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    Bread Machine Pizza Dough

    This was posted by Claudia/NY on Gail's Recipe Swap. Try it with your favorite pizza sauce and toppings. Or give my Pizza Sauce recipe a try. I think you'll be pleased with the result!

    BREAD MACHINE PIZZA DOUGH

    This is a very simple recipe. I have tried all sorts of pizza crust recipes and techniques, and we like this the best; it makes a crust that is crispy on the outside and light and fluffy, but a little bit
    chewy, on the inside. After experimenting with baking stones and being disgusted with the cornmeal mess in the bottom of the oven and on my kitchen floor, I finally settled on making it with an aerated pizza pan and get very good results that way. My non-cooking bachelor son even acquired a pizza pan and bread machine to make this dough and now makes pizza for himself and his roommates all the time. The ingredients in this recipe come from breadrecipe.com, someone named Kathi, but I don't bake it the same way as the original recipe. I turn the oven on to preheat for at least 20 minutes as high as it will go (500º F.), and bake the pizza for about
    10-12 minutes on the lowest rack position. Comes out great, crisp on the bottom but with the cheese still gooey and uncrusted on the top. My other advice is to use sauce sparingly. I always used to put too much sauce on, and I found that it turns out much better with less.

    Pizza Crust

    3/4 cup plus 2 Tbsp. warm water
    3/4 tsp. salt
    2 Tbsp. olive oil
    2-1/2 cups all-purpose flour
    2 tsp. sugar
    2 tsp. active dry yeast

    Add ingredients in order suggested by bread machine manufacturer. Set bread maker for dough setting and start machine. When the unit signals done, remove dough and let rest a few minutes.
    Sprinkle dough lightly with flour on both sides and pat on a lightly floured surface into a
    14-inch circle. Place dough on ventilated pizza pan that has been lightly wiped with olive oil. Place toppings on the pizza, cover with a clean dishtowel and let rise about 40 minutes until the edges are rounded and puffy. Bake as described above.

    Claudia/NY


 

 

 


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