Tuesday, September 27, 2011
Bread Machine Pizza Crust
I love to make my own pizza crust. You really do end up with a far superior pizza. I don't like to spend a whole lot of time and effort though. I came across this crust recipe that you make in your bread machine dough cycle - EASY! And it was enough dough for two medium pizzas. I used half and froze the rest until I was ready to bake another pizza. This crust was super firm and held up well with lots of toppings. I would make it again! The only issue I had making it was there didn't seem to be enough water and I added about an extra quarter cup water to the bread machine during the mix cycle. It varies depending on your flour, how dry the air is, etc. You just need to eye-ball the dough and adjust accordingly. At the end of the day, pizza dough is very forgiving and 99.9% of the time it will be delicious!
Whole Wheat & Semolina Pizza Crust
1-1/4 cup warm water (reserve 1/4 cup to add if needed)
1/2 tsp agave syrup
1 tsp coarse ground salt
1 TB olive oil
1 cup semolina flour
1-1/3 cup all purpose flour
1 cup whole wheat flour (I used white whole wheat flour)
2 TB vital wheat gluten
2 tsp yeast (or one package)
Select dough cycle on bread machine. Place all ingredients in bread machine maker in order given. Push start button. After it is mixed check the consistency of dough and add more water if too thick. It may just be fine; when I made the dough, it was too thick. If that's the case for you, add 1 TB of water at a time till it looks "right." Don't get worked up about this.
Preheat oven with baking tiles or stone at 500 degrees for an hour. Split dough in half, and roll out one ball. If it's too springy, let it sit for 15 minutes or so. Roll, place on pizza peel with piece of parchment paper on it, and top away! Bake for about 10 minutes until edges are lightly browned. I like to slide parchment paper out from underneath the pizza about halfway through. But if you forget, or don't, it's okay. Enjoy your totally awesome, healthy, home made pizza pie!