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

FAQs

What happens if you don't proof pizza dough long enough? ›

If you don't proof the dough then you will get a crust which has very little rise and small air pockets. Some dough are like this though – think of flat bread and other unleavened bread which contains no yeast. The pizza will be quite dense and chewy if you make the crust thick.

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.

For example, you can mix and knead your dough in your bread machine for 10 to 15 minutes, until it's soft and elastic. Then stop the machine, cover the pan with plastic wrap or a bowl cover, then transfer it to the refrigerator for a long, slow overnight rise.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

Place the covered pizza dough in the fridge to cold-proof for 24 to 72 hours. When the dough has roughly doubled in size, remove the dough from the fridge.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said. Over-proofing is another consequence of resting your dough for too long.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

Depending on the type of loaf you're making, the dough rises for anywhere from 5 to 40 minutes. Then, a second kneading takes place, as does an additional rise for most cycles. Lastly, the bread maker bakes the bread to a light, medium, or dark crust depending on the selected setting.

Should you remove bread from bread machine immediately? ›

Condensation can build up in a bread machine if it is not opened at the end of the baking program. If a loaf is left in the machine after baking it can absorb the moisture from the condensation and become soggy. For future bakes, remove the loaf at the end of the baking cycle.

What happens if you under knead pizza dough? Under kneading causes a lack of strength and stretchiness in the pizza dough. The dough will tear easily when stretched and will not hold it's shape as well as a fully kneaded dough.

Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast. Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.

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.

Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.

Over-proofed pizza dough tastes good and will get crispy; however, it will be flat and lifeless because the yeast is spent. Proofing pizza dough using established best practices is the only reliable way to achieve the flavorful, perfectly risen crust of top-quality pizza.