Homemade Pizza
This recipe uses a breadmaker to create a delicious homemade pizza. You can make either two large or three medium-sized thin-crust pizzas from this dough. The dough can also be stored in the freezer for up to one month. This recipe uses UK-style puree, which is similar to US-style paste. You can also prepare and freeze the pizzas for cooking later on.
This recipe uses a breadmaker to create a delicious homemade pizza. You can make either two large or three medium-sized thin-crust pizzas from this dough. The dough can also be stored in the freezer for up to one month. This recipe uses UK-style puree, which is similar to US-style paste. You can also prepare and freeze the pizzas for cooking later on.
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 8 fluid oz water
- 1 pound strong white bread flour
- 1 1/2 tablespoons dried milk powder
- 2 teaspoons caster sugar
- 1 1/2 teaspoons dried yeast
- 2 teaspoon oregano
- 1 teaspoon basil
- 4 tablespoons tomato puree
- 4 tablespoons sun-dried tomatoes puree
- 4 tablespoons garlic puree
- various pizza toppings
- 400 gram mozzarella thinly sliced
- Carbohydrate 194.498133316186 g
- Cholesterol 128.212625 mg
- Fat 39.5763648108307 g
- Fiber 8.32115165180166 g
- Protein 83.6344272840244 g
- Saturated Fat 21.349817393576 g
- Serving Size 1 1 Serving (624g)
- Sodium 1644.94483542584 mg
- Sugar 186.176981664384 g
- Trans Fat 3.15656710597823 g
- Calories 1481 calories
Step-by-step
- Add the dough ingredients to the breadmaker in the order they appear in the ingredients list (Water through to Garlic Powder). Select "Dough: Normal/Basic" setting on the breadmaker.
- At the end of the cycle, place dough on a floured work surface. Cut the dough into 2 pieces, cover each with oiled cling film (saran wrap) and rest the dough for 15 minutes in a refridgerator. Remove cling film, knock back the dough and roll out into circles, size dependant upon your desired thickness. Place on oiled baking tray and prick the surface all over with a fork.
- Mix the purees together and with the back of a spoon coat each pizza base with half of the puree mixture. Add your favourite toppings, cover with the mozzarella (I often use a pinch or oregano and basil over the cheese) and bake in a pre-heated oven for 20-25 minutes at 200C/400F
Strong white bread flour provides the high protein content necessary to develop a sturdy gluten network, holding trapped gases during fermentation so the dough stretches without tearing. Managing moisture and gluten structure dictates whether the final crust emerges chewy and crisp or dense and tough.
- Add liquids before dry components if your specific breadmaker model requires it, but ensure water temperature stays around 37C (98F) to avoid killing the active dried yeast.
- Rest divided dough pieces in the refrigerator for 15 minutes to relax tight gluten strands, making the disks significantly easier to roll thin without snapping back.
- Prick the rolled base thoroughly with a fork before adding toppings to prevent large air bubbles from forming and burning during the bake.
- Bake at 200C (400F) for 20 to 25 minutes, monitoring the mozzarella until it bubbles and turns golden brown.
- Freeze unbaked or par-baked shaped dough for up to one month by wrapping tightly in plastic to prevent freezer burn.
Pair this rich, savory flatbread with a bright, bitter green salad dressed in sharp vinaigrette to cut through the heavy fat content of the melted mozzarella. Proper oven preheating ensures the bottom crust sets instantly rather than steaming on a cold pan.
