Sneak Peek: This bread machine pizza dough turns out perfect when made with a bread machine and using my tips. You can make it, too.
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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 in my bread machine as often as possible.
This EASY recipe is perfect for beginners—you’ll have pizza dough ready in under 2 hours!
It works best for a medium-thickness crust but can also be rolled thin for a crispier pizza.
Inspired by Wolfgang Puck’s “Perfect Pizza Dough” from Parade 30 years ago, I’ve adapted it for the bread machine with a few tweaks.
Use the DOUGH cycle, and if your machine has a timer, you can come home to dough ready to roll out after a busy day.
If you prefer, make this recipe manually or with a stand 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.
PinAdd all ingredients to the bread machine pan in the order listed: Wet ingredients first, flour and yeast last.
PinNext, select the DOUGH cycle, then START.
PinMake any corrections (more flour or water) to make the dough look like this. (See video.)
PinThe dough should double in size by the end of the DOUGH cycle. If not, leave the dough in the pan until it doubles.
PinRemove 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.
PinSpray or grease your pizza pan with plenty of olive oil.
PinUse your fingers to spread the flour inside the pan. If it shrinks back, let the dough rest for 15-30 minutes to give it a chance to relax, then try again.
PinSpread a thin layer of sauce over the dough. You should still be able to see the dough through the sauce.
PinSprinkle Mozzarella cheese (or whatever you are using) over the sauce. You should still be able to see the sauce beneath the cheese.
PinAdd 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.
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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 bake pizza in it, but you can make the dough. Use the DOUGH cycle, then shape and bake in your oven.
Do I have to use a pizza stone?
No. Use a dark, heavy pan with plenty of olive oil, a hot oven, and this recipe for a crispy crust.
Can I make the dough ahead of time?
Yes. After the DOUGH cycle, divide the dough into two balls, store in freezer bags, and refrigerate for 3-4 days or freeze for longer. Bring to room temperature before shaping.
Does it matter what order I add the ingredients to the pizza?
Only if your bread machine holds 6 cups of flour. Otherwise, make separate batches and chill the dough for better flavor.
How do you get the dough to stretch without making a hole?
Let it rest under a towel for 10-20 minutes to relax, then stretch gently.
Can I make thin-crust pizza with this recipe?
Yes. Divide the dough into three portions and roll thin. It won’t be cracker-thin but will be crispier.
Why is my pizza dough so dry?
You likely added too much flour. Weigh the flour or hold back 1/4 cup until mixing. To fix dry dough, add water 1 tablespoon at a time until the dough sticks to the pan, then pulls away cleanly.
Why is my pizza dough so sticky?
Too much water. Add flour 1 tablespoon at a time until it sticks to the pan, then pulls 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.
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.
Place 1 cup + 1 tablespoon(241g) cool water, 1 teaspoon granulated sugar, 2 tablespoons(28g) olive oil, 1 tablespoon(21g) honey, 1 teaspoon table salt, 3 cups(360g) 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.
Notes
Regarding the nutritional information: I cut two 13-inch pizzas into 8 pieces each. One serving is two pieces. (I realize that may be unrealistic for many people but it’s a place to start. Remember that these numbers are only for the crust. Everything you put on top of the pizza like sauce, cheese, meat, veggies, etc. must be counted separately.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 a dough hook, turn the speed to 2 or 3.
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 as indicated in the recipe.
To Make by Hand:
Combine all ingredients into a shaggy ball in a large bowl.
Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading 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 the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.