There is nothing better than homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker
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.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1:30 hours |
| Servings |
14-inch or 12-inch thick-crust pizzas
|
- 375 ml Water (1.5 cups) 40-45º C/104-113ºF
- 20 ml Olive oil (4 tsp)
- 4 cups All purpose flour
- 1 teaspoon Salt
- 2 ½ teaspoon Quick dry yeast
Ingredients
|
|
- 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 “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 or Basil Pesto
) over dough.
- Sprinkle toppings over sauce. At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
- Bake at 200ºC (400ºF) until cheese is melted and crust is golden brown, about 15-20 minutes.
.
) over dough.*For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
Hungry for more? A new post every Friday.
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback?
Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback.
Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible.
Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Do you own or manage a restaurant and wants dinners also save time eating in your restaurant? You’re more than welcome to check out Fast2eat benefits for restaurant owners and request a Fast2eat demo now. Looking forward to hearing from you.
Get in Touch!
Please contact me here or comment below!
Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.
