Bread Machine Pizza Dough Recipe
This is the perfect large 14 to 16-inch pizza dough recipe for a bread machine. There are a few options for some flexibility. You'll be ready to roll it out or press it out in about 2 hours from when you start the bread maker.
Equipment
1 Bread maker
Ingredients
- 1 cup water warm from tap
- 2 Tablespoons olive oil or other vegetable oil
- 1 Tablespoon sugar
- 1 teaspoon salt
- 2 cups bread flour or all-purpose flour
- 2 Tablespoon Vital Wheat Gluten optional for extra chewiness
- ½ teaspoon garlic powder optional
- ½ teaspoon instant yeast can be quick rising, instant, or bread maker yeast
Instructions
- Make Pizza Dough Using Bread MachineIn the bread maker, add in the ingredients, in order, as shown. Wet ingredients go in first. Yeast goes in last and should be in a central crater made in the flour.
- Start Bread Machine To Make Pizza DoughUse the "dough" setting of your bread maker and press button to Start. For Zojirushi brands, it is course number 11 and takes a little under 2 hours for processing Storage Option: You have the option of storing the dough in the fridge or freezer when process is completed. Otherwise, continue to the next steps for shaping the pizza dough for immediate usage.
- Shape into a Dough BallWhen dough process completed, remove it and place it onto a heavily floured surface. Move the dough around to coat all of it in the flour.
- Shape the Pizza Dough Ready-To-UseYou can now either roll it out, press it out by hand (intermediate), or (advanced) stretch it out by lifting and turning while stretching (or draping and manipulating it across the backs of your hands). Here are some details on shaping the pizza dough.You can switch between using your hands to using a rolling pin at any time. Using your hands, from the center, press down and outward as if you're collapsing excess air bubbles from the dough. Rotate the dough and continue repeating this process. At times, turn the dough over. Another way is to use one hand to hold down the center, and use the other hand to lift and stretch away an outer area. Repeat this many times as you rotate and occasionally turn over the dough. Also, use the rolling pin when desired, until you have the desired size and shape to match a fit to your pizza pan, baking sheet, stone, or steel.Your pizza dough recipe is done! Follow any pizza recipe that calls for pizza dough.
Notes
IF THE DOUGH SNAPS BACK: If it shrinks back or snaps back too often, it needs to rest a bit longer. Try shaping again in about 15-30 minutes.
BORDER CRUST: As you're shaping the dough, use the excess to make the outer edge much thicker. Keep this in mind while rotating and expanding the entire dough. You'll want about ¼" to ½" edge. The thicker the edge, the softer and chewier the outer crust will be.
THICK CRUST:
For medium or thick crust, increase the yeast by 50% more.
For medium or thick crust, increase the yeast by 50% more.
NUTRITIONAL VALUES:
Include all optional ingredients
TO STORE:
The flavor is still very good if made ahead and stored overnight in the fridge. Place the dough in a food plastic bag and store either in a refrigerator for up to about 4 days or in the freezer for up to 3 months.
STORAGE TIPS:
If you flatten it a bit, it won't take as long to get to room temp or thaw out when ready to use.
If you coat dough a little in oil and expel air from the bag, it will last and taste better.
TO USE (after storage):
When taken out of refrigeration or frozen storage, it needs to approach room temperature. For out of a refrigerator, it takes at least 30 minutes; out of frozen, at least 1 hr.
Nutrition Facts
Bread Machine Pizza Dough Recipe
Amount per Serving
Calories
161
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
294
mg
13
%
Potassium
43
mg
1
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
1
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
9
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™