Homemade pizza dough recipe, in bread machine (2024)

FAQs

Why is bread machine flour the best for making pizza crust? ›

Bread Flour

It's easy to find in any grocery store (again, King Arthur Flour is a favorite brand), is affordable, and adds some extra oomph and crispiness to thin crust and New York-style pizzas. It will make your crust crispy on the outside and chewy and textured on the inside.

While both pizza dough and bread dough contain similar ingredients, their proportions and preparation methods vary greatly to set them apart. Pizza dough is typically made to be thinner and softer than bread dough, which is often thicker and chewier.

It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.

Make the best authentic Neapolitan Pizza Dough by hand or in your bread machine using 00 pizza flour. This pizza dough is the perfect combination of chewy and crispy and is a must when making traditional Neapolitan pizza with tomatoes, mozzarella cheese, and fresh basil.

Because of the extreme fineness of the Italian 00 flour, it doesn't require as much water to begin kneading. And because of the decent amount of protein it doesn't take long to create the gluten structure required for that characteristic Italian crust.

Higher protein content means higher gluten content, as we now know, so using bread flour in your pizza dough will result in a stretchy dough that's less likely to tear. You get a very chewier, more bread-like pizza crust when you make your dough with bread flour.

The difference between the doughs here is that pizza will generally require a shorter rise or fermentation period to bread dough - unless of course you're using a sourdough pizza recipe which will then need a longer fermentation time to allow the wild yeast to rise your dough.

Since the classic Neapolitan pizza crust would use '00' flour, which falls right in the middle between all purpose and bread flour, you can go either way (or half and half). Bread flour will make a chewier crust which will hold together really well. AP flour will generally end up a little more soft and tender.

Speaking of homemade pizza, it's not a stretch to turn no-knead bread dough into pizza crust. Though actually, that's exactly what it is: take a handful of your favorite no-knead bread dough, s-t-r-e-t-c-h it into a circle, and there you have it: no-knead pizza crust.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Can you use bread maker just to mix dough? ›

Add ingredients in order to the bread machine pan. Choose the dough setting on your machine and press start. Allow the machine to knead, mix and rise your dough. When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan.

Spraying water when putting the the dough in the. oven helps keep the crust soft to allow maximum. oven spring.

There are different types of 00 flour, depending on whether you want to use it for making pasta or pizza dough. The main difference between these flours is gluten content, as pasta-making requires a slightly lower gluten flour than pizza. They will usually be clearly labelled as '00 pasta flour' or '00 pizza flour'.

American bread flour is commonly used for making NY-style or Detroit-style pan pizzas. The high gluten content in bread flour allows for a longer fermentation. This helps the dough develop a more complex flavor profile. The fineness of 00 flour is ideal for pizzeria-type light and airy Neapolitan pizza.

Plain (all purpose) flour and bread (strong) flour are both used for pizza dough. Bread flour has more protein, makes more gluten, produces a chewier crust and absorbs a little more water than plain flour. I usually use bread flour for yeast breads, but all purpose flour works just fine for pizza dough.

Caputo "00" Bread Flour.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.