Budget Cooking...Comfort & Gourmet!
Thursday, May 20, 2010
Homemade Pizza Dough
I love to use my custom blend of Unbleached and Whole Wheat Flour. I've tried using just whole wheat flour and the dough was way too sticky. The result was too dense and more rustic than I intended. I love the ease of allowing my bread maker to knead and proof my dough.
Add Water to Bread Pan
Add Salt and Olive Oil
Make a Small Well in the Center of the Flour
Things Should Be Looking Like This
After Pizza Dough Cycle is Complete, I Allow the Dough to Rise for an Additional Hour
Empty the Dough Onto A Floured Surface or Silicone Mat
Divide the Dough into Three Portions
Transfer Dough to Cornmeal Coated Baking Stone
If You Want a Thick Crust, Do not Prick the Dough.
For a thinner Crust, Prick it with a Fork.
1 3/4 cups Warm Water
1 tsp Salt
3 tbsp Olive Oil
3 cups Unbleached Flour
1 1/4 cups Whole Wheat Flour
1 tsp Sugar, Honey or Agave Nectar
1 1/4 tsp Dry Yeast
1. Add ingredients to automatic breadmaker pan in order.
This is important. The salt can kill the yeast. The sugar activates it.
2. Follow directions on your breadmaker for Pizza Dough.
3. Allow to Rise for an additional hour after the cycle is complete.
4. Turn out dough onto floured surface or silicone mat.
5. Divide dough into 3 separate sections.
6. Flour hands and press 1 of the dough rounds with fingers to spread it out into a
10 inch circle.
7. If desired, prick surface of the dough to prevent it from rising. Remembering, to leave a 1 inch boarder for the exterior crust. This makes a thinner crust. If you prefer a thicker crust. Do not prick it.
8. Dress with desired toppings. Cook and enjoy!