Sunday, September 4, 2011
One interesting thing is the pizza dough setting. The kneading and resting sequence is entirely different than for any of the other types of bread or dough. On the pizza setting, it kneads for about 10 minutes, rests for about 10, kneads for another 10 and rests for another 10, for a total of 45 minutes.
I thought I'd give it a try. I modified the manual's recipe quite a bit. Well, actually, I changed pretty much all of it. The ratio of water to flour is about the same, though. And then, rather than making the pizza right away, I pulled it out of the breadmaker, put it in a lightly greased bag, and tossed it in the refrigerator for a few hours.
Of course, if you don't have a breadmaker, you could use these ingredients to make your dough in a more conventional way.
This made three small pizzas - each about 8 inches in diameter.
Small-Batch Breadmaker Pizza Dough
1/2 teaspoon yeast
8 1/2 ounces bread flour
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons olive oil
170 ml water
Put it all in the breadmaker in the order listed. Set the breadmaker for the pizza setting -or the dough-only setting if yours doesn't have a pizza dough setting. When the kneading is finished, remove the dough from the breadmaker. Drizzle a little olive oil into a zip-top bag, place the dough in the bag, and refrigerate until needed - a couple hours or the next day.
Divide the dough into three pieces and roll each to about 8 inches in diameter. Top as desired. Bake (preferably on a preheated pizza stone) at 550 degrees for about 8 minutes.
This has been submitted to Yeastspotting.
Freshly posted at 9:38 AM by Donna Currie Tags: Baking, BOTD, Bread, Flatbreads and Crackers