Bread Machine Whole Wheat Pizza Crust Food

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

PIZZA CRUST (BREAD MACHINE)

Steps:

• Layer in bread pan according to manufacturer's recommendations.
• Select'dough' setting.
• When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan.
• Prick dough with fork.
• Bake in preheated 400 degree oven for 7 minutes.
• Remove from oven and add desired toppings.
• Baste crust edges with butter.
• Return to oven for 15-20 minutes or until cheese is melted and crust is done.

BREAD MACHINE WHOLE WHEAT PIZZA DOUGH

Steps:

• 1. Place all ingredients in bread machine in order listed. Start dough cycle.
• 2. When cycle is done, add a few tablespoons of olive oil to a glass bowl. Remove dough to bowl and turn to coat.
• 3. If using immediately, stretch out onto your pan or stone with oiled hands to desired level of thickness. Let dough rest for 15 minutes.
• 4. Poke several holes throughout the surface with a fork. Top as desired and bake in a 400 degree oven for 18-20 minutes. If a crispier crust is desired, bake crust by itself for 5 minutes. Remove and add toppings and then bake for the remaining time.
• 5. If all or part of the dough is going to be used within the next 24-36 hours, leave in bowl making sure dough is coated with oil. Cover bowl with plastic wrap and refrigerate. Let dough return to room temperature before using, approximately 15-20 minutes.
• 6. If dough is to be frozen, wrap tightly in plastic wrap. If possible, vacuum seal, otherwise wrap plastic wrapped dough in foil and place in freezer. Dough will need to thaw 4-6 hours before use.

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.

WHEAT PIZZA CRUST (BREAD MACHINE)

Steps:

• In bread machine pan, place the ingredients in order suggested by manufacturer.
• Select dough setting.
• (Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.) When the cycle is complete, turn dough onto lightly floured surface.
• Punch down, cover and let stand for 10 minutes.
• Divide dough in half.
• Pressed each portion into a greased 12 in pizza pan.
• Add sauce, cheese, and favorite toppings.
• Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.

100% WHOLE WHEAT OIL-FREE VEGAN BREAD MAKER RECIPE

Steps:

• Add all of your ingredients into the bread pan in the order recommended by the machine's manufacturer. (Find this in the manual).
• Select 2-pound loaf
• Select the whole-wheat cycle
• Press start

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

BREAD MACHINE WHOLE WHEAT PIZZA DOUGH

Steps:

• Add crust ingredients (in the order listed) to the bread pan of your bread machine. Process according the manufacturer's instructions for the dough setting. (Don't be afraid to open the lid to check on it. The dough should come together to a nice, soft and slightly tacky ball after a little knead time. If the dough looks too moist, add more flour a teaspoon at a time. If it looks too dry, add warm water a bit at a time.)
• When the dough is done, remove it from the bread machine.
• Mix all ingredients well with a dough hook for 5-7 minutes, until a nice elastic ball forms. Cover and place in a warm place to rise until doubled (1 hour). Punch the dough down to deflate it and then let it rise, covered, a second time, until you are ready to make your pizza.
• Preheat oven to 375F. Generously dust your pizza stone with cornmeal (or grease your pizza pan.
• Roll out into a 14 inch circle. Place dough on your baking stone, prick the dough with a fork so that it doesn't bubble and brush lightly with olive oil. Cover and let rise 20 min.
• Place in the oven and par-bake for 4- 5 minutes.
• Remove from oven. Add sauce and toppings.
• Bake for 10-15 minutes, until cheese is melted and crust is golden.

WHOLE WHEAT PIZZA DOUGH (BREAD MACHINE)

Steps:

• 1. Place ingredients in bread machine pan in the order prescribed by the manufacturer. Program for Dough or Pizza Dough.
• 2. When cycle is complete, immediately remove the pan of dough from the the machine. Turn out onto a lightly floured surface and divide into desired number of portions. Knead each portion a few times into a flattened disc and then fold the edges into the center to form a ball. Cover with a damp cloth and let rest for 30 minutes until it has increased about 20 percent in size.
• 3. Shape dough according to your pizza recipe.
• 4. To store for future use: Dough may be refrigerated for up to 24 hours. Let it rest about 20 minutes at room temperature before shaping.
• 5. OR Freeze the dough balls up to 3 months. Defrost in the refrigerator several hours or overnight before using.
• 6. To make pizza: For each pizza, grease pan and sprinkle with cornmeal. Roll out and shape dough and place in pan . Top each pizza with about 1/2 - 3/4 C sauce, your favorite toppings and about 1 - 1 1/2 C cheese. Bake at 425 degrees F for 15 to 25 minutes or until edges are of crust are golden and cheese is bubbly.

