How To Make Pizza Dough In Bread Machine Storables
Pour milk into a small bowl and cool until warm to the touch (about 110°F [42C]). Stir in yeast and a pinch of sugar and set aside until the surface of the mixture is foamy, 5 to 10 minutes. In the bowl of an electric mixer fitted with a dough hook, combine the sugar, 335 grams bread flour, salt, and egg.
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Directions: Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees). Turn your bread machine to the dough setting and let 'er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly.
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Directions. Add water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. For each pizza, grease pan and sprinkle with cornmeal.
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2‐1/2 t bread machine yeast. Place the wet ingredients in the bread machine pan first, followed by the dry ingredients. Program the machine for the dough or pizza dough cycle and press start. When the machine beeps at the end of the cycle press stop and turn the dough out onto a floured surface. Flatten
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Ingredients - Easy Bread Machine Pizza Dough Recipe. 1 1/4 Cups - Water (lukewarm) - 285 milliliters 3 Tablespoons - Olive Oil - 45 milliliters 3 1/2 Cups - Flour (all-purpose flour or bread flour) - 420 grams 1 Tablespoon - White Granulated Sugar - 12.5 grams 1 Teaspoon - Salt - 6 grams 2 Teaspoons - Bread Machine Yeast - 6 grams - Not active dry yeast
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Coat pizza pan (s) with cooking spray. Remove dough from machine, roll or press out into pan (s) for one 12-inch crust, two 6-inch crusts, four 3-inch crusts, or three 4-inch crusts. Cover and allow to rise for 30 minutes. Prick the crust with a fork in several places and bake at 425° F for 5 minutes before adding toppings.
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Add ingredients to your bread machine in the order recommended by the manufacturer. Choose the dough cycle. Remove the dough and roll it out to fit into pizza pans, forming a 1-inch thick edge. Preheat oven to 400 F. Brush with a little olive oil or vegetable oil, then let the crust rise for 10 to 15 minutes.
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Prick the dough several times with a fork and bake the crust for 5 minutes. Remove the crust from the oven, and using a brush or your fingers, lighly cover the crust with olive oil. Layer the ingredients in this order; sauce, cheese, meats, vegetables and seasonings. Leave a 1/2 inch border around the rim of the pizza.
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Turn off bread machine, remove bread pan, and turn dough onto a lightly floured counter top or cutting board. Form dough into a mound and allow it to rest for 10 minutes. Grease one deep-dish or two 12-inch pizza pans. If using two pans, cut dough in half with a sharp knife.
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Directions. Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
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In a med sauce pan add olive oil and cook your minced garlic, oregano, and red pepper until fragrant. Pour in your tomatoes and add the rest of the ingredients. Let simmer on low for about 30 minutes, until sauce thickens. You can place a lid on the pan slightly off center to reduce bubbles from splattering your stove.
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Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.
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Once the dough is ready and through its first rise, take the dough out from the bread maker pan on a board lightly dusted with flour. Divide it into 2 or 3 portions and make dough balls. With the help of a rolling pin, roll each dough piece into a pizza base of a desired thickness or about 7-8 millimeters thick.
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On the other hand, if it looks too thick, add a tablespoon at a time, then continue the dough cycle. Preheat oven: 30 minutes before the dough cycle on your bread machine completes preheat the oven to 500F with the baking rack in the top third. Add the pizza stone or steel if you have one to preheat together.
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Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.
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Place 1/4 cup cooking oil in the bottom of the high-sided 12 inch pizza pan. Swirl the pan to coat it evenly. Place the dough in the prepared pan and spray around the dough edge with non-stick cooking spray. Preheat the oven to 450 degrees F. Spoon pizza sauce onto the dough and spread to within 1/2 inch of the edges.