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My family loves pizza. We eat it pretty much every week.
Right now we are on a pizza for Sunday dinner kick. At around 3 pm I turn on the bread machines and by diner time we have a fabulous feast of homemade better than takeout and can’t even be compared to frozen, pizza.
The recipe I use has been adapted from The Bread Lover’s Bread Machine Cookbook, which I picked up at a yard sale one summer and love. Its full of 300 bread machine recipes, for everything from bread to jam.
Place all the ingredients in the bread machine and use the dough cycle.
An hour and a half later you will end up with pizza dough like above (remember I own two machines, so I get two mounds of dough).
I like to wrap a bread board in wax paper and cover with flour and place the dough on that to rise. That way I am insured that the dough will not pick up anything from the bread board, and it won’t stick to it either.
At this point. Cover the bread dough with a cloth and let rise for 30 minutes.
A quick word on pans. I know some people prefer baking stones, which I love for biscuits and cookies but I find that my pizza crust gets crisp on the outside, and chewy on the inside using a stone.
I know others use cast iron skillets, and I have yet to try this. I have eyed a rather large one over and over, but just have not made that expense a priority. But I have had it cooked that way by others and it is yummy.
For now I use metal pizza pans, which I grease with olive oil before using. They cook very evenly and can be purchase rather inexpensively. Or if you wish just use your metal cookie sheets.
Once your dough is stretched evenly to the size of your pan, and your oven has reached 450 degrees, it is time to prebake the crust.
Place your pizza dough in the oven and set the timer for 5 minutes.
While your crust is prebaking, go ahead and get out all the toppings you desire.
When timer goes off, get the pizza’s out of the oven and top.
Place the pizzas back in the oven for roughly 12 minutes. If you have pizza on the bottom rack you may have to move it up to the top rack after the 12 minutes is up and bake another 2 to 3 minutes, so that the cheese is all bubbly
You will end up with very scrumptious pizza. I almost forgot to take a picture of the completed pizza, so that is why a piece is missing. On pizza night, my family runs to the table and can barely wait through prayer time to dive in. As it was, I had to slap hands away so I could get this picture.
- 1⅓ cups warm water
- ¼ extra-virgin olive oil
- 2½ cups unbleached flour
- 1 cup white wheat flour (love this flour to add a bit of fiber but not too much grainy texture)
- 1 tablespoon sugar
- 1½ teaspoons sea salt (ordinary is fine but I prefer sea salt)
- 3 tsp yeast ( I buy regular yeast in bulk at Sam’s Club, it works fine in a bread machine)
- combine ingredients in your bread machine
- place machine on dough cycle
- once it is done remove dough and place it on a floured surface
- allow it to rise for 30 minutes
- preheat oven to 450 degrees
- prebake the crust for 5 minutes
- take crust out
- top pizza
- return to oven for roughly 12 minutes (until cheese is just slightly tinged)
- take out of oven and then let cool for 5 to 10 minutes before eating.
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