Are you tired of mediocre takeout pizzas that never quite hit the spot? Prepare to revolutionize your pizza night with Lenora's magical bread machine pizza dough recipe! This foolproof method transforms ordinary ingredients into a restaurant-quality pizza crust that will have your family and friends begging for seconds. Whether you're a novice cook or a seasoned kitchen pro, this recipe guarantees a crispy, golden crust that serves as the perfect canvas for all your favorite toppings.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 1/4 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 cup warm water
- 2 1/4 teaspoons bread machine yeast
Instructions
- In a measuring cup, combine 1 cup of warm water (approximately 110°F or 43°C) with 1 tablespoon of sugar. Stir gently until the sugar is dissolved.
- Add 2 1/4 teaspoons of bread machine yeast to the warm water mixture. Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- While the yeast is activating, prepare the bread machine. Ensure that the bread pan is clean and properly inserted into the machine.
- In a large mixing bowl, combine 2 1/4 cups of bread flour and 1 teaspoon of salt. Mix well to distribute the salt evenly throughout the flour.
- Once the yeast mixture is frothy, add it to the bread machine pan along with 2 tablespoons of olive oil.
- Carefully add the flour and salt mixture on top of the liquid ingredients in the bread machine pan. Do not stir; the bread machine will mix the ingredients during the kneading cycle.
- Set the bread machine to the 'Dough' setting. This setting typically takes about 1 hour and 30 minutes, which includes the kneading and rising time.
- Once the dough cycle is complete, carefully remove the dough from the bread pan. It should be soft and slightly sticky. Place the dough on a lightly floured surface.
- Divide the dough into two equal portions for two pizzas. Shape each portion into a ball and cover them with a clean kitchen towel. Allow them to rest for about 10-15 minutes. This resting period helps the gluten relax, making it easier to stretch the dough.
- Preheat your oven to 475°F (245°C) while the dough is resting. If you have a pizza stone, place it in the oven to heat up as well.
- After resting, take one ball of dough and flatten it gently with your hands. Use a rolling pin or your hands to stretch the dough into your desired pizza shape and thickness.
- Transfer the stretched dough to a pizza peel or a baking sheet lined with parchment paper. Repeat the process for the second ball of dough.
- Add your favorite pizza sauce, cheese, and toppings to the stretched dough.
- If using a pizza stone, carefully slide the pizza onto the stone in the preheated oven. If using a baking sheet, simply place it in the oven.
- Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and melted.
- Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing. Enjoy your homemade pizza!
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Don't Skip the Resting Period: Letting the dough rest for 10-15 minutes after kneading helps develop better texture and makes the dough easier to stretch.
- Preheat Like a Pro: A hot oven (475°F) and a preheated pizza stone create that crispy restaurant-style crust everyone loves.
- Experiment with Toppings: While the recipe provides a basic method, don't be afraid to get creative with your pizza toppings and combinations.
- Freeze for Later: This dough freezes beautifully. After the first rise, you can portion and freeze for quick future pizza nights.
- Olive Oil Secret: The olive oil in this recipe adds flavor and helps create a more tender, flavorful crust.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 18g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
