Pizza base for a bread maker

This is our most regularly used pizza base, it’s easy for us to do and time saving as the bread maker does all the work and of course it tastes good too. Remember you’ll need a bread maker for this and we don’t know if it will work on all bread makers as we don’t know the settings. We have a Panasonic Automatic Bread maker model number SD-255.

Pizza Base

Makes 25 cm/10 inch circle or two 25 cm/10 inch circles for thin and crispy base | Time in breadmaker 45 minutes | Rise time 30-40 minutes | Other time 5 minutes

Settings for breadmaker: Pizza. Dough.

Ingredients

1/2 tsp Easy bake yeast
300 g Strong white flour
1 tbsp Olive Oil/ Rapeseed oil/ Corn oil (works with either of these)
1 tsp Salt
170 ml Water

Method

1.) Put all the ingredients in the breadmaker and set it up.

2.) Once the breadmaker has finished put the dough in a bowl and cover with cling film. Put the bowl somewhere warm and leave for  30-45 minutes until risen.

3.) Remove dough from bowl and knock back. Split into two if your making thin crispy bases. Roll out into a circle and put onto a pizza tray or baking tray. We tend to both roll and shape the dough with our hands to get the best shape.

4.) The base is now ready and can be used to make your pizza. Once made we cook the pizza at 200°c for 10-15 minutes but this can depend on the toppings. It’s easy to judge when it’s ready though so don’t worry.

Freezing Guidelines

Once you have made the pizza base put in the oven for 5 minutes. Allow to cool and then freeze. To use, remove from freezer immediately and add pizza sauce and topping then cook in the oven. It might need a little more cooking time but shouldn’t need any more than 20 minutes.

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Nutritional Information – per one 10 inch thin pizza dough (half of the dough above)

Calories:  287  | Total Fat: 4.7 g  Saturated: 0.7 g  Polyunsaturated: 1.8 g Monounsaturated: 0.8 g  | Sodium: 120 mg  |  Total Carbs: 52.0 g  Dietary Fibre: 1.8 g  Sugars: 0.5 g  | Protein: 8.8 g

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