Introducing the pizza dough bread maker cycle setting!
A bread maker has different cycles and settings to help you bake the desired bread. It’s an appliance that makes baking bread easy, but sometimes choosing the proper cycle and setting can be confusing. Knowing the correct cycles and settings for the type of bread you want is essential when using your baking machine.
Fast2eat Bread Recipes show you which setting to use, but if you’re not using one of the Fast2eat recipes or your recipe doesn’t tell you which cycle to use, this post can help. It explains the most common bread machine cycles and settings for your convenience.
Pizza dough setting
Many bread machines have a setting for making pizza dough, but you can use the “Dough setting” on any machine.
Read further about How to make the perfect pizza dough using a bread machine.
Basic steps of pizza dough setting
The pizza dough setting on your machine is like the bread function, but it doesn’t bake the dough.
When the pizza dough cycle finishes, the dough has gone through the first rise. When you take the dough out, you can shape it or put it in the fridge covered.
Preheat
The bread maker preheats for a few minutes to ensure the ingredients reach the perfect temperature, allowing the yeast to perform optimally. It also allows heavy grains and flours to absorb liquid before softening and expanding for better gluten development. It usually lasts from 15 to 30 minutes. During this phase, no movement occurs in the bread pan, so the machine will be quiet.
Some machines have it built into every baking setting; others just have it on the “Whole wheat setting” and “Jam setting.”
Kneading 1
The “knead 1” cycle distributes and moistens the yeast during the mixing. It also moisturizes the gluten in the flour by the liquids, and all the ingredients become evenly distributed. During this phase, the paddle will rotate slowly, blending the dough properly and turning for a few minutes. If the blade were turning more vigorously at this point, flour would fly up against the lid and over the sides onto the heating element. Lumps and unincorporated bits of flour may be in the corners of the bread pan. This is normal. They will be incorporated during the “knead 2“cycle. The viewing window may fog up. This is normal and will dissipate later in the cycle.
Scrape down the sides
I often look at the dough during the “Knead 1” cycle and scrape down the sides if there is a lot of flour in the corners of the pan.
Kneading 2
The ‘knead 2’ cycle thoroughly mixes the ingredients, distributes the yeast, and strengthens the moistened gluten strands to a springy elasticity. A dough ball will form. It is a continuation of the mixing process. During the “Knead 2” cycle, the blade rotates quickly and alternates clockwise and counterclockwise directions. It has an action that simulates hand kneading. The action of the mechanical kneading produces more friction than kneading by hand, very slightly warming the dough. As the dough is worked, the flour particles absorb the liquid, and the dough becomes more compact. If you look inside the machine, the dough ball will clear the pan’s sides and look small compared to the pan’s volume. The top surface will be smooth.
Checking the ball dough
Humidity, the way the flour is measured and the moisture content of the flour affects dough consistency. For this reason, you may wish to check the dough approximately 5 minutes into the “Knead 2” cycle.
I cannot stress this enough to avoid surprises!!! Follow the method described in check the dough ball.
Rising
Rising, also known as proofing, is a period of rest that allows the gluten to become smooth and elastic through fermentation. It is essential to the flavour of the bread. During this cycle, no movement occurs in the bread pan, and a remarkable transformation occurs; a firm, heavy dough ball changes into a puffy mass that increases in size. The temperature inside the machine is about 27-34°C/80-93°F during the rising cycles.
The bread machine allows the dough to have the first rise (fermentation). It becomes easier to work with, tastes better and becomes lighter. Using a bread machine doesn’t guarantee perfect bread, and mistakes can happen. One common mistake is leaving the dough in the machine for too long.
When the bread maker finishes the “pizza dough” setting and beeps, immediately remove the dough from the bread pan. If you wait, it might over-rise and damage the machine.
Avoid letting it rise for too long at room temperature because over-proofing can easily ruin your pizza.
When the pizza dough cycle finishes, the dough has gone through the first rise. When you take the dough out, you can shape it or put it in the fridge covered.
Allow the pizza dough to rise in the refrigerator
Putting the dough in the fridge and giving it time to rise makes it taste better. It’s even better if you do this a day ahead.
