pizza night
This was my first time making pizza dough in the bread machine by using cups/tbsp measurements vs. weighing it out. It turned out pretty good!
300mL water, 1.5 tbsp oil, 3.75 cups bread flour, 1.5 tbsp sugar, 1 tsp salt, 1 tsp yeast. Once that was done, I rolled it into 4 balls and rolled it out thin. Poked holes in the sauce, covered with pizza sauce, mozzarella cheese, and chopped pepperoni. Baked at 400 for 15 minutes.
#pizza #pizzalover #pepperonipizza #homemadepizza #pizzadough #breadmachine #breadmachinerecipes
So, you've seen how simple it is to whip up amazing pizza dough in a bread machine, right? After my first attempt, I was hooked! But I know some of you might be wondering, 'Is it really worth the effort compared to just grabbing a pre-made dough like Kroger's?' And let me tell you, from my experience, it absolutely is! The biggest difference, for me, is the taste and texture. Store-bought dough often feels a bit... industrial. It can be chewy in a bland way, or sometimes too dense. Making it yourself in the bread machine gives you such a fresh, vibrant flavor, and you can control the chewiness and crispness. Plus, you know exactly what ingredients are going into it, which is a huge peace of mind, especially for pizza night at our house where we love to get creative with toppings! It's definitely more cost-effective in the long run too. Now, if you’re diving into making bread machine pizza dough, here are a few extra tips I picked up that really helped me get excellent results, even after my first 'pretty good' try! Ingredient Temperature Matters: I found that using slightly warm water (around 105-115°F or 40-46°C) really wakes up the yeast. Cold water can slow down activation, leading to a less airy dough. It makes a noticeable difference! Order is Key: Most bread machines suggest liquids first, then dry ingredients, and yeast last, sitting on top of the flour. This prevents the yeast from activating too early with the salt or sugar, which can inhibit its growth. Following this order consistently ensures a good rise. Don't Over-Flour When Rolling: Once your dough comes out of the machine, it might feel a little sticky. Resist the urge to add too much extra flour when rolling it out. A lightly floured surface is all you need. Too much flour can make your crust tough and dry. I usually just dust my hands and the countertop. Let it Rest: After dividing the dough into balls, let them rest for 10-15 minutes before rolling. This relaxes the gluten, making it much easier to roll out thin without it springing back. This was a game-changer for getting that perfect thin crust! Pre-baking for Crispiness: For an extra crispy crust, especially if you like a lot of toppings, consider pre-baking your rolled-out dough for about 5-7 minutes before adding sauce and toppings. This helps prevent a soggy bottom and gives it a nice crunch. Troubleshooting Sticky/Dry Dough: If your dough is too sticky even after the bread machine cycle, try adding a tablespoon of flour at a time until it's just manageable. If it's too dry and crumbly, a teaspoon of water at a time can help. Every flour brand can absorb liquid differently, so a little adjustment is sometimes needed. Storage: If you make extra dough (like the 4 balls from this recipe), you can lightly oil them, place them in airtight containers or zip-top bags, and refrigerate for up to 3 days. Or freeze them for up to a month! Just thaw in the fridge overnight before using. Making pizza at home with your bread machine is such a rewarding experience, and it truly elevates your homemade pizza game. Give these tips a try and let me know how your next pizza night turns out!
