How To Make the Best Bread Machine Pizza Dough

Sneak Peek: This is the best bread machine pizza dough I’ve ever made with a bread machine. You can make it, too.

pizza made with bread machine pizza dough sliced and ready to eatPin

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I once worked for a major pizza chain in the research and development department. After seeing how much oil goes into the bottom of their pizza pans, I started making homemade pizza dough as often as possible. 

Three Reasons To Skip Take-Out Pizza

  1. If you are a beginning bread maker, this recipe is for you. I can’t think of a better place to start. It’s best for a medium-thickness crust, but you can also roll it thin for a thin-crust pizza.
  2. This recipe started with Wolfgang Puck’s “Perfect Pizza Dough” recipe, published in the Parade over 30 years ago. I adapted it for a bread machine and made minor changes.
  3. Make pizza crust in your bread maker using the DOUGH cycle. If you use the timer function with the DOUGH cycle (not available on all machines), the dough will be ready to roll out when you walk in the door after a long day.

If you prefer, make this recipe manually or with an electric mixer or food processor

Happy Bakers Speak Up

Truly! This is the BEST pizza dough ever!!!! Perfect each and every time! I have ditched all my other pizza dough recipes. A game changer!!! Happy Hubby! THANK YOU!!!–VANESSA F.

Ingredients and Substitutions

ingredients for bread machine pizza doughPin

  • WATER: I specifically keep spring water in the house for bread because it’s chlorine-free and yeast-friendly. If you don’t have any, use tap water. It doesn’t need to be warmed first. The friction of the paddles in the bread machine will warm up the dough in a hurry.
  • SUGAR: Use granulated sugar.
  • OLIVE OIL: You may substitute vegetable oil, but a good olive oil adds abundant flavor.
  • HONEY: Lyle’s Golden Syrup or Corn Syrup are possible substitutes. Some say brown sugar can be subbed for honey, but I haven’t tried it and can’t recommend an amount.
  • SALT: I use table salt or sea salt. If you use Kosher salt, add an extra pinch. Please don’t leave the salt out. Check out this recipe if you need salt-free pizza or focaccia dough.
  • BREAD FLOUR: Bread flour gives this recipe a “chewy” characteristic. Substitute unbleached all-purpose flour if you don’t have bread flour. Your crust will still be tasty. If you prefer a whole wheat flour crust, see this pizza dough recipe designed for whole wheat flour.
  • INSTANT OR BREAD MACHINE YEAST: Instant or bread machine yeast (same thing) is always my first choice with a bread machine. Active dry yeast can be substituted, but it may be a little slower to rise.

How To Make Pizza Dough with a Bread Maker

adding ingredients to bread machine panPin
Add all ingredients to the bread machine pan in the order listed: Wet ingredients first, flour and yeast last.
starting the machine on the DOUGH cycle.Pin
Next, select the DOUGH cycle, then START.
how the dough should appearPin
Make any corrections (more flour or water) to make the dough look like this. (See video.)
how dough should look at the end of the DOUGH cyclePin
The dough should double in size by the end of the DOUGH cycle. If not, leave the dough in the pan until it doubles.
dividing pizza doughPin
Remove the dough to a floured surface, cut it in half, and shape each half into a smooth ball. Cover and allow to rest for about 10 minutes.
greasing the pan with oil sprayPin
Spray or grease your pizza pan with plenty of olive oil.
spreading the dough with your fingersPin
Use your fingers to spread the flour inside the pan. If it shrinks back, let the dough rest for a few minutes and try again.
adding sauce on top of pizzaPin
Spread a thin layer of sauce over the dough. You should still be able to see the dough through the sauce.
adding cheeese to pizzaPin
Sprinkle Mozzarella cheese (or whatever you are using) over the sauce. You should still be able to see the sauce beneath the cheese.
adding remaining toppingsPin
Add toppings such as meat or veggies over the cheese. A heavy hand with fillings will make it difficult for your pizza to bake in the middle. The result will be soggy pizza.
examining the bottom of the crispy, brown crustPin

Bake in a 450˚F oven. The crust should be crispy and brown. Nobody likes a soggy crust.

I’ve included nutritional information for the crust only. Your choice of toppings and the amount you use are unknown variables.

Bread Maker Pizza Dough FAQ

How can I make pizza in a bread machine?

You can’t. You can only make the dough. Use the DOUGH cycle to mix and knead the dough. Then, dump the dough out of the bread machine pan onto a lightly floured surface. Finally, assemble the pizza in a pizza pan and bake it in your conventional oven.

Do I have to use a pizza stone?

No. Stones help to make the crust crispy without scorching the crust. But you can get a crisp crust with this recipe if you use plenty of oil (olive oil is my favorite) in the pan, a hot oven, and a dark-colored, heavy pizza pan or baking sheet.

Can I make the dough ahead of time?

Yes. Make the dough with the DOUGH cycle. When the cycle finishes and the dough doubles, remove it from the bread machine pan and divide it in half. Drop each dough ball into a plastic freezer bag and store it in the refrigerator for 3-4 days. Place the dough in the freezer if you want to keep it longer.

When ready to use the dough, let it warm to room temperature and get puffy before you shape it. Then, proceed as usual to make your pizza.

Does it matter what order I add the ingredients to the pizza?

1. Sauce
2. Cheese
3. Meat and veggies
4. Add fresh herbs after the pizza bakes.

Read more about the best way to assemble a pizza.

I need to make LOTS of pizza. Can I double the recipe?

