Difference between revisions of "Breadmaker Pizza Dough"
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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. | 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. | ||
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1 cup warm (100 degree F) water | 1 cup warm (100 degree F) water | ||
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1/2 tsp salt | 1/2 tsp salt | ||
1 TBSP yeast (or two packets) | 1 TBSP yeast (or two packets) | ||
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==Method== | ==Method== | ||
Latest revision as of 15:08, 18 November 2010
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]
Add all ingredients to the mixing pan of the breadmaker in the order listed.
Turn mixer on "dough" setting.
The mixer will begin to whir and mix the dough into a nice little ball.
Obligatory beer image in a cooking thread. Close the lid and wait until the dough process is finished.
Your dough should rise up like this during the final proof. If it doesn't, something is wrong.
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.
Top with various pizza related stuff.
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.
