Also included are my tips for using your machine's timed setting, making the dough pliable, storing your yeast, and adding a sourdough starter. Sorry for the picture quality. It is a dark, rainy day.
Bread Machine Pizza Dough
3/4 c + 2 T Warm Water
3/4 t Salt
2 T Olive Oil
2 1/2 c All Purpose Flour
2 t Sugar
2 t Active Dry Yeast
Use your dough setting on the bread machine. Set your stove timer to alert you about 10 minutes before your dough setting completes (mine is 90 minutes). When your timer goes off, preheat your oven to 400 degrees and start your sauce.* Pat dough on a greased pizza pan and let stand for 10 minutes. After 10 minutes, pat dough again on pan (you’ll notice it is more pliable now) and spread your sauce and put toppings on. Bake for 15-20 minutes until crust is golden brown.
If you are using a timed setting, I recommend putting in your water and oil first, then your dry ingredients, saving your yeast for LAST. If you are processing right away, add your yeast to your water and let sit for a minute or so. Then add your dry ingredients. I buy my yeast in a jar and store it in the fridge.
If you have a sourdough starter, add 1 cup of starter, reduce flour to 2 cups, and reduce water to 1/4 c plus 2 T.
*For sauce, I use a can of tomato puree, Penzey’s pizza sauce seasoning and a clove of garlic, minced. I usually have enough for two pizzas (or almost two pizzas as sometimes happens).
To freeze your dough, wrap it in plastic wrap and then put it in a baggie or wrap in freezer paper. To use, let the dough thaw 24 hours in the fridge, leaving your wrap loose as the dough will rise. About 30 minutes before you want to use it, take it out of the fridge and put on your greased pizza pan. Let it rise for 20 minutes. Press into pan, let sit for 10 minutes. Pat dough again and bake as instructed.