You can double this recipe only if your bread machine can handle 6 cups of flour. Most have a maximum capacity of 3-4 cups. Otherwise, I suggest you make more than one batch of dough and chill it ahead of time (See question above.) Chilling the dough develops the flavor and makes a better pizza.

How do you get the dough to stretch without making a hole?

Experience helps. But for the moment, cover it with a towel and allow the dough to relax for a few minutes. When you return, it should be easier to stretch.

Can I make thin-crust pizza with this recipe?

Yes. Divide the dough into three portions and roll thin. It won’t be a cracker crust, but it will be crispier than when you make two 13-inch pizzas with this recipe.

Why is my pizza dough so dry?

The most likely reason is that you added too much flour. It’s best to weigh the flour. But if you don’t have scales, hold back 1/4 cup of the flour in the beginning and add it only if needed after the machine has mixed the dough for 5-10 minutes.

To fix dry dough: Add water one tablespoon at a time until the dough sticks to the side of the bread machine pan, then pulls away cleanly.

Why is my pizza dough so sticky?

You probably added too much water (or didn’t add all the flour called for in the recipe). Add more flour—one tablespoon at a time—until the dough looks like the dough in the video. The perfect pizza dough will stick to the side of the pan, then pull away cleanly.

Parting Thoughts: If you are new to making pizza, I recorded my best tips for making pizza without a pizza stone. I hope you find it helpful if you are new to the game. Also, here is a recipe for one of our favorite pizzas: Easy Cilantro Chicken Pizza. It’s a change of pace from a traditional pizza. Cilantro lovers will go crazy for it.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

pizza with bread machine pizza crustPin
Yield: 8 servings

Best Bread Machine Pizza Dough Recipe

This pizza crust is made with a bread machine (although easily converted to a stand mixer recipe or by hand) and is simple enough for a beginner to make.
5 from 119 votes


Prep time: 15 minutes
Cook time: 12 minutes
Rising Time: 1 hour
Total time: 1 hour 27 minutes


  • 1 cup + 1 tablespoon (241 g) cool water
  • 1 teaspoon granulated sugar
  • 2 tablespoons (28 g) olive oil
  • 1 tablespoon (21 g) honey
  • 1 teaspoon table salt
  • 3 cups (360 g) bread flour
  • 2 teaspoons instant or bread machine yeast


  • Place 1 cup + 1 tablespoon (241 g) cool water, 1 teaspoon granulated sugar, 2 tablespoons (28 g) olive oil, 1 tablespoon (21 g) honey, 1 teaspoon table salt, 3 cups (360 g) bread flour, and 2 teaspoons instant or bread machine yeast into the bread machine pan in the order given. Select the DOUGH cycle, then START.
  • Peek at the dough after 5 minutes. It should be gathering into a ball that sticks to the edge of the pan, then pulls away. If it bounces off the sides of the pan, add a tablespoon of water. If it won’t pull away after sticking, add a tablespoon of flour.
  • Preheat your oven to 500˚F (260˚C) for about 20 minutes before you think the pizzas will be ready to bake.
  • When the DOUGH cycle completes and the pizza dough is double the original size, remove dough from the bread pan to a floured surface. Divide into 2 pieces and shape each half into a ball. Cover and allow to rest for 10-15 minutes.
  • Spray 2 heavy pizza pans (I use 2 13-inch round pans) or a baking sheet with olive oil. Push and cajole pizza to the desired thinness with your hands. Using a rolling pin tends to make the dough compact. If the dough is resistant to stretching, let it sit and relax for a few minutes then come back to it.
  • Layer sauce first (don’t overdo it), cheese, and then meat and/or vegetables. Watch the amounts. Excess toppings will cause your pizza to take too long to bake and may result in a soggy middle.
  • Turn the oven temperature back to 450˚F (230˚C) after you put the pizza in. Bake for 10-15 minutes or until the crust is golden on the edges and the cheese turns golden brown in spots on top of the pizza.
  • Let cool for 2-3 minutes before slicing.


Directions for making bread with a stand mixer or by hand:
    • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
    • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape the dough as indicated in the recipe
Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it’ll get there.


Serving: 2slices | Calories: 220kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 77mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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4.58 from 119 votes (97 ratings without comment)

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Recipe Rating


  1. 5 stars
    Once again another fabulous recipe. Directions are easy to follow and the pies were crisp and delicious. Thanks Paula for all the great recipes !

    1. Hi Deb,

      Thank you for the 5-star review. Glad you enjoyed the pizza dough.

  2. HI Planning on making this tonight…one question; can we use the pizza stone instead of a pizza pan? Thank you:)

    1. Hi Bev,

      Oh yes. I have done it that way a few times. Hope you love it.

  3. 5 stars
    I used 00 flour instead. came out really good. but wondering if using bread flour is better? and/or if any tweaks needed if 00 is used.

    1. To my palate, it’s about the same. Others may see it differently.

  4. 5 stars
    My husband decided this is the best pizza dough! My daughter did buy me a dark pizza pan for Mother’s Day! LloydPans Straight Sided Pizza Pan, Pre-seasoned PSTK (14 inch) from Amazon. It can go up to a 700-degree pizza oven/grill in case anyone else is looking for one. Most of the dark pans are for deep dish and my husband likes a thinner crust pizza. I had never paid attention to a pizza pan that could be used in a 500-degree oven and many only are good for lower temps.

    1. I must look into this pan.

  5. I have used this recipe for pizza for a while but I recently started using it for garlic Parmesan knots. They come out perfect and this recipe is very reliable and delicious. Thank you!

