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DeAnn M
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| Posted: Feb 04 2010 at 4:51pm | IP Logged
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Does anyone ever make Pizza Dough in your bread machine? If so, do you have a good recipe/method?
Thanks!
DeAnn
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teachingmyown
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| Posted: Feb 04 2010 at 8:49pm | IP Logged
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Here is my recipe, which my family loves:
6 ounces (3/4 cup) water, 90-100degrees
2tbsp vegetable oil
2cups all purpose/bread flour(I sometimes use half wheat)
1/2tsp salt
1/2tsp sugar
2tsp active dry yeast
this makes one crust, so I double it. My machine takes an hour and 20 minutes to make dough. I start earlier and make two double batches for four pizzas. Very easy, cheap, and yummy!
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Molly
wife to Court & mom to ds '91, dd '96, ds '97, dds '99, '01, '03, '06, and dss '07 and 01/20/11
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teamgriswold
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| Posted: Feb 04 2010 at 9:42pm | IP Logged
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We do this as well and our recipe is very similar to Molly's. My 11 year old makes the dough during the day and is in charge of letting it rise and keeping his eye on it. He loves to do it & I love that he doesit! 
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X-Hail
Wife to Mark '97 Mommy to Robby '98, Patrick '01, Abigail '03 and John-Paul '08
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guitarnan
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| Posted: Feb 04 2010 at 10:26pm | IP Logged
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We do this, too.
We make our own sauce as well (I learned in Italy).
I only know how to make a big batch, though!
One large can tomato puree (you can use crushed tomatoes but it is more likely that the sauce will separate)
One tsp. olive oil (this is your secret ingredient - don't skip!)
1/2 tsp garlic powder
1/2 to 1 tsp onion powder
1/2 tsp each dried oregano and basil (if you like American pizza, use more oregano)
1/2 tsp dried rosemary (optional - it has a strong flavor and some people don't like it)
1 bay leaf
Combine puree with oil and herbs/spices in a saucepan. Heat on medium or medium-low until bubbles begin to pop; then reduce to medium-low and simmer, partly covered (to prevent tomato explosions) for 15 min. to an hour. Flavors intensify over time.
Can be doubled, tripled, etc. Keeps well in fridge. I usually make one batch a week and use extra sauce for lunches, easy pasta dinner, etc. One 28-oz. can of puree makes enough sauce for one 9x12 pan of lasagne.
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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mathmama
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| Posted: Feb 05 2010 at 12:12am | IP Logged
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Here is my recipe.
1 c warm water
1 tsp yeast
1 tsp sugar
1 Tbl olive oil
2 1/2 c whole wheat bread flour
1 1/2 tsp salt
Enjoy!
Beth
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Therese 11/04
Anna Mary 6/07
Veronica 10/09
Theodora 11/12
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Lisa R
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| Posted: Feb 05 2010 at 1:22pm | IP Logged
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Okay, dumb question.  After you make the dough what do you do next? Is this an all day thing?
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Lisa, married to my best friend, Ray and loving my blessings Joshua (17)and Jacob(15), Hannah(7) and Rachel (5)!Holy Family Academy
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mathmama
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| Posted: Feb 06 2010 at 7:13am | IP Logged
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Lisa R wrote:
Okay, dumb question. After you make the dough what do you do next? Is this an all day thing?
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I make mine in my Bosch. So, after it kneads for about 10 min I take it out and turn it over in an oiled bowl and cover it with a damp cloth. Once it has risen I punch it down, then let it rest for a couple of minutes (this makes it easier to work with). Then I shape and do my thing. So, to answer your question this is not an all day thing, depending on how warm your house is it might only take 30-40 minutes to rise. I tend to prep the rest of the dinner, like the toppings during this time. It usually times out about the same.
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Beth, wife to Tom and mommy to 4 beautiful girls:
Therese 11/04
Anna Mary 6/07
Veronica 10/09
Theodora 11/12
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DeAnn M
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| Posted: Feb 06 2010 at 7:42am | IP Logged
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Thanks Ladies! I'll try it while we're snowed in here in VA!!
