This recipe started out with one I’d found online and morphed into my own recipe. I kept tweaking it until I found exactly the taste that I wanted.
You can find the original recipe at www.momontimeout.com/2012/02/bread-machine-pizza-dough-recipe/
The original recipe is quite good but I feel that each family have their own unique needs, desires and tastes and thus, I set out to adapt this for my own family. The recipe below is how I make it! Differences are that I’ve added spices, Himalayan salt, cheese and substitute stevia for the sugar.
Ingredients
2 c all purpose flour
1 TBSP butter, softened
1/4 TSP Stevia (or 1 TBSP Sugar)
1 tsp yeast
1 tsp salt *I use Himalayan Salt*
1/2 c plus 2 TBSP warm water
1/6 c. Shredded Cheese (See notes below)
1 tsp yeast
1 tsp salt *I use Himalayan Salt*
1/2 c plus 2 TBSP warm water
1/6 c. Shredded Cheese (See notes below)
1/4 tsp Italian Seasoning
Doubled (for 2 pizzas):
4 c flour
2 TBSP butter, softened
1/2 TSP Stevia (or 2TBSP sugar)
2 tsp yeast
2 tsp salt *I use Himalayan Salt*
1 1/3 c water (105-110 degrees)
4 c flour
2 TBSP butter, softened
1/2 TSP Stevia (or 2TBSP sugar)
2 tsp yeast
2 tsp salt *I use Himalayan Salt*
1 1/3 c water (105-110 degrees)
1/3 c. Shredded Cheese (See notes below)
1/2 tsp Italian seasoning
Instructions
- Add all ingredients into your bread machine in the order recommended by the manufacturer (I put mine in as follows: water, flour, stevia, seasoning, salt, yeast, cheese)
- Turn bread machine on to the dough setting and let it run until it has finished.
- After the bread machine is done your dough should be nice and fluffy. Dump the dough out on a pizza pan that has been greased with olive oil. Since I always double the recipe…I half the dough at this point
- Roll the dough out to fill your pan. I usually turn the dough over once to allow both sides to become nicely coated with the olive oil that I placed on the pan.
- When your dough covers your pan, make your pizza and bake at 400-425 for 18-25 minutes
Variations in this recipe are the adding of cheese, different type of salt (though you can use regular salt if you prefer) and cheese in the dough. A side note is that you can use a variety of cheeses if you like. I have used mild cheddar, Parmesan and mozzarella and even the premixed Italian shredded cheeses with success. The cheese simply gives the dough a bit more flavor **I also occasionally add garlic to the dough and that is also tasty!**
If you try this recipe and want to add to it or try new variations, I’d love to see it!
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