Preview: This is the best bread machine pizza dough I’ve ever made with a bread machine. You can do it, too. Use the DOUGH cycle on your bread machine to make this flavorful crust.
I once worked for a major pizza chain in their research and development department. After I saw how much oil goes in the bottom of their pizza pans, I decided to make my pizzas at home as often as possible.
If you are a beginning bread maker, this recipe is for you. I can’t think of a better recipe to start with. It’s best for a medium-thickness crust, but you can also roll it thin for a thin-crust pizza.
Recipe inspiration:
This recipe was adapted from Wolfgang Puck’s “Perfect Pizza Dough” recipe as published in the Parade probably over 30 years ago. I have adapted it for a bread machine and made a few other minor changes.
I love to make pizza crust in my bread machine using the DOUGH cycle. If I use the timer function in conjunction with the DOUGH cycle (not available on all machines), the dough will be ready to roll out the moment I walk in the door after a long day.
Ingredients and substitutions:
- WATER: I keep spring water in the house specifically for bread because it’s chlorine-free and yeast-friendly. If you don’t have any, use tap water (lukewarm).
- SUGAR: Use granulated sugar. No substitutes.
- OLIVE OIL: You may substitute vegetable oil but a good olive oil adds just the right flavor.
- HONEY: Lyle’s Golden Syrup or Corn Syrup are possible substitutes. Some people say brown sugar could be substituted 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 a pinch extra.
- BREAD FLOUR: Bread flour gives this recipe a nice “chewy” characteristic. Substitute unbleached all-purpose flour if you don’t have bread flour. Your crust will still be tasty.
- 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.
Bread Machine Pizza FAQ
You can’t really. You can only make the dough. You’ll use the DOUGH cycle to mix and knead the dough. Then you will dump the dough out of the bread machine pan onto a lightly floured surface. You’ll assemble the pizza on a pizza pan and bake in your conventional oven.
No. They are nice and 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 in the pan, a hot oven, and a dark-colored and heavy pizza pan or baking sheet.
Yes. Make the dough on the dough cycle. When it is done and the dough has doubled in size, remove the dough from the bread machine pan and divide it into two equal portions. Drop each dough ball into a plastic bag and store in the refrigerator for 3-4 days. If you want to keep it longer, place the dough in the freezer.
When you get ready to use the dough, it must come to room temperature and get puffy before you can shape it and proceed as usual to make your pizza.
1. Sauce 2. Cheese 3. Meat and/or veggies 4. Fresh herbs can be added after pizza is baked.
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.) It actually develops the flavor and makes a better pizza.
Experience. But if you’re having trouble, allow the dough to rest a few minutes and come back to it. It will stretch a little more after each rest.
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 1 tablespoon at a time until the dough sticks to the side of the bread machine pan, then pulls away cleanly.
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.
How to make bread machine pizza dough:
I’ve included nutrition information. However, since I don’t know about your choice of toppings and the amount, these numbers are for the crust only.
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Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.
Hope to see you again soon!
Paula
p.s. Questions? Email me: paula at saladinajar.com.
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.
Ingredients
- 1 cup + 1 tablespoon spring water
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 3 cups(360 gr) bread flour
- 2 1/4 teaspoons fast-rising or bread machine yeast
Instructions
- Place ingredients in bread machine in order given. Select the DOUGH cycle and 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 doesn't still add a tablespoon of water. If it won't pull away after sticking, add a tablespoon of flour.
- Preheat oven to 500˚F.
- 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.
- Bake in a preheated oven. Turn the temperature back 450˚F after you put the pizza in. Bake for 10-15 minutes or until the crust is golden on the edges and the cheese is turning golden brown in spots on top of the pizza.
- Let cool for 2-3 minutes before slicing.
Notes
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.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
-
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black -
King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary) -
Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1) -
California Olive Ranch Everyday Extra Virgin Olive Oil, 25.4 oz
Nutrition Information:
Yield:
16Serving Size:
2 slicesAmount Per Serving: Calories: 142Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 134mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 4g
Claudio
Sunday 27th of December 2020
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.
Paula
Sunday 27th of December 2020
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.
言情库
Thursday 24th of December 2020
不知道说什么好,还是祝疫情早点结束吧!
Sharon
Wednesday 23rd of December 2020
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!
Paula
Thursday 24th of December 2020
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.
Ju
Monday 17th of February 2020
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 ?).
Paula
Tuesday 18th of February 2020
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.
Brittney
Monday 10th of June 2019
How long do you bake it for?
Paula
Tuesday 11th of June 2019
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.