Pizza Dough Machine

We use our bread machine to make pizza dough. Is the dough is more difficult if using regular all-purpose flour instead of bread flour? Bread flour is supposed to be richer in gluten it will rise over the machine to be kneaded, but I do not know if it will matter since we make the pizza dough yet.

Any experience? All technical know-how affecting this?

I used both, as with the regular whole wheat flour in on my bread machine, this was not so great a difference

2tbs dry yeast granules
3 cups bread flour
1 teaspoon salt
2tbs sugar (I add honey instead)
2tbs olive oil 1 cup water
Italian herbs
, More 2tbs water, add all the liquids first, dry, last with yeast, bake at 400 oven, I freeze my leftovers


wheat paste
1 1 / 3 cups water
2tbs Olive Oil
3 / 4 c. teaspoon salt
2cups all-purpose flour
2cups whole wheat flour
2 tablespoons yeast

instructions as above

During the many years I made bread products in my machine, I have never used bread flour.

For the gluten to damage in your bread machine, it would have to run much longer and more difficult than it could without overheating.

The other option is to use your robot. Add flour, baking powder, salt and oil, the process for a few minutes, then knead on the counter.

You can use all purpose, but it will not be as extensible as it would with bread flour. Being kneaded in the machine because it will really help develop the gluten in flour.

No, it works very well.
I have an easier and shorter to make the dough.
Use your robot.
Mix all dry items first.
With motor running add the oil.
Always running, add the water until you get a good dough if .... loose .... add more flour if it is too dry, add a little water.
Better yet, she kneads for you.