A household appliance for making bread is called a bread machine. It comprises of a bread pan installed in the middle of a tiny special-purpose oven, each of which has one or more built-in paddles at the bottom.
Typically, a basic built-in computer operates this little oven using parameters entered via a control panel. Most of the bread machines feature many cycles for various types of dough, including white bread, whole grain bread, European-style bread, and dough-only cycles (for pizza dough and shaped loaves to be baked in a conventional oven). Many also have a timer so that the bread maker may run automatically, and some expensive versions let the user set a special cycle.
History of Bread Machine
The first self-contained bread machine for household use was introduced in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic), following a year of research by project engineers and software developer Ikuko Tanaka who trained with the head baker at the Osaka International Hotel to learn how to optimally knead bread. This machine had special ribs inside it. Bread machines for mass production had previously been made for industrial use.
After ten years, they gained popularity in the US, Australia, and the UK. Although the set loaf shape and low-duty cycle make them unsuitable for commercial usage, bread machines are excellent for domestic use and perform best when working with kneaded doughs.
Pizza Dough made with Bread Machine
A bread machine can be used to make the best pizza dough by following simple recipes. So simple, tasty, and adaptable. It is suggested you should prepare this at least once every week.
A weekend favorite at your house will be bread machine pizza dough! The crust’s outside is somewhat crunchy, the pillowy soft, airy layer beneath will easily ensnare your teeth. Make this dough quickly, then let your bread maker do all the work.
If you do not have a bread machine, you might want to consider getting one since they are a huge time saver and there is no limit to the number of recipes you can prepare. This Bread Machine Pizza Dough recipe is extremely easy and involves very little effort.
Bread Machine Pizza Dough Recipe
It may seem impossible to make pizza dough in a bread machine at first. But do not worry
Making pizza dough in a bread maker requires very little work on your part. Simply place the ingredients in the bread maker, and a short while later, you can take the ideal pizza dough out. No kneading, no loads of dishes in the sink. Simply perfect. Every. Time.
What makes the best pizza dough?
Only water, yeast, salt, and finely ground wheat flour are used to make traditional pizza dough. Small amounts of yeast are used to enable a protracted cold fermentation process, which aids in the flavors’ development and complexity. When the dough is prepared, it is stretched, topped, and cooked in a scorching hot wood fire oven for 60 to 90 seconds to achieve the crispiest crust.
The short bake time prevents too much moisture from being wasted, resulting in a wonderfully crispy outside and a soft, chewy, and moist inside for the pizza. Real pizza is a favorite among many due to its exquisite fusion of tastes, textures, and fragrances.
However, the concept behind the bread machine pizza dough is that we can produce a product that is similar in taste and texture to the original. There are several adjustments that must be made to make up for the absence of lengthy fermentation in the bread machine, as well as lengthier bake times because domestic ovens do not achieve the same high temperatures that brick or stone pizza ovens do.
How to achieve authentic-tasting bread machine pizza dough?
It was necessary to alter the ingredient list in the original recipe in order to make this easy bread machine pizza dough as similar to the original as possible. These adjustments included the addition of sugar, oil, and more yeast.
- Yeast: This pizza dough will not be fermenting in the refrigerator for days; instead, the entire process is sped up to 1.5 hours, requiring an increase in the amount of yeast.
- Oil: Finally, the oil. If you bake pizza for more than a few minutes, the dough has more time to lose moisture, which increases the risk of the crust becoming extremely hard. The oil prevents the crust from hardening while it bakes.
You may experiment to find the ideal quantity of oil for your palate, but you want it to be between 1-4 tablespoons. Make sure to substitute water for the remaining amount, which should not be less than 4 tablespoons. The taste is quite delicate and supple with 4 tablespoons, much like the cafeteria pizza style. With 1-2 teaspoons, the crust is closer to my preferred level of crispiness and chewiness on the interior.
- Sugar: On to the sugar now. To help the crust brown in the oven and develop additional taste through the Maillard process, sugar is required. Sugar is also added to help the yeast grow more quickly and keep moisture in the crust.
Pizza Dough Ingredients
- Flour – The greatest results will come from bread flour, but even all-purpose flour will outperform a lot of store-bought pizza dough choices.
- Salt – enhances the pizza dough’s taste while maintaining a good balance of flavors.
- Warm water – The yeast activity will be accelerated by warmer water. To prevent killing the yeast and rendering it worthless, do not exceed 100F. Room temperature water is also good because most bread machines will heat the dough as it is being kneaded.
- granulated sugar – The sugar will flavor the pizza dough, aid in browning, and keep the crust wet. Honey can be used as a natural substitute for sugar.
- Yeast – For this dough, either active dry or quick dry yeast will work.
- Oil – will maintain the softness of the pizza dough and stop the crust from baking to a firm crust. The recipe calls for 4 tablespoons, which will result in an extremely soft crust. If you like to chew a little bit more, add only 2 tbsp and swap out the other 2 for warm water.
Yes, you can create the simplest pizza dough ever with your bread machine. You only need to add the ingredients; the bread maker will do the rest.