makes 2 pizza crusts
These directions are written specifically for Oster bread machines,.
1 cup + 2 tbsp water
2 tbsp olive or vegetable oil
3 cups bread flour
1 tsp sugar
1 tsp salt
2-1/2 tsp yeast
regular active dry yeast
OR
bread machine yeast or quick-acting active dry yeast
Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.
Herb-Cheese Pizza Crust: Add 2 tbsp grated parmesan cheese and 1-1/2 tsp dried basil, oregano, thyme, or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1-1/2 cups and add 1-1/2 cups whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.
Oster Deluxe Bread & Dough Maker recipe book - 1997
This recipe is an adaptation of one created by George Germain and JoAnn Kileen, who own Al Forno, the author's very favorite restaurant in Providence, Rhode Island. The pizza that they serve is grilled over a wood fire.
3/4 cup (+ 1-2 tbsp water if the mixture looks dry and crumbly after the first 10 minutes of kneading)
2 tbsp olive oil
1/2 tsp sugar
1 tsp salt
3 tbsp cornmeal
2 tbsp whole wheat flour
2 cups unbleached white flour
2-1/2 tsp yeast
regular active dry yeast
OR
bread machine yeast or quick-acting active dry yeast
Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.
Remove the dough from the machine and let it rest for 10 minutes at room temperature.
Place the pizza stone in the middle rack of the oven. Preheat the oven to 450°F. Sprinkle the pizza paddle with a 50:50 cornmeal/flour mix. Divide the dough into 2 pieces. Use your hands or a floured rolling pin to form a 6- to 8-inch disk. Add the toppings of your choice and slide the pizza onto the hot stone.
Bake for 10 to 12 minutes, depending on how thick you made the crust, or until the pizza is cooked all the way through (test the center with the point of a sharp knife). Repeat with the remaining disk.
Serve hot.
Bread Machine Baking by Lora Brody and Millie Apter - 1993 (Pizza Crust - Small Oster)
It is easier to work with chilled pizza dough. Oil a large bowl and place the dough in it after it is finished in the machine. Cover tightly with plastic wrap and refrigerate for 2 hours to overnight. Punch the dough down and proceed as above.
Remember to leave at least 1-inch unsauced border around the outer raised edge of the pizza so the sauce doesn't flow off when you remove it from the oven. If the top seems to be burning and the crust isn't done, lower the oven temperature to 375°F and lay a sheet of foil, shiny side down, over the burned area.
Make mini-pizzas by dividing the dough into 4 pieces rather than 2.
Make 2 batches of dough if you want to make more than 2 pizzas. Store the first one in the refrigerator while you make the second.
Substitute garlic oil for the olive oil
Assemble all the toppings ahead of time and have them at room temperature.
#pizzadough #breadmachine