Pizza dough in a breadmaker

sarahwhu

Maybe I will reduce the amount of water slightly next time I make it.... although I did use the amount specified in the recipe

Baglady_2

I love my breadmaker for making pizza dough. It kills me to think of the profit places like the big commercial pizza houses make when it only costs pennies to knock it up at home. Mine has always come out ok, but i've learned to cut the yeast down if I want thin and crispy as opposed to thick breadey-type pizza.

make_life_easier

I can't find my recipe leaflet for my breadmaker and want to make pizza for tea tonight, can somebody please give me a pizza base recipe :beer:

MrsCook_2

water 1 cup
melted butter 1 tablespoon ( i prefer too use olive oil instead)
sugar 2 tablespoons
salt 1 teaspoon
strong white bread flour 2 3/4 quarter cups
fast action yeast 1 tsp

use the dough setting

thats for a morphy richards fast bake machine. the cup that comes with it is a 210 ml size.

hope that helps

MrsCook_2

Penelope_Penguin wrote: »

My advice would be to dispense with the BM for dough 2 reasons:

• BM dough uses more water than that made by hand, so it far too sticky
• Dough made by hand takes a couple of mins to make, and you can judge just how much liquid it needs

Penny. x

thanks! always found it sticky as well and never knew it was due to much water so will cut down hte next time i make it.

make_life_easier

MrsCook wrote: »

thanks! always found it sticky as well and never knew it was due to much water so will cut down hte next time i make it.

Should I use a little less than a cup of water then?

MrsCook_2

not actually experiemented yet but i would try 3/4 of the cup and see how that works out.

if you find its still sticky when you are removing it then remember to drop a wee bit more the next time (or increase) and use some flour sprinkled on top of the dough and on your hand to get the dough out of the tin. i usually wait till it deflates first. use flour on the work top surface as well

MrsCook_2

forgot to say, i dont use melted butter, i use olive oil instead. melting the butter is too much faffing around for me.
dh who loves pizzas says its better than the usual takeaway! praise indeed lol

thriftlady_2

sarahwhu wrote: »

Thank you for your suggestion..... I have made the dough by hand before but seem to recall it took a while and involved leaving yeast to ferment for ages first? (might be wrong)

Oh no, nothing so complicated You can use the same easy-blend yeast as you do in your bm.

Flour, salt and yeast in a bowl, mix, splash of olive oil if you like, add warm water gradually until the dough is workable.

Knead for a few mins until smooth and elastic.

Leave to rise for a minimum of one and a half hours.

Punch the air out of it and roll out, spread with tomato sauce etc and bake;)

I use 500g flour (half plain and half strong)
1 tsp yeast
1 tsp salt
splash of olive oil
about 325ml of water

make_life_easier

What toppings do you put on pizza, I was just going to do a cheese and onion topping and use tomatoe puree on base.

Also if I do a batch of pizza bases are they ok for freezing so to save time when I come home from work?