Restaurant Pizza Crust Bread Machine Recipes

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.

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.

RESTAURANT-STYLE PIZZA CRUST USING A BREAD MACHINE

Steps:

• Mix all ingredients in the order I have indicated or according to your own bread machine. Be sure NOT to let the baking powder hit any of the liquid ingredients.
• Select the dough cycle with a 1.5 pound loaf size. Hit Start.
• Once dough is finished, it will be a bit sticky so use a bit of olive oil on your hands to remove and place in an oiled bowl for raising. Cover with plastic wrap and let raise in a non-drafty place for an hour.
• You can also let it raise overnight in your fridge if you wish to develop the dough's flavor and elasticity.
• Once raised, place dough on floured surface. You may need to add a bit more flour to get the texture to thicken a bit. Knead just a few minutes, less is best. Shape dough to 3/4 the size of the pan.
• Oil and sprinkle with cornmeal a pizza pan and then finish shaping dough into it. If using a pizza stone, place dough on pizza peel sprinkled with a bit of cornmeal. Once shaped andplaced, brush a little olive oil around edges. Top with your favorite ingredients. Pizza should be baked on lowest rack in oven.
• Here are your choices for baking, preheat oven completely first:.
• Cast Iron Pan: 9-10 minutes on 400ºF. Then raise to broiler and broil additional 4-5 minutes.
• Aluminum Pan: 11-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• Pizza Stone: 10-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• If you are high elevation, decrease your temperate on all choices by 25ºF.
• DO NOT OPEN OVEN AND CHECK ON PIZZA UNTIL YOUR MINIMUM BAKING TIME HAS COMPLETE. Once minimum time is complete, check and if near golden brown, do step two with the broiler. Cool 5-10 minutes and cut.
• Makes 1 14"-16" Pizza.

RESTAURANT PIZZA CRUST (BREAD MACHINE)

Steps:

• Place all ingredients in the bread machine in the order recommended by the manufacturer.
• Select the 'dough' setting and press 'start.'.
• When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
• Grease a pizza pan and sprinkle with corn meal.
• Transfer dough to pan and let rise until doubled in size.
• Meanwhile, preheat oven to 375 degrees.
• Bake dough until just set--about 5 minutes.
• Remove from oven and add desired toppings.
• Continue baking to desired doneness.

PIZZA DOUGH

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.
• Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

GOLD MEDAL® CLASSIC PIZZA DOUGH

Steps:

• In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
• Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
• Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
• Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.