If you aren’t using your bread machine to make pizza dough, you are really missing out on an easy homemade meal. Or perhaps you are a way better person than I am – one of those grinding-your-own-flour, hand-kneading, dough-rising-under-a-checkered-cotton-hand-towel kind of people. This post is not for those kind of people, though.
Homemade pizza can be healthier and tastier than anything you will ever get elsewhere, and my top-secret method for having pizza as an option almost anytime is making my own pizza shells and freezing them. It’s a perfect project for a rainy afternoon, and your bread machine is going to do all the hard parts!
The recipe below should work in most bread machines that can handle a 2 lb. bread loaf recipe. I have also included one for a 1 lb loaf further down the page. My machine has a specific pizza dough setting, but a regular dough setting should work just as well.
Pre-heat oven with pizza stone to 425 degrees. If you don’t have a pizza stone, a pizza sheet or cookie sheet works too, but you don’t need to pre-heat the oven quite this early.
- 1 2/3 cups warm water (80 degrees or so)
- 2 TBS oil
- 2 TBS sugar
- 2 tsp salt
- 2 TBS dry milk
- 1 1/2 cups whole wheat flour
- 3 cups bread flour
- 2 tsp active dry yeast (1 1/2 tsp “bread machine” yeast)
In bread machine pan, combine water with oil, sugar, salt, and dry milk. Add flour. Add yeast on top. Place in machine and start pizza dough or dough cycle. Go read a book for a bit. Have a glass of wine.
Dump pizza dough onto floured surface. Slice into 8 equal pieces and form each into a disk (this will get you 8 sizable personal pizzas that fit easily into a gallon ziploc bag for freezing). Using rolling pin, roll dough out into rough circle until thin. If you have a pizza stone and paddle, dust paddle with cornmeal. Place rolled out dough on paddle and perforate with fork. Slide dough into oven onto stone. Or, place rolled out dough onto pizza or cookie sheet, prick with fork and place in oven.
Bake for 4 minutes or so. This is called “parbaking” (like parboiling). You want the dough baked but not crisp and browned. You will also want to check the dough after a minute or so and puncture any dough balloons that have popped up (if you mess up, all is not lost! It’s called pita bread!).
Remove shell from oven, cool on rack. Once all your dough is baked and the shells are cooled, load them into gallon ziploc bags – I can usually fit four to a bag.
When you want to use them – or just one – slide out of the bag, decorate with your preferred toppings, and bake!
1 lb Pizza Dough Recipe
- 3/4 cup warm water (80 degrees)
- 1 TBS oil
- 1 TBS sugar
- 1 1/2 tsp salt
- 1 TBS dry milk
- 1/2 cup whole wheat flour
- 1 3/4 cup bread flour
- 1 tsp active dry yeast
Follow directions for 2 lb recipe above.