please give me your best breadmaker pizza base recipe that can be par baked in advance

[lighteningmcmama]

hi

i used to use the panasonic manual recipe (from my breadmaker when i bought it) but ive lost it. i know i can just look it up online but wondering if anyone has any recipes to share? i need something that i can make in the breadmaker in the morning, par bake and then after school run i can top and fully bake.

thanks!

Why do you need to part bake?

Just make individual pizzas and slightly under-cook. Then freeze and reheat as needed.

My recipe is ready in just over an hour then roll out, add toppings and bake for 10 mins.

220ml water
3 tablespoons olive oil
1/2 teaspoon salt
3 cups strong white flour
1 teaspoon sugar
2.5 teaspoons dried yeast

My machine is liquids first, so everything is added in this order:
water, oil, salt, flour, sugar, make a well and finally add the yeast.

Set the timer and leave till ready. I find that making sure it has lots of standing time gives a lighter, stretchier dough so I set the timer to finish at least an hour before I want to roll it out.

This makes enough for 2 x 12" and 1 x 10" thin crust, or 2 x 12" with thicker bases or stuffed crusts.
Roll out, top and bake at GM9 for 10 mins.

Pizzas are our Saturday night tea, and tonight's were particularly lovely .

thanks all.

i suppose i don't need to par bake it i just want something that i can do most of the work for beforehand and then there's minimal work involved to get the dinner on the table in the evening!

i never considered freezing the pizza once assembled. would toppings like mushroom and cheeses in a quatro formaggio be ok to freeze? i used to freeze the bases only, but the Panasonic book said to par bake before freezing.

HarrietSchulenberg have you tried freezing these or par baking the base?
Also do you need to let the pizza base rise before topping? ive always done that but only because the recipe said to

Yes, just make sure you undercook it though, as obviously it's going to get reheated and cooked further. The alternative is to make margherita pizzas and then throw on extra toppings and a little extra cheese before reheating.

I top my pizza bases straight away (after one prove on dough setting in the breadmaker) and bake.

Onykahonie do you use a pizza base dough setting or a normal dough setting? Mine is a pizza setting but I don't know if that includes a prove, it must do right? I'm thinking if I could cut out the prove once rolled I could just set the machine to get the dough ready and roll and top after school.

My bread-maker only gives me a dough setting, which takes 90 mins.
I sometimes take it out after an hour and cook straight away,which gives a slightly flatter, crispier base. Letting the base prove gives you a softer, more bready base.

Btw, I never roll my dough, I stretch and knead the dough to shape.

Thanks for your reply! I'm going to try this this week. I'm going to cut out proving again once rolled, and just roll and topand bake. We prefer thinner bases anyway!