Pizza Crust (Bread maker) Fast2eat

Pizza Crust (Bread maker) Fast2eat

There is nothing better than homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

Pizza is from Italy, but it has become famous and popular in many areas of the world. Besides being famous, this is a dish that almost everyone likes.

For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

Pizza Crust Fast2eat
Prep Time: 10 minutes
Cook Time: 15 minutes
Waiting time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it. Makes 2 pizzas (pizzas de 35cm (14" or 12" thicker )
Servings: 16 slices

Ingredients

  • 1 1/2 cups Water - 40-45º C/104-113ºF
  • 4 tsp Olive oil
  • 4 cups All-purpose flour
  • 1 teaspoon Salt
  • 2 ½ teaspoon Instant dry yeast

Instructions

  • Pour the warm water into the pan of the bread machine, add olive oil, and add the flour on top of the water. Sprinkle with salt, and top with the yeast.
  • Select the “Dough” setting. Press “Start/Stop”.
  • When the machine signals (after 1 hour and 30 minutes), the dough is finished. Press “Start/Stop”.
  • Transfer to a well-floured work surface. I use Parchment Paper.
  • At this point, you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out.
  • Makes enough dough for two 14-inch pizzas, or two 12-inch thick-crust pizzas.
  • Spread pizza sauce (Tomato and/or Basil Pesto) over dough.
  • Sprinkle toppings over the sauce. At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspirations, take a look at these Pizza Toppings Suggestions.
  • Bake at 200-230ºC (400-450ºF) until cheese is melted and crust is golden brown, about 15-20 minutes.

Notes

*For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
 
Course : Appetizers & Starters, Breakfast & Brunch, Lunch
Cuisine : Italian
Keyword : Appetizer, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Dough Cycle, Easy, easy-to-prepare, Grain, Homemade bread, Homemade pizza, Nut-free, Oven-Baked, Party, Pizza, quick & easy, quick tasty appetizer, Snack

Nutrition

Calories: 131kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg
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