When making my Pull-apart Stuffing Rolls, I originally just wanted to use ready-made pizza dough, and bought some from the store. I thought nothing of it, but when I finally took the dough out from the fridge, to my horror the stuff I bought turned out to be pre-baked pizza crust, and was therefore unusable. Trying to find other store-bought options led to more disappointment, and finally I caved in and decided to make my own pizza dough. This small crisis disrupted my cooking schedule a bit for that day, but luckily I discovered this problem in the morning, and so had enough time to still make things happen.
I’ve used this recipe for all my home-made pizzas, based on the recipe from the book, 500 Pizzas & Flatbreads. This makes about 450 grams/1 pound of dough, enough for two 9-inch round pizzas, or one 11- by 15-inch rectangle pizza.
Update: I’ve rewritten this recipe for my Kenwood BM450 bread maker, or any brand of bread machine you might have with a Dough setting.
Basic Pan Pizza Base
- 180 ml water
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon (4 grams) honey
- 125 grams bread flour
- 160 grams plain (all purpose) flour
- 3/4 teaspoon salt
- 3/4 teaspoon instant yeast
In your breadmaker pan, add the water, olive oil, and honey.
Add the flours and salt.
Make a small well in the middle of the flour.
Add the yeast in the well.
Transfer the pan to your breadmaker, and start the Pizza Dough program or equivalent.
When the program is finished, the dough should have doubled in volume.
Use the dough as required by your recipes. Alternatively you can refrigerate the dough overnight, and bring it out to room temperature 1 hour before using.
If making one pizza, lightly oil a rectangular 15 1/4- by 10 1/4-inch baking tray.
Place the dough in the pan, and gently punch down the dough.
Using your hands, stretch out the dough, working your way to evenly distribute the dough from the center to the sides.
If making two pizzas, lightly oil two 9-inch round cake pans.
Divide the dough into two equal sized pieces, and shape into balls.
Working with one piece of dough at a time, using your hands or a rolling pin, stretch out the dough into a 9-inch disc.
Using your fingers, distribute a bit more dough to the edges to form a base.
Transfer the dough to the prepared pan. Repeat for the remaining dough.
Cover and let the pizza base rise the in a warm place, another 45 minutes.
Trackbacks