The Perfect Setitandforgetit Bread Machine Pizza Dough
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Recipe FAQs
My machine has loads of buttons, which cycle is best for this Bread Machine Pizza Dough?
You absolutely want the "Dough" or "Pizza Dough" setting, as these cycles handle the kneading and initial rise but stop short of the baking process, saving you the faff of manual kneading.
I want to prep ahead for a weekend feast; how long can I keep this dough once the cycle is finished?
Absolutely! For the best, most complex flavour, divide and refrigerate the dough balls (cold ferment) in oiled, airtight containers for up to 48 hours; just remember to bring them back to room temperature before shaping.
Crikey, my dough ball is either too sticky or too dry what went wrong?
Use the 5-minute check (Step 6) to monitor its texture; if too sticky, add flour teaspoon by teaspoon, or if too dry, add a splash of water, as local humidity and specific flour types can require small adjustments.
I hate a floppy pizza base! What’s the secret to getting a proper crispy crust?
The trick is heat: preheat your pizza stone or heavy baking tray for at least 45 minutes at your oven’s highest temperature (450°F+), and slide the assembled pizza onto that blisteringly hot surface.
When I try to stretch the dough, it keeps snapping back like a rubber band any tips?
That means the gluten hasn't fully relaxed yet; you need to cover the dough balls and let them rest on the counter for a crucial 20-30 minutes after they come out of the machine to prevent this "rubber band" effect.
Perfect Pizza Dough Made Easy In Your Bread Mach
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 1338 kcal |
|---|---|
| Protein | 9.6 g |
| Fat | 9.9 g |
| Carbs | 50.4 g |
| Fiber | 1.1 g |
| Sugar | 14.2 g |
| Sodium | 108 mg |
