The Best Bread Machine Pizza Dough Recipe Food Life Design In your zojirushi bread machine bread pan, add water and olive oil. then add the bread flour, sugar and salt. make a little well in the flour. add active dry yeast so that it doesn't come in contact with the water. select the regular dough course. if needed, select completion time to delay the start of dough making process. Allow the bread machine to do its magic. then, when it's all done, pull out the dough and allow it to rest on a lightly floured surface for 5 minutes or so. separate the dough into 2 balls. use a rolling pin to roll out each ball of the dough into a large circle. sprinkle 2 16 inch pizza pans with a light coating of cornmeal.
Bread Machine Pizza Dough Recipe Let The Baking Begin 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. Using the dough hook, turn speed to 2 or 3 and continue beating kneading until dough becomes smooth and elastic about 5 10 minutes. cover and allow to rise in a warm place. deflate dough gently and shape rolls as indicated in the recipe. if making by hand, combine all ingredients into a shaggy ball in a large bowl. After the dough is ready, divide it into equal portions, cover each portion with parchment paper, and wrap them individually in plastic wrap. place the wrapped dough portions into freezer friendly plastic bags. freeze for up to 2 months. when ready to use, thaw the pizza dough in the refrigerator for 8 12 hours. 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.
Recipes In Good Taste Delicious Comfort Food Recipe Blog Pam Ruder After the dough is ready, divide it into equal portions, cover each portion with parchment paper, and wrap them individually in plastic wrap. place the wrapped dough portions into freezer friendly plastic bags. freeze for up to 2 months. when ready to use, thaw the pizza dough in the refrigerator for 8 12 hours. 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. Preheat the oven to 375 degrees f. dock the dough all over with a fork, then spread the pizza sauce evenly over the dough. sprinkle with the mozzarella and any other toppings if using. bake until. Wear oven mitts (as the bread pan bread machine may be hot). sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board. preheat oven to 400 degrees. shape the pizza dough into a round pizza shape. don't press down on the edges of the pizza.
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