pizza dough in the bread machine--HELP!

[mightyh]

I've read on here that many of you use the bread machine to get your pizza dough ready... I've tried this twice, usuing cooking light's pizza dough recipe, and the same thing happened both times...

The dough seems to be OK, but I can't get it out of the canister without making a huge sticky mess all over my hands. I even tried to flour my hands before removing it last time. Also, once I get [most] of it out, it sticks to my hands as I try to pound it down one last time before spreading... then the spreading is a mess.

What am I doing wrong? It can't be this hard.

[Kelly]

This is the one that I always use in bread machine. When it's all done, I turn the pan over & shake it until the dough falls out; I use a spatula if I have to. I leave it one the plate for at least 15 minutes before touching it - it is sticky when it first comes out. Give it a try & let me know how it works.

I've got a great dough recipe for bread machines - I make it very often and usually freeze half of the dough. It makes the best pizzas and calzones!
1 cup + 2 Tbles water
2 Tbles olive oil
3 cups bread flour
2 Tbles grated Parmesan cheese
1 1/2 tsp Italian seasonings
1 tsp sugar
1 tsp salt
2 1/2 tsps bread machine yeast


Makes 2 12-inch pizzas. Bake at 400 for 18-20 minutes.



[This message has been edited by Kelly (edited 09-13-2000).]

[mightyh]

Yum! Sounds delcious. Will try sometime soon. Thanks.

[RunnerKim]

Using a bread machine can get different results than other methods - plus you have the standard humidity and ingredient variabilities that make bread much more of an art than a science. If you can make the dough while you're around - start with less water initially and keep and eye on it - adding only 1T at a time if the dough seems too dry. Or if its still too liquidy - it should form a ball and by tacky - add flour 1T at a time. Being too moist is better than too dry.

It'll be worth it once you get it down!
Good luck,
Kim

[mah]

here is another great pizza dough recipe for the bread machine (when humidity is high, i omit the two extra tablespoons of water).

two teaspoons yeast
two tablespoons dry milk
three cups flour
one and one quarter teaspoons salt
two tablespoons olive oil
one cup plus two tablespoons water.

i let the dough rest for about 20-30 minutes on the baking stone once i remove it from the bread machine. i too have used this for italian rolls and calzones....this is the best dough i have ever made even better than some pizza stores in our area.



[This message has been edited by mah (edited 09-13-2000).]

[mightyh]

Thank you all so much for your tips... I will eventually try again (must give my sticky fingers a rest after this week's debacles).