Bread Machine Pizza Dough

[Carol]

I had a computer issue and lost 2 posts. I was not able to recover the
other (Calzones, but will retype it). This is just to show the less
commonly known uses of a bread machine. I use one due to disability.

A lot of people just load the machine and let it bake all the way.
There is nothing wrong with that, if it's intended to be a bread loaf
and you don't mind the holes where the paddle(s) are.

Basic Pizza dough

2lb loaf

1 1/3 c water
2 TB Olive oil (or other cooking oil)
4 c flour (can be cheaper All Purpose)
1 ts Salt
1 1/4 ts yeast

Cornmeal variation the same except 3 1/3 c flour, 2/3 c cornmeal and
shift the oil to 3 TB. Some also add 2/3 c grated parmesan



Herbed Whole Wheat Pizza Dough

1 1/3 c water
3 TB Olive oil (or other cooking oil)
2 2/3 c flour
1 1/3 c Whole Wheat flour
1 TB dried Basil, Oregano, or mixed Italian seasoning
1 ts Salt
1/2 ts Garlic powder
1 1/4 ts yeast

(can use more spices)

Basically use a rolling pin (or something that will act like it) and
let rest for 10 minutes after dough mode. Male it thick or thin as you
like. Take slivers of cheese if you like around the edges then fold
the dough over it if you like. Bake at 375F but how long depends on
how much stuff you put on it. 40 minutes for us as we deep dish it and
have a lot of toppings.

[Bruce]

On Thu, 24 Oct 2024 22:52:52 -0000 (UTC), "Carol"

Post by Carol
I had a computer issue and lost 2 posts. I was not able to recover the
other (Calzones, but will retype it). This is just to show the less
commonly known uses of a bread machine. I use one due to disability.

In more ways than one.

[Daniel]

Post by Carol
I had a computer issue and lost 2 posts. I was not able to recover the
other (Calzones, but will retype it). This is just to show the less
commonly known uses of a bread machine. I use one due to disability.
A lot of people just load the machine and let it bake all the way.
There is nothing wrong with that, if it's intended to be a bread loaf
and you don't mind the holes where the paddle(s) are.
Basic Pizza dough
2lb loaf
1 1/3 c water
2 TB Olive oil (or other cooking oil)
4 c flour (can be cheaper All Purpose)
1 ts Salt
1 1/4 ts yeast
Cornmeal variation the same except 3 1/3 c flour, 2/3 c cornmeal and
shift the oil to 3 TB. Some also add 2/3 c grated parmesan
Herbed Whole Wheat Pizza Dough
1 1/3 c water
3 TB Olive oil (or other cooking oil)
2 2/3 c flour
1 1/3 c Whole Wheat flour
1 TB dried Basil, Oregano, or mixed Italian seasoning
1 ts Salt
1/2 ts Garlic powder
1 1/4 ts yeast
(can use more spices)
Basically use a rolling pin (or something that will act like it) and
let rest for 10 minutes after dough mode. Male it thick or thin as you
like. Take slivers of cheese if you like around the edges then fold
the dough over it if you like. Bake at 375F but how long depends on
how much stuff you put on it. 40 minutes for us as we deep dish it and
have a lot of toppings.

I'm with you. The bread machine in the pantry was purchased at Macy's in
1999 and hasn't been used to make bread but once.

That dough setting ensures the machine will last forever. Well, the
machine part. The paddles have been replaced. The connector assembly at the
pan bottom was rebuilt. But, overall, the thing is like new. Makes a
consistent dough time and again.

Not just bread dough, but pizza or donuts. Whatever suits the
fancy. Even beniets (spelling).

A good 2-pound mix will make two large pizzas, which is perfect for
Friday movie nights with some visitors at the casa.

Recently, I used the standing mixer to make bread dough. God it took
forever.

The only caveat is, I will submit the dough to one more rise in the oven
before baking.

Ever make baguette?

Daniel

[Carol]

Post by Daniel

Post by Carol
I had a computer issue and lost 2 posts. I was not able to recover
the other (Calzones, but will retype it). This is just to show the
less commonly known uses of a bread machine. I use one due to
disability.
A lot of people just load the machine and let it bake all the way.
There is nothing wrong with that, if it's intended to be a bread
loaf and you don't mind the holes where the paddle(s) are.
Basic Pizza dough

Trimmed

Post by Daniel
I'm with you. The bread machine in the pantry was purchased at Macy's
in 1999 and hasn't been used to make bread but once.

Oh I make all our bread. We ate up the last of the 'bunny bread' (so
called because of accidental looks when cooling on the bakers rack).
several heel ends were cut up then dried to croutons for use on salads
and other things.

During the worst of covid, I stopped counting at 500 1lb loaves given
out for free. I've worn machines out but normally takes 5 years.
Current one is going though at 8 years. Zojirushi (sp?). Lovely dual
paddle type for horizontal loaves.

Post by Daniel
That dough setting ensures the machine will last forever. Well, the
machine part. The paddles have been replaced. The connector assembly
at the pan bottom was rebuilt. But, overall, the thing is like new.
Makes a consistent dough time and again.

Yes. The one machine that lasted only 3 years died making dog biscuits
(bone meal, oat, egg: heavy dough).

Post by Daniel
Not just bread dough, but pizza or donuts. Whatever suits the
fancy. Even beniets (spelling).

Yup, I rarely bake in the machine now.

Post by Daniel
A good 2-pound mix will make two large pizzas, which is perfect for
Friday movie nights with some visitors at the casa.

I get 1 16inch fairly deepdish pizza.

Post by Daniel
Recently, I used the standing mixer to make bread dough. God it took
forever.

Lol!

Post by Daniel
The only caveat is, I will submit the dough to one more rise in the
oven before baking.

Mine always do. The machine has 2 rests during the dough mode but I
add 1 hour after that.

Post by Daniel
Ever make baguette?

All the time. The recipe isn't all that different.

French seems best for it though but dries out really fast!

2lb run

1 1/3 c water
4 c flour
1 ts salt
1 1/2 ts yeast

Roll it out a bit and cut strips to about 2/3 wide as you want results
to be so if you want a fatter one, 4inch, a thinner one at 2inch but
mostly I go 3inch. Roll them to round. Set in baguette pan (or just a
trusty pan but they mught not come out straight). Let rise 1 hour in a
cold oven with the light on. Remove and bring oven to 375F and once at
temp, bake for 20 minutes then check. How fat you made them, has to be
adjusted for in cooking time.

[Citizen Winston Smith]

Post by Carol

Post by Carol
Basic Pizza dough

Trimmed

Bullshit control feark shit, back off.