Measurements for Bread Machine Pizza Crust Dough – pizza – Hope you will like this one also, it is one of the best pizza. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- remember these numbers: 1 to 3 to 1.5
- 1 is the amount of gluten flour
- 3 is the amount of pastry flour
- 1.5 is the amount of water
- yeast
- oil
Directions:
This is fool proof for using gluten flour and whole grain
pastry flour. Depending on the ground of your flour, you
may have to adjust the water ratio. Some flours are just
more absorbant than others. Pastry flour is usually the
MOST absorbant, so if you are using regular flour, use LESS
water to start out, then add more water as the dough is
being formed.
Take a small bowl or measuring cup.
Fill it completely with gluten flour and put in a larger
bowl. Put three times as much flour in the larger bowl and
mix these two flours together very well.
Place one and a half measurements of the small bowl with
water into your bread machine basket. Add a few splashes
of oil, depending on how much you are making.*
Make a hole in the flour and add your yeast. Turn your
machine on the pizza dough setting and allow to run. You
don”t have to let the machine go the whole way through the
setting. Look in the machine after 25 minutes or so, and
when a smooth looking ball forms, it”s done.
A softball size of dough is enough for a large, thin crust
pizza, which can feed one hungry person. To make enough
for one person, use a 1/4 to 1/3 cup small measuring bowl
for all the ingredients.
Just roll this dough out to the size you want. Make the
crust thinner than you think it should be, as the gluten in
the dough will make it rise in the oven to more than 3
times the original size. Be sure to put alot of flour
under the crust before you put the toppings on, or you
won”t be able to slide it into the oven.
*Note on oil: If you want to cut out fat and not use any
oil, you can do that. I find that a spoonful of vegetable
oil makes a moist, pliable crust that does not stick to the
surface, and is cheweyer than a crust without oil. Using
no oil will make your crust cracker like rather than pizza
like. It”s up to you, though.
Serves: 1
Preparation time: not long
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