Al, What's the recipe for your pizza dough? Do you let it rise in the bread machine or separate it after mixing? Also, do you bake the half not used for pizza in the bread maker or oven? Thanks
It's the standard recipe that is in the bread machine directions, seen below (that's taped to the inside of the cupboard door, but we pretty much know it by heart). For pizza dough, we usually put 1/2 cup of whole wheat flour (Bob's Stone Ground Whole Wheat), and 2.5 of all-purpose flour (not the "best for bread" type).
If I add gluten (or too much whole wheat?), it can get too springy, and I can't flatten it out for the pizza.
As soon as it beeps, telling me the dough is ready (1 hour 40 minutes), I dump the dough out on the floured table, and cut it in half with a floured knife. I put half in a bread pan and put a cloth over to let it rise. The other half I immediately roll out, put stuff on, and bake. No need to make the crust thicker around the edges. Rolling works better than spinning in the air for me.
I cook the pizza on an open mesh pizza pan -- the one that is on my lap right now (under the laptop).
When the pizza is done, I throw the bread dough in the oven (in the pan).
Please share your "wheat bread" formula; using the recipe that came with my breadmaker, I get fallen bread that's not too tasty. White bread works ok, but I prefer whole grain.
It's simply the recipe below but with 1 cup of white and 2 cups of whole wheat. We use 2 tsp yeast instead of 1.5. Fallen bread can indicate too much sugar. Also, the brand of flour can make a difference. We currently have gold medal all-purpose white, and Bob's whole wheat.
Another good recipe is 1 cup white, 1.5 cups whole wheat, and .5 cups of Bob's seven (or ten) grain hot cereal.
Bread
1.125 Cups Water
3 Cups Flour
1.5 Tsp Salt
3 Tbs Sugar
1.5 Tbs Dry Milk
1.5 Tbs Butter
2.0 Tsp Yeast