this post was submitted on 01 Jun 2024
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I love making pizzas with my bread maker (lemmy.world)
submitted 4 months ago* (last edited 4 months ago) by Fredselfish@lemmy.world to c/foodporn@lemmy.world
13 comments fedilink hide all child comments
 

Been using my bread maker to make pizza dough and make pizza at home. Cheaper and more rewarding then ordering out.

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[–] MentalEdge@sopuli.xyz 1 points 4 months ago* (last edited 4 months ago)

Looks amazing.

Today was actually the first day this week that I didn't make myself a pizza...

I'm taking a couple weeks off work, and I wanted to start off with making a pizza. The store was out of small size tomato puree packs for the sauce, so I got a big one. Spent all week making pizzas to use up all the sauce before it went bad.

Funny enough I didn't get tired of eating pizza tho. Might make another tomorrow.

[–] Fredselfish@lemmy.world 1 points 4 months ago

Some more pizzas I've done.

[–] CaptPretentious@lemmy.world 1 points 4 months ago (1 children)

This is like, reason #73 why I should definitely NOT get a bread maker. I lack the will power...

[–] AA5B@lemmy.world 2 points 4 months ago* (last edited 4 months ago)

Yeah, stay away from bread makers, they’re horrible. I got one during Covid and I would start it after dinner in a Saturday, and go play video games. This bread maker caused a good year of 4 hour gaming sessions b fore there was any leftover to put away. An entire effing loaf. at midnight. Every Saturday.

[–] BigTrout75@lemmy.world 0 points 4 months ago (1 children)

Do you have any good dough recipes?

[–] ourob@discuss.tchncs.de 1 points 4 months ago (1 children)

I use this recipe to make 2 thick crust pan pizzas:

  • Flour: 420 g (3 1⁄2 cups)
  • Water: 285 g (2 1⁄4 cups)
  • Yeast: 4g (1 1⁄2 tsp)
  • Salt: 8g (1 1⁄2 tsp)
  • Olive Oil: 16 g (1 1⁄4 tbsp)

It works for thin crust too, just reduce the quantities by 25-50%.

Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).

[–] BigTrout75@lemmy.world 1 points 4 months ago

Going to give it a go. Thanks!

[–] MrJameGumb@lemmy.world 0 points 4 months ago* (last edited 4 months ago) (1 children)

My first thought before I read the rest of the post was "how did they fit an entire pizza in a bread maker?" 😅

[–] Kolanaki@yiffit.net 1 points 4 months ago

It's actually a pizza maker. OP keeps popping in nothing but dough and out pops a whole meat lovers pie.

[–] kalpol@lemmy.world 0 points 4 months ago (1 children)

You don't even need a bread maker. Couple cups of flour, yeast, oil and salt with some warm water in a bowl mixer makes most excellent pizza dough.

[–] derin@lemmy.beru.co 0 points 4 months ago (1 children)

Bowl mixer? Just put on a podcast and knead that by hand for 15 minutes. Ez-pz.

[–] bighatchester@lemmy.world 0 points 4 months ago (1 children)

I knead it for less time but I knead it a second time after a few hours. I always try and give it at least 5-6 hours total to rise

[–] ArcaneSlime@lemmy.dbzer0.com 1 points 4 months ago

Gotta let the dough proof! Few hours if warmer, overnight if in the fridge. First ball it up and get out all the bubbles before that, then stretch it once it's proofed. And invest in a pizza screen and bubble poker!

I didn't work in pizza for over a decade and become neurotic about it or anything, no!