Bread Machine Pizza Dough
I’m having an affair with my bread machine. After mutliple breadmaking disasters, I banished the machine to the basement where it has been collecting dust for years. Recently I had an urge to give it a try again and after doing a little research, finally turned out a successful loaf! What ended up being the secret? NOT following the manufacturers instructions. I now add the yeast to the water instead of putting it in the machine last.Three loaves later, I was compelled to kick it up a notch and try making my own pizza dough.
The important thing to keep in mind when making your own pizza dough is to allow enough time. While a bread machine will do all of the work for you, it still takes a long time. For example, the “dough setting” on my machine takes 1 hour and 40 minutes to complete, that’s not a last-minute dinner idea or you’ll be waiting for a long time to eat. Get that dough started at a reasonable hour and then go about your business! I used All Recipe’s very highly rated Bread Machine Pizza Dough recipe that is made using flat beer and it came out amazing:
Here’s their recipe:
1 cup flat beer (I used Fulton’s Sweet Child of Vine)
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
- Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
- Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
For the sauce, I combined diced tomatoes with the last of my slow roasted garden tomatoes in the freezer and topped it with freshly grated mozzarella cheese. Served with a simple salad on the side with a homemade vinaigrette, we declared it a culinary masterpiece: