Bread Machine Pizza Dough
This subject could be considered as a subcategory of the Pizza 101 Topic (http://chowhound.chow.com/topics/683552 )
posted on this "Home Cooking" board ...
After doing research on this topic, I am confused. Many recipes suggest to me that there are different recommended ways of handling the dough in terms of rising and timing.
Many recipes refer to "complete the dough cycle" in the bread machine, removing the dough at that point and allowing the dough to rise.
Well, if the dough cycle is completed, it already HAS risen in the bread machine container.
A few recipes call for removing the dough from the bread machine, kneading for a few minutes, placing in a bowl, and allowing it to rise for about 50 minutes, then punching it down, rolling it out, and baking in the oven at that point.
One recipe called for placing the dough in the refrigerator to rise (for 24 hours), and then punching it down and allowing it to rise for 50 minutes.
My bread machine has a "dough" setting, which consists of sequences of mixing, kneading, and rising (for 50 minutes), the total time of which is 1 hour and 30 minutes. If I use this setting and remove the dough after the 1.5 hours, could I not just take it out at that point, roll it out, and bake it?
A bread machine is designed to simplify the process of making bread products, while sacrificing some quality in the process, and I'd like to transfer the simplicity of the machine's operation to making pizza.
What is the advantage of removing the dough after the kneading process in the machine and allowing it to rise outside the machine in a different bowl? If so, how long should it be allowed to rise for, and does the time of rise make any difference if the dough is bread flour alone, or whole wheat flour, or a combination?
(I read one recipe that said that preheating a cookie tray in the oven, and THEN placing the dough in it helps to make a crispier and better dough.)
I don't have a pizza stone, and would just use my baking tray made of thin stainless steel I guess. When I bake frozen pizza, I do not like to put it on anything else - otherwise, the bottom of the slices do not get crispy.