BREAD MACHINE PIZZA DOUGH

Steps:

• 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. After about 20 minutes of the cycle check on the dough to make sure that all flour is incorporated and you have a smooth soft ball. If the dough looks too runny, add a little more flour, one table spoon at a time, until the dough comes into a soft ball. Do not add too much flour or the pizza will be doughy and dense.
• Preheat oven: Meanwhile, place the baking rack in the top 1/3rd of the oven, then put the baking stone or steel on top. Preheat the oven to 550F or as high as your oven will allow for 1 hour before baking.
• Divide and Shape balls: Once the dough cycle is complete turn the dough out onto floured surface and divide into 4 equal pieces, use a kitchen scale if you prefer to be precise.Shape each piece into a taught ball. To do so, flatten the ball into a patty, then fold it in half, then in half again. Continue folding in half until it is too hard to fold it in half again. Now tuck all ends under until you have a smooth, taught ball. Set aside, smooth side up to rest on floured surface for about 15 - 20 minutes, spacing them about 4 inches. Lightly sprinkle with flour and cover with a tea towel to prevent a crust from forming. (See Note 1)
• Prepare the toppings: depending on your preference prepare the toppings & sauce for the pizza.
• Stretch: flour your work surface well, then add 1 dough ball while keeping the remainder of the pizza balls covered. Now, gently press in the middle of the pizza with the flat part of your fingers working around a circle from the inside towards the outer edges to stretch the ball into a 10" - 12" without deflating 1 inch of the outer edge. Tip: Avoid using a rolling pin to roll the pizza dough, while a simpler and quicker method this will deflate the dough, and the pizza will not be as airy and light as it would be if you stretch the pizza.Transfer the pizza dough onto parchment paper (my preferred method), pizza pan (I use this one, but you can use any) or a wooden or metal pizza peel generously sprinkled with semolina.
• Add toppings: add about 1/4 cup of pizza sauce and spread it around evenly, staying off the edges. Then add about 1 1/3 cups of grated mozzarella cheese (full fat) followed by toppings of choice. If using a wooden pizza peel to transfer the pizza make sure to shake the pizza on the peel back and forth every so often as you're adding toppings to make sure the pizza does not stick to the pizza peel.
• Bake: slide the pizza onto the hot stone/steel and bake for about 7 minutes per pizza, or until the edges of the pizza are well browned and the cheese in the middle bubbles, keeping a close eye to make sure that it does not burn. Note the bake time and set the timer for the second pizza for that time. Using a timer is very helpful at preventing the pizza from burning.If baking inside a pizza pan with no pizza stone/steel bake for about 13 minutes or until the edges are well browned and the cheese is bubbly in the middle.
• Remove from the oven: my favorite way to get the pizza out of the oven is to use a metal pizza peel, it slides under the parchment or pizza easily and is easy to clean and maintain.Transfer to a wooden board, cut into wedges and serve immediately.

WHOLE WHEAT PIZZA CRUST FOR BREAD MACHINE

Steps:

• Place all ingredients in bread machine in order listed. Run on dough cycle. When done, fix as desired and bake 18 to 20 minutes at 400 degrees.

BREAD MACHINE WHOLE WHEAT PIZZA DOUGH

Steps:

• In the bowl of a bread machine, layer ingredients from wet to dry.
• Turn on dough setting.
• Once dough is done, divide it in half.
• Shape into a round disk and bake at 425 for 10 minutes.
• Remove from oven, add pizza sauce and toppings, cook for another 10 minutes.

WHOLE WHEAT PIZZA DOUGH, BREAD MACHINE

Steps:

• In a 2 lb loaf size bread machine, add water, sugar, salt and oil first. Then add flour, yeast and herbs. Set on dough setting or similar for your machine. (DO NOT SET TO BAKE. The kneading and rising process should take about 50 minutes or so).
• Meanwhile, oil pizza pan or cookie sheet with EVOO and sprinkle with a little cornmeal.
• Once dough is ready, remove from pan directly onto pizza pan and gently press from center out in to shape to the pan. Add sauce and toppings. Bake at 450 F for 12 to 18 minutes or until bubbling in the center and crust is golden.

BREAD MACHINE WHOLE WHEAT PIZZA DOUGH WITH HONEY

Steps:

• Put all ingredients into your bread machine in order listed. Set machine on the dough cycle and press start.
• When the dough cycle completes, remove dough to a large bowl (cover tightly) or pop dough into a gallon zippered bag and refrigerate overnight.
• Approximately 2 hours (less in my warm kitchen) before you plan to put together your pizza, remove the dough from the fridge.
• Divide in half and form each half into a smooth, rounded ball. At this point, I place each ball into a well-oiled pizza pan and cover with plastic wrap.
• When the dough has warmed and it looks puffy, preheat oven to 450˚ F.
• Use your hands and fingers to flatten the ball until it is the thickness you prefer. I use a 13" pizza pan and try to press it to the edge. If you tear it or make a hole, patch it with your fingers.
• Assemble pizza in this order: Sauce first, then cheese, then meat or other toppings. If I have enough, I usually sprinkle a little more cheese over the top.
• Pop into the oven and turn the temperature back to 425 degrees. How long you bake the pizza will depend on how liberal you were with the toppings, and your specific oven so I hesitate to be specific about the time. My pizzas usually take around 12 minutes, but yours might be different, so watch carefully after the first 10 minutes.

EASY BREAD MACHINE WHOLE WHEAT PIZZA DOUGH

Steps:

• Add water, oil into the bread machine container.
• If using dry yeast, dissolve it in some water to activate it.
• Add the yeast, whole flour and water into the bread machine.
• Select the mixing cycle and allow dough to mix completely
• Remove the dough and transfer into a greased bowl and cover for 1 hour.
• Preheat the oven to 400F (200C)
• Transfer the dough on a floured working surface, flatten and strength using your hands or a rolling pin into a 12 inch round disc.
• Add the sauce, mozzarella cheese and your choice of toppings
• Bake for about 15- 20 minutes.
• Enjoy!

WHOLE WHEAT PIZZA DOUGH (BREAD MACHINE)

Steps:

• Place ingredients, in order listed, in bread pan fitted with kneading paddle. Select Dough/Pizza Dough cycle. When completed, deflate dough and use to make your favorite pizza.