Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

What is the dough setting on a bread machine? ›

How the Dough setting helps you make (almost) any kind of bread. One of the best ways to experience the benefits of a bread machine is to utilize the “Dough” setting, which is as simple as it sounds: The machine simply kneads the dough, and then creates an optimal warm environment for it to undergo its first rise.

Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

Final Proofing

You can do the final proofing either at room temperature or at a lower temperature to slow it down. Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.

The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy. It can also effect the taste, because the sugars in the dough have been consumed by the yeast it can have a sour or off taste. Now you know how long to let pizza dough rise, get cooking with these recipes!

In a 2017 article for TASTE, Tatiana Bautista argued that a widespread fear of carbs during the late '90s and early '00s led to the bread machine's demise. The gluten-free movement probably didn't help either.

If you touch the dough and it feels like poking a beach ball, it's too dry." The dough should have formed a cohesive unit and, if not "smooth as a baby's bottom" yet, should be headed in that direction. If it's not, add more flour (if it's too soft), or water (if it's dry). Bread dough 10 minutes into kneading.

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Atop a heating pad set to low. Wrap the heating pad in a heavy bath towel to prevent too much heat from “cooking” the bottom of the dough. Close to a heat source. Whether you have a woodstove, radiators, or baseboard heat, find a warm spot nearby.

How long should homemade pizza dough sit out? ›

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation.

For best results, you should only use speed 2. Using a lower speed won't provide enough momentum to knead the dough properly, and a higher speed may quickly overwork the dough.

For the best loaves at home, I use the oven on a non-fan setting for the first 12-14 minutes. After this point the crust has risen and solidified and moisture is not so important. Then I switch the oven to fan setting for the remainder of the bake.

You should bake breads on the convection mode.