Yeast pizza dough in a bread maker

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The breadmaker itself sets the temperature regime necessary for kneading and the next proofing, ideally mixes the ingredients, kneads the dough with a verified frequency and allows the dough to "rest". It turns out that you trust the most time-consuming work to the typewriter. As a result, you get a wonderful semi-finished pizza product with any filling.

All that is required of the baker is following the recipe list to put the necessary ingredients in the bucket.

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Ingredients:

Flour - 300 g

Water - 230 ml

Salt - 1 tsp l.

Sugar - 1 tbsp. l.

Olive oil - 2 tablespoons l.

Dry yeast - 1.75 tsp l.

Step by step recipe:

 Step 1 of 7
Step 1 of 7

To knead the yeast pizza dough in your bread maker, use the listed items. Since the unit is operating, the indicated weight-volume of products must be observed exactly. The ingredients are bookmarked sequentially and in a strict order.

After the first signal of the bread maker, you can always check what the situation is, the state of the dough, and even at the start of the hourly process, adjust the dosage. If you see that there is a lot of liquid, add flour. If there is clearly not enough moisture, lump tight, add water. But, as practice shows, in the book of recipes and recommendations from the manufacturer, everything is written correctly, corrections, as a rule, do not have to be made.

Step 2 of 7
Step 2 of 7

At the bottom of the bucket, we install a paddle-blade for kneading. We pour in water. Any drinking - filtered, other purified. If there is only ice at hand, we preheat it to a slightly warm state, the desired degree will be set by the bread maker in the future.

Step 3 of 7
Step 3 of 7

Flour, as for other types of yeast baked goods, is best sifted and then sprinkled over the water. You don't need to interfere.

Step 4 of 7
Step 4 of 7

We throw in granulated sugar and salt. With them, the basis for the future pizza will receive a balanced taste, and the crumb itself in the break - airiness.

Step 5 of 7
Step 5 of 7

Pour in olive or other vegetable oil.

Step 6 of 7
Step 6 of 7

We introduce yeast last. For kneading dough and baking muffins, bread in a bread maker, exclusively dry yeast is used - fresh / pressed are not suitable.

We transfer the bucket with the necessary products to the niche of the machine, close it and set the “Dough” mode. I mix it for 103 minutes.

Step 7 of 7
Step 7 of 7

Smooth, soft, rolling dough for a delicious pizza is ready. Stretch it with a flat cake, let it stand for another 20-30 minutes flat, then add the filling and bake in a hot oven for 20-25 minutes at a temperature of 200 degrees.

Happy baking experiments!

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