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.
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trystero
September 5, 2009 at 6:37 pm (UTC -7) Link to this comment
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!
Perry
April 11, 2013 at 12:27 pm (UTC -7) Link to this comment
trystero – I just did the same thing, came out like soup. Re-try the recipe using 1-1/2 cups a water instead of a 1/2 cup so on down the line. I checked my just as it went to rise mode and I pulled it out reset my Zojirushi and added the correct amount of ingriedents. Hope it turns out. My wife thinks it will.
Good luck
Marsha
September 5, 2009 at 7:37 pm (UTC -7) Link to this comment
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.
Helen B.
September 19, 2009 at 5:19 am (UTC -7) Link to this comment
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.
Marsha
September 19, 2009 at 7:25 am (UTC -7) Link to this comment
Helen – I’m so glad that you liked it. We feel the same way about it. We ONLY eat this pizza now.
Dianna
October 18, 2009 at 12:13 pm (UTC -7) Link to this comment
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
Marsha
October 18, 2009 at 3:55 pm (UTC -7) Link to this comment
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!
Dianna
October 20, 2009 at 9:32 am (UTC -7) Link to this comment
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
Marsha
October 22, 2009 at 11:28 am (UTC -7) Link to this comment
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.
Kevin
November 23, 2009 at 6:30 am (UTC -7) Link to this comment
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.
Marsha
November 23, 2009 at 9:05 am (UTC -7) Link to this comment
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.
Danni
November 25, 2009 at 2:30 pm (UTC -7) Link to this comment
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.
Linda
January 6, 2010 at 7:58 am (UTC -7) Link to this comment
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
Marsha
January 8, 2010 at 4:00 pm (UTC -7) Link to this comment
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?
Marsha
January 8, 2010 at 4:03 pm (UTC -7) Link to this comment
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.
Linda
January 6, 2010 at 8:03 am (UTC -7) Link to this comment
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
martin
February 24, 2010 at 3:56 pm (UTC -7) Link to this comment
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.
Marsha
February 24, 2010 at 6:44 pm (UTC -7) Link to this comment
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.
martin
February 24, 2010 at 4:01 pm (UTC -7) Link to this comment
This is nearly identical to my own pizza dough recipe. I add 2 tablespoon garlic, 2 tbs romano.
Marsha
February 24, 2010 at 6:42 pm (UTC -7) Link to this comment
Martin, that sounds great! I’ll have to give it a try.
Sarah
August 30, 2010 at 5:53 pm (UTC -7) Link to this comment
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!
Marsha
September 3, 2010 at 3:49 pm (UTC -7) Link to this comment
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.
Lyna
September 5, 2010 at 1:36 pm (UTC -7) Link to this comment
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
Marsha
September 6, 2010 at 10:52 am (UTC -7) Link to this comment
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.
Coletty
September 22, 2011 at 8:08 pm (UTC -7) Link to this comment
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! (;
Karen Burns
October 31, 2011 at 4:38 pm (UTC -7) Link to this comment
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.
Marsha
October 31, 2011 at 4:43 pm (UTC -7) Link to this comment
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!!
Jason
April 25, 2012 at 8:09 pm (UTC -7) Link to this comment
Came across this recipe elsewhere, but it sure is great! Only difference in how we roll is that instead of two pizzas, we make one extremely deep dish pizza! One slice is a meal! Add a few minutes to the bake time, and we always broil at the end for a nice top crisp. Try sprinkling some panko (japanese bread crumbs) on top before bake/broil, it’s fantastic
Marsha
April 25, 2012 at 11:16 pm (UTC -7) Link to this comment
Yum! That does sound good.
Keith Bailey
April 27, 2012 at 7:42 am (UTC -7) Link to this comment
I also have a Sunbeam (Oster) bread Machine. Usually for 3 3/4 cups flour I use 1 1/4 Cups water instead of 1 1/2. I suggest that those with this machine Try this and see if results are better.
Christy
September 17, 2012 at 9:46 am (UTC -7) Link to this comment
I have a poorly written manual for my bread maker–it doesn’t give instructions on what order to add ingredients.
I have found on other websites to create a well in the flour so that the yeast doesn’t activate too quickly. Others will just pour it right in. Any thoughts, opinions? Much appreciated
Marsha
September 18, 2012 at 7:13 am (UTC -7) Link to this comment
You could try it both ways and see what works best with your machine. For what it’s worth, my machine likes the “well” method. I think of it as building a cute, little nest for the yeast.
LynnS
September 19, 2012 at 8:55 am (UTC -7) Link to this comment
Love your blog, Marsha! This recipe is very similar to mine – I just use honey instead of sugar.
One great tip I learned that I’d like to pass on – if you’re adding anything extra to the dough like Italian seasoning, oregano, onion powder, garlic powder (whatever floats your boat!): mix them with the olive oil and the seasonings will be evenly distributed throughout the dough. I used to add them separately and I’d end up with ‘clumps’ of seasoning in one area and other parts would be bland in comparison.
Thanks again for all you do
Marsha
September 19, 2012 at 9:32 am (UTC -7) Link to this comment
Great tip! Thanks for sharing it.
