Author Topic: Pizza Dough using a Breadmachine for the hard work.  (Read 2071 times)


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Pizza Dough using a Breadmachine for the hard work.
« on: March 17, 2015, 04:33:51 PM »
Pizza Dough 
2   cups bread flour
cup Semolina flour
1- 1 1/4 cup water (Heat 1 cup water) Use Spring Water heated to 105 degrees)
2 T olive oil
2  t. sea salt
2 1/2  t. yeast (1 T if you are going to freeze)
1 T Eden Foods Organic Barley Malt Syrup (Dissolve malt in heated water, you could also use molasses)

Add yeast, cup of the water, barley malt syrup and the semolina flour. Allow to sit for 5 minutes, and then add the rest of the ingredients into the bread machine. Set to manual and start cycle. Add 1 T of water at a time until you have the right consistency (2-3T is about right). Once the kneading cycle is complete, remove dough from bread machine. Divide dough in half and place in two plastic bags that have been sprayed with pam. Freeze one bag and then place the other in refrigerator for 24 hours, not more than 48.

To use frozen dough, remove from freezer and bring up to room temp. Oil a pizza dough retarding pan and cover, place back in refrigerator for 24 hours. Remove from refrigerator 2 hours prior to baking.
Dough weight 14.75 oz per ball.