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

FAQs

What is the mother in pizza dough? ›

Mother yeast, also called sourdough, growing dough or natural yeast, is a compound obtained from the fermentation of a dough based on water and flour.

In the first Homemade cycle, select the “Knead” course for 15 minutes and “Rise 1” for 45 minutes to 60 minutes, for the first rise. At the completion of this cycle (and once the dough has doubled in size) remove it from the machine and shape the dough by hand.

For Chewy Pizza Crust, Use Bread Flour

You get a very chewier, more bread-like pizza crust when you make your dough with bread flour.

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

Set the bread machine to the "dough only" setting. The machine will combine the ingredients, knead the dough, and give it its first rise. When the bread machine beeps, it means the dough is ready to shape.

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 best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

If you're planning on cooking pizza at home, the most important tip is to choose unbleached flour. However, here are some more tips below on using unbleached flour: While it's true that bread flour has a higher rise and crispier crust, unbleached flour retains a more subtle flavor. Besides, it's healthier for you.

What makes pizza dough better? ›

The five key ingredients for making the best pizza dough are flour, yeast, salt, water, and olive oil. These ingredients work together to create a dough that is perfectly textured, flavorful, and easy to work with. When making pizza dough, it's important to use high-quality ingredients and not overwork the dough.

Don't let it rise for too long, though.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.

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.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

The mother-dough is made of a mixture of flour and water fermented with bacteria such as Lactobacillus, Acetobacter and Saccharomyces. To create it and keep it alive requires patience and constant care. The mother-dough is a great leavening agent and makes a highly digestible bread.

The mother dough is a yeast culture that is kept alive by constantly replenishing the food supply of the yeast. A bit of the culture is used on a new loaf as a source of yeast and the culture is replenished by dough from the new loaf. You can keep it alive indefinitely as long as you give it food indefinitely.

A ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.

If you're into baking or you've jumped on the sourdough band wagon you'll have heard people talking about their mother dough, a lot. Mother dough, also known as pre-ferment or sourdough starter, is the basis of a loaf of bread.