Sicilian Pizza Dough (Bread Machine)
I tried it without wheat gluten and it does not rise as large as I wanted. Great as loaf bread.
I tried it without wheat gluten and it does not rise as large as I wanted. Great as loaf bread.
- Carbohydrate 33.6720239583333 g
- Cholesterol 0.1875 mg
- Fat 2.60379583333333 g
- Fiber 1.91640629033248 g
- Protein 7.78632604166667 g
- Saturated Fat 0.369525833333333 g
- Serving Size 1 1 Serving (69g)
- Sodium 9.06083333333333 mg
- Sugar 31.7556176680009 g
- Trans Fat 0.340610625000001 g
- Calories 190 calories
Step-by-step
- Put everything in bread machine bucket according to machine instructions. Put on "dough setting" and start.
- When done dump out on floured cutting board. Kneed about 4 times then put in a large oiled bowl. Flip dough around to coat completely with oil. Cover with a warm damp towel. Set in warm place to let rise. Allow 1 hour.
- On a floured surface flip dough out of bowl. Cut in half.
- If you like thick crust, Shape into pizza rounds and cover with warm damp towel for 30 min.
- Put on sauce and your toppings and bake at 425 degrees until cheese is melted or to your liking.
Will the dough hold its shape when stretched or tear under the weight of heavy toppings? High-protein bread flour combined with vital wheat gluten builds a dense structural network of gluten strands, which traps carbon dioxide gas released by yeast fermentation. Water maintained at exactly 90 degrees Fahrenheit activates this yeast quickly without denaturing the active cultures, while extra-virgin olive oil coats the flour proteins to tenderize the final crumb structure. Nonfat dry milk introduces lactose and proteins that promote rapid browning on the exterior crust through Maillard reactions during baking at 425 degrees Fahrenheit. Measuring the exact temperature of the liquid ensures the yeast does not stall before mixing begins inside the machine bucket. Kneading the dough roughly four times after the machine cycle redistributes the yeast cells and aligns the gluten matrices for better elasticity. Allowing a full one-hour bulk fermentation in an oiled bowl at room temperature lets the yeast multiply and expand the dough to double its original volume. Pressing the division into rounds and waiting thirty minutes for the secondary proof relaxes the gluten sufficiently to prevent shrinkage in the hot oven. Visual doneness relies entirely on the crust achieving a deep golden hue and the cheese bubbling completely across the surface without burning the base.
