Pizza dough in breadmaker

[WestYorkshireGirl]

I am wondering if anyone can help with my pizza disasters?! I have a breadmaker with a pizza dough setting. I have been following the recipe and proving it in the oven for 20 mins at 40 degrees, but there are 2 issues:

1. It doesn't double in size as it says it should
2. It completely sticks to the tray at this point so that by the time I have cooked it for 20 mins at 200 degrees it is doughy and totally welded to the tray. Any suggestions about what might be going wrong gratefully accepted!

1 - could be the yeast you are using. In a breadmaker you need to use the yeast which is in very small balls rather than the one that is larger balls as this acts more quickly.

1. Flour the tray before you put the dough on it and this will stop it sticking.

A silicon baking sheet or some semolina (or both) should stop it sticking. As for the doubling in size, not sure. Is your yeast fresh? 20 minutes doesn't seem long to be honest.

I make the dough in breadmaker (45 mins)

Remove from breadmaker and immediately divide into 5 portions.

Queickly knead out each portion so smooth finish on outside.

All 5 of us flatten out our portions using our hand.

Place on baking tray which has been oiled with olive oil.

Placve toppings on top.

Cook in oven for 15-30 mins.
Eat.

I have never prooved it in low oven or had it double in size..

I take it straight out of the breadmaker, split it into two and roll it out into pizzas. The pizza trays either need to be silicone, pizza stone, or oiled (and floured) to stop it sticking.

We make pizza every Friday and are famous for how yummy they are.

semolina is the magic ingredient for pizza dough. I buy the sachets or tins of yeast for breadmakers

I would try another recipe tbh - I've never had a problem so maybe your recipe is just duff. Here is a Jamie Oliver one, though I would half the quanities as it make 6-8 pizzas!
? 1kg strong white bread flour or Tipo ?00? flour
or 800g strong white bread flour or Tipo ?00? flour, plus 200g finely ground semolina flour
? 1 level tablespoon fine sea salt
? 2 x 7g sachets of dried yeast
? 1 tablespoon golden caster sugar
? 4 tablespoons extra virgin olive oil
? 650ml lukewarm water

not tried it but it looks about right, I would definitely go with the semolina variation..

Thanks very much for those suggestions - I will give some of them a try. Interested that some of you don't prove the dough!

Try popping it on non stick baking paper, it won't stick at all then, just slides off! I cook scones/biscuits/pizza on it!

miomio I just wanted to pop back and say thank you for mentioning putting semolina in the dough. I added 2 tbsp to my usual 300g of bread flour tonight in our pizza dough and the difference was amazing! Beautiful pizza! Thank you.