Pizza Dough
Bread Machine Pizza Dough
Nutrition Facts
8
257.57
30.34
3.54g
5.44%
0.5g
2.5%
0mg
0%
295.44mg
12.31%
17.5mg
0.5%
45.75g
15.25%
2.19g
8.75%
1.33g
8.34g
16.68%
0%
0%
0%
16.75%
31.38%
18.88%
21.75%
1%
0.63%
25.13%
1.13%
0.25%
0.38%
0.25%
0.25%
0.25%
Ingredients
- 1 1/3 c Water, 80°-90° F
- 2 tsp Honey
- 1 tsp Salt
- 2 tbsp Olive Oil
- 4 c Bread Flour
- 2 1/4 tsp Instant Yeast
Making the Dough
Add ingredients to bread machine. Run the dough cycle on the large / two pound setting. This takes 100 minutes - 35 minutes kneading and then 65 minutes rising.
When finished, the dough can be shaped into a number of pizzas - for personal pizzas, it divides into about 8 or 9 dough balls.
Baking the Pizza
Deep dish pizzas should cook at 375° F (depending on the construction of the pizza, it may also be good to blind bake the crust). Cook time for deep dish varies by pizza mass, but assume at least 30 minutes.
Thin crust pizzas should cook at 450° F. The amount of time depends on the number of toppings - between 5 to 10 minutes.
Calzones should cook at 375° F. As with deep dish pizza, the time varies. For a personal-size calzone, check after 20 minutes.
Leftover Dough
The dough can be refrigerated or frozen - it's good in the fridge for 3 to 5 days, or in the freezer for about 6 months.
Cost: $1.72 ($0.21 per serving)
Source: Cuisinart Bread Machine Recipe Booklet, pg. 54
Notes
This is the 2 lb. recipe. The Cuisinart book has alternate instructions for 1 lb and 1 1/2 lbs, but those use fractions of a packet of yeast and the dough freezes fine, so it seems unnecessary.
The original 2 lb. recipe calls for :
The original 2 lb. recipe calls for :
- 2 teaspoons of coarse salt (for something like this where it's dissolving in water, 1 tsp free flowing is equivalent)
- 3 1/4 cups bread flour and 3/4 cup whole wheat flour
- Only 1 tsp of honey