Which bread machine to buy for making pizza dough?

Just go to Walmart, KMart, Target or some other place like that and get a cheap one. Any bread machine will make pizza dough. However, I will warn you in advance that you may just fall in love with the thing. I paid about $40 for my bread machine and I've been using it for about ten years.

I never bake bread in it. I just use it to mix and knead and then I shape and bake my breads in the oven.

Here's my make ahead pizza crust trick:

Make dough in bread machine. My recipe makes one really huge pizza or three dinner plate size pizzas. I make the dinner plate sized crusts, pre-cook them in a large, Pam sprayed, cast iron skillet. When the crusts are cool, I stack them in a large plastic bag and put them in my freezer. They will also keep several days in the fridge.

Want pizza? Pull out a pre-cooked crust. Let everyone top it their way. Bake 10-20 minutes at 400 degrees.

cooks a perfect loaf each time, I do the bread from scratch! though the packet mixes are good too. Dough for pizza is tasty, just roll it thin when baking the pizza in the oven. ( a trick with pizza is to oil the dough before you put topping on) It is my opinion that the bread oven makes Delicious and fresh bread, it doesn't keep well(less preservities- good thing) and it is more expensive. It can be more fattening than brought bread too. Can make iced scrolls and jam too! A hint always remove the blade at the base just after using, dough can get caught underneath and when it dries it is really hard to remove from tin. bon appite!!

I'd get a good stand mixer, like a Kitchen Aid, it comes with a dough hook which will knead the dough for you, and you can buy other attatchments so you can get a lot of use out of it.

I make pizza dough all the time with mine, it is very easy.

i believe all the bread machines that you can buy on the market now have dough settings on them and recipe books with them for pizza dough

It doesn't matter. Just buy a cheap one, they are all guaranteed for a year anyway. As long as it has a "dough" setting, you're good to go. I have a Regal and I love it, it's now 10 yrs. old and going strong.

I don't think the kneading and rolling process are all that time consuming when I do it by hand. But, I like the kitchen- aid idea. They are spendy though, about $250.00 or so I think for the basic smaller moter ones. However you can buy all kinds of attatchments for them down the road and use them for a million different things, such as a meat grinder, pasta roller just to start with, kithcen-aides are definitly a good investestment. Or how about trying a pricing out the cost of "instant" type dough that you just add water too, or the frozen ones etc... I also think you should try a couple of different recipes of the pizza dough first to see if it's really that much effort. And I know that pizza is spendy but also look at pricing out the ingrediants you like on the pizza. Pepperoni, sausge, candian bacon/ham, bell peppers, mushrooms etc...wehn added with buying premade sauce can add up too. Also look for some recipes to make your own sauce....it's much better that way, and has a lot less preservatives. I am going to also give you some quick and easy meal ideas. And one last thing before I do that. Please go to kraftfood.com and sigen up for their mag, it's free and loaded with a lot of recipes that a pretty cheap and easy going the semi-homemade route.

6 pork chops (approx 5oz each)

3 Potatoes

3 Carrots

1 onion

2 Cans cream of mushrrom soup

1 1/2 Cans of Milk

3 Tbsp Flour

salt and pepper

Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish.

Layer on the veggies. In a seperate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.

Hot Orzo Pasta Salad:

Boil some orzo while waiting chop some zucchini and yellow crooked neck squash kinda small. Add the veggies the last 3-4 minutes of boiling. Drain and transfer so a serving dish. Add some butter, seasoned salt, and shredded parm cheese. Mix and enjoy.

Cold Orzo Salad:

Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatoes, corn, feta cheese, and Italian dressing.

Warm Green and Potato Salad:

1 lb small red, white or yellow new potatoes

12 oz fresh green beans trimmed and cut into 1 inch pieces (approx 2 cups)

1/4 cup dried tomatoes in olive oil drained, and chopped

1/3 cup bottled parmesan or Italian salad dressing

4 cups pre-washed Italian salad greens

4 slices bacon, crisp cooked and crumbled (optional)

1/2 or 1/4 the potatoes, boil with the beans in lightly salted water until tender. Drain.

Return to the pan and add remaining ingredients

Sweet and Sour Red Cabbage:-I'm trying this tomorrow

1/2 cup cider vinegar

1/4 sugar

1/4 brown sugar-packed

1 medium head cabbage shredded-about 10 cups

2 bacon strips diced

1 medium tart apple peeled and chopped

1/2 cup chopped onion

1/4 cup water

2 tbsp white wine vinegar

1/2 tsp salt

1/4 tsp pepper

1/8 tsp ground cloves

In a large bowl mix the cider vinegar, and sugars. Stir until sugars are dissolved. Add cabbage and toss to coat. Let stand 5-10 min. Meanwhile in large skillet cook bacon, until crisp. Remove to paper towels with a slotted spoon, reserve the bacon.

