Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

What is the mother in pizza dough? ›

Mother yeast, also called sourdough, growing dough or natural yeast, is a compound obtained from the fermentation of a dough based on water and flour.

It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.

Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

Final Proofing

You can do the final proofing either at room temperature or at a lower temperature to slow it down. Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.

It is simply made by creating a starter dough with flour and water (sometimes with addition of yeast), which is left to rest for a few days/weeks. This allows the natural microorganisms contained in the flour to grow creating a leavening agent.

Choose the dough setting on your machine and press start. Allow the machine to knead, mix and rise your dough. When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan. Preheat oven to 375 Cover the dough and put in a warm place to rise for 20 more minutes.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

A: Raw dough setting is where the machine just mixes the ingredients for you. "Leaven Dough" is supposed to be that plus warming the dough so it rises and is ready to be taken out and done with what you want to do with it but in my experience, it isn't a very good setting for that purpose.

The Very Best: Instant Yeast

Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient. Ever seen a bread recipe that asks you to mix the yeast with warm liquid and allow it to bubble first before using?

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

Why do you put vinegar in bread? ›

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said. Over-proofing is another consequence of resting your dough for too long.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

If you're into baking or you've jumped on the sourdough band wagon you'll have heard people talking about their mother dough, a lot. Mother dough, also known as pre-ferment or sourdough starter, is the basis of a loaf of bread.

Health benefits

Mother yeast pre-digests bread. The longer leavening times required to allow enzymes more time to break down proteins (such as gluten), lipid and starch macromolecules, into simple nutrients. A product obtained with sourdough is, thus, more digestible.

A sourdough starter, levain, chef, lievito madre, mother dough, mum, and so many more names—it can get a bit confusing.

Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there.