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Pizza dough in a bread machine

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Hello all. As of late, I have had little free time to make pizza dough using a mixer and such. I have found some pizza dough recipes for my bread machine online. My question is, if I find a recipe for pizza dough that is NOT bread machine specific, can I simply take the recipe, add the ingredients to my machine, and come out with the same results I would have if I made it by hand? Or, since I am using a bread machine, will the results be different? Also, any good pizza dough recipes for my bread machine? I'm looking to make a thinner crust, sort of neapolitan style. Also, I would make a pizza that is enough to serve only 2 people, so possibly a recipe that I can divide up (i.e. 4 8-inch crusts, 2 12-inch, whatever). Any suggestions are greatly appreciated :)

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  1. I can't answer your first two questions, but I do have a recipe for you. I've tweaked the recipe that came with my bread machine. It makes a 12" thin, but chewy (think NY-style) crust that serves two---generously. This is the order I add the ingredients in my brand of bread machine, yours may vary:

    5 oz. water
    3/8 tsp. salt
    1-1/2 tsp. honey
    1 cup whole wheat flour
    1/3 cup unbleached bread flour
    2 TBSP. wheat germ
    1-1/8 tsp. yeast (about 1/2 of an average packet)

    Hope you enjoy this as much as we do!

    1. Just last weekend I made this pizza dough in my bread machine, without modifications:

      http://www.rouxbe.com/recipes/247/pre...

      I had never used semolina flour in pizza dough before (or anything, for that matter), and I have no idea if it's even authentic, but it did yield a nice, thin crispy crust. The recipe yield is eight 6"-8" pizzas, but i made mine into 4 larger ones, each of which fed two people.

      2 Replies
      1. re: sogi

        Would it kill the recipe to use all purpose flour instead of semolina? I only have bread flour and all purpose on hand :/

        1. re: pastry634

          I'm afraid I really don't know how that would affect the outcome - sorry. But I've also made Giada's pizza dough recipe in the bread machine with success; the crust wasn't as crispy as the one with semolina, but still good:

          http://www.epicurious.com/recipes/foo...