Bread maker pizza dough

[PiKe]

Just made my own pizza but found that the dough makes an awful mess when I take it out of the bread maker, it's very sticky and stretchy and gets everywhere. I'm still picking bits of yeast and gluten off my hands now.

Is there a decent recipe where the dough comes out easier to work with?

The recipe I used 240ml water with a tbsp of melted butter, 400g white bread flour, 2 tbsp of sugar, 1 tsp salt and 1 tsp of dried yeast.

 

[jpaul]

I always use breadmaker for pizza dough 140ml water, 250g flour, 3tbs sourdough starter, 1/2 tsp salt, dash of olive oil (have not heard of butter)
Usually peek in machine as it starts to mix to ensure it is tacky enough - you get a feel for it. (more water w/brown flour)
(this recipe saclkes up to 224ml water with your 400g flour. ~ 60% hydration)

BUT the best pizza dough is on the wetter side and you have to use polenta'd hands/board + spatula to get it out and form it.
It is too dry, if it does not stick to un-polentar'd hands, or if machine walks around floor as it mixes (for Pany I use)
you then have to be deft and fast to get it on the pel add the toppings and shift into the oven

 

[jpaul]

for this evening - tacky but did not stick to finger

 

[arknor]

Why would you use sugar in a pizza dough recipe?!?!?!? and why butter ? I've only ever heard of olive oil

The Panasonic recipe always worked good for me

Pizza Dough
Menu ‘22’ (SD-2500: ‘20’) (45min)
Yeast 1⁄2 tsp
Strong White Flour 300g
Olive Oil 1 tbsp (personally use 2 tbsp)
Salt 1 tsp
Water 170 ml

BTW so you can find the equivalent on your bread maker menu 22 on Panasonic does
(Knead) 10–18 min
(Rise) 7–15 min
(Knead) approx. 10 min
(Rise)approx. 10 min

Step 1
Press out dough using the heel of your hand to a 25 cm (10’’)
circle or two 25 cm (10’’) circles for thin and crispy base on a
greased baking tray.
Step 2
Allow to prove at 40 ̊C/105 ̊F until doubled in size (approx.
20 mins)
Step 3
Add topping of your choice and bake in a preheated oven
at 220 ̊C/425 ̊F/Gas Mark 7 for 15–20 mins, depending on
amount of topping.
•
To freeze pizza bases follow method to step 2 and bake without
toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
If you want to refrigerate them, then you need to rub the outside of the pizza dough ball lightly with olive oil and wrap it in clingfilm