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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.
Prep Time10 minutes
Cook Time2 hours 35 minutes
Dough cycle45 minutes
Total Time55 minutes
Course: Main, Side
Cuisine: American, Canadian, Italian
Keyword: regular crust, simple
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

  1. 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)
  2. For thin crust, simply use half the ingredients or double the number of pizzas (rule of thumb; adjust to preference).
  3. 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.