Can I use this in a pizza dough recipe for a bread machine?
1488692
Absolutely! I use the dough cycle on my bread machine all the time with Caputo 00 flour. This is a 'wetter' dough than a normal pizza dough. It can be a bit sticky, but a floured surface and floured hands are all you need. Once you are used to working with this type of dough, it's no more difficult to use than any other flour. Keep in mind, however, unlike with many more forgiving recipes, bread and pizza dough (especially, this type) really need to use exact measurements and less guesswork (and a HOT oven). Here is a perfect recipe for pizza dough with Caputo 00 flour (make it by weight and, if possible, let it sit over night in the fridge. Or not!): http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf I use the bread machine's dough cycle with this recipe and it is always perfect!
1488693
You could use the bread machine to mix the dough, but allowing it to sit in a large bowl covered at room temperature for 8 to 12 hours will develop flavor and texture. Find J. kenji Lopez recipe for more information.
1167530
Maybe... I've used a similar food processor to mix bread dough, but if you plan to do that often, I would recommend something more like a Kitchen Aid mixer.
638485
sorry, I don't have a bread machine. I always mix it with what Bob's recipe says and add walnuts and raisins.I also put in cinnamon. Yummy. Good luck.
878604
This is a pasta maker atachment, that snaps into the kitchen aid mixing head.You might be able to use it for pie dough, but the mixer itself does such a good job mixing any kind of dough you put into it,I dont know why you want to use anything else.
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
2272155
Yes you can! Ad one level TS of freeze dried granules to the bread mix during the Bread Machine mixing process. But, it depends upon your taste comfort and/or flavor. The first loaf may be an experiment as to your liking because you're baking the Italian Mix. If you use fresh pepperoni BITS in lieu of freeze dried cut it down to one-half teaspoon because of the oil still within the fresh pepperoni. The oil does permeate the mix. Again; it may be an experiment on the first loaf either way. Make sure the pepperoni bits are fine ground - fresh or freeze dried.
2115347
I have! I use the "dough" option (I think #9) and it works great! I use a recipe from a cookbook I own. 1 Cup of water, 2 Tablespoons Olive Oil, 3 Cups all-purpose flour, 1 tsp. Salt, 2 Tbsp. dry yeast. Let the machine do the work, and 1.5 hrs later..boom! Pizza dough ready for handling or freezing for later! :) (Optional flour combos I've done: 1/2 C. Corn meal flour, 1 1/2 C. whole wheat flour, and 1 C. bread flour. You can also add spices like garlic, oregano, rosemary, thyme...to add extra flavor!)
2236760
Hi Karen. If the bread dough is light, not heavy or stiff, it will do well. If it is chewy and hard you wont be able to mix it or knead it.Regards
206279
I have not tried pizza dough yet but this is a really sturdy machine and I don't doubt it ability to handle anything you throw at it. Before I bought mine, I looked at footage of it being used for pizza dough and other stuff being made on you-tube. Just type in the name of the mixer.
2243841
Don't use flour. Always use cornmeal it acts like little ball bearings. Flour turns to glue. Make your pizza on your counter then transfer to the peel that you have liberally sprinkled with cornmeal. From the peel slide off into your oven. You can also use parchment paper and transfer your pizza parchment and all.
1988499
Sorry, I have never used a bread machine. If you use other regular flours instead of premade mixes when you use your machine, I would think this Rye Flour would work just fine for you. Hope this helps :)
190742
Yes! I can't think of a bread recipe that you couldn't use in the bread machine. It does wheat, white, potato, brioce, sweet breads even multigrain breads.The machine comes with a great recipe book with a number of great bread recipes.
1387207
There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't go over 12" width. There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't... » Read More There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't go over 12" width. « Show Less
1201194
I have used any bread machine specific recipes including cookbooks and packages of premixed as well as the ones that come with the machine and had great success. I have not tried to use a regular cook in the oven recipe.
1719390
I have heard that gluten free dough does not work well with bread machines. I bake in a conventional oven. You may want to review other ratings and their use in machines. Good luck.
160374
yes i used to use fleischman'n yeast after i google to translate to english said you can use strait in flour or put in luke warm water( 85- 95 degree water)i like this yeast better my pizza come out thicker
160373
Yes, the Paneangeli Mastro Fornaio Yeast can be used in the same fashion as the Fleischmann's Pizza Yeast.