Mama Mia Pizza Dough
Bread machine pizza dough with beer and garlic that bakes into tender hand-tossed style crusts with crispy edges in just 7 minutes
YIELD
2 12 inch piesPREP
30 minCOOK
7 minREADY
40 minBeer creates amazingly light, tender pizza dough with barely any effort thanks to your bread machine.
This makes hand-tossed style crust, not thick pan pizza, with edges that crisp up beautifully in a screaming hot oven.
The cornmeal-dusted pan prevents sticking while that 500°F heat mimics pizzeria ovens for restaurant-quality results at home.
Pro Tips
- Extra rise time: Let dough rise 15 minutes on the pan after topping for puffier, airier crust
- Fork pricks matter: Dock the dough all over to prevent giant air bubbles during baking
- Oil brush: Coating rolled dough with oil before adding sauce creates a moisture barrier for crisper crust
- Preheat fully: That 500°F oven must be fully heated before pizzas go in
Ingredients
Directions
DATA PER SLICE OF DOUGH 205 x *Calories 4 x *Gm Protein 30 x *Gm Carbohydrates x *Mg Cholesterol x *Gm Fat EXCHANGES 2 x *Bread I finally found it and we are hooked. Thanks to my bread maker; we have no excuse for not having a great homemade pizza in no time. I hope you’ll try it out and let me know how you like it. By the way, this doesn’t make a Pizza Hut type of pan pizza dough, instead it is a hand-tossed type that is tender and not tough...delicious! Try it. Another note: I have a Welbilt 350. Put all ingredients in your bread maker on manual and let it do the work. I let it rise for a little longer after it finishes, but judge for yourself if it requires that. Divide into two 12” pies (I roll it out) Put on two cornmeal covered pans, prick with a fork, brush with oil, add toppings and preheat your oven to 500F. Let the pizzas rise for 15 minutes or so, then bake for 7 minutes. Mama Mia!! I’ve gotten great recipes off this BB, so I thought I’d reciprocate! Hope you like it!! Lilianne in Marietta, GA
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