Breadmaker Pizza Dough

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Originally Posted by NosmoKing

Yes, you will need a breadmaker. If you don't have one, this is a really good reason to get one. Hunt up a breadmaker that has a "dough" function. This setting has the breadmaker go through all the mixing, proofing, and kneading steps for you but stops before baking the dough.

Ingredients[edit]

1 cup warm (100 degree F) water 1/3 cup olive oil 1 1/4 cup bread flour 1 1/4 cup semolina flour 1/2 tsp salt 1 TBSP yeast (or two packets)

Method[edit]

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Add all ingredients to the mixing pan of the breadmaker in the order listed.

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Turn mixer on "dough" setting.

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The mixer will begin to whir and mix the dough into a nice little ball.

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Obligatory beer image in a cooking thread. Close the lid and wait until the dough process is finished.

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Your dough should rise up like this during the final proof. If it doesn't, something is wrong.

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Turn your finished dough out on a pizza peel covered with corn meal. A cookie sheet with no sides (like the one pictured here) makes a fine substitute for a pizza peel. Roll or press and stretch the dough into a 12-14" diameter circle.

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Top with various pizza related stuff.

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Bake in a 450 degree preheated oven for 15 minutes or until the bottom is golden brown and the cheese has just started to brown around the edges. Bake directly on a pizza stone. The cornmeal should facilitate sliding the pizza off the peel and onto the stone. If the pizza sticks to the peel, carefully lift it and dust a bit of cornmeal under the stuck spot to let it slide off the peel.

When you are done, it should look like this. Slice and chow down.

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