Imagine creating restaurant-quality pizza right in your own kitchen with minimal effort and maximum flavor! This Easy Bread Machine Pizza Dough recipe is your ticket to pizza perfection, transforming ordinary ingredients into a crispy, delicious canvas for all your favorite toppings. Whether you're a busy home cook or a pizza enthusiast looking for a foolproof method, this recipe will revolutionize your pizza night and have your family begging for more!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- Gather all ingredients and ensure they are at room temperature, especially the warm water which should be between 100-110°F (37-43°C).
- Add warm water and olive oil to the bread machine pan, ensuring the liquids are evenly distributed across the bottom.
- Carefully layer the dry ingredients on top of the liquid: first add the bread flour, creating an even layer.
- Create small wells in the flour and add sugar and salt in separate locations to prevent direct contact with the yeast.
- Sprinkle active dry yeast as the final layer on top of the dry ingredients, ensuring it does not touch the liquid directly.
- Close the bread machine lid and select the "Dough" cycle, which typically takes about 90 minutes to complete.
- Once the cycle finishes, remove the dough and place it on a lightly floured surface.
- Gently punch down the dough to release air bubbles and divide it into two equal portions for two pizzas.
- Shape each portion into a ball and let rest for 10-15 minutes to relax the gluten.
- Roll out or stretch each dough ball into desired pizza shape, ready for toppings and baking.
Tips
- Water Temperature is Crucial: Use a kitchen thermometer to ensure your water is precisely between 100-110°F. This sweet spot activates the yeast perfectly without killing it.
- Yeast Placement Matters: Always keep yeast separate from salt and sugar initially, as direct contact can prevent proper rising.
- Resting is Key: Allow your dough to rest for 10-15 minutes after dividing. This relaxes the gluten and makes shaping easier.
- Flour Power: For extra flavor, consider using bread flour, which has higher protein content and creates a chewier texture.
- Make Ahead Friendly: This dough can be refrigerated for 24 hours or frozen for up to a month, making meal prep a breeze.
- Customize Your Crust: Experiment with adding herbs like dried basil or oregano directly into the dough for an extra flavor boost.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 50g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
