Restaurant Style Pizza Crust Using A Bread Machine Food

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.

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.

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 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.

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.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

ITALIAN PIZZA CRUST IN BREAD MACHINE

Steps:

• Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine.
• Select the Dough setting and press Start.

BEST EVER PIZZA CRUST! (BREAD MACHINE)

Steps:

• Place ingredients in your bread machine, in the order suggested in your manual. Set to dough setting.
• When done, divide in 3, and roll each piece into a circle shape, on a piece of baking paper.
• Top with your favourite toppings, and bake at 180C for 20 minutes.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

Steps:

• Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.