Thin Crust Pizza Dough - Bread Machine

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* Exported from MasterCook *

 

Thin Crust Pizza Dough - Bread Machine

 

Recipe By :Marianne Wright

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup Plus 2 Tablespoons Warm Water -- (110 degrees F.)

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 tablespoon sugar

2 teaspoons salt

3 cups bread flour

1/4 cup plus 2 tablespoons semolina flour

3 tablespoons dough relaxer (optional)

3 teaspoons instant active dry yeast

 

Add all the ingredients in the bread pan of bread machine. Process according to

manufacturer's instructions for a dough setting.

 

Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes.

Prepare your favorite toppings.

 

When the bread machine has completed the dough cycle, remove the dough from the

pan to a lightly oiled surface. Knead the dough several times and form the dough

into an oval; cover with a towel and let rest for 10 minutes.

 

NOTE: Dough may be refrigerated at this point and stored until ready to use. To

store each batch of dough, spray a plastic bag with nonstick spray and place the

dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months.

If refrigerated or frozen prior to use, allow the portions to come to room

temperature before they are rolled out.

 

Roll and stretch the dough into a 14-inch circle. Place the dough on the

prepared peel. Brush the dough with some olive oil and layer your ingredients.

Bake for approximately 15 minutes or until golden brown on the bottom and the

top is bubbly.

 

PIZZA TIP - A common problem is that the topped pizza sticks to the baker's

peel. Giving the peel a quick jerk may work, but it may also jerk your toppings

off the pizza as well. A helpful hint is to put a piece of parchment paper on

the peel instead of using cornmeal. I place the rolled-out pizza dough on the

parchment paper and then add the toppings. The parchment goes into the oven with

the pizza. This makes it easier to slide the pizza off the peel and onto the

baking stone.

 

 

 

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Per Serving (excluding unknown items): 1532 Calories; 7g Fat (4.1% calories from

fat); 49g Protein; 311g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4272mg

Sodium. Exchanges: 20 Grain(Starch); 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0