Fool Proof Bread Machine Pizza Dough Recipes

QUICK AND EASY FOOLPROOF PIZZA DOUGH

Steps:

• In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
• Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
• Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

BREAD MACHINE PIZZA DOUGH

Steps:

• Add the ingredients in the order they are listed to your bread machine's bread pan fitted with the paddle attachment.
• Select the Dough program and press "Start". Most machines take about an hour and a half to complete the cycle.
• Brush olive oil around the inside of a large mixing bowl. Transfer the dough from the bread pan to the bowl and remove the paddle. Gently punch the dough down and turn it over in the bowl so that it is covered in the oil. Cover the bowl with plastic wrap or a clean towel.
• If you don't want to bake with the dough today, you can place the covered bowl in the fridge and leave the dough for up to 3 days.
• Plan to move the bowl to a warm spot in your kitchen 2 hours before you want to bake so that the dough can come to room temperature and then rise.
• Place the covered bowl of dough on your stovetop or another warm spot in your kitchen and let the dough rise for 1 hour. (If the dough was refrigerated, add an additional hour.)
• Place a pizza stone on a rack in the center of your oven and preheat to 450°F for at least 30 minutes.
• Transfer the pizza dough to a baking mat. Do not flour the mat, you want the dough to stick a little bit so it is easier to pat into shape. Use a bench scraper or pizza wheel to cut the dough in half. Put one half back in the oiled bowl while you pat out the first crust.
• Use your fingers to pat the dough into a 12-inch circle. If the dough insists on shrinking, let it rest for 5 - 10 minutes and try again.
• Place a piece of parchment paper over the pizza crust and smooth out the air bubbles. Roll up the baking mat, flip it, and unroll the mat so the parchment paper is now on the counter and the baking mat is on top. Peel back the baking mat, you should now have the pizza crust sitting on parchment paper.
• Brush olive oil around the edges of the crust and then top with your favorite pizza toppings.
• Repeat with the second half of the dough.
• To get the crispiest crust, you'll want to bake the pizza on the parchment paper directly on the hot pizza stone in the oven. For a softer crust, you can place the pizza on a metal pizza pan and bake it on the hot stone.
• To get the pizza onto the hot stone without spilling, it is a good idea to slide the pizza on the parchment to a metal pan and use it as a "pizza peel" to carry it to the oven. Rest one edge of the pan on the hot stone and carefully slide the parchment off the pan and onto the stone.
• Bake the pizza for 12 - 15 minutes or until the edges are golden brown and your toppings have melted and are gently bubbling.
• To remove the pizza from the stone, use a metal pan and slide the parchment off the stone onto the pan.

FOOLPROOF PIZZA DOUGH

Steps:

• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

FOOL-PROOF BREAD MACHINE PIZZA DOUGH RECIPE

Steps:

• Place ingredients in the bread machine in the order listed above (or in the order specified by your machine), making sure to nestle the yeast in a small nest on top of the flour.
• Place in bread machine and set the cycle to dough cycle.
• When cycle is complete, preheat oven to 450 degrees. Roll the dough out into desired shape and thickness on a lightly floured surface.
• Poke the dough with a fork all over and put it on the preheated pizza stone for 5 minutes. Once firm, remove from oven and top as desired.
• Return to oven for another 5-10 minutes until dough is crisp and cooked through and cheese is bubbly.

BREAD MACHINE PIZZA DOUGH

Steps:

• Add all ingredients to the bread machine's baking pan in the order listed (4 cups flour, 1 3/4 cups water, 1 tbsp salt, 1 tbsp sugar, 1 tbsp dried active yeast, 4 tbsp oil). Close the lid and turn the bread maker to the "leavened dough" cycle which typically runs for 1 hour 30 minutes. After about 20 minutes of the cycle check on the dough to make sure that all flour is incorporated and you have a smooth soft ball. If the dough looks too runny, add a little more flour, one table spoon at a time, until the dough comes into a soft ball. Do not add too much flour or the pizza will be doughy and dense.
• Preheat oven: Meanwhile, place the baking rack in the top 1/3rd of the oven, then put the baking stone or steel on top. Preheat the oven to 550F or as high as your oven will allow for 1 hour before baking.
• Divide and Shape balls: Once the dough cycle is complete turn the dough out onto floured surface and divide into 4 equal pieces, use a kitchen scale if you prefer to be precise.Shape each piece into a taught ball. To do so, flatten the ball into a patty, then fold it in half, then in half again. Continue folding in half until it is too hard to fold it in half again. Now tuck all ends under until you have a smooth, taught ball. Set aside, smooth side up to rest on floured surface for about 15 - 20 minutes, spacing them about 4 inches. Lightly sprinkle with flour and cover with a tea towel to prevent a crust from forming. (See Note 1)
• Prepare the toppings: depending on your preference prepare the toppings & sauce for the pizza.
• Stretch: flour your work surface well, then add 1 dough ball while keeping the remainder of the pizza balls covered. Now, gently press in the middle of the pizza with the flat part of your fingers working around a circle from the inside towards the outer edges to stretch the ball into a 10" - 12" without deflating 1 inch of the outer edge. Tip: Avoid using a rolling pin to roll the pizza dough, while a simpler and quicker method this will deflate the dough, and the pizza will not be as airy and light as it would be if you stretch the pizza.Transfer the pizza dough onto parchment paper (my preferred method), pizza pan (I use this one, but you can use any) or a wooden or metal pizza peel generously sprinkled with semolina.
• Add toppings: add about 1/4 cup of pizza sauce and spread it around evenly, staying off the edges. Then add about 1 1/3 cups of grated mozzarella cheese (full fat) followed by toppings of choice. If using a wooden pizza peel to transfer the pizza make sure to shake the pizza on the peel back and forth every so often as you're adding toppings to make sure the pizza does not stick to the pizza peel.
• Bake: slide the pizza onto the hot stone/steel and bake for about 7 minutes per pizza, or until the edges of the pizza are well browned and the cheese in the middle bubbles, keeping a close eye to make sure that it does not burn. Note the bake time and set the timer for the second pizza for that time. Using a timer is very helpful at preventing the pizza from burning.If baking inside a pizza pan with no pizza stone/steel bake for about 13 minutes or until the edges are well browned and the cheese is bubbly in the middle.
• Remove from the oven: my favorite way to get the pizza out of the oven is to use a metal pizza peel, it slides under the parchment or pizza easily and is easy to clean and maintain.Transfer to a wooden board, cut into wedges and serve immediately.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

Steps:

• Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

BREAD MACHINE THIN CRUST PIZZA DOUGH

Steps:

• Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
• Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.