Recipe: No-Fail Pizza Dough (Bread Machine)
Making pizza crust is ridiculously easy…that is, if you make it in the bread maker. You simply dump the ingredients in the bowl of the bread machine and it does virtually everything for you (except roll out the dough). I’ve got to tell you, this pizza was fantastic. I did learn one thing though. If you want a crisp crust, don’t put the pizza on a silicone mat. My husband was not too pleased. Oh well…lesson learned! I ordered a pizza peel from Amazon and expect it any day now. I baked this at 425, but I will bake at 500 in the future on a preheated pizza stone. This should make this even more delicious!
So if you have a bread machine, let me show you how easy it is to make this No-Fail Pizza Dough. You can make it into pizza or cheesy bread or even use it for calzones (CLICK HERE FOR AN EASY CALZONE RECIPE).
Recipe adapted from LaurensLatest.com
<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>
Here are the ingredients: water, honey (or granulated sugar), salt, olive oil (or canola oil), bread flour, and active dry yeast
Attach the paddle to your bread maker. May seem like a “duh”, but I have forgotten to do this more than once (you’d think I would learn, but nope).
In this exact order, add to the bread machine pan the warm water (make sure the water is between 105°F and 115°F – if it feels hot from the tap, but not scorching you are probably ok),…
…the honey (or sugar), salt, …
…oil, and the bread flour.
I don’t know if it’s 100% necessary, but I like to cover the other ingredients well with the bread flour before adding the yeast.
Lastly, sprinkle on the active dry yeast.
Now just set your bread machine to the dough cycle and hit start.
I like to check the machine as it makes its initial mix to make sure it gets into all the corners.
Give it a little help to make sure it is all being incorporated. Then just let it go and wait for the timer to go off.
This is the beautiful dough I came up with at the end of the dough cycle. It turned out perfect and with little or no effort. This is my kind of recipe. I can’t believe 2 years ago I was afraid of yeast recipes. Hah…not anymore!
I made two things with this dough; Cheesy Garlic Sticks (which I’ll post soon) and Pizza.
These were amazing! I can’t wait to share the recipe.
Tip Added 4/25/13 — Here’s a tip for really crispy crust for Pizza. Preheat your oven & pizza stone to 500 for a minimum of 1 hour before baking the pizza. I found this tip in a Cooks Illustrated magazine. Perfectly crispy crust every time. And do not place pizza on a silicone lined baking sheet; place directly on the pizza stone. I used a pizza peel with cornmeal on it to easily slide onto the preheated pizza stone from the pizza peel.
This is the pizza I made with the other half of the pizza dough. I ended up freezing it for about a month to see how it would work and it was perfect. In the future I will make a lot of pizza dough and stock my freezer from now on. It is great for so many things and if I have it ready there’s no excuse to get that frozen pizza or go out for pizza.
To freeze: place remaining dough in a freezer zip-top bag and you can keep it for about 3 months.
If you try this recipe for No-Fail Pizza Dough, please COMMENT below. I want to hear your results!
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!