Bread Machine Pizza Dough

INGREDIENTS

1 CRUST:

3/4 cup warm water

1 Tablespoon oil

1 teaspoon lemon juice

1/2 teaspoon salt

2 1/4 cup bread flour (all-purpose will work, too)

1 Tablespoon granulated sugar

1 Tablespoon dry milk

1 teaspoon active dry yeast

2 CRUSTS:

1 2/3 cups warm water

2 Tablespoons oil

1 teaspoon lemon juice

1 teaspoon salt

4 1/2 cups bread flour (or all-purpose)

2 Tablespoons sugar

2 Tablespoons dry milk

2 teaspoons active dry yeast

Plus extra flour for rolling out and corn meal if using a pizza peel

Pizza sauce, shredded cheese and toppings of your choice

DIRECTIONS

1. Place ingredients in bread pan in order listed. Use the dough setting; press START. When setting is complete remove dough from bread pan.

2. If using a pizza stone, place in oven first, then preheat oven to 425 degrees F. for conventional or 415 degrees F. for convection.

3. Roll and press dough into a round greased pizza pan; raising edge of dough.

4. Or, if you're using a pizza peel, sprinkle yellow corn meal on top of pizza peel (this keeps the dough from sticking to the peel). Roll out dough about 14 inches on a clean counter sprinkled with extra flour to keep from sticking, transfer dough to the pizza peel. Fold over the edges about 1 inch and press. If you are using a pizza peel, make sure your pizza stone is already preheating in the oven.

5. Spread pizza sauce over dough. Sprinkle with cheese and toppings of your choice.

6. Bake in preheated oven. Check after about 15 minutes in a conventional oven. Pizza is done when crust is golden brown around edges, approximately 15-25 minutes. Remove from oven and let cool 5 minutes before cutting. I use a convection oven set to 415 degrees and my pizza is usually done around 15 minutes. I think convection helps bake a crispier crust.

printed from mybiscuitsareburning.blogspot.com