Bread Machine Pizza Dough
First made in August 2003. Absolutely the best pizza dough Ive ever made. I made calzones for the first time with this. I like to add sugar to the dough or maybe garlic or some other spice for added flavor. Even cheese is great!
First made in August 2003. Absolutely the best pizza dough Ive ever made. I made calzones for the first time with this. I like to add sugar to the dough or maybe garlic or some other spice for added flavor. Even cheese is great!
- Carbohydrate 245.48706825 g
- Cholesterol 0 mg
- Fat 10.8931095 g
- Fiber 9.07621532195807 g
- Protein 41.426496 g
- Saturated Fat 1.22922946875 g
- Serving Size 1 1 Serving (360g)
- Sodium 9.758625 mg
- Sugar 236.410852928042 g
- Trans Fat 1.94919466875 g
- Calories 1269 calories
Step-by-step
- Follow the manufacturers directions for the dough cycle on your bread machine.
- Whatever you decide to make- bake at 425 degrees for 20-25 minutes.
A list of measurements and pantry staples cannot show how mechanical kneading alters gluten development inside a closed canister. Bread flour contains a higher protein concentration than all-purpose flour, typically around 12 to 14 percent, which yields the structural integrity required to support heavy toppings without tearing during the stretch. Water temperature dictates the initial yeast activation rate; keeping liquids between 105 and 110 degrees Fahrenheit ensures steady fermentation before the machine transitions into its thermal cycle. Dusting the peel with a tablespoon of cornmeal prevents the stretched round from sticking to the wood surface, allowing the raw crust to slide smoothly onto a preheated baking stone. Baking at 425 degrees Fahrenheit for 20 to 25 minutes provides the aggressive heat necessary to set the crumb structure while simultaneously browning the exterior starches.
Accompaniments for fresh pizza require careful balancing against the rich, bready base and savory toppings. A crisp, acidic salad cuts through the density of baked dough and molten cheese. Toss bitter greens like arugula or radicchio with a sharp vinaigrette containing three parts extra-virgin olive oil to one part red wine vinegar. Raw vegetables dressed simply in lemon juice and sea salt offer a contrasting crunch that resets the palate between slices. Roasted brassicas or marinated artichoke hearts also work well, provided excess moisture is blotted away with paper towels before plating to prevent the crust from becoming soggy.
Dietary adaptations remain straightforward with this formula. Olive oil substitutes cleanly for vegetable oil without altering hydration ratios. Replacing half the bread flour with whole wheat flour requires an additional tablespoon of warm water to maintain the proper dough consistency, as whole grain particles absorb more liquid during the mixing phase.
