Monday, 28 May 2018

Bread Maker Fun : Homemade Pizza Crust 自制比萨饼皮

This is a very simple, fuss free recipe. If you do not have a bread maker, simply use hands to knead till right texture and leave it in oven to rest for about 1 hour. Do not need to power on the oven when dough is resting in the oven. It's really that easy!

Ingredients for Pizza Crust Dough (enough for 2 large pizzas) :

  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp coconut or peanut oil
  • 1/2 cup lukewarm water
  • 2.5 to 3 cups bread flour
  • 1 to 2 tsp dried rosemary (finely chopped)
  • 2 tsp instant yeast

(tsp = teaspoon; tbsp = tablespoon)    

Tip 1 : Store yeast in freezer for longer life and effectiveness.

Tip 2 : When adding ingredients, do not let yeast get in direct contact with salt and water. Salt is a yeast inhibitor. It would retard or stop yeast activity.

Method :
  1. Add all ingredients (in accordance to sequence mentioned above) into bread maker's bread pan.
  2. Mount bread pan into bread maker and close lid. 
  3. Set breadmaker to 'Dough' mode. Press 'Start'. 
  4. The knead blade would start working. After about 5 minutes, you should see a nicely kneaded dough. In the first few minutes, if you see the dough being too watery, add a little bread flour. If you see the dough being too dry, add a little water (tsp by tsp) slowly until satisfied. Leave the dough in the bread maker for about 1 hour. 
  5. Preset oven to 220C.
  6. Line pizza baking tray with baking paper. Remove dough from bread maker and split to half. 
  7. Roll dough to desired thickness and shape (with rolling pin or hands).
  8. Top with preferred pizza toppings/ingredients.
  9. Bake entire pizza/pizzas in oven for 30 mins at 220C (subject to thickness of crusts and toppings).  
  10. Remove from oven and serve.

a.  I used only half portion dough to make 1 pizza on first day and used an air-tight container to keep the other half portion dough in the chiller. I made the 2nd pizza on the 3rd day. If you intend to keep the dough longer (up to 2 weeks), do freeze the dough. 

b. Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


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