Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

How long is the dough cycle on a bread machine? ›

It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.

Higher protein content means higher gluten content, as we now know, so using bread flour in your pizza dough will result in a stretchy dough that's less likely to tear. You get a very chewier, more bread-like pizza crust when you make your dough with bread flour.

Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

As a guide, for a kitchen where the temperature is 20C and you added yeast at 1% of the flour weight (eg 5g dried yeast in 500g flour), you should still leave your dough to rise for around an hour and a half to two hours after kneading it.

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

If you were to mix dough, pull out enough for a pizza, stretch it into a pizza and bake it, it would make a pizza. It just wouldn't be a great pizza. It'll be more like a big cracker. If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust.

What happens if too much yeast in pizza dough? ›

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Atop a heating pad set to low. Wrap the heating pad in a heavy bath towel to prevent too much heat from “cooking” the bottom of the dough. Close to a heat source. Whether you have a woodstove, radiators, or baseboard heat, find a warm spot nearby.

Yes, it is better to let pizza dough rise overnight or longer in a refrigerater, 12 to 48 hours, because the dough has time to ferment without rising to quickly. The longer the dough ferments, the more deeply flavored it becomes due to the yeast eating up the sugars and starches in the dough.

Speaking of adjusting, one common bread machine mistake is thinking the appliance is like a pressure cooker or blender and cannot be opened once it's on. Think again—it's actually a good idea to flip that lid and peek at the dough, especially about 10 minutes into the kneading stage.

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

A: Raw dough setting is where the machine just mixes the ingredients for you. "Leaven Dough" is supposed to be that plus warming the dough so it rises and is ready to be taken out and done with what you want to do with it but in my experience, it isn't a very good setting for that purpose.