Pizza Dough
For the aged crust (seen above) You get a more complex flavor. More of the fermented sourdough flavors come out. Much thinner crust. Dough is rolled out flatter and edge crust is a thin, crispy texture.
Equipment
- Bread Machine
Ingredients
- 3½ cups bread flour
- 1 T vital wheat gluten
- 2 t sugar
- 1 t sea salt
- 2 t yeast
- 1⅓ - 1½ cups water (usually I measure right in the middle it's been dry here lately so now I do 1½)
- 2 T olive oil
Instructions
- Measure out dry ingredients (except yeast) and mix together.
- Pour measured hot tap water and olive oil into the bread machine reservior. Add dry ingredients on top, make a small 'well' and add yeast into the center of the well.
- Set to Dough setting. (or follow your bread machine specifications)
- Makes three 12" crusts - or about four 10" crusts. Freezes very well
Notes
The recipe makes three 12" crusts (10 oz of dough) or four 10" crusts (7.5 oz of dough). We usually make one or two pizzas the first day, and freeze the leftover dough portioned in separate baggies. They thaw out on the counter in about an hour when I want a quick pizza dinner or breakfast pizza. Dough can be aged before freezing for best flavor. We prefer dough that is aged 5-7 days.
Tried this recipe?Let us know how it was!
You can use this dough two ways:
Non-Aged: Use either the same day or the day after, the dough rolls out beautifully and makes an average (thickness) of crust, like a traditional style crust. Crust edges are chewy-soft with more of a soft bread stick-like quality.
Aged: You can age this dough for several days. I usually do 5-7 days for great flavor, but a minimum of 3 days. Dough can be weighed and rolled out and placed onto pans or pizza screens for 10 oz for a 12-inch pizza or 7 oz for a 10-inch pizza.
Pizza Dough
For the aged crust (seen above) You get a more complex flavor. More of the fermented sourdough flavors come out. Much thinner crust. Dough is rolled out flatter and edge crust is a thin, crispy texture.
Servings: 3 pizza crusts
Equipment
- Bread Machine
Ingredients
- 3½ cups bread flour
- 1 T vital wheat gluten
- 2 t sugar
- 1 t sea salt
- 2 t yeast
- 1⅓ - 1½ cups water (usually I measure right in the middle it's been dry here lately so now I do 1½)
- 2 T olive oil
Instructions
- Measure out dry ingredients (except yeast) and mix together.
- Pour measured hot tap water and olive oil into the bread machine reservior. Add dry ingredients on top, make a small 'well' and add yeast into the center of the well.
- Set to Dough setting. (or follow your bread machine specifications)
- Makes three 12" crusts - or about four 10" crusts. Freezes very well
Notes
The recipe makes three 12" crusts (10 oz of dough) or four 10" crusts (7.5 oz of dough). We usually make one or two pizzas the first day, and freeze the leftover dough portioned in separate baggies. They thaw out on the counter in about an hour when I want a quick pizza dinner or breakfast pizza. Dough can be aged before freezing for best flavor. We prefer dough that is aged 5-7 days.
1 comment on “Pizza Dough in the Bread Machine”
Need gluten free. Any subs I can use. Love your website
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