So easy with a bread maker! Puffy and chewy crusts make this pizza absolutely delicious♪ No bench time needed!
Ingredients
2 servings- Bread flour250g
- Cake flour50g
- Skim milk powder1 tbsp
- Sugar2 tsp
- ★Olive oil (or vegetable oil)1 tbsp
- ★Salt1 tsp
- ★Water200 cc
- ★Dry yeast1 tsp
Directions
70 min- 1
During summer (room temperature 25℃ or above), reduce water from 200cc to 190cc to prevent the dough from becoming sticky and easier to handle.
- 2
Skim milk powder is optional. If using milk instead, replace 50cc of water with milk.
- 3
Add 250g bread flour, 50g cake flour, 1 tbsp skim milk powder, 2 tsp sugar, and the ★ ingredients to your bread maker and start the pizza or dough course.
- 4
Once the dough is complete, skip the bench time and second rise. Remove the dough directly from the bread pan onto a baking sheet lined with parchment paper.
- 5
Stretch the dough with your palms and fingers, making the topping area thin while keeping the edges (about 2cm) thick (1.5-2cm high) for a puffy crust.
- 6
Stretch the dough to approximately 33cm in diameter.
- 7
Avoid using a rolling pin to achieve a fluffier, more voluminous result.
- 8
Poke about 30 holes in the topping area with a fork to prevent puffing up.
- 9
Even if the dough is slightly dry, bake it as is without misting or using a wet cloth.
- 10
Add your preferred sauce, toppings, and cheese (a little on the crust edges is recommended), then bake at 200℃ for 25 minutes.
- 11
Depending on your oven, browning may vary. Check around the 15-minute mark and adjust timing as needed.
- 12
The result is a perfectly golden, melted cheese topping with wonderfully fluffy and chewy crusts.
Tips
Using the pizza course takes approximately 45 minutes (for a Panasonic 1.5-loaf bread maker) until the dough is ready. No bench time or shaping is necessary. Stretch the dough slowly with your palms and fingers. If it doesn't fit in your oven, divide the dough in half.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat3.5 g
- Carbs52 g
- Sodium0.8 g
So easy with a bread maker! Puffy and chewy crusts make this pizza absolutely delicious♪ No bench time needed!
Ingredients
2 servings- Bread flour250g
- Cake flour50g
- Skim milk powder1 tbsp
- Sugar2 tsp
- ★Olive oil (or vegetable oil)1 tbsp
- ★Salt1 tsp
- ★Water200 cc
- ★Dry yeast1 tsp
Directions
70 min- 1
During summer (room temperature 25℃ or above), reduce water from 200cc to 190cc to prevent the dough from becoming sticky and easier to handle.
- 2
Skim milk powder is optional. If using milk instead, replace 50cc of water with milk.
- 3
Add 250g bread flour, 50g cake flour, 1 tbsp skim milk powder, 2 tsp sugar, and the ★ ingredients to your bread maker and start the pizza or dough course.
- 4
Once the dough is complete, skip the bench time and second rise. Remove the dough directly from the bread pan onto a baking sheet lined with parchment paper.
- 5
Stretch the dough with your palms and fingers, making the topping area thin while keeping the edges (about 2cm) thick (1.5-2cm high) for a puffy crust.
- 6
Stretch the dough to approximately 33cm in diameter.
- 7
Avoid using a rolling pin to achieve a fluffier, more voluminous result.
- 8
Poke about 30 holes in the topping area with a fork to prevent puffing up.
- 9
Even if the dough is slightly dry, bake it as is without misting or using a wet cloth.
- 10
Add your preferred sauce, toppings, and cheese (a little on the crust edges is recommended), then bake at 200℃ for 25 minutes.
- 11
Depending on your oven, browning may vary. Check around the 15-minute mark and adjust timing as needed.
- 12
The result is a perfectly golden, melted cheese topping with wonderfully fluffy and chewy crusts.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat3.5 g
- Carbs52 g
- Sodium0.8 g
Tips
Using the pizza course takes approximately 45 minutes (for a Panasonic 1.5-loaf bread maker) until the dough is ready. No bench time or shaping is necessary. Stretch the dough slowly with your palms and fingers. If it doesn't fit in your oven, divide the dough in half.