Pizza dough in a breadmaker

CCP

If your breadmaker is like mine then the dough gets one rise in the machine on the dough setting - if so, you won't need to let it prove again as one rise is fine for a pizza base. If your machine just mixes the dough and doesn't give it any rising time, then you will need to prove it once it's mixed - I think I'd do it as a ball, then roll it out afterwards (I'm guessing, though, so don't take my word for it on that bit!).

Once the base is ready and rolled out, you can put whatever you like on top - you can either use tomato puree for the bottom layer or make a thick sauce from your tinned tomatoes (make sure it is very thick, though, or the base will go soggy). Then top with mozzarella and/or cheddar and whatever else you fancy - don't go too made on the toppings, though, as it takes too long to cook and the outside will be burning before the middle is cooked through.

HTH, and enjoy your pizza.

viv0147

Thanks very much. Viv

viv0147

Success I made 2 Pizza's and they were fantastic I gave 1 to my sister and her family, and 1 to my daughter and her family and they loved them I had 1 slice and it was really nice and what a saving they worked out about 45p each I just love my breadmaker

CCP

I love my breadmaker, too - I've had it just over 6 months and I now wonder how I ever coped without it!

I'm glad your first attempt at pizza went so well. :T

viv0147

Hi, today I made my first Pizza and it was a complete success I am delighted with the result. I did come across a problem I think I followed the recipe for making the dough in the breadmaker to the letter but once it was finished it was quite gooey and I found it difficult to spread into the baking tin, was there something I could have done to make this easier to do.I did manage in the end using my fingers and as I said it turned out really good. So the question is this normally how it turns out or is there something further I could have done to make that part of the operation easier.Please advise thanks. Viv

determined_new_ms

ok I'm planning to make pizza dough for the first time in my bm tomorrow, so did a search and did this for the both of us!

http://www.morphyrichards.co.uk/Downloads/InstructionBooklets/IB48220.PDF

page 19, i hope its helpful. my bm is a MR though, but hopefully should be a guide

jcr16

i always make my pizza dough in my bread maker. i not sure what you mean by gooey. do you mean sticky or because of the yeast it was hard to roll as kept springing back ?

When i make my dough it is always very springy. i get it out BM and kneed it. then i leave to rest for abotu 10 mins. then i use a rolling pin to roll out. take a while as it does keep springing back. but after a while it holds to the rolled out size i need.

i have never had a prob and the pizza always turns out fantastic. i also use the method of dough when making a garlic bread. scrummy.

laurel7172

If it's sticky, I add a bit more flour.

If it's springy, that's normal, and I often spread it out with my fingers. It's not lazy, it's rustic.

jexygirl

I make JO dough, in my mixer as I dont have BM, if its wet, I put loads of flour on it = taste matters! I have been known to try and roll / stretch /throw it around my hands as i think it should be done, no matter what, if it tastes good, who worries
Im with Rustic! On so many levels and things I do!
Jex

viv0147

Thanks for your answers I found it quite sticky so should I add more flour to the recipe or put it on the dough ?