Comments on: Easy Bread Machine Pizza Dough http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/ "What's for dinner, Mom?" Food. Good food. Thu, 24 Jul 2008 15:51:29 +0000 http://wordpress.org/?v=2.5 By: Andrea http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/#comment-5120 Andrea Thu, 17 Jan 2008 12:45:29 +0000 http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/#comment-5120 Thanks for sharing your recipe, Steve. The more I bake, the more I rely on an autolyse (resting) stage. It does make the dough easier to work with. I love cracker thin pizza crusts, so I'll have to give this one a try! Thanks for sharing your recipe, Steve. The more I bake, the more I rely on an autolyse (resting) stage. It does make the dough easier to work with. I love cracker thin pizza crusts, so I’ll have to give this one a try!

]]> By: steve http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/#comment-5090 steve Sat, 12 Jan 2008 15:29:39 +0000 http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/#comment-5090 This is my recipe to make an excellent cracker-thin pizza using the bread machine and an autolyse (this recipe makes a 12” pizza). The crust is crisp, yet chewy and tender at the same time. (For a more Giordano's-style thin crust [you can use my Giodano's recipe on this site and roll it out thin], use 4 TBS --not tsp--oil). 1.25 cups all-purpose flour .50 tsp yeast .75 tsp sugar .50 tsp salt .50 cup water 1 tsp canola oil Put all but .50 cups flour into bread machine. Program to “dough”. Let it mix for two minutes, then turn the machine off. Let the mixture stand covered for one half hour. The dough should look like a batter at this point. At the end of the half hour, remove the mixing pan from the machine, program it to “dough“ again and let it cycle through the mixing stage without putting the pan in. When the kneading cycle comes on, insert the pan and let it knead for 6 minutes. After 3 minutes of the 6, add the remaining flour a little at a time (don’t just dump it in) , until it’s all incorporated. After the 6 minutes, turn the machine off and let the dough rest for at least 15 minutes. Then turn it out onto a floured board and knead for 30 seconds to a minute. Oil the dough, then let it rise for at least 4 hours (8 is better). When it has risen, turn it out onto a floured surface and let it rest for 10 minutes. Then roll it out as thin as you possibly can and place into a pizza pan. Prick it all over with a fork--this will prevent air pockets from rising. Preheat the oven to 450. Cover the pizza with foil, place on the bottom rack and let cook for about 10 minutes, just until the bottom starts to take on color. Remove the pizza from the oven, add sauce, toppings and cheese. Cover with foil again and place it near the bottom of the oven. When it gets a bit golden, move the pan to the middle rack and remove foil. The top will cook pretty quickly, so watch it! Sauce 1 28-oz. can 6-in-1 tomatoes (if you can't get 6-in-1's, Contadina crushed romas will do) .25 tsp salt 1 tsp sugar 1 garlic clove, minced or crushed Italian spices to taste A few dashes of red pepper flakes Do not cook (pre-cooking a pizza sauce will destroy the flavor as it will cook twice when it goes into the oven) This is my recipe to make an excellent cracker-thin pizza using the bread machine and an autolyse (this recipe makes a 12” pizza). The crust is crisp, yet chewy and tender at the same time. (For a more Giordano’s-style thin crust [you can use my Giodano’s recipe on this site and roll it out thin], use 4 TBS –not tsp–oil).

1.25 cups all-purpose flour

.50 tsp yeast

.75 tsp sugar

.50 tsp salt

.50 cup water

1 tsp canola oil

Put all but .50 cups flour into bread machine. Program to “dough”. Let it mix for two minutes, then turn the machine off. Let the mixture stand covered for one half hour. The dough should look like a batter at this point.

At the end of the half hour, remove the mixing pan from the machine, program it to “dough“ again and let it cycle through the mixing stage without putting the pan in. When the kneading cycle comes on, insert the pan and let it knead for 6 minutes. After 3 minutes of the 6, add the remaining flour a little at a time (don’t just dump it in) , until it’s all incorporated.

After the 6 minutes, turn the machine off and let the dough rest for at least 15 minutes. Then turn it out onto a floured board and knead for 30 seconds to a minute.

Oil the dough, then let it rise for at least 4 hours (8 is better).

When it has risen, turn it out onto a floured surface and let it rest for 10 minutes. Then roll it out as thin as you possibly can and place into a pizza pan. Prick it all over with a fork–this will prevent air pockets from rising.

Preheat the oven to 450. Cover the pizza with foil, place on the bottom rack and let cook for about 10 minutes, just until the bottom starts to take on color.

Remove the pizza from the oven, add sauce, toppings and cheese. Cover with foil again and place it near the bottom of the oven. When it gets a bit golden, move the pan to the middle rack and remove foil. The top will cook pretty quickly, so watch it!

Sauce

1 28-oz. can 6-in-1 tomatoes (if you can’t get 6-in-1’s, Contadina crushed romas will do)

.25 tsp salt

1 tsp sugar

1 garlic clove, minced or crushed

Italian spices to taste

A few dashes of red pepper flakes

Do not cook (pre-cooking a pizza sauce will destroy the flavor as it will cook twice when it goes into the oven)

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