In the drippings cook apple and onion until tender. Stir in water, and cabbage and mix. Bring to a boil. Reduce heat cover and simmer 30-35 min.

Stir in all remaining ingredients except bacon, for 5 min or until tender. Sprinkle with bacon.

*If you don't like reg bacon try turkey bacon or tofu bacon. Or some chopped toasted pine nuts.

Tangy Watermelon Salad:

4 cups seedless watermelon-cubed

2 tbsp olive oil

3 tbsp lime juice

1 tbsp red wine vinegar

3/4 crumbled feta cheese

1/4 cup coarsely chopped fresh mint or Italian parsley

Mix the oil, lime juice, and vinegar. Toss the watermelon with the oil and lime mix. Gently fold in feta cheese, and mint/parsley.

Creamy Corned Beef Sandwiches:

1-8oz pkg cream cheese softened

1/4 cup mayo

2 tbsp Dijon mustard

1-2 1/2oz package thinly sliced corned beef cooked and thinly sliced

2 tsp fresh dill or 3/4 tsp dried dill weed

1/4 tsp salt

Mix everything together and spread on your fav bread. Or spread just thin layer on seedless (light) rye bread. Trim the edges to serve as an app or use cookie cutters such as a shamrock to serve at a party.

Color full veggie sauté:

2 med red peppers julienned

2 med green peppers julienned

2 med zucchini julienned

4 med carrots julienned

1 tsp olive oil

4 cups thinly sliced cabbage

1/4 tsp salt

4 tsp cider vinegar

1/4 cup water

1 tbsp sesame seeds.

In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min. Add the cabbage, salt and pepper, sauté 1 min longer.

In small bowl combine vin and water, pour over veggies. Cook and stir for 2-3 min or until heated thru. Sprinkle with sesame seeds.

Strawberry Tomatoes Salsa:

1 pint fresh strawberries-chopped

4 plum tomatoes seeded and chopped

1 small red onion finely chopped

1-2 med jalapeños minced

2 tbsp lime juice

1 tbsp olive oil

2 garlic cloves minced

Mix everything in a bowl and put in fridge. Serve over chicken or as a dip with tortilla chips.

Strawberry Tossed salad:

6 cups torn mixed salad greens

1 pint fresh strawberries slices

4 oz crumbled feta cheese

1/4 cup sunflower seeds

Balsamic vinaigrette

Toss and serve

Chili Lime Shrimp with Creamy Chipotle Dip:

2 limes

24 uncooked extra large shrimp, peeled and deviened-with shells on about 1 1/2 lbs

2 tbsp olive oil

1 clove garlic finely chopped

1/2 tsp crushed red pepper flakes

1/3 cup mayo

2 tbsp honey mustard

1 large chipotle chile in adobo sauce-finely chopped

1 tsp adobo sauce

1 tbsp chopped fresh cilantro

Reserve 1 lime for garnish. Grate 1 tsp peel form other lime. Cut lime in 1/2 and squeeze, enough juice to measure 2 tbsp. Set peel and juice aside

Butterfly each shrimp. (cut lengthwise along outside of shrimp without cutting all the way thru-the shrimp should lay flat open)

In 1 gallon resalable plastic bag mix oil, garlic, shrimp, pepper flakes, lime juice, and grated lime peel. Refrigerate 30-60 min to marinate.

Meanwhile in small bowl mix mayo, honey mustard, chipotle pepper, and adobo sauce. Cover and refrigerate until serving.

Heat oven to 400 degrees, Remove shrimp from marinade, place in a 15x10x1 baking dish. Open each shrimp arranging in pan so that the cut portionis on pan with tail tucked in. Toss marinade.

Bake 5-7 min rearranging shrimp 1/2 way thru bake time, until shrimp are pink. Place on serving dish sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges, garnish dip with wedges

Okay here is how I do my stew:

1 pound stew meat

1 or 2 carrots peeled and cut into big chunks

1 or 2 ribs of celery cut into big chunks

1 onion chopped

1 large white potato or 2 medium potatoes peeled and chopped

1 clove garlic chopped

1 can stewed tomatoes

Oil

Flour

Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves

In a large skillet heat the oil.

In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.

Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.

Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.

Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.

Crock Pot Chicken Salsa Curry

10 chicken thighs-bone in

1 jar of your fav salsa

1/2 onion chopped

1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)

1/2 cup sour cream

Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.

This would go well with rice or cous cous.

If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.

Rice:

When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.

Mexi-rice:

Use rice that is still warm.

Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well.)

Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalapeño pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomat