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Whole Wheat Bread Machine Pizza Dough, Part 1


MickinMD
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I tried a recipe I found online for Whole Wheat Pizza Dough in the Bread Machine with my new automatic bread machine, the Kitchenarm 29-in-1.

I forgot the whole dough cycle for a few kneads, rests, etc. took a long time - 1 hour and 48 min. with the standard settings, so was good and hungry when I ate the pizza.  There's not a lot of sugar in the dough, so I hope it doesn't cause my blood sugar to spike.

You simply add the ingredients in order, then start the dough cycle.  This makes two 12" to 13" pizza doughs.

I decided to make a 13" pizza on a pizza pan with Prego spaghetti sauce, mozzarella and parmesan cheese, and chicken sausage, pepperoni, and onions in a 450° oven.  Part II will report the results.

image.png.b0ab6600531f944fcd663d0bf8865199.png20220306_180008_900p.jpg.22846046ab145b2c5bfef3b3605ca0aa.jpg

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 Sugar  is to help yeast move along and  make dough rise.

I think you will make enough pizza for at least 3 meals, 1 of them for lunch a smaller amount.

When I've made the dough it's been 4 c. of flour it ...provided thin pizza slices for 2 people for  2-3 days. I froze slices and then handy to pop into microwave.

I'm a thin crust pizza person...it's just healthier and you can really taste the  toppings. My toppings are: thin sliced  tomatoes, smashed minced garlic, sliced white onions, kalamata olives and fresh basil. Sometimes I will sprinkle on goat cheese, midway in baking.  I have also pressed in, rehydrated sundried tomatoes and slice them. Delicious too.

Haven't had the need to add sausage of any sort, since above flavours to me, are quite tasty and pronounced.

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19 minutes ago, MickinMD said:

I tried a recipe I found online for Whole Wheat Pizza Dough in the Bread Machine with my new automatic bread machine, the Kitchenarm 29-in-1.

I forgot the whole dough cycle for a few kneads, rests, etc. took a long time - 1 hour and 48 min. with the standard settings, so was good and hungry when I ate the pizza.  There's not a lot of sugar in the dough, so I hope it doesn't cause my blood sugar to spike.

You simply add the ingredients in order, then start the dough cycle.  This makes two 12" to 13" pizza doughs.

I decided to make a 13" pizza on a pizza pan with Prego spaghetti sauce, mozzarella and parmesan cheese, and chicken sausage, pepperoni, and onions in a 450° oven.  Part II will report the results.

image.png.b0ab6600531f944fcd663d0bf8865199.png20220306_180008_900p.jpg.22846046ab145b2c5bfef3b3605ca0aa.jpg

20220306_174134_900p.thumb.jpg.c90da0e9890ef2039e7c32f1f602ca93.jpg 20220306_174152_900p.thumb.jpg.f2cc3a5088532d1a495bf50c5469af97.jpg 110.51 kB · 0 downloads

Why are there no footnotes?  :)  I think you miss writing chemistry reports.  

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