Food recipes
Kittencal's Best Garlic Pizza Dough for the Bread Machine
Kittencal's Best Garlic Pizza Dough for the Bread Machine Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking spices, garlic powder wheat flours...
Kittencal's Best Garlic Pizza Dough for the Bread Machine
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
Press the dough cycle and start.
Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
Stretch into desired size for your pizza pan.
*Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
Press the dough cycle and start.
Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
Stretch into desired size for your pizza pan.
*Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.