Bread Machines are one of those small appliances that people either use all the time, or let collect dust on a shelf. I use mine often, but admittedly, I’ve only baked bread in it a handful of times over the few years that I’ve owned it. I almost always stick to the “dough” cycle of the machine. Kneading dough to the right consistency and keeping it the right temperature for adequate rising has always seemed intimidating and uncertain for me. With a bread machine, I can simply dump in the ingredients, walk away, and have dough that’s ready to use when the cycle finishes. It’s pretty much fool-proof, and I can do other things while the machine does all the work.
I make pizza dough most often in my bread machine. I used to buy pizza dough from the deli section at Trader Joe’s but I had two different horrible experiences where the dough would not separate from the plastic wrap and my dinner plans were wrecked. Once I developed a recipe for my bread machine, I haven’t looked back.
Bread Machine Pizza Dough
- 1 cup room temperature water
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 cup bread flour
- 1 tsp active dry yeast
Add the ingredients to the bread machine in the order listed.
Set bread machine to the dough cycle.
When the dough cycle is completed, preheat oven to 500 degrees. Empty dough onto a floured surface and roll out to the desired shape and thickness.
Add sauce and toppings and bake for about 10 minutes, or until the edge of the crust has the desired amount of browning.
I usually check on the dough a few minutes into the kneading process. The dough should appear moist, but not so sticky that it doesn't release from the sides of the basin. If the dough appears too try, I add more water 1 teaspoon at a time. If the dough appears to be too sticky I add flour 1 tablespoon at a time.