This afternoon, the little Baker and I tossed in this recipe for bread machine pizza dough, and made some Stromboli for dinner. It turned out great - I'll definitely use it again. I'm going to make some more and form some pizza crusts to keep in the freezer this week. I tweaked 2 things - I used closer to 2 tbsp. of evoo instead of veggie oil, and I squeezed in some honey instead of sugar. This makes enough pizza dough for two 12-inch thick-crust pizzas, or I made 2 "loaves" of Stromboli (one with lots of veggies, and one without).
- 1 1/2 cups water
- 1 1/2 tablespoons vegetable oil (I used 2 tbsp. evoo)
- 3 3/4 cups bread flour
- 1 tablespoon plus 1 teaspoon sugar (I used about 1 tbsp. honey)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons active dry yeast
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour, to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last.
Choose the dough cycle. Take the dough out, let it sit for about 15 minutes in a bowl, lightly coated with evoo. THEN, do with it what you will, or wrap and freeze.
To bake a pizza: remove dough and fit dough into pizza pans, forming a 1-inch thick edge. Brush with a little olive oil or vegetable oil, then let the crust rise for 10 to 15 minutes. Spread with tomato sauce or toppings of choice. Bake pizza at 400° for about 20 to 25 minutes, or until crust is browned and cheese is melted and bubbly. Makes 2 to 3 12-inch pizzas, depending on the thickness of the crust, or one thick-crust 12-inch deep-dish pizza. If you're only making 1 pizza, shape the remaining dough into 1 or 2 balls, wrap in plastic wrap, and freeze.