    1. Thank you for the idea, Jackie. I like the way you think.

  6. Millerroom says:

    5 stars
    This was so DELICIOUS it’s going to be our Pizza Friday recipe from now until always. Thank You!

    1. Hello,

      I love your idea for Pizza Friday. Thank you for your kind words about this recipe.

    2. We are of the same mind.

  7. Jim Wilkins says:

    I love this recipe. My wife and I made pizza together this past week and made 2 pizzas. It was great but way too much pizza for two people. Is it safe to freeze the second dough ball until I want to make pizza again. Would there be any special instructions on doing this, thawing time, etc.? I have now made French Bread, Cinnamon rolls, pizza, and Bobka!!! I’m finally using my bread making machine and I love it! Thanks so much!

    1. Hi Jim,

      Yes, the pizza dough freezes well for about a month. When you get ready to use it, let it thaw in the refrigerator overnight. When you are ready to roll it out, let it warm up on the counter. Shape it when soft and pliable. Proceed as usual.

      So glad you are finally using your bread machine. You’ve clearly figured it out. Woohoo!!!

  8. Carol Fougerousse says:

    5 stars
    I absolutely love this recipe. it’s the only one I use now. we do a lot of pizza on the grill in the summer and this works great! thanks

    1. Hi Carol,

      I’m so glad you left this comment, especially for people who do pizza on the grill. Thanks so much for your feedback and the 5-star review.

  9. Cera Magiggle says:

    5 stars
    Made this tonight, my first time ever making my own pizza dough. We loved it. I smoothed it into an olive oil half sheet pan like I do for focaccia bc I don’t have any round ones and my kids LOVED it. Thank you so much. We will be making this again ❤️

    1. Thank you for the 5-star rating, Cera. Glad you loved the recipe.

  10. 5 stars
    This was my 1st time of making pizza dough in a machine or at all for that matter. It came out beautifully. I did use 3/4 strong white bread flour and 1/4 wholemeal bread flour. the pizza was so light and digestible. I topped it with balsamic roasted peppers, onions and mushrooms and vegan cheese.
    thank you

    1. Thanks for the 5-star rating and good review, Clare. Glad the recipe worked out good for you. I see lots of wonderful pizza in your future.

  11. 5 stars
    super easy and convinced me to ALWAYS make my own crust. I added some dried basil to the crust. and I’ll add a smidgen more salt next time.

    1. Hi Julie,

      So happy you love it. The customizations sound wonderful. That’s one of the best parts about making bread yourself.

    2. J.Z. Zurinsky says:

      5 stars
      This is by far the best pizza dough recipe I’ve tried for a bread machine! The crust has a wonderful texture and flavor: It’s easy to work with, and even though I ended up having to overwork a crust (because I used too big of a pan-my fault…) the crust was still AMAZING! Thanks so much for truly foolproof recipes that I can count on.

  12. 5 stars
    Thank you very much for this pizza dough recipe, Paula. Last night we enjoyed the best pizza ever created in my 61 years of cooking, with many past attempts at homemade pizza, with less than stellar results. I followed your recipe exactly, EXCEPT for bring interrupted and forgetting the salt!!! 😵‍💫😬 But I added it in with a little water toward the end of my Dough Cycle, added a little flour when I removed the dough and hand-kneaded the slightly goopy mess, and was amazed at the result. It was great! I made your “Easy Cilantro Chicken Pizza Recipe,” gambling a bit on whether my husband would like this unique departure from more traditional pizzas. He loved it and asked me to keep up the delicious experiments!

    I do need to find a better pizza-baking pan. My thin, cheap, old cookie sheet didn’t crisp up the crust as well as hoped. Apart from that detail, the dough and pizza were wonderful. Next time I’ll try your whole wheat pizza dough recipe! Thanks again!

    1. Hi Mary,
      You’ve been cooking for a long time. So happy you liked this. Good for you in adding the salt, even though you forgot it at first. I have completely forgotten and left out the salt and it was really bland. You fixed it perfectly.

      About your pizza pan–yes, a good pan is worth its weight in gold. Three ideas: 1. Order a pizza pan from USA Pans. They are the BEST and well worth the money. 2. Check Ebay for a used pizza pan from a restaurant that has closed. I have found wonderfully seasoned pans this way for cheap. 3. Some people use a 12-inch iron skllet. I’m sure it would be heavy, but if it’s well-seasoned, you wouldn’t need to wash it–just swipe it out.

  13. Jackie Roberts says:

    This is the most incredible pizza crust I’ve ever made. Great chew and just the right amount of crispy. Do you think I could use for calzones?

    1. Hi Jackie,

      I’m so happy you liked the crust. Yes, calzones are wonderful with this bread. Also, pepperoni rolls. Haven’t made those in years. I need to bring them back. Enjoy the recipe.

  14. vanessa faukner says:

    Truly! This is the BEST pizza dough ever!!!!
    Perfect each and every time!
    I have ditched all my other pizza dough recipes.
    A game changer!!!

    Happy Hubby!

    THANK YOU!!!

    1. Thanks, Vanessa,

      Don’t you love it when a simple recipe turns out so well? Thanks for writing.

  15. Steve Cahill says:

    You never mentioned the best cheese too use. Mozzarella, Gouda, Cheese curds from Quebec, ect.
    Thanks Steve

    1. Hi Steve,

      Mozzarella is traditionally used more than anything else, at least here in the U.S.

  16. 5 stars
    Perfect pizza crust, just like it came from a good pizzeria. I put my pizza directly on my pizza stone (used Wondra flour on a pizza peel to slide it into the oven). This recipe is so much better that the other bread machine recipes I’ve used, which tend to over-prove, taste sour, and get too bubbly. Thank you.

    1. Hi Jules,
      Good tip about the Wondra flour. Thanks so much for the testimonial.

  17. Jessica A says:

    I made this tonight for my family and it was a big hit! I didn’t have a baking stone or a pizza pan so I used a 10 inch round dish I use for making layer cakes. It turned out great! I am new to using a bread machine and have had a lot of success with your recipes- thank you for taking the time to explain them and do all the troubleshooting for us!

    1. Hi Jessica,
      High Five 🙌🏻 for your creativity with this recipe and what you had available. Your comment will surely help somebody else in the future.

  18. Hello Paula, made the pizza tonight for the first time, brilliant. Thank you for the recipe. I didnt include the honey, is it there for any reason other then the sweetness? Not a huge fan of sweet and savoury together, no pineapple is not acceptable on a pizza.

    1. I’m with you on the pineapple, Lyndon. However, I love to use barbecue sauce (which has plenty of sugar) on my chicken BBQ pizza.

      As far as the honey, it does help the dough retain moisture. But if you like the dough without the honey, be my guest. That’s the beauty of making things yourself. You get to do it how you want.

  19. vanessa faukner says:

    5 stars
    Absolutely one of the best pizza recipes ever! And I have tried many!
    Tossed all the others – including Alton Brown’s.

    P.S. I used my cast iron frying pan! Perfection!!!!
    Thank you!!!!!!

    1. Thanks, Vanessa,
      Glad you enjoyed this recipe. The cast iron pan is a great idea if you don’t have a heavy pizza pan.

  20. Denise Isaac says:

    5 stars
    We love your Pizza recipe and it is the only one I make. So easy and versatile. Today I made Calzone with your pizza dough, yum. Thank you so much for sharing your recipes.

    1. A calzone is a great idea! Happy to hear it worked for you.

  21. Denise Isaac says:

    5 stars
    Thank you for sharing your wonderful recipes. I’ve made your pizza recipe twice now and they are fabulous. So easy to make, especially with all your extra tips.

    1. Hi Denise,
      I appreciate your kind words. We have enjoyed that pizza recipe for many years, so I love that other people like it too.

  22. A question about oil: I have a pizza stone (no pizza pan) so do I oil the stone? It seems as if it will make a mess and be impossible to clean. In the past, using the stone, I’ve oiled the top of the dough before putting the toppings. But only just brushed he dough with oil.

    1. Hi Stevphen,
      I would not oil the stone. You will miss the flavor the olive oil adds, but you will get a crispier crust in return. The only reason to oil the top of the dough is if you aren’t using any kind of sauce like pizza sauce, pesto, barbecue sauce, etc.

  23. Oh my goodness!!! This is the best – I made this dough by hand – not wanting to wash the mixer – and I really enjoyed the kneading. This is incredibly easy – incredibly tasting. My new pizza dough. It is much faster than the dough cycle – and kind of getting back to basics. Also I made four of them – in 9″ round pans to fit in my Breville compact oven – my first venture using it for pizza – but it is too hot for the gas oven. That also was good. Thank you so very much!

    1. Hi Jane,
      I’m so glad you took the time to write. I’ve been using that recipe for over 30 years and have never found anything better–easy but tastes great. So happy it worked for you.

  24. Mary Birdsall says:

    5 stars
    Found this recipie several weeks ago . This is my third time . I love this recipie especially for stromboli. Love the honey especially with hot and spices and or bitter spinach. Thank you Paula!

    1. Hi Mary,
      Stromboli? Yes. Good call. The spinach with spicy honey sounds so interesting. Glad you are enjoying this recipe. Thanks so much for taking the time to leave a comment.

  25. Claudette Baker says:

    Hi Paula
    Thank you for renewing my subscription. I enjoy using your recipes. If you do something I can already do, I find something extra to add from you. Let’s say it’s a continuous learning curve for me as a chef. I am 63 years old but as the saying goes- ‘You are never too old to learn. Thank you for all the wonderful videos and recipes.


    1. Hi Claudette,
      I couldn’t agree with your more regarding “you are never too old to learn.” Thank you for your kind words.

  26. 5 stars
    Loved it!! The one not changes I made was I used 1 TBSP sugar and no honey and I added 1 tsp each dried oregano, basil and garlic powder. This recipe is a keeper!!!! ❤️

    1. Hi Donna,

      So glad you enjoyed the pizza dough. One of the best things about making it yourself is personalizing it. Those spices sound delicious!!

      Thanks so much for taking the time to write. You may inspire someone else to give it a try.

  27. I have made this pizza dough recipe several times, and it always turns out great! It’s the best homemade pizza dough I’ve ever had! I love how the texture has such nice elasticity to it. I just put it on the pizza pan and use my fingers to spread the dough out, and it never tears. I do have a question though…..I want to make pizza for Super Bowl Sunday, but I don’t have any bread flour. Will A.P. flour work just as well?

    1. YES. I use all-purpose flour all the time. Works great. Glad you are enjoying this recipe. Thanks for the great rating.

  28. 5 stars
    Any tips on using this dough for a calzone?

    1. Hi Deborah,

      I’ve done it before. Works great. You may have to experiment with the amount of time you bake the calzones and the oven temperature because the amount and type of ingredients will make a big difference. If you run into trouble or have a specific question, don’t hesitate to write back.

  29. Laura Donahue says:

    5 stars
    I just found your site and can’t wait to try this pizza dough recipe.

    Quick Q- when you say to “cover and allow to rest” – what do you use? Plastic wrap? Is it better to store in dark area?
    Thank you!

    1. I’m glad you found my site, too.

      Answer to your question. Cover with a tea towel. You could use plastic wrap, but sometimes it sticks. A towel works better. No need to store in a dark area. Yeasty bodies are blind as far as I know. ☺️ But it’s important not to be too cool or too hot. 75-80˚F is about perfect. Much cooler than that and the dough will take longer to rise. Much warmer and it will rise faster. No harm done, just be aware.

      If you have more questions, don’t hesitate to write back.

  30. Jean-Pierre says:

    Hello Paula, yesterday, I tried your recipe with whole wheat bread flour calculated for a 12 inch pizza using your measurements. The resulting pizza was very easy to work with. For those who only want to make 1 medium pizza, here are the measurements:

    121 gr spring water
    2 gr granulated sugar
    12.5 gr olive oil
    10.5 gr honey
    3 gr table salt
    180 gr bread flour
    3 gr fast-rising or bread machine yeast

    Thank you
    p.s: I thought I could send you a picture but I did not figure it out although, the crust looks a lot like yours.

    1. Hi Jean-Pierre,
      Did you go half and half on the flour? I don’t see the amount of whole wheat flour you used. I must try this. Thanks for letting me know about your experiment and then taking the time to share it.

  31. I haven’t made this yet, planning on making it in a few hours. But I wanted t thank you for giving the weights as well as measurements on your recipes. I’ve recently started to weigh my ingredients, especially for baking. It’s always helpful to have it already done, instead of having to go through charts to get the measurements! I use the Ingredient Weight Chart from King Arthur, which is many, many pages, but it gives the measurements for everything you could ever think of. It’s amazing how many things that you think would be the same weight, but are totally different, such as flours. They vary from 120 grams a cup for All purpose and bread flour, to 106 for Ryes and Pumpernickel flours, to 156 for Gluten-free All purpose Flour!

    Anyways, thank you. I’m hoping to make calzones or Stromboli with the dough, so I’ll let you know how it goes!

    1. You’re most welcome, Patti. I know the Ingredient Weight Chart from King Arthur quite well. It’s what I use for most recipes although not everything is on the list. Can’t wait to hear how your pizza dough turns out.

  32. OMG….BEST pizza dough that I have ever baked or eaten. I just love it! I am on a low sodium eating plan and I used ‘Windsor salt free substitute’ and it was still ‘Fabulous’. Thank you!!!!Best, Best, Best. Thank you.

    1. I love comments like this! So glad you like it. It has served our family well for over 30 years.

  33. I use a cast iron pan. Pour a little oil in pan. Sprinkle a bit of cornmeal black pepper and oregano on the pan. Spread pizza dough. Let rise for 1/2 hour. Turn oven burner on med and turn broiler on. Put pan on stove, then spread sauce on edge to edge. Sprinkle a little parmesan. After 5 minutes add cheese (I don’t shred it I slice it) and any other toppings. Two more minutes and check bottom of pan to see if crust is brown. Then put under broiler until cheese is melted. For a home pizza it is amazing. I got the method from my son-in-law. Everyone who makes pizza this way says it is quick, easy and tastes great. I use a cast iron griddle so it is a little lighter.

    I have a question. your recipe makes 2 pies. If you want to freeze one, what do you do when you want to bake it. Do you freeze it before the rise. I am confused. Thanks for a great recipe as usual.

    1. Suzy,
      You have several great ideas here. I’ve never thought of sprinkly black pepper or oregano on a pizza pan. Using the stove and the broiler would make this so quick. Good to know when hungry people are stalking in the kitchen.

      In regards to your question: I would freeze the dough after you pull it out of the bread machine. When you get ready to use it, let it thaw in the fridge if you have time. Make your pizza once the dough is soft and puffy.

      Thanks so much for taking the time to share your method.

  34. Suzy Charto says:

    5 stars
    Really tasty I rolled it out thin

  35. Blessed and Highly favored says:

    Amazzzing. Just made this and wow! My husband I are shocked how good this was. Mind you I did not have olive oil. I also did not have a pizza pan so I tried one pizza on the bottom side of a cookie sheet and the other in a cast iron skillet. The cast iron skillet or pan pizza was fabulous!!!!oh man I wish I made just the right amount of crisp and softness on the inside. Of course coated the pan generously as well. I will not use another recipe

  36. Love your recipes. Was making this and ingredient list calls for 2 Tbsp olive oil (100 g), but my olive oil is only 28 g. Was the recipe perhaps including the olive oil used for oiling the pan before baking?

    1. Hi Liz,

      Thanks for writing. You are right. 28 g of olive oil is all you need in the dough. The oil for oiling the pan is at your discretion. I will correct it.

  37. I got a bread machine on Christmas.The first thing I made was a french bread, I did not like it. I look for help on Pinterest and lucky me I found your site. I carefully followed your instructions and tips and my French bread came out perfect. Thanks.I have to change my mind about dumping the ingredients in the machine and let it do all the work.

    1. High Five on your French Bread success. I hope that gave you a taste of what’s in store for you if you are willing to stick with the DOUGH cycle on your bread machine. Can’t wait to hear about more bread machine successes in the future.

  38. 言情库 says:


  39. I was happy to find your site early this year – I bake bread and pizza dough weekly and use my bread machine to handle the kneading (arthritic hands) unless I’m doing a no-knead. Your pizza dough recipe is great when I only have a couple of hours before dinner. My favorite recipe, though, is one that uses my sourdough discard but it needs an additional 2 hour proof. I have a large cast iron pizza pan; when I’m ready to go I put it on the burner on medium and start building the pie. When I’m done with the toppings I sling it in a 425° oven for 15 minutes – I think the time on the burner give it a nice, crispy bottom. I also start with a light cheese base. Your focaccia and French bread recipes are great! Thanks!

    1. Hi Sharon,

      So glad to hear from you. So many interesting things you bring up here.

      I’ve seen them, but I’ve never known anyone who has actually used a cast iron pizza pan. Interesting. Seems like that would be the best pan for your method of starting it on a burner. The only drawback for me would the weight of cast iron (speaking of arthritic hands).

      I also like the idea of using sourdough discard in recipes. It’s hard to throw that stuff away. I’ll be trying that in the next week or two.

      You brought up the focaccia. Thank you for your kind words. However, I’ve been thinking that recipe might need some tweaking to be more authentic. Any ideas? Maybe it could use some sourdough discard.

  40. Putting cheese ? BEFORE toppings definitely did the magic of ‘holding down’ the toppings to the pizza base ?????? Thank you for the tip ???

    I also tried baking with heavily oiled tray, but not able to get the bottom crust crunchy ? will try more oil next round, or add a piece of baking paper (for easier washing ?).

    1. Hi Ju,

      Are your pans heavy and dark-colored? That helps a lot. It’s very difficult to accomplish “crispy” with a light-colored pan, a light-weight, or an aluminum pan. Thanks for writing.

  41. How long do you bake it for?

    1. The answer is variable. It really depends on your toppings–what they are and how much. The type of pan you are using can also have a large bearing. I preheat to 450 degrees, then turn back to 425 degrees F to bake. It usually takes 12-15 minutes but since I don’t measure the toppings, the time can vary.

  42. Marijane Call says:

    Want to try your recipe. I do NOT have a bread machine — I have a Bosch.
    Could I get this recipe for a Bosch instead of bread machine? Thank you so much.

  43. Just like your recipe for dinner rolls in the bread machine, I LOVE this recipe. Super easy, ingredients I always have on hand (I especially like that you can use all-purpose flour instead), my family loves the flavor and so do I. Definitely a permanent fixture in my personal cookbook.

    One question I have is, have you ever tried to use the pizza dough the next day? Or freeze it even? Thanks!

  44. Best pizza recipe, thank you so much for this recipe!

  45. Tami Demascal says:

    Hi there! I’ve been transitioning into some real food cookingand away from store bought as much as possible. I had been making our own bread with no problem then my bread baking hit a wall a couple months ago. I bought a new machine…still loaves like a brick…then I found your info!! I think my kitchen is too cold in this frigid Pgh winter. Thank you!!!!! I was so frustrated. Finally today a loaf worked following your tips finishing in they oven and I just started your pizza dough! (My husband thanks you too…no longer living with a wife ready to throw a bread machine out the window. :-))

  46. I’ve been hunting for the best pizza dough and this is DEFINITELY it! I just wish I had found it earlier and saved myself a lot of frustration. I love watching the hubby and our 3 yr old daughter gobble it up right out of the oven. He liked it the first time around that I made it, so much that he had to ask me if I had actually made it and not ordered it. I told him I got it from Paula, an experienced cook and food blogger that I trust inside out because she knows what she’s talking about. Many thanks from my family.

  47. Paula, Got here from your yogurt making area, where you mentioned using whey in pizza dough. but you don’t mention it here, and I’m wondering how to sub it in this recipe? Is it 1:1 ratio subbed for the water? And can an acid whey be used?
    Made cottage cheese from 1 gallon sour milk – turned out great, but now we have almost 4 quarts of acid whey (recipe used white vinegar). Whole wheat bread made yesterday with it rose SO FAST it over-rose in 1/2 the time, bread came out really dense but tasty. Read online that most of the calcium and much protein stays in the whey so want to use it. Gotta use it up shortly to make room to try your greek yogurt process – which creates sweet whey, right?

  48. Hey Paula, I am still enjoying all the bread recipes. Had pizzas again last night. Once again those are the best pizzas I have ever eaten. Grandaughter & Mom said so to. My Grandaughter is coming over here 2 days a week & I am giving her cooking lessons. She loves to cook & is really enjoying it. She made the pizzas. Getting to know each other better and stacking up a lot of good memories. Have a great day! Hope you are doing good.

  49. Hi Paula,
    I have been using your recipes to make whole wheat bread, dinner rolls and pizza.AWESOME. Just a question Can 4 thin pizzas be made out of your recipe ?Thanks for your website .

  50. Hi

    Can I skip the honey in the recipe, or keep the honey and skip the sugar.

    Thank you

  51. Hey Paula,
    I just want you to know that we had pizza’s tonight and let me tell you & everybody visiting your blog, these were the best pizza’s we have ever eaten!!! They beat the notable pizza places to pieces. My husband and I made personal pan pizza’s in my little black skillets and they were perfect. The crust was soft & so crispy (we probably used too much oil in the pan, but it certainly didn’t hurt them). We will never eat a pizza out ever again. Thank you for all your time & work getting this blog together all these years. I personally want to say how much I appreciate all your efforts. May God bless you. Peg

    1. Peg,
      When I worked in the pizza industry, I was shocked at the amount of oil they used. That’s what makes a fabulously tasty crust I discovered. Have never use my black skillet but I will now.

  52. This has become my go to pizza dough recipe. I make it once a week for pizza night. Thank you!

  53. SimplySusan says:

    I just ordered a Zo as I’ve wanted one for years and finally saved enough $$$ of one. I’ve been searching your sight for bread machine help and though it is very helpful , I wished you had a tab at the top for Bread like you do for Yogurt and Salad-in-a-jar, both of which I make all the time. It would be so much easier to locate all your great bread/bread machine posts. Thanx.

    1. Good suggestion Susan. Just need more room. Check my recipe index and the sidebar.

  54. I would love to know your pizza recipe not just the dough but what all you put on the pizzas.
    Also, if what kind of pans do you recommend using?

    1. Hi Stevie,
      Perhaps I will post a pizza recipe in the future. I recommend the heaviest pizza pans you can find. Mine are commercial pans I obtained while working for a national pizza chain in R&D. They are completely fabulous and my daughter-in-laws have already told me they want them in the will. 🙂

  55. Made this tonight instead of my regular dough recipe. Turned out so thick and awesome! I’ll definitely use this recipe from now on. I use to make it by had as well, this is so much easier and less mess with the bread maker.

  56. Katherine Willis says:

    Just got a bread machine the other day. It comes with a recipe for pizza dough and focaccia. The one pound makes a 12″ and one and half pound makes a 15″. But no times as how long to bake or what temperature? Mine is a pound and a half machine, cannot do 2 pound recipes. We love pizza, will it make thin crispy pizza or more of a pan style crust? Lots of questions, I know!

    1. Hi Katherine,
      Sounds like you may have to experiment with times and temperatures. Personally, I preheat my oven to 500 degrees F and then turn it down to 425 to bake. Whether the dough is thin and crispy or thick depends in large part on how thin you roll it. The less fat in the dough, the crispier the dough will be. Using lots of oil in the pan will also make it crisp. Time-to-bake will depend on the quality of your pans, the thickness of the dough, and the amount of dough, cheese, and other ingredients on the pizza. Enjoy your new machine.

  57. Hi Paula…I just found your website and can’t stop reading it! Thanks to Pinterest 🙂
    I have a bread machine that i have NEVER used! It is brand new my husband bought it for me like 3 maybe 4 Christmasas ago…I’m so excited to find your post on how to make bread easily. I have wrote down all the ingredients to try your sweet white bread and will be brushing the dust off my bread machine tomorrow to try it out….my husband will be thrilled 🙂 Thanks for making it sound not so scary to do ha ha

    1. Patti,

      You are in for an adventure and so much good eating. It can take a bit of practice to learn when the dough is just right but you’ll catch on quick if you don’t give up.

  58. Your Sweet Milk Bread is my go-to white bread. I was intrigued with the condensed milk in the recipe & tried it because of that. IT WAS/IS WONDERFUL!!! My daughter-in-law, who turned up her nose at “plain ole white bread” (sniff, nose in the air!), called later requesting another loaf of that “addicting” bread! I sent the recipe to the Chattanooga Times (crediting you) and it was published along with my raves. Going to try the pizza dough later this week. Expecting great things….
    Thanks for great recipes.

    1. Great to hear this Peggy. Love that sweet milk bread myself, and it’s so easy with a bread machine. Thanks for sharing with the newspaper.

  59. I had my bread machine out in the garage, ready for the next yard sale. I’d given up the idea of making bread at home…..Until I read your bread making 101. I make the Sweet Milk Bread twice a week for our sandwiches and have tried the pizza dough and your french bread. I love them and I am working my way through your bread menu! I cannot thank you enough for the re-inspiration. My best friend has gone out to get her a machine so we can do our baking days together! Thank you!

    1. Maria,
      So glad to hear this. Makes all the work worth it. You are going to have so much fun with your friend and her new bread machine. Enjoy.

  60. CommonSenseMom says:

    Two tips:

    1. After shaping into a crust, I let it rise again for 1/2 an hour or so before adding toppings.

    2. I’ve been parbaking the crusts and freezing. This makes for pizza that is almost as convenient as store-bought frozen pizza. I freeze sauce and sausage in pizza-sized portions also. I parbake at 450 for 5 minutes. I agree with no overloading your pizza because it causes a soggy, underbaked crust. I think parbaking would probably help with that problem also.

  61. Can you make the pizza dough ahead and freeze it, if so what is the best way. I like to make my dough and bake it in oven too, but if am pulling out the breadmaker I would like to do more at once as I do shift work.

    1. Hi Karen, yes you may freeze it. Best to let it thaw in the fridge which takes all day. Then it needs to rise some, of course. Some would say it tastes even better done this way. pr

  62. This is a great pizza dough!! I recently began using my bread machine again after a very long absence. Your bread machine tips are the most helpful and recipes very good. This is now my go to site when I want to make something in the bread machine. I don’t have pizza pans like you either so I used my 12 inch cast iron skillets to make the pizza–it turned out great!! Thank you!!!

    1. Using an iron skillet is a great idea. I hear they work perfectly. Thanks for stopping by.

  63. I tried making this recipe with whole wheat flour…it turns out pretty well if you substitute 1/2 of the flour as whole wheat flour, the other 1/2 keep as all-purpose. I didn’t make any other changes to the recipe. My husband and 2 yr old son gobbled it right up! So, for those of you who are interested in a whole-wheat variation of this recipe, I tried this & it worked great! The dough is a little bit tougher than the original recipe, but still works enough to shape into pizzas. Using entirely whole wheat flour would make your dough turn out too tough, in my opinion. Not sure how edible it would be. May have to give it a try at some point. Enjoy!

    1. Thanks Susie, can’t wait to try this myself. pr

  64. What size pizza pan do you use for this recipe?

    1. I normally make 2 12-inch pizzas from one batch of dough. Hope that helps. pr

  65. lynne kauffman says:

    Thanks, Paula. The dough recipe and doubling it worked out great; made 4 pizza’s and they were delicious! I need to get better pans! So far, I’ve made the dinner rolls and the pizza dough. So, I’m looking for my next bread recipe to try. I did wonder what is the best way to store leftover baked bread: foil? plastic wrap? ziploc? in frig or in pantry? (We haven’t had any leftover bread yet, so haven’t had this problem…but we are going to have to change that or we will be eating salad for lunch and dinner forever!)

    1. Lynne,
      You are spot on about good pizza pans. I know a lot of people like stones but I swear by my heavy, dark-colored, well-seasoned pizza pan! Browns beautifully.

      Re freezing bread, I wrap in plastic wrap, then slip into a plastic ziplock bag. Works fine. Thanks for writing. pr

  66. I have been on the lookout for a good, basic pizza dough recipe, and here it is! I don’t have a bread maker (or a stand mixer for that matter), but achieved fantastic results from mixing it up the old-fashioned way, by hand. Thanks for another terrific recipe.

    1. Jocelyn, thanks for confirming this recipe turns out good even if you don’t have a bread machine. pr

  67. lynne kauffman says:

    Hi Paula,

    Does this recipe make 2 pizza’s? Can you double the recipe to make 4 pizza’s?

    1. Lynne, yes, this makes two pizzas, at least the way I like them–3 if you roll really thin. You can double the batch only if mixing by hand or using heavy-duty mixer. With bread machine, mix and knead one batch, then remove the dough to rise in a different bowl. Then I make another batch immediately, let it mix, knead and rise in the machine. With any luck, both batches should be ready to make into pizzas about the same time. You can always punch down the first batch and let it rise twice if necessary.

      I find that one batch will feed about 4 people assuming the eaters are not teenage boys. pr

  68. This pizza dough is incredible! I’ve made it a couple times and so easy and perfect everytime. My family loves our new pizza night thanks to you! Last night we made it into BBQ Chicken Pizza and it was fabulous!

    Thanks for sharing! Check out Tammy’s blog….she’s a bread machine girl too! I love her Wheat Bread recipe.

    1. Glad you like the dough recipe. BBQ Chicken is our very favorite. And thanks for the tip about Tammy’s blog. Looks interesting!

  69. I have this dough in the bread machine for tonight’s supper. I can’t wait to try it! What is the approximate baking time? I can’t seem to find it anywhere. Thanks!

  70. i have made pizza w whole wheat white & all purpose – 1/2 and 1/2 – thats excellent. when making the honey oat using all whole wheat white its grainy.

  71. I’m a total bread machine and dough novice. Is the dough risen at then end of the dough cycle or does it need to rise additional time?

    1. Good question Erin, it SHOULD be risen at the end of the dough cycle and ready to make into pizza dough. However, if it is not doubled in size (likely because ambient temperature is too cold) leave in machine and let it continue to rise until double.

      If you still have a question, write back.

  72. I tried you Sweet Milk Bread, your Favorite Dinner Rolls and your Pizza Crust. Each one was absolutely fabulous. Thank you so much for sharing. You are amazing. I can’t wait to try more recipes.

    1. Thanks Lori. Glad they worked out for you. I make the dinner rolls and pizza crust more than any other bread recipe on this blog.

      1. 5 stars
        Making the dough the night before, dividing into 2 balls, and placing it in the fridge in a 1 quart zip lock freezer bag for each ball has changed my life! I came home from work, took my dough balls out of the fridge, set them on the counter covered with a towel, and then went Stand up Paddle Boarding, thank you. 2 hours later – viola – perfectly risen pizza dough that was a dream to work with for my hungry family. I had rescued 2 15” x 11” rimmed baking sheets from the metal recycling pile in the garage – they were too ugly for fine baking but they’re dark, and oiled up, perfect for pizza crust for oblong pizzas. Yum!

        1. Hi Laurie,
          Your two baking sheets sound perfect for pizza. Good save!!

  73. Stephanie says:

    I want to try this using whole wheat. Would you change the measurements of flour?

    1. I am not optimistic about using 100% whole wheat in this recipe. Maybe white whole wheat or half and half but I’ve never tried it. Let me know if you do. Meanwhile I have pledged to start working on a whole wheat pizza crust. We’ll see.

  74. Wyatt Kirby says:

    I’ve been playing with letting this do a slow rise in the fridge, and it’s been giving some fantastic results. I pull it out of the bread machine after the second kneading cycle is done, split it in half, drop each half in a lightly oiled ziplock bag, and let it sit in the fridge overnight. This lets the yeast develop slowly, and gives a much richer flavor to the final crust. Just remember to pull the dough out of the fridge at least an hour before you’re going to bake it!

    1. Thanks so much Wyatt for sharing your experiment with this dough. I am definitely going to try it myself. Perfect for us working folks.

  75. What if you don’t have a bread machine – can you still make this????

  76. Still searching for pizza pans like yours! They are going to be willed to me, right? 🙂 J/K, but not really.

  77. As your daughter in law, this is the recipe of yours that I make the most often, at least twice a month! In fact, I now have it memorized! A delicious, very easy recipe if you have a bread maker. It’s also way cheaper & healthier than ordering from Papa Johns or Pizza Hut. So give it a try if you haven’t already!

  78. Paula’s pizzas are always great and she makes it sound so easy with the dough maker. Guess I need to get mine out and use it- or else get a better one. I am not a big fan of pizza but I always like the ones you make. Not sure if it is the dough, the combination of ingredients or all of the above.