Like many households across the world, pizza is a beloved dinner food around here … and a quick breakfast for the morning after, whether it’s being eaten straight out of the fridge or warmed up a bit in the oven. But instead of ordering out all the time, I love to make use of my bread machine and quickly whip up some dough. Letting the machine do all the hard work from kneading to the first rising cycle means I barely have to do any work at all. And I always love dinners like that!
When I make my dough, I always let it rise twice; first in the bread machine as part of the usual cycle and then again after I have rolled out the dough. This gives you a nice, thick crust that puffs up even a bit more when you bake it. It’s not the typical Italian-style, but since I also love to melt some margarine and load it up with powdered garlic to make a dipping sauce, I’m looking for that typical American flavor and crust.
For those of you in Germany, I have used both 405 and 550 flour in the past. Both work well for pizza dough. But most recently, I also used only 1050 flour which also turned out pretty well. You do need to let it rise a bit longer because the flour is more dense, but it had a pretty good texture. I think next time, I will try about half 1050 and half 405, just to see how that goes. I really liked how non-sticky the dough was with the 1050, though.
Some day I will actually be brave enough to try tossing my dough into the air, now that I have finally gotten my dough recipe to a point that it’s not sticky beyond belief. And thankfully our ceilings here are definitely high enough to prevent anything from sticking up there. But something about that whole process really intimidates me. If anyone has some tips on how the whole pizza tossing thing works, let me know. M-kay?
We usually keep our pizza toppings pretty basic: cheese (sometimes 2 or 3 kinds like mozzarella, gouda and parmesan), salami and ham. If I’m feeling crazy, I’ll open up some black olives and cut some mushrooms to put on there. One thing that is forbidden to go on our pizza is chicken. Stefan just doesn’t find it proper at all.
But we do have some other yummy combination that we use sometimes, like rosemary zucchini pizza. Or eggplant.
In fact, Mackenzie actually requested the eggplant pizza. Sometimes I feel like I live in some dream world where a 4-year-old requests things like eggplant for dinner…and salads instead of cheeseburgers at a fast food joint. Apparently we’re doing something right around here when it comes to food.
Every couple of weekends, we create a family night where we can hang in front of the TV, eat some pizza and watch a movie. We also might make some popcorn if it’s a particularly long movie or we start early enough. It’s a fun little tradition that lets us spend some quality time together and prepare for the new week ahead.
So without further ado, here’s my pizza recipe for bread machines. Enjoy!
- 1 1/4 cups water
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 450 grams 1050 type flour
- 2 teaspoons sugar
- 1 packet dry yeast
- Add all ingredients into the bread machine in this order (unless otherwise indicated by your machine). Run the Dough cycle. Let rise 1 - 1 1/2 hours (dough should more than double in size).
- Pre-heat over to 500°F (250°C).
- Spread the dough to make one large round form and let rise again for 20-30 minutes.
- Apply a light layer of pizza sauce and layer with your desired toppings.
- Bake 15-20 minutes until lightly browned.