bread machine pizza dough recipe
Anybody have an outstanding bread machine pizza dough recipe? I recently made the recipe that came in the owners manual and it was totaly un-outstanding.
I use the one out of this book and have had good results:
However, it's pretty hard to get pizza oven heat at home. I think good pizza ovens clock in about twice as hot as any home oven can get. Oven to 500 and a pizza stone *is* a huge help, however.
What kind of crust are you looking for? Thin, thick, chewy, cracker, etc?
I don't understand this question. How does one bake pizza in a bread machine?
Get a copy of the following book for an excellent source of pizza recipes.
American Pie, My Search for the Perfect Pizza
by Peter Reinhart
Ten Speed Press, 2003
This book is a two-parter. The first part is interesting reading about the actual two continent search for the best pizza. The second part contains the pizza recipes.
BTW, forget the bread machine...get your hands into the dough...get the real feel of pizza making.
This is the recipe I use. I find it to be excellent!
In this order:
1 cup water
1/4 cup olive oil
1 tsp salt
1 tablespoon sugar
3 1/4 cups flour
2 1/4 tsp yeast
Put your machine on dough cycle. Don't let the yeast come in contact with the water
I use this recipe once a week, at least, and it never fails!
I use a pizza stone and 425* oven- I don't pre-bake the stone- though I have a niece who pre-bakes it for AN HOUR!!! My pizzas come out bubbly and I let them sit for a good 6-7 minutes or more before cutting.
NY STYLE PIZZA CRUST
2/3 c warm water (put into machine) add
1 T olive oil, 1 t dried garlic pieces, 1/2 T fresh chopped rosemary
2 1/4 c ap flour
1 t cornmeal
1/2 t salt
1 t sugar
Pout that onto water and goodies in machine- add 2 t yeast
set to dough and in a little more than an hour- a huge ball of dough will be awaiting you in machine.
I put dough into oiled bowl /covered for another 15-20 minutes after removing from machine, for another quick rise.
Unless one is pizza obsessed like Jeff Varasano, his recipe (not for a bread machine dough maker; requires a heavy duty mixer) for NYC style pizza may not be for you, and there are the many hurdles to overcome, which include the requirement for a self-cleaning oven, and overriding the temperature controls in allowing the oven to obtain 800 degrees F plus temperatures and the safety door lock switch.
However, for those Chowhounders who might be pizza obsessed also, please go to this website http://jvpizza.sliceny.com/, where Jeff Varasano, an obsessed pizza maven, who lives in Atlanta, shows in exact detail with many pictures, the steps to become an expert pizza maker, although this requires that you have a self cleaning oven and the overriding of the temperature controls (both the temperature and door safety switch) in order to achieve the 800 degrees F temperatures that is required to cook great pizza.
It took Jeff over 6 years of experimentation and hundreds and hundreds of failed pizzas to perfect his pizza recipe and techniques, hence this is a challenge for every reader to try to beat.
At Jeff's website, he also rates and lists the good pizza places he has tried. The top rated pizza thus far for Jeff is DiFara's in Brooklyn, which we have had the honor of dining at numerous times at lunch. Here is a video made by eGullet at http://video.google.com/videoplay?doc... of the proprietor, Mr. Dominick DeMarco (70 years old now), of DiFara's in action making his famous pizzas.
Here is a YouTube video of Jeff Varasano with his Canadian radio talk segment with still pictures of his pizza making hobby: http://www.youtube.com/watch?v=pNuRW2....
After reading Varasano’s instructions and detailed explanations, you will understand why it is not possible to make a great NYC pizza with a bread machine dough maker and with a home oven that only gets to 500 degrees F.
The link to the Jeff Varasano website has a grammar error. There is a "comma" at the end of the website address that should be deleted. Sorry if this caused any people to not be able to access the proper website.