If you make thin crust pizza you will need a rolling pin and a good surface to roll out the dough. If you intend to make only the deep-dish style of pizza, you could pat the dough out and stretch it to fit the pan by hand. However, it is much easier to do this with a rolling pin.
A good rolling pin and a large breadboard make it easy to roll out thin crust or deep-dish pizza dough.
Instant Read Thermometer
If you make pizza crust dough by hand you will need an instant read thermometer. You must use the correct water temperature to make the dough successfully. Too high a temperature will kill the yeast. Too low a temperature will prevent the yeast from reacting properly.
An instant read thermometer is needed to make pizza dough by hand.
2-Pound Bread Machine
The bread machine makes the preparation of pizza dough almost effortless. Add all the ingredients in the order listed in the Bread Machine Recipe. Select the Dough Cycle; press Start; and, in 90 minutes, the pizza dough is ready to use.
You can use the timer on some bread machines to delay the start of mixing the dough.
The bread machine mixes, kneads and limes the rising of the dough for you.
The included recipes make at least 2 or 3 pizza crusts or a large batch of crusts. The pizza dough can be frozen and will keep for as long as four months if properly protected in a freezer bag. The pizza dough can be stored in the refrigerator for 3 or 4 days if it is protected in freezer bags. It is important to squeeze the air out of the bags before sealing.
To defrost frozen pizza dough, place the freezer bag in the refrigerator (overnight or 10-12 hours). Or, the frozen pizza dough can be defrosted at room temperature while in the freezer bag. This takes 2 to 3 hours. Never defrost pizza dough in a microwave oven! It spoils the dough. The frozen crusts provide a very convenient supply of individual pizza dough crusts.
When you make dough for 2 or 3 pizza crusts, it is easy to divide the dough equally. If you make the large batches of pizza dough by hand, you will need a food scale. The large batch recipe makes about 8V2 pounds of pizza dough. The dough can be packaged and stored in any weights you choose. For the large batch recipe, you will also need a 13-quart mixing bowl and a 2-quart measuring cup. A food scale is also very useful in weighing exactly the portions of dough you prefer in pizza recipes.