dough an place it in pan. Brush with olive oil. Top with tomatoes and basil, then papper and salt. Top with cheese. Bake at 425F/218C for 18 to 20 minutes.
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