There is nothing better than a 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.
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. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
- ¾ cup Water - 40-45º C/104-113ºF
- 2 tbsp Olive oil - extra virgem
- 2 cups Whole wheat flour
- 1 tbsp Vital wheat gluten
- ½ tsp Salt
- 1 tsp Sugar
- 2 tsp Quick dry yeast
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select “Dough” and Press the Start button.
- Open the lid and firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
- Transfer to a well-floured work surface. I use Parchment Paper .
- At this point you may form the pizza, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out.
- Grease the pizza pan with olive oil or cooking spray. If using a peel and stone, dust the peel with cornmeal to prevent the pizza from sticking.
- Roll it out on a lightly floured or cornmealed surface or hand stretch until a nice circle is formed. It may never be a perfect circle but that is just part of homemade pizza. Dust the dough with flour or cornmeal only as needed to prevent sticking. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so that a slight lip is formed, and crimp the edges.
- Makes enough dough for a 14-inch pizzas, or a 12-inch thick-crust pizza.
- For a thin crispy crust, place your toppings on the pizza and bake iimmediately. For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes. The longer the rise, the thicker the dough.
- Place your toppings on. You should place sauce first, followed by cheese, meat, vegetables and seasonings.
- 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.
- Place the pizza on the bottom rack of the oven or directly on the pizza stone and bake at 200ºC (400ºF) until cheese is melted and crust is golden brown, about 20 minutes.
Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker * “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
Hungry for more? A new post and/or recipe 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.
Get in Touch! Please contact me here or comment below!