Bread Machine pizza crust -- Paula's method so far Thanks Paula

[Guest guest]

I'll make sure this gets into the files. I know in

the past a few members have been interested in bread

machine recipes. I think we need a bread machine

recipe folder so if you have any other favorites

please share with us when you have time.

I'll file this right now. Under the bread folder and

then bread machine recipes.

Smiles!

Donna

 

--- Paula K Ward <paulakward wrote:

 

> I've been evolving a pizza dough in my poor little

> neglected bread

> machine for the past few months. I usually make it

> at least once a week.

> The recipe I use has changed each time. Basically,

> I use about 3+ cups

> of flour. Lately, I've been using about 2 cups of

> bread flour -- and 1

> cup of whole wheat....but throw in a lot of other

> little odds and ends

> that I find in my pantry. I've added wheat germ,

> flax seed, sunflower

> seed etc.

>

> I start with 1 1/3 cup warm water, then I add 3 Tbsp

> olive oil. Then the

> 3 cups flour, then I estimate a good 1/4 cup more of

> stuff like wheat

> germ, flax seed, seeds, whatever I find.

>

> Then 1 tsp salt, and 1 tsp sugar, and 2 1/2 tsp

> yeast. Then I set the

> bread machine to the dough cycle and kind of check

> every now and then to

> see if it is too dry, or too liquid. Usually, I end

> up adding a few Tbsp

> more flour to make it right.

>

> when it's ready and the machine beeps---I either

> pull it out and place

> directly on the pizza pan and work it out flat, or I

> spray an old bread

> bag with nonstick spray and drop the dough in and

> seal it up as tightly

> as possible and refrigerate to keep it from

> expanding. I've held it over

> half a day this way---could probably even go longer.

>

> I've found I like the crust better when the dough

> seems a trifle sticky.

> I've found that I can usually pour a few tsp of

> olive oil on it to make

> it easier to work with after I get it out of the

> bread machine mixing pan

> and am working it out to fit the pizza pan. While

> I'm doing this, I set

> the oven for 400. I spread spaghetti sauce on the

> flattened dough, then

> the cheese (my next goal is to try the nutritional

> yeast melty cheese!),

> then the veggies. Usually I use mushrooms, sliced

> olives, and definitely

> onion. I cook it about 20 minutes. It always gets

> eaten very quickly.

>

> On Fri, 17 Mar 2006 02:48:12 -0000 " darkcydesky "

> <darkcydesky

> writes:

> I sure don't have experience with pizza dough, we

> are going to have

> hopes of Amy or another memeber giving good

> suggestions.

> I like the ingredients you used though.

> Marsha

>

>

>

> , " genny_y2k "

> <genny_y2k

> wrote:

> >

> > Marsha,

> > I loved the taste of the pizza crust but I am not

> sure I like the

> > texture. I placed part of the dough in the fridge

> and will try it

> again

> > tomorrow. I used masa,ground flax seed and wheat

> germ, and seasoned

> the

> > dough with garlic powder, onion powder, and basil.

> My topping was

> > zuccini,green onion, and roma tomatoes.

> > I'm thinking that I might need to put yeast in my

> dough. Any ideas?

> > Deanna

> >

> > Thea , marsha <darkcydesky@> wrote:

> > >

> > > Hoping to hear your pizza crust experiment ended

> up delish! You

> know

> > I'm hinting for the recipe.

> > > Marsha

> > >

> > >

> > >

> > > Mail

> > > Bring photos to life! New PhotoMail makes

> sharing a breeze.

> > >

> > > [Non-text portions of this message have been

> removed]

> > >

> >

>