Yummiest Bread Machine Pizza Dough

[@JustOneDonna]

Check out my bread machine recipes playlist here: kzbin.info/aero/PLJOuyo_OkJFnxaVjZoD9233oujUzgeeWj

[@adibak8735]

3/4 cup lukewarm water 1tbsp olive oil 1tbsp sugar 1/2 tsp salt 1 tbsp dry milk 2 1/4 cups bread flour 3/4 tsp bread machine yeast

[@JustOneDonna]

Thanks for sharing. The full printable recipe is available through the link in the description. Just click on “More”.

[@Nature13820]

Thank you

[@carlosquintero8279]

Great video thanks for sharing

[@pineapplepam5392]

Great video thank you.

[@JustOneDonna]

Glad you liked it!🙂

[@chrisdiane8429]

Hi there I have five bread machines I do a lot of baking cinnamon rolls pizza bread dinner rolls kolaches I'm always doing something with one of them anyway I have to say your recipe was the best pizza I've ever had can't thank you enough for this recipe 🙏🤗🍷💞👍💯, I used a tablespoon of regular milk and I also used all-purpose flour and they were a bomb they were the best ever🎉

[@JustOneDonna]

I'm happy you liked it! Thanks for saying so.

[@Ladydiodes]

Thank you for the pizza dough recipe. I proof my yeast first for about 7 minuteswith 1 tsp. of sugar, warm water and the yeast. I have found that I get a better dough doing this process. I also use only active dry yeast as I am proofing my yeast first.

[@JustOneDonna]

That's a good tip for active dry yeast, thanks for sharing!

[@TheAll5555]

Looks good, but I would add all the dry ingredients with the flour. I agree to put the dough in the refrigerator is key to an interesting flavor. Thank you 🙏

[@JustOneDonna]

Thanks for your comment but there are two main reasons to separate the sugar and salt from the yeast in a bread machine: 1. Protect the Yeast: Salt can actually kill yeast if they come in direct contact. This is because salt inhibits the growth and reproduction of yeast. While a small amount of salt won't completely halt the process, too much contact can weaken the yeast and lead to a poor rise in your dough. 2. Control the Activation: Sugar activates the yeast, and separating it allows for some control over this process. In most bread machines, you likely won't see a huge difference if you don't use the delay timer. However, if you plan on using the delay function, keeping the yeast away from the warm water and sugar ensures it doesn't activate too early. So, separating the ingredients helps create the ideal environment for healthy yeast activity, leading to a beautiful rise and delicious flavor. That being said, if you're not using the delay timer, it might not be critical for every recipe. Always follow the instructions for your specific bread machine and recipe.

[@chrisdiane8429]

Thank you I use my air fryer for cooking it I don't use my oven but thank you greatly for that awesome video and making it ahead of time can I freeze it that's my question

[@JustOneDonna]

I don't freeze my dough. I do make it ahead of time and keep it in the refrigerator for up to a week. If I were to freeze the dough, this is what I would do: Roll the dough into balls the size you would use for one pizza. Lightly coat each ball with olive oil or baking spray. Then, wrap each ball in plastic wrap, and place the dough balls into a freezer bag. Squeeze out as much air as possible from the bag before sealing it. Store in the freezer for up to three months. Thaw overnight in the fridge before using. Thanks for watching!

[@dandorfeld4543]

Donna, Thanks so much for the great recipe! We bought a bread maker for $8 from a thrift store and made our first dough using your recipe. It came out great! A question I have is as follows: Is it recommended to let the dough rise at all before refrigerating it? Also should we let it warm up to room temperature before using it? Dan in GA.

[@JustOneDonna]

Thanks for your comment Dan. I let my pizza dough complete the dough cycle, divide it in half, and package it for the refrigerator. I like to store it in a plastic bowl with a cover because then it comes out of the fridge in the round shape I like for my pizzas. You'll find the dough will rise in the fridge so no additional rising will be needed when you make your pizza. I take it straight from the fridge, shape it, top it, and cook it.

[@user-fk2ds9sp5i]

Awesome! I’ve tried other recipes unsuccessfully but when i saw the milk powder (what i always use)…i knew this one was a winner. -Thank you!

[@JustOneDonna]

I’m so happy it worked for you. We love it at my house!

[@randomuploads4319]

I was hoping you were going to cook them.

[@FREEDOM-qb8db]

I am looking forward to tryin your recipe tomorrow. As far as actually baking pizza, I was told to bake pizza on the lowest oven rack, however, time and temperature I am not sure about. What do you suggest?

[@JustOneDonna]

Yes, the bottom rack. I preheat my oven to 500 degrees F and use a pizza stone. At that temperature, with a crust that is about 1/4 inch thick it usually takes about 15 minutes. Use a spatula to check the underside of the crust for browning. I hope that helps.