Tina
October 19, 2012 at 12:13 am (UTC -7) Link to this comment
Hi Marsha,
I have tried several different recipes for pizza dough (one simliar to yours) my bread machine but they all have come out like rubber bands–every time I try to roll them out they snap right back. I have have no problems with this if I use my food processor or kitchenaid. What am I doing wrong..too much liquid maybe??
Marsha
October 27, 2012 at 2:41 pm (UTC -7) Link to this comment
Hi Tina, Great question! The problem is all of the gluten in the flour. The gluten makes the dough snap back. there are two ways to fight this. The first is to use a dough enhancer/relaxer. Another method to deal with this is to work with the dough a little more. Roll it out and work with it until it starts to contract. Leave the dough alone for 15 minutes and then come back and try again. Repeat this three or four times and you should be able to get the dough in the shape you want.
Bev
January 29, 2013 at 12:12 pm (UTC -7) Link to this comment
I make pizza crust in my bread machine all the time. When I have the crust in the pan I brush on olive oil mixed with pressed garlic, then I pre bake the crust for 8minutes. Also, I put cheese on top of the sauce then the toppings and sprinkle a little for cheese on top. We don’t order pizza anymore.
Patty Collins
February 7, 2013 at 12:37 pm (UTC -7) Link to this comment
I noticed that there is not time allowed for the dough to rise. I assume that pizza crust does not need this step…?
Another recipe on another site allows 40 minutes for the dough to rise.
Thanks for your response.
Marsha
February 10, 2013 at 3:51 pm (UTC -7) Link to this comment
Hi Patty, Do you mean time to let it rise after it’s done in the bread machine? Nope. It’s ready to go right out of the bread machine.
Rachel
February 20, 2013 at 10:46 am (UTC -7) Link to this comment
Could I put the pizza dough in the refrigerator,leave it overnight, and use it the next day?
Marsha
February 23, 2013 at 10:09 am (UTC -7) Link to this comment
Hi Rachel – I’ve never done it myself, but a lot of people do. They even freeze the bread dough! I’ve read different strategies for this. Most say that when you’re ready to use the dough to have it sit on the counter for about an hour to bring it up to room temperature before shaping it. Let me know if you try this as I’d be interested to hear how it worked for you.
Joanne
March 22, 2013 at 11:09 am (UTC -7) Link to this comment
I just made bread machine dough today. Problem is I put 2 tbsp of powdered milk in on top of beer with out thinking. Do you think the dough will still be okay?
Thanks for any help. its still in machine now.
Thanks Joanne
Marsha
March 22, 2013 at 11:15 am (UTC -7) Link to this comment
Hi Joanne, According to the Man of the House, one of my few flaws is that I don’t enjoy beer.
As a result, I don’t cook with it. So I have no idea how this will work. I’d be interested to hear how it turned out though. And beer fans, like the Man of the House, would love to hear the details of your recipe. How much beer did you use? Did you reduce the water by a corresponding amount?
Joanne
March 22, 2013 at 11:22 am (UTC -7) Link to this comment
I used a recipe I got from black and decker recipe book, i think. It always works well with beer in the past but my error here was the powdered milk.
here is recipe:
11/2 cups beer ( same as 1 bottle)
1 1/2 tsp salt
1 tbsp sugar
2 tbsp olive oil
4 1/4 cups white bread flour
2 tsp yeast
on dough setting
I will let you know if it works
Joanne
March 22, 2013 at 12:33 pm (UTC -7) Link to this comment
Pizza worked great, dough was soft and malleable and tastes good, but I wont put powdered milk again anyway. I would submit a pick if I could here? can you tell me how
tom
March 31, 2013 at 6:12 pm (UTC -7) Link to this comment
my bread machine has no setting for pizza dough as its not the top model in the range but it still gives the recipe for it. it has a dough setting which is slightly different. has anyone made pizza dough in a bread maker that does not have a setting for it ?
Marsha
April 3, 2013 at 8:14 am (UTC -7) Link to this comment
Hi Tom, It has a dough setting right? That’ll be the one to use.
Susan
April 14, 2013 at 8:20 pm (UTC -7) Link to this comment
I’m kind of new to all this baking and cooking…is there a technique to rolling out the dough? It took me forever to roll out the pizza dough… I sprinkled flour to the baking sheet so that the dough doesn’t stick to the pan but maybe that is the reason why it was so hard?
Marsha
April 15, 2013 at 7:39 am (UTC -7) Link to this comment
Hi Susan, I’d roll the dough out on the counter and then move it to baking sheet. That will be a lot easier.
Susan
April 21, 2013 at 7:58 pm (UTC -7) Link to this comment
I don’t know what happened…I did this last time and the dough came out regular and this time it came out like soup…I timed it wrong so the dough finished about 3 hours before I used it…could that be the problem? Does the dough get waterly if left alone without using it right away? Last time it finished 1 1/2 hours too early. It was a bit sticky then too but not waterly…what do you think?
Marsha
April 23, 2013 at 6:15 pm (UTC -7) Link to this comment
I wonder if you didn’t put the right amount of flour in. That happens sometimes. Maybe the third time will be the charm.
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