Sorry to go so long without posting. There was the heat wave, then we took a trip, then we had some house projects and then . . . you get the idea. Life is just like that sometimes.
But the heat wave is over, we’re back from vacation and life is getting back to normal. It’s time to discuss one a favorite topic of the Man of The House. Let’s talk pizza!
Once a month the Man of The House makes us pizza. Any more than once a month and we wouldn’t fit through the front door. If we had it any less, we’d have horrific pizza withdrawal symptoms.
Bread Machine Pizza Dough
1 – 1/2 Cups water
1 – 1/2 Tablespoons olive oil
3 – 3/4 Cups bread flour
1 – 1/2 Tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons active bread yeast
Follow the instructions that came with your bread machine in terms of what ingredients to add first. Use the dough setting of your bread machine.
As an aside, this is a great all-purpose recipe. I use it for hamburger buns and even dinner rolls.
Once the dough is done, roll it out and make two rectangles. The above recipe works perfectly for our two extra large cookie sheets. Lay the dough in the cookie sheets.
Then brush the pizza dough with olive oil to seal it. Add your pizza ingredients. We typically start with tomato sauce. Then we add diced red peppers, garlic and onion. The Man of the House believes in lots of pepperoni.
The cheese is next. Typically the Man of the House adds sliced mozzarella, grated Romano and grated cheddar.
Once the pizza is assembled the Man of the House bakes it for 25 minutes at 400 degrees.
With two pizzas we not only have a great dinner, but lots of yummy lunch left overs.
ummm, this recipe did not work out for my Oster breadmaker. Set it on the dough setting and after 1:30 it came out like soup!
Trystero – Thanks for letting me know. I’m sorry this didn’t work out for you.
I double checked the recipe and I wrote it down correctly. This is one of my tried and true recipes that I’ve made probably two dozen times. The dough setting on my Zojirushi is longer (1 hour 50 minutes) than your machine’s, but that shouldn’t equate to soup. Yikes!
I wonder if you accidentally added the wrong amount of flour or water. It’s really easy to lose count when adding flour. I’ve done that myself a few times.
Hi Marsha,
Just wanted to let you know that i tried your recipe last week, my breadmaker is Swan (not sure if you have that in states i am in ireland)my dough cycle is 1hr 50 but i took out mine after 45 mins and it was absolutely perfect!! so much so that my husband said he will never eat pizza out again!! so thanks a bunch for the recipe!! Helen.
Helen – I’m so glad that you liked it. We feel the same way about it. We ONLY eat this pizza now.
The recipe is great. I altered it slightly and took the flour down to 3 1/2 C and the water down to 1 1/4 C. I have the Breadman and the dough cycle is around 1hr 40min. The dough came out perfect. I did let it rest for 10 minutes and my oven was at 475. The crust came out crispy and my husband said it was better than any pizza we have in our area. And Yes you can get addicted to making pizza and you won’t fit through the door.
I am going to make the rolls today, wish me luck.
Thanks Dianna
Dianna – Let me know how the rolls turn out. I’ve got a bagel recipe that I’m going to try this week. If it works out I’ll post it here.
We limit ourselves to pizza once a month. If we have it any more then we have the door issue that you mentioned.
If we don’t have it at least once a month then the Man of the House feels deprived and goes WILD when we do have it. Once a month is a nice medium!
Marsha-
My husband though the rolls were great, a little tough the next day. I think they were a bit chewy for my taste. I am just starting out with making dough and I am already getting a sense of how to handle it. I think I will use the recipe for pizza dough only.
Thanks Dianna
Dianna – Thanks for the update. You know, I’ve always liked this recipe for rolls so much that I’ve never tried another. Maybe I just don’t know what I’m missing! I’ll have to try another recipe and then I can compare.
I’ve just started using my bread machine. Do I have to use the dough straight away or will it stay fresh in the fridge for a few days, until I need it.
Hi Kevin – I’ve always used the dough right away. I’ve read that it’s OK to refrigerate it, but I’ve never tried it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.
I have just unpacked my Swan bread maker and can’t wait to get started using it. I would like to have a go at making Jam in it but i don’t have any recipes for it. Also, in reply to Kevin, i would’ve thought that by keeping your dough in the fridge would kill the yeast off because it is cold and yeast like warm damp areas. Let us know how you get on refridgerating it.
I wanted to ask a question about the recipe.
I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example. I wondered why the dash. Hope I am not dumb for asking.
Linda
Linda – Thanks for bringing that up. I wasn’t sure how to present the information so that people would know what to do. By 1 – 1/2 cups of water I do mean one AND one half cups. I was trying to make it more clear, but maybe it didn’t work out that way.
Anybody else? Do the dashes help or should I leave them out?
Linda – I really need to try refrigerating the dough. Someone asked about this last November. I did the research, but I still haven’t tried it myself.
I’ve read that it’s OK to refrigerate it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.
If you try it, please leave a comment saying how it works. A lot of people have asked about this.
Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?
Thanks,
Linda
I refrigerate dough all the time, Keep it covered. It will continue to rise in the fridge. freeze it also. It thaws out in a few hours. I am particular to how the dough stretches after rising about 2 hours. I find it most easy to work with still warm. The cold dough require more rolling, but is still good out of the oven.
I need to experiment with refrigerated dough. Sometimes it’s hard to fit everything into the same day. Being able to make the dough the day ahead would be a big help.
This is nearly identical to my own pizza dough recipe. I add 2 tablespoon garlic, 2 tbs romano.
Martin, that sounds great! I’ll have to give it a try.
I also had a soggy mess when I tried this recipe. I think I know the problem, though. I think trystero and I use this method for measuring flour and the Man of the House uses the dip and level method. I added about one cup more in the first few minutes of the cycle, and it was one of the best pizzas I have made recently!
Thanks for writing about the differences in measuring. You’re right in that I’m a dip and level gal. The link that you provided is the proper method, but old habit die hard.
Happily found your site while Searching for Potato Bread recipes for my Zo, have bookmarked you, and printed several recipes. Suggestion/request-could you add weight as an option to volume for measuring ingredients? Or experiment and then write about the pros/cons of volume vs weight measurement? I’m a fan of my scale with the tare feature, much prefer weighing 17 oz of flour once to dipping a cup four times. Also a fan of King Arthur flours, site, blog and customer service– http://www.kingarthurflour.com
Lyna, thanks so much for writing! Your idea about writing a post on the pros and cons of volume measurements versus weight measurements is great.
this is the best ever.. I made it once and now this is the only kind of pizza we my family will eat. Its amazing how much pizza places charge you for pizza when this is so cheep and fun to do.. I section off the dough into 4 and let my kids shape and do all there makings there selfs and they love it! (;
Since I make pizza dough every couple of weeks I was interested to read through this thread. I use my trusty KitchenAid mixer, not a bread machine (hope this does not get me thrown off this site!).
I always make enough for two pizzas–then cut the dough ball in half, use one half, stuff the other into a plastic baggie, and freeze it. When I want to make pizza again I take the dough out of the freezer the night before and move it to the fridge. Then the day of I take the dough out of the fridge around 1 p.m., let it sit in a warm place all afternoon, and then make pizza in the evening as per usual.
Works like a charm. Dough is very forgiving. You can freeze it, make it and leave it in the fridge for days, etc.
Karen, Thanks for stopping by. No worries about not using a bread machine for your pizza dough.
I love your trick about freezing dough. I’ve got to try that!!