[@FREEDOM-qb8db]

Will do. Thank you so much@@JustOneDonna

[@sandrarichardson2713]

Exactly what I was looking for. And thanks for the tips. Can you use regular active yeast instead of breadmaker yeast? And one other question....can you freeze it once you have created your pizza with all the toppings...like buying one from the store? Thanks for your help with this. Nice video. Jesus bless.

[@JustOneDonna]

There are a couple of things to consider when using active dry yeast instead of rapid rise or bread machine yeast. First, is the amount of yeast. Generally, you'll need a bit more of the active dry yeast, about 1 teaspoon of active dry yeast to 3/4 teaspoon of bread machine yeast. Secondly, it is usually recommended to activate the active dry yeast in warm water with a little sugar before adding it to your bread machine. You might check the manual that came with your bread machine to see if it is addressed there. I keep the bread machine yeast on hand because it is so easy to use. As for freezing your pizza, before cooking... I have never done it, but you should definitely give it a try. I would place it on a sheet pan in my freezer to freeze up first. Then wrap it really well in plastic wrap and then place it is a freezer bag for longer storage. Pizza dough keeps well in your refrigerator for up to a week. I often make the dough in advance and then just make the pizza and cook it fresh. I think the dough actually tastes better if it sits a day or two before using. Hope all this helps!

[@peepla7]

Can it be frozen?

[@JustOneDonna]

You can freeze pizza dough for up to three months. When you're ready to use the dough, you can thaw it in the fridge overnight or for at least 12 hours. Before making the pizza, you can let the dough warm up on the countertop for about 30 minutes. You can also make frozen pizza by dividing the dough into crusts, spreading them with pizza sauce, and adding toppings. Then, wrap the pizzas in plastic wrap and freeze them.

[@peepla7]

@@JustOneDonna THANK YOU!!!

[@karenchakey]

Is it 2 and a half cups flour or 2 and 1fourth cups flour?

[@JustOneDonna]

2-1/4 cups bread flour. Recipe here: www.justonedonna.com/2022/07/bread-machine-pizza-dough.html

[@karenchakey]

@@JustOneDonna thank you , these days it's important to save money where ever we can so if I can make pizza just as good and better for us then take out I am all for it, I will dig out my pamper chef pizza stones.

[@JustOneDonna]

Oh, yes! Love the pizza stone! It just takes some practice and knowing your oven to get pizza you love at home.

[@deweybeach3590]

Is it 2 1/2 or 2 1/4 cups bread flour? You first said 2 1/2 then you said 2 1/4?

[@JustOneDonna]

2-1/4 cups of bread flour.

[@lisabuchanan8869]

When you refrigerate the dough. Do you need dough? Or just shape dough from the rised state?

[@themichaelmartinify]

Can you make a pizza with the dough as soon as it comes out of the bread machine? Or does it need to go into the fridge for a while?

[@JustOneDonna]

Yes, you can use it immediately.

[@santanajulinet]

Can I use all purpose flour instead? I didn’t find bread flour on my last trip to the store

[@JustOneDonna]

Yes, you can use all-purpose flour in place of bread flour in a 1:1 ratio. While the results may not be exactly the same, it won't ruin your baked goods and you'll still end up with a great result. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour. Also, all-purpose flour's lower protein content means it may yield a slightly wetter dough or batter.

[@santanajulinet]

@@JustOneDonna Thanks so much! I will try to find the bread flour. Your recipe is the most easy and simple one I’ve found so far.

[@kir0nz]

@@JustOneDonna You can also add powdered gluten to regular flour. But I use it with strong flour too. It makes it much easier to make thin crust bases. You do not need milk powder that way either. When I was a lad we lived near a flour mill. Their flour made perfect bread/pizza in the breadmaker. When we moved away mum spent a lot of time trying to work out why her recipies didn't work with supermarket flour. Pretty sure they're taking out the gluten. Because adding it back fixed it.

[@jodyjohnson3146]

Is dry milk and powdered milk the same thing?

[@JustOneDonna]

Yes.

[@kathleenbrown7329]

I wanted to see what the pizza looked like

[@myrnashoults9735]

When she scraped the knife on the metal measuring cup, it made my teeth hurt 🤣

[@joanie9923]

You should always remove the bread "basket" before adding the ingredients to it. If you leave the basket in the bread machine while you add the ingredients you risk spilling some of the ingredients into the bread machine which can damage the machine or even cause a fire.

[@JustOneDonna]

Thanks for sharing your tip.🙂

[@donnajohnson2774]

First she said 2 1/2 cups flour then she said 2 1/4 flour which is it

[@JustOneDonna]

3/4 cup warm water 1 Tablespoon olive oil 1 Tablespoon granulated sugar 1/2 teaspoon salt 1 Tablespoon powdered milk 2 1/4 cups bread flour 3/4 teaspoon bread machine or quick-rise yeast www.justonedonna.com/2022/07/bread-machine-pizza-dough.html