Pizza dough in a breadmaker

bigspender2

Hi

I know this has probably been asked a million times before, but i can not find it, i would like to know how to make the dough in the bread maker and the correct quantities and if you have to leave it before cooking it.

Thanks

squeaky

I'm surprised your book doesn't have a pizza dough program in it. Send it back!

You'll need to browse the threads below, but a standard loaf sized amount of dough will make two twelve inch pizzas, and all you'll need to do when you've picked your recipe is to set the machine to "Make dough".


How do I make pizza?
http://forums.moneysavingexpert.com/showthread.html?t=93687

HM pasta sauces and pizza dough
http://forums.moneysavingexpert.com/showthread.html?t=79095

Hm pizzas
http://forums.moneysavingexpert.com/showthread.html?t=98756

Pizza question
http://forums.moneysavingexpert.com/showthread.html?t=78335

Quickest pizza ever!
http://forums.moneysavingexpert.com/showthread.html?t=57341

Redrose

After getting my BM last week, i decided to have a go at making Pizza - well i was waiting for the expert to come home DS and he says YES !!

He made his mam so proud...:D

Churchmouse

Well done you!:T

That's a few cheap meals taken care of now then:D

Mumofthreeboys_2

Every Friday night in our house is HM pizza night for the kids. Although, I think they would eat it on Monday, Tuesday, Wednesday and Thursday too.

They roll it out themselves and dress it themselves - they love it!! It's such a great MSE idea too, as it's soooooo cheap!!!

sb44

I made some Pizza dough yesterday in my Morphy Richards fastbake.

Not sure what I did wrong but it wasn't right.

The edge of it was fine, a bit thicker than the middle and quite crispy but the rest of it was like cardboard!

We ate it as the topping was lovely but I think I need some tips from other pizza makers out there.



I kneaded it by hand slightly before rolling it out.

When I was rolling it out though it kept shrinking back so I put more pressure on it to roll it out more so that it would fit onto the pizza stone that I have.

Do you think I may have rolled it too much or should I not have used a pizza stone?

It did say that it was enough dough to make a 12" pizza but if I had left it then it would probably only been about 9" or so.

arkonite_babe

I don't roll mine out, I just press it out into a round shape by hand. I don't knead it any more after the machine has finished either. Make sure you leave the dough to rest for about 20 mins in a warm spot after shaping as this will help as well. It also recommends in the MR book to brush with oil before resting. I do this with a combo of the oil in a jar of sundried tomatoes and some olive oil.

What flour and yeast do you use? I found that Hovis strong white for bread or Carrs breadmaker flour are best for me and I use Doves Farm Yeast (It's in an orange bag and available in Tesco for 99p)

I actually made a pizza tonight and haven't experienced any of the problems you mention.

Let us know if you try again and have the same results.

sb44

arkonite_babe wrote: »

I don't roll mine out, I just press it out into a round shape by hand. I don't knead it any more after the machine has finished either. Make sure you leave the dough to rest for about 20 mins in a warm spot after shaping as this will help as well. It also recommends in the MR book to brush with oil before resting. I do this with a combo of the oil in a jar of sundried tomatoes and some olive oil.

What flour and yeast do you use? I found that Hovis strong white for bread or Carrs breadmaker flour are best for me and I use Doves Farm Yeast (It's in an orange bag and available in Tesco for 99p)

I actually made a pizza tonight and haven't experienced any of the problems you mention.

Let us know if you try again and have the same results.

Right, shall give it another go during the week.

I used the White Stong Bread flour from Lidl and the same yeast as you do.

Sounds like it is the rolling that is the major problem.

I didn't even think about looking in my MR manual, just did what is said in the recipe in The Ultimate Bread Machine book.

Thanks for the tips, will let you know how the 2nd attempt gets on.

arkonite_babe

I leave my dough slightly thicker round the crust area as well and it always puffs up nicely when cooked. I'm going to be adventurous next time and try a stuffed crust Will let you know how it goes

arkonite_babe

Oh BTW what tomato base do you use? I found that 2 teaspoons of tomato puree is plenty, any more and the dough goes soggy.

HTH

sb44

arkonite_babe wrote: »

I leave my dough slightly thicker round the crust area as well and it always puffs up nicely when cooked. I'm going to be adventurous next time and try a stuffed crust Will let you know how it goes

I'm feeling hungry now!

Think I'd better get myself off to bed before I raid the fridge.