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.

For example, you can mix and knead your dough in your bread machine for 10 to 15 minutes, until it's soft and elastic. Then stop the machine, cover the pan with plastic wrap or a bowl cover, then transfer it to the refrigerator for a long, slow overnight rise.

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.

Depending on the type of loaf you're making, the dough rises for anywhere from 5 to 40 minutes. Then, a second kneading takes place, as does an additional rise for most cycles. Lastly, the bread maker bakes the bread to a light, medium, or dark crust depending on the selected setting.

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.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it's higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

“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.

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

Can you leave pizza dough out all day to rise? ›

How to store pizza dough on the counter. Standard pizza dough (with more yeast) can sit out on the counter for 2-4 hours, while a Neapolitan-style pizza dough (with less yeast) can be left out for up to 24 hours. Pizza dough should be stored in an airtight container, zip lock bags, or covered with plastic wrap.

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

A: During the kneading cycle - it will beep to let you know when it is time to add in things, like raisins, nuts, etc. So you would be able to open the lid at that time.

Press the timer button to choose the desired preset time by adding the delay cooking time to the cooking time. For example, if the current time is 19:00 and you want your bread to be ready at 07:00 the next morning (12 hours later), then you can set the present time to be 12.

A ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.

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.

A sourdough starter, levain, chef, lievito madre, mother dough, mum, and so many more names—it can get a bit confusing. What is what, and when is it used? This post focuses on two foundational blocks in baking sourdough bread: a sourdough starter and a levain.