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melanie
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| Posted: Feb 08 2010 at 7:25pm | IP Logged
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I used to always make the dough in my machine. Then two weeks ago I couldn't find my bread machine recipe and so I was forced to look up a recipe in a cookbook. To my surprise, I found a recipe that was very quick and easy to mix, especially for a thinnish crust, no rising time or anything. Really didn't take much longer than putting it in the bread machine, and I liked it better because I could make a double batch, which is what I need now to feed everyone. My breadmaker, even the double batch recipe that I have, wasn't enough, so I would need to run the breadmaker twice, which meant having to remember to start it early in the day. But then, we eat up a lot of pizza at one time.
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Melanie
homeschooling Maria (13yo), Kain (10yo), Jack (5yo), Tess (2yo), and our newest blessing, Henry Robert, born 4/23!
slightlycrunchycatholic.blogspot.com
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DeAnn M
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| Posted: Feb 08 2010 at 7:43pm | IP Logged
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Melanie, could you share that recipe or the resource??? Thanks so much!!
DeAnn
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teachingmyown
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| Posted: Feb 08 2010 at 9:27pm | IP Logged
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By the way, DeAnn, we have discovered a store-bought crust that rivals homemade. It is from Wegman's. The brand is Longo's. It comes in a pack of two huge, rectangular pizzas. We have to cut each crust in half to fit it on a big Pampered Chef round stone. My gang will eat three half pizzas. They are pretty cheap, really tasty and so quick and easy!
Just a thought for those "no time for homemade" nights.
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In Christ,
Molly
wife to Court & mom to ds '91, dd '96, ds '97, dds '99, '01, '03, '06, and dss '07 and 01/20/11
Remembering Today
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melanie
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| Posted: Feb 08 2010 at 10:23pm | IP Logged
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Sure! It's just in my old Betty Crocker cookbook,,,I've had it forever but never tried the pizza dough before.
-dissolve 1 package of yeast in 1 cup warm water (I buy the bulk, I think that equals 2 1/4 tsp. of yeast? I'm never sure and have to look it up.) Stire in 2 1/2 cups of flour, 2 tablespoons of veg. or olive oil, and 1/2 teaspoon of salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes. Heat oven to 425. Grease 2 pizza pans or cookie sheets with oil and sprinkle with cornmeal. Oil your hands and divide dough in half. Pat into 11 inch circles. Prick thoroughly with a fork to prevent bubbles. Bake 10 minutes. Then you can add your sauce and toppings and bake about 10 or so more minutes.
I doubled this and it came out great. It was a bit much to mix well with just a spoon though and I did end up kneading it in the bowl just a bit to mix it well. I liked it better than the bread machine recipe...the pre-baking seemed to keep the crust from being so soggy in the middle. Since I make a double batch, we end up having 4 pizzas. Oink. They aren't terribly big, but still. Dh and I and the two older kids each pick the toppings for one. My husband eats his, and the two older kids and I each share with the younger two kids. My 5yo can eat a surprising amount, lol. Any leftovers the big kids can save for lunch the next day.
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Melanie
homeschooling Maria (13yo), Kain (10yo), Jack (5yo), Tess (2yo), and our newest blessing, Henry Robert, born 4/23!
slightlycrunchycatholic.blogspot.com
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Carole N.
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| Posted: Feb 09 2010 at 2:00pm | IP Logged
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Nancy, I am trying that sauce recipe. It looks yummy and not to difficult.
We try to have homemade pizza once a week here. I use this recipe (which I found on the back of my Italian-style flour from King Arthur).
Light-as-air focassia
3 3/4 cup Italian-style flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 cup plus 2 to 4 tablespoons water
I put all of this in the bread machine. When it finishes, I place the dough in the refrigerator. Yes, that is right. My dh used to toss pizzas in an Italian pizzeria in Philadelphia. He claims that the dough needs to be cool so it can spread and not rip! A friend of ours (back home) also had a pizza oven resturant, and he verified this information for me. It is great fun for the children!
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 Carole ... in Wales
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DeAnn M
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| Posted: Feb 09 2010 at 2:42pm | IP Logged
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Thanks so much guys. All the ideas are great! We usually do pizza every Friday and I'm just tired of spending money on take out. Plus, it doesn't seem right to get take-out every Friday night during Lent.
Thanks so much!
God Bless,
DeAnn
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SuzanneG
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You can also make dough and freeze it for later use. Sometimes my 8 yo makes 5 or 6 batches of dough during the day, wraps it and freezes it.
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Suzanne in ID
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Pizza Dough in the Bread Machine?
