It’s hard to make bad pizza dough, and there are many recipes out there. This one is adapted to my pizza pans 😉
Panasonic Pizza Dough
This is an adaptation of the pizza dough recipe from the Operating Instructions and Recipes book which came with our SD-RD250 breadmaker.
Servings: 2 12″ pizzas
Calories: 1064kcal
Cost: $1
Equipment
- Bread machine
- Scale
- Measuring cups and spoons
Ingredients
Main
- 1⅛ tsp yeast rapid rise (or as recommended)
- 525 g flour all-purpose or bread
- 6 tsp sugar
- 1⅛ tsp salt or to taste
- 15 g butter unsalted
- 350 ml water/milk/soy beverage
Optional
- 1 tbsp milk powder optional, if using water rather than milk
Instructions
- Set the bread machine to pizza dough or closest equivalent (this is typically a simple, 'no frills' setting; 45 minutes on my machine). In the absence of a machine, it's not that hard to knead this dough by hand.
- Place ingredients into the machine in the proper order; this varies by machine; run the cycle (or knead manually).
- Divide the dough into two equal quantities and roll into balls. (In practice, taking the oven interior into account, I use slightly unequal quantities and pizza trays and divide proportionately.) Shape each ball into a circle, and place into pizza pans (or equivalent). I've found parchment paper to be a great help to keeping the dough from sticking to holes in the pizza pans.
- Let rest for 15 minutes. Use the time to prepare toppings …. and if you typically preheat your oven, do so now (see next step for proposed settings).
- Bake at 375℉/190℃ for ca. 15 minutes or according to your oven and baking experience.
Notes
- I prefer to weigh ingredients where possible, as it gives greater accuracy. However, here are the approximate equivalents in volumetric/dry measures:
- 28 oz flour (2 cups 8 oz uk or 3½ cups us)
- 3 tsp butter (15ml)
- For thin crust, simply use half the ingredients or double the number of pizzas (rule of thumb; adjust to preference).
- The pizza pans I use for this recipe are 11″ and 13″ in diameter (measured from edge to edge; 28 and 33cm, respectively). So I split the dough at 42% and 58%, respectively, when forming the balls.
