Kitten’s Pizza Dough For Zojirushi Bread Machine Recipe

"For those of you that are lucky enough to own a Zojirushi bread machine this is a recipe that I developed for that machine, I have the older model, I imagine that this would be great for both newer and older, this recipe has not been tested on any other bread machine so I cannot promise great results. If you are using the Quick Dough cycle use 2 teaspoons quick-rise yeast in place of the active dry yeast, if you are planning to refrigerate the dough for up to 24 hours do not use the quick rise yeast/Quick Dough cycle This will yield enough dough for up to a 15-inch pizza. For a Garlic-Herb crust add in 1 1/2 teaspoons garlic powder and 2 teaspoons dried Italian seasoning. Also check out my recipe made in a stand mixer #recipe2175"

Original is 1 serving

Metric US

I've Tried It

Ingredients

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1 1/2 cups warm water (luke-warm, not hot)
1 1/2 tablespoons olive oil
1 1/2 teaspoons salt
3 3/4 cups bread flour (white--Canadian residents can use all-purpose flour or half each)

2 teaspoons sugar
2 tablespoons cornmeal (yellow)
1 1/2 teaspoon active dry yeast (or 1 teaspoon bread machine yeast)

Nutritional

Serving Size: 1 (864.4 g)
Calories 1816.2
Total Fat - 32.5 g
Saturated Fat - 4.9 g
Cholesterol - 0 mg
Sodium - 3520.3 mg
Total Carbohydrate - 346.5 g
Dietary Fiber - 50.9 g
Sugars - 10.3 g
Protein - 63.1 g
Calcium - 168.8 mg
Iron - 17 mg
Vitamin C - 0 mg
Thiamin - 3 mg

Step by Step Method

Step 1

Place all ingredients in bread pan in order listed (starting with water and ending with the yeast on top of the flour, make a small indent in the top of the flour to place the yeast in).

Step 2

Set to Dough cycle (or Quick Dough cycle, remember 2 teaspoons quick-rise yeast in place of active dry yeast for the quick dough cycle)

Step 3

After a few minutes of kneading check the dough, depending on the humidity in your house you may need to add in some water or flour to achieve the right dough consistency, humidity will create moisture in the flour).

Step 4

When cycle is done remove to a flat lightly floured surface, cover with a clean tea towel and allow to rest for 15 minutes (or if you are not using right away skip the 15 minutes resting time and place the dough into an oiled bowl, cover and refrigerate for up to 24 hours before using, this is only for the active dry yeast/regular dough cycle).