Imagine creating restaurant-quality pizza right in your own kitchen with minimal effort and maximum flavor! This foolproof Pizza Dough Bread Machine recipe is about to revolutionize your pizza nights, transforming ordinary ingredients into an extraordinary culinary experience. Whether you're a busy home cook or a pizza enthusiast, this recipe will have you creating professional-grade pizzas that will make your family and friends think you've secretly trained in an Italian pizzeria.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 4 cups bread flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
Instructions
- Gather all ingredients and ensure they are at room temperature before beginning.
- Pour warm water (approximately 110°F/43°C) into the bread machine pan. The water temperature is crucial for activating the yeast correctly.
- Add olive oil directly into the bread machine pan with the water.
- Measure bread flour carefully using the spoon and level method to ensure accurate measurement. Add flour to the pan, creating a light layer over the liquid.
- Sprinkle salt and sugar evenly over the flour to prevent direct contact with the yeast.
- Create a small well in the center of the flour and add active dry yeast into this depression.
- Close the bread machine lid and select the "Dough" cycle, which typically takes about 90 minutes.
- Once the dough cycle completes, remove the dough from the bread machine and place it on a lightly floured surface.
- Gently punch down the dough to release air bubbles and divide it into two equal portions for two pizzas.
- Shape each portion into a ball, cover with a clean kitchen towel, and let rest for 10-15 minutes to relax the gluten.
- Roll out or stretch each dough ball into your desired pizza shape, ready for toppings and baking.
Tips
- Water Temperature Matters: Always use warm water around 110°F (43°C) to activate the yeast without killing it. Too hot or too cold, and your dough won't rise properly.
- Measure Flour Accurately: Use the spoon and level method to prevent dense, heavy dough. Packed flour can lead to a tough, bread-like texture.
- Let the Dough Rest: After dividing the dough, allow it to rest for 10-15 minutes. This relaxes the gluten, making it easier to stretch and preventing shrinkage.
- Preheat Your Baking Surface: Whether using a pizza stone or baking sheet, ensure it's hot before placing your pizza for a crispy bottom crust.
- Don't Overload Toppings: Less is more! Too many toppings can prevent the crust from cooking evenly and make your pizza soggy.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 50g
Protein: 9g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg