We turn at least 1 gallon of milk into Yogurt every week, which leaves a couple quarts of whey that we hate to waste.
After much experimenting, I landed on a recipe that we use in our bread maker for pizza dough that gets high reviews from everyone that's tasted it.
During my experimenting (probably a dozen attempts), I finally discovered that you just can't scoop a cup of flour and have it turn out right in a bread maker.
Accurate measurement is a must for a recipe to work in a bread maker.
To measure the flour, I use a one cup measuring cup and simply scoop flour into it with a tablespoon, then scrape the top level and that's one cup.
Using the Tablespoon like that really keeps the recipe (amount of flour) consistent for me.
5 cups flour (measured as listed above)
1 1/2 cups whey (heated to warm 100F in Microwave)
1 1/2 Tablespoon veg oil
1 Tablespoon Yeast
1/3 Tablespoon salt.
4 Tablespoons water
The order of ingredients is important.
Then make a good size depression in each side of the flour. Put the yeast in one depression and the salt in the other.
Then put 4 Tablespoons water on the yeast, so it gets activated the same every time. (this is a key for consistency with my maker).
Run your bread maker on the dough setting.
We separate into 3 equal parts and wrap well with Saran wrap, flatten and place separately in freezer (important step).
When you want to use, take them out the night before and defrost in refrigerator.
Then let warm to room temperature (1 hour).
Stretch to whatever shape/size you want.
Cook at 465 on a stone in the oven (place stone near center of oven).
We normally top with sauce, pepperone, a little provolone, mushrooms and Mozz.
Cook for 11 minutes and enjoy.
This works great in our machine, haven't tried it in other machines.
Hope someone finds this useful,