January 28, 2024 - 6:15am
1 hour pizza with a Panasonic Bread Machine
I add 50ml of very strong CLAS that I keep in my pantry to my pizza dough recipe. The bread maker will make perfect dough in 45 minutes. A few minutes after I start the dough I preheat the oven (equipped with a 1/4 steel slab) to 525F.
While the oven is warming and the dough is kneading I chop up the toppings and put the sauce on the stove.
‘That usually leaves me with about 20 minutes to watch the news while I wait for the beep of the bread maker to tell the the dough is ready.
‘Shape the pizza dough add the sauce and toppings, pop in the oven and after 10 minutes ( 60 minutes total) I’ve got two hot, fresh pizzas for dinner.
Happens in my house 3 or 4 times a month ;0)
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Thanks for the idea. I'm thinking it would be a good use for older CLAS; I almost always have some that sits in the fridge a bit too long to use in breads.
Speaking of wasted CLAS, I recently stopped making batches of it made from different grains, and only maintain rye-based CLAS now. Definitely less waste - it will all get used now. I think I get better results with rye, anyway. What's your experiece with that?
I don't really use this as a way to get rid of "old CLAS" I add the CLAS for the acid and taste that i imparts to the dough.
I agree; I only use whole-grain rye for my CLAS and make about as much as I need for a month. I don't worry about keeping some as a starter since I find it quick and easy to make when needed.
Hi,
Could you tell us how the pizza recipe goes?
It sounds like you "combine it all" in the bm and then it on to knead only. Is there a rest too?
I like doing that! Any clear flour in it?
Thanks for the idea. I would love to see your yummy toppings!
Here is the base recipe without the CLAS:
16.75 oz KA Bread flour (I've replaced the flour with different combinations, adding up to 10% rye, whole wheat) I've also used other base flour.
1 Teaspoon of fast acting yeast
1 Teaspoon of salt
11.75 fluid oz of warm water
and up to a tbl of olive oil if you like (depends on my mood)
Use baker's percentage to replace flour and water when using your CLAS.
I add the CLAS for the flavor. The bread maker makes a nice dough in 45 minutes either way. The pound of dough is usually too much, so half gets up in the fridge to make pizza up to 2 or 3 days later.
I put pizza sauce, Kimchi, and giant-sized pepperoni on mine, and my wife likes hers with Broccoli, onions, peppers, pepperoni, turkey, and sometimes mushrooms.
The Panasonic bread maker has a dough setting; the kneading, resting, warming, etc... is all preprogrammed and takes 45 minutes from when I press the start button.
I use the dough right out of the breadmaker.
I've found it incredibly convenient as I can have fresh pizza in about the same amount of time it takes to order a pizza and have it delivered!
Of course, you could make the dough and stick it in the fridge, but I've found waiting for the dough to warm up makes that process more cumbersome.
I’ll be working on this today!
kimchi on pizza?- incredible!!
(Guess what I should be getting in a couple of days!)
Don't overdo it, but yeah, I always put a little kimchi on my pizza. It's to the point now where I can't imagine pizza without it. I use kitchen shears to cut the Kimchi into little pieces then spread it over the pizza sauce, before adding the cheese and pepperoni
The model I own is :
Panasonic SD-YD250 Automatic Bread Makerbut I've seen the pizza setting on other models on Ebay. The pizza setting on mine takes 45 minutes from start to finish 15 minutes later we're eating pizza. Yea!!!