Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

How long is the dough cycle on a bread machine? ›

It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.

Higher protein content means higher gluten content, as we now know, so using bread flour in your pizza dough will result in a stretchy dough that's less likely to tear. You get a very chewier, more bread-like pizza crust when you make your dough with bread flour.

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

As a guide, for a kitchen where the temperature is 20C and you added yeast at 1% of the flour weight (eg 5g dried yeast in 500g flour), you should still leave your dough to rise for around an hour and a half to two hours after kneading it.

Looking to make a basic pizza crust, one with a crispy bottom, a little bit of chew, and enough strength that the slices won't get floppy under all that sauce and cheese? For a no-fuss crust, you need a workhorse flour, and that's all-purpose flour.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation.

How long should pizza dough sit before stretching? ›

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

If the dough still doesn't rise, place it in a warmer location, add more yeast, or knead it more thoroughly.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said. Over-proofing is another consequence of resting your dough for too long.

Set the bread machine to the "dough only" setting. The machine will combine the ingredients, knead the dough, and give it its first rise. When the bread machine beeps, it means the dough is ready to shape.

Basic Bread Cycles are cycles that let you choose your favorite crust color for most bread recipes, including rye and white breads. The crust colors are medium (regular), dark or light. During these cycles, the bread machine will knead the dough twice, rise the dough twice, shape it and then bake it.

Speaking of adjusting, one common bread machine mistake is thinking the appliance is like a pressure cooker or blender and cannot be opened once it's on. Think again—it's actually a good idea to flip that lid and peek at the dough, especially about 10 minutes into the kneading stage.

A: Most preprogrammed courses in Zojirushi Home Bakery breadmakers will start off with a Preheat/Rest cycle. It may seem that the breadmaker is not doing anything during this cycle but it's working hard to stabilize the temperature of the ingredients you have added into the pan.