Clean your work surface before kneading the dough. You can use a silicone mat or parchment paper to work on.
Take the dough out of the bread machine, make it into two balls and knead it a few times to make it easier to work with.
Follow the instructions and fold the dough before putting it in the fridge to rise slowly for up to 24 hours. You can put it in the freezer if you need to keep it longer.
Shaping the dough
Sprinkle flour on your hands.
If you want a thick pizza crust, divide the dough ball into two even pieces.
If you wish to have a thin-crust pizza, divide the ball into four even pieces.
Shape the dough into a ball.
Roll out the dough with a floured rolling pin to make a circle and pull it into shape.
I suggest using parchment paper or a silicone mat to roll the dough.
This way, you will avoid making a mess with flour.
Allow dough to rest to allow the gluten to relax
If your dough springs back when you try to roll or stretch it, leave it for 5-10 minutes so the gluten can relax. This will make the dough easier to shape. After the rest, put the dough on a baking sheet with parchment paper or olive oil spray and use your fingers to spread it to the edges. Then you can add your toppings.
The third rise for a thick crust
Topping the pizza
Prepare your pizza by following these steps:
- First, put the crust.
- Spread the sauce. Don’t use too much sauce.
- Add your desired toppings in the following order:
- Sprinkle cheese over the sauce.
- If you have meat, defrost it before putting it on the pizza.
- Put vegetables on top, but be careful with vegetables that release water.
- Finally, add a little more cheese
Add fresh herbs, arugula, spinach, or lettuce after you bake it.
Pizza toppings are a matter of personal preference, but there are some popular choices that many people enjoy.
Options like pepperoni, sausage, bacon, chicken, and ham are classics for meat lovers.
Vegetarians and vegans can choose toppings like mushrooms, onions, bell peppers, olives, artichokes, spinach, and tomatoes.
For something a bit more unconventional, try adding pineapple, jalapeños, or even fruit like figs or apples.
Cheese is almost always a must-have topping, but you can mix it with different kinds like mozzarella, feta, or Gouda.
And if you’re feeling creative, you can make custom “gourmet” pizza with ingredients like truffle oil, prosciutto, or pesto.
The possibilities are endless – experiment with different combinations and flavours until you find your perfect pizza toppings.
Baking the pizza
To make a crispy pizza crust, heat your oven to 200-260ºC/400-500ºF and use a dark or heavy pizza steel pan or stone. Bake for 10-20 minutes until the cheese is bubbly and the crust is golden. Thin crusts will cook faster than thicker ones.
Keep a close watch to avoid burning your pizza when cooking at high temperatures.
Cut the pizza
After your pizza is cooked, remove it from the oven and wait for 5 minutes to let the cheese cool down. You can slice the pizza in the pan using a pizza cutter, but if the pan is non-stick, using a pizza peel, move the pizza to a cutting board to prevent damage.
Recipes using the pizza dough setting
Follow the basic steps of bread maker functions to make those Fast2eat recipes prepared for the “Pizza Dough” setting.
You can use all-purpose, Italian-style flour (“00” flour) or Whole-wheat flour.
Choose the right setting to get the bread texture, colour, and flavour you want. Some commonly found setting options in a bread machine include:
- Basic (or Standard or White)
- Sweet (or Fruit & Nut)
- Whole wheat (or Whole Grain or Basic Wheat)
- French (or European or Crisp)
- Gluten-free
- Quick bake (or Quick or Quick yeast or Rapid or Turbo)
- ExpressBake™ (or One hour or Fast Bake)
- Cake (or Quick bread or Batter bread)
- Dough (or Bread Dough or Rise or Manual setting)
- Pizza dough
- Pasta dough
- Jam
- Bake
Note: Refer to your owner’s manual for your specific machine cycles.
Bread machine settings and cycles are easy to use once you are acquainted with your bread machine.
The most common bread machine cycles and settings explained above should help you get started, even if you don’t have your manual on hand.
Happy Baking!
This article is part of “How to bake awesome bread”
I hope my easy tips will give you the confidence to step into the kitchen and prepare delicious meals to eat with a handful of close friends.
Have you made a Fast2eat Recipe? I love seeing your take on my recipe!
