For those who still have their Bread machines dont toss them
After receiving a response from a previous post from Pete-zza (pete)
I tried his suggestions in regards to tweaking a bread machine for
a Lehmann style receipe using a square pan on a pizza stone.
What i did:
used 24 oz flour all trump
14.5 oz water
2 t ady
2 t salt
1 T virgin Olive oil
Procedure: had all my ingredients ready on the table.
waited for the bread machine to go through its 15 min
warm cycle. At about 2 minutes before the knead cycle
was to begin I then put in 1/2 the amount of luke warm water
and then put in all the flour , yest salt , sugar and oil.
The bread machine then went into its knead cycle and at that point
i put in the remaining water. as soon as the first knead cycle
was finished which was about 10 min i took out the dough
(Note: Keep the cover of the bread machine in a up position so that
the heat rises out of the machine during kneading)
I put the finished dough it into a plastic bag and put it straight into
the fridge for about 24 hrs. At that point the following day i took the dough out of the fridge to let thaw at room temp. ( 3 hrs).
Unlike a neapolitian pizza i put the dough in a well oiled square
pan. I would say the height was more like grandma style pizza
under that of a normal sicilian pie.
The results after putting the pan in a pre heated 500 oven
at the bottom of the rack was very positive. The dough rose
very quickly and in about 8 to 10 min the bottom was
almost brown. I then put the pan on the upper 3 rack below the
broiler and lightly browned the top. after that I took the pie using
a peel out of the pan and for 1 min put the pie on the bottom
stone at bake and took out the pie ready for cutting and eating.
The dough was very light and airy in the middle yet had a nice
brown crispy bottom. It was some what a cross between
pan pizza and grandma style would be the only way to explain it.
i am by no means and expert in this field i just wanted to share
my findings with those that have a bread machine.
I would like to personally thank Pete-zza pete for his valuable
sugestions they made all the difference. Prior to working with
my bread machine the dough never came out right and the valauble
info on this forum put me in the right direction quickly.
My 4 kids at home usually leave the crust when i have made pizza
in the past. Not this time all crust was gone!!!! that was the
indicator right there
Thank you pete and thanks to all