Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

What is mother dough pizza? ›

Mother dough – also known as mother yeast or starter – is a simple dough of flour and water acidified by the proliferation of yeasts and lactobacilli able to provide natural fermentation.

How the Dough setting helps you make (almost) any kind of bread. One of the best ways to experience the benefits of a bread machine is to utilize the “Dough” setting, which is as simple as it sounds: The machine simply kneads the dough, and then creates an optimal warm environment for it to undergo its first rise.

Final Proofing

You can do the final proofing either at room temperature or at a lower temperature to slow it down. Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

It is simply made by creating a starter dough with flour and water (sometimes with addition of yeast), which is left to rest for a few days/weeks. This allows the natural microorganisms contained in the flour to grow creating a leavening agent.

Make your starter or culture using flour and water. Cover and leave overnight at room temperature to ferment. Repeat the process by feeding your starter with more flour and water every day. By about Day 7 it should be ready to use.

In a 2017 article for TASTE, Tatiana Bautista argued that a widespread fear of carbs during the late '90s and early '00s led to the bread machine's demise. The gluten-free movement probably didn't help either.

If you touch the dough and it feels like poking a beach ball, it's too dry." The dough should have formed a cohesive unit and, if not "smooth as a baby's bottom" yet, should be headed in that direction. If it's not, add more flour (if it's too soft), or water (if it's dry). Bread dough 10 minutes into kneading.

Mine was about 90 minutes. 15 minutes kneading, 45 minutes warm prove, quick knead again and another 30 minutes till it beeps. Some beep before the second knead to let you know to add any fillings (the raisin beep).

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

Do you cover pizza dough while it rises? ›

The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Atop a heating pad set to low. Wrap the heating pad in a heavy bath towel to prevent too much heat from “cooking” the bottom of the dough. Close to a heat source. Whether you have a woodstove, radiators, or baseboard heat, find a warm spot nearby.

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation.

Mother dough is another name for a sourdough starter. This can be used to make just about any type of yeast bread, or to flavor other types of bread. It is most well known for making artisan sourdough breads.

Mother dough often refers to a sourdough, and in this context the term starter often refers to all or a piece of mother dough; however, mother dough may also refer to a first-generation yeast sponge; so the process used in relation to the ingredients and fermentation times is important to understanding yeast versus ...

Sourdough pizza is made with naturally fermented dough using a sourdough starter. Instead of using commercial or instant yeast to leaven and flavor the dough, the suitable (and beneficial) bacteria and wild yeasts in a sourdough starter are responsible for creating flavor and making the sourdough pizza dough rise.

So: Sourdough has no added sugar AND reduced natural sugar content from fermentation while anything made with Instant Baker's Yeast (including traditional pizza dough) DOES have added sugars and a higher natural sugar content.