Dough: Best Pizza Dough for the ABM

posted by Pat T 10-05-100 11:17 AM

Best Pizza Dough for ABM

For 1-1/2 lb. (makes two 12-inch pizzas or one 15-x-10-inch pizza):
3/4 cup milk
1/4 cup plus 2 Tblsp. water
1-1/2 Tblsp. olive oil
1 tsp. salt
3 cups all-purpose flour
2 tsp. yeast

For 1 lb. (fits 1 12-inch pizza):
1/2 cup milk
1/4 cup water
1 Tblsp. olive oil
3/4 tsp. salt
2 cups all-purpose flour
1-1/2 tsp. yeast

Select recipe size desired. Add first 6 ingredients to bread machine pan according to manufacturer’s directions. Process in the dough/manual cycle. Remove dough from bread machine pan. Grease appropriate pan or stone; sprinkle with cornmeal. Roll or pat dough to fit pan. Top as desired. Bake in conventional oven at 425 degrees F. for 15 to 25 minutes or until done. Pizza is done when edge of crust is golden brown and cheese is bubbly.

Whole Wheat Pizza Dough: Replace 3/4 cup all-purpose flour with whole wheat flour in 1-1/2 lb. Recipe. OR replace 1/2 cup all-purpose flour with whole wheat flour in 1 lb. Recipe.
Checking dough consistency: Check dough after a few minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 tsp. at a time, until dough is of right consistency. If dough is too soft and sticky, add additional bread flour, 1 tsp. at a time.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line