Restaurant Pizza Crust Bread Machine Food

BREAD MACHINE PIZZA DOUGH

Steps:

• Add ingredients in the order reccommended for your bread machine and set to dough cycle.
• After it's finished, transfer dough to lightly oiled pan.
• For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
• Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
• Enjoy!

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.

RESTAURANT PIZZA CRUST (BREAD MACHINE)

Steps:

• Place all ingredients in the bread machine in the order recommended by the manufacturer.
• Select the 'dough' setting and press 'start.'.
• When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
• Grease a pizza pan and sprinkle with corn meal.
• Transfer dough to pan and let rise until doubled in size.
• Meanwhile, preheat oven to 375 degrees.
• Bake dough until just set--about 5 minutes.
• Remove from oven and add desired toppings.
• Continue baking to desired doneness.

RESTAURANT-STYLE PIZZA CRUST USING A BREAD MACHINE

Steps:

• Mix all ingredients in the order I have indicated or according to your own bread machine. Be sure NOT to let the baking powder hit any of the liquid ingredients.
• Select the dough cycle with a 1.5 pound loaf size. Hit Start.
• Once dough is finished, it will be a bit sticky so use a bit of olive oil on your hands to remove and place in an oiled bowl for raising. Cover with plastic wrap and let raise in a non-drafty place for an hour.
• You can also let it raise overnight in your fridge if you wish to develop the dough's flavor and elasticity.
• Once raised, place dough on floured surface. You may need to add a bit more flour to get the texture to thicken a bit. Knead just a few minutes, less is best. Shape dough to 3/4 the size of the pan.
• Oil and sprinkle with cornmeal a pizza pan and then finish shaping dough into it. If using a pizza stone, place dough on pizza peel sprinkled with a bit of cornmeal. Once shaped andplaced, brush a little olive oil around edges. Top with your favorite ingredients. Pizza should be baked on lowest rack in oven.
• Here are your choices for baking, preheat oven completely first:.
• Cast Iron Pan: 9-10 minutes on 400ºF. Then raise to broiler and broil additional 4-5 minutes.
• Aluminum Pan: 11-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• Pizza Stone: 10-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• If you are high elevation, decrease your temperate on all choices by 25ºF.
• DO NOT OPEN OVEN AND CHECK ON PIZZA UNTIL YOUR MINIMUM BAKING TIME HAS COMPLETE. Once minimum time is complete, check and if near golden brown, do step two with the broiler. Cool 5-10 minutes and cut.
• Makes 1 14"-16" Pizza.

PIZZA DOUGH (BREAD MACHINE)

Steps:

• Combine all ingredients into bread pan.
• select dough setting.
• When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
• Bake at 400 degrees for 15-20 min.
• or until crust is golden brown.
• This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.

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.

PIZZA CRUST FOR BREAD MACHINE

Steps:

• Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
• Remove after rise cycle and use with your favorite pizza recipe.

BREAD MACHINE PIZZA DOUGH

Steps:

• 1. Place all ingredients in bread pan in the order listed. Select dough cycle. Move oven rack to lowest position and preheat to 400 degrees. Grease 2 pizza pans or cookie sheets. Divide dough in half when done. Put each half into 12" circle with floured fingers. Top with your favorite toppings. Bake 18 to 20 minutes or until crust is light brown.

PERFECT PIZZA DOUGH

Steps:

• 1. I highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough is different. Being exact counts, and nothing works better than a digital scale.
• 2. Add all ingredients in mixing bowl. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
• 3. Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles.
• 4. Form the dough into a large ball, then cut it into 5 ½ ounce pieces.
• 5. To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
• 6. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you won't need your dough for more than an hour, refrigerate it until you are ready to start.
• 7. While your oven is heating (set it on the highest setting usually between 500 - 550F), you have time to collect and prepare your food for cooking. You will need: · Fresh Mozzarella · Tomato Sauce (try Canned whole Italian San Marzano Tomatoes 2 tablespoons of good olive oil and 2 teaspoons of dried oregano, blend DO NOT COOK!!) · Olive Oil · Fresh Basil
• 8. Assembling Your Pizza Dust your hands with flour, and take a Pizza Ball. Flip it over so that the soft bottom side faces up, gently shape the ball into a flat disk, and then start pulling, stretching and turning the disk in the air to make the dough thinner and thinner. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where can cannot get the dough thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. We try to make our pizzas about as thick as a credit card and about 10" in diameter. Remember that the more you handle the dough, the tougher it becomes. We don't recommend using a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. Try to shape your dough in the air as much as possible, before you lay it on the counter -- it will enjoy not being over-handled, and will reward you with a pizza that is both crisp and delicate. Also, don't worry if your pizza is not round. We know a professional chef and bakery owner who loves to make his pizzas "football" shaped. He is so gentle with the dough and creative with his ingredients that his non-round pizzas are among the best we have ever tasted. You can assemble your pizza either on a solid surface, then transfer it to a metal pizza peel for cooking; or you can assemble your pizzas on short wooden peels, which you can use to place the pizza in the oven. Most kitchens do not have wood or metal peels a cookie sheet dusted with cornmeal works just fine.
• 9. Cooking Your Pizza Your oven is up to temp 500F ; you have assembled your first pizza, and you are ready to go. Test to make sure you pizza is not stuck on your peel by moving your peel forward and backward using short jerks - it should slide easily around. If it does stick, lift it up on one side using your fingers, and throw a little corn meal underneath. Slide your peel back and forth, and that should loosen it up. If your pizzas consistently stick to the peel, use a more corn meal underneath your pizza dough before you start decorating. Also, if you have a group of people assembling pizzas, and one sits for a while before you place it in the oven, there is a large chance it will stick. Choose a spot roughly centered in your oven and slide your pizza to that spot. The best way to place your pizza is to push your peel toward your spot, then stop it short just short the spot, allowing the pizza to slide off the peel. Pull the peel backward as the pizza slides forward. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust, The crust is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot. Throw on some fresh basil, use a pizza cutting wheel to cut your pizza into pieces and you have done it.

BREAD MACHINE PIZZA DOUGH

Steps:

• 1. Pour the warm water into a bread machine and sprinkle the yeast over it. Stir to dissolve. Add the remaining ingredients and program bread machine to dough setting and let mix for the lowest setting mine let's me set it for 1 hour and 30 mins. Dump pizza dough onto a floured surface and knead dough for two to five minutes until smooth and no longer sticky. Place Roll dough out and shape onto a greased pizza pan. Add pizza toppings of your choice. Bake at 500 degrees for around 10 minutes (until the crust looks crispy and lightly browned).
• 2. You can also double dough recipe and Cut lump of dough in half and place each half in an airtight freezer bag. Freeze for up to 4-6 weeks. You can Cook one dough right away and freeze the other!

BREAD MACHINE PIZZA DOUGH

Steps:

• Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
• Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.