How To Make Perfect Bread Machine Pizza Dough Every Time
Sneak Peek: Make homemade pizza like a pro with this tried-and-true bread machine pizza dough. Easy to work with, flavorful, and perfect for a crispy or chewy crust!
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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.
Loosely based on a Wolfgang Puck recipe, I use a bread machine to handle the mixing and kneading. Make the dough ahead of time and refrigerate or use it immediately. It’s convenient like that.
If you prefer, make this recipe manually or with a stand mixer or food processor. See the recipe notes for details.
Shared & Loved
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
- WATER: Tap water is fine; no need to warm—it heats during mixing.
- OLIVE OIL: A good second choice if not using butter.
- HONEY: Sub with Lyle’s Golden Syrup or corn syrup.
- SALT: Use table or sea salt; add a pinch more if using kosher. For no-salt versions, see my salt-free pizza or focaccia dough.
- BREAD FLOUR: Chewy crust; sub unbleached all-purpose for a softer texture.
- INSTANT OR BREAD MACHINE YEAST: Best for machines; active dry works too—just allow more rise time.
How To Make Pizza Dough with a Bread Maker
① Load the bread machine: Add ingredients in the listed order—liquids first, then flour, yeast last. Start the DOUGH cycle.
② Check the dough after 1 minute: Open the lid to confirm the paddles are engaged and the dough is clumping.
③ Check the dough again after 15–18 minutes: It should briefly stick to the sides, then pull away cleanly. Read more about this surprising secret to better bread in a bread machine.
④ Let it rise: When the cycle ends, the dough should be doubled. If not, leave it in the machine a bit longer.
⑤ Prep the dough: Turn the dough onto a floured surface. Divide into two balls, cover, and let rest for 10 minutes.
⑥ Shape the pizza: Grease your pizza pan generously with olive oil. Stretch dough to fit—if it resists or shrinks, let it rest briefly, then try again.
⑦ Add toppings: Spread a thin layer of sauce, followed by cheese and toppings. Don’t overload, or the crust may turn soggy.
⑧ Bake to perfection: Preheat the oven to 500°F (260°C) for at least 20 minutes. After placing the pizza inside, reduce the temp to 450°F (230°C). Bake 10–15 minutes, or until the crust is golden and crisp. Adjust time and temperature based on your oven and pan.
💡Tips That Make a Difference
• Watch the Dough Dance: Check at 1 minute and again at 15–18 minutes; adjust with flour or water as needed.
• Rest Is Best: Let tight dough rest 10–15 minutes to make stretching easier.
• Oil Up for Crispiness: Use 1–2 tablespoons olive oil in the pan for a crisp, flavorful crust.
• Chill for Flavor: Refrigerate dough up to 2 days for better flavor; bring to room temp before baking.
• Lighten Up on Toppings: Use sauce, cheese, and toppings sparingly to avoid soggy crust.
• Store Leftovers Right: Cool completely, then store slices in a sealed container in the fridge for up to 3 days.
How To Make Perfect Bread Machine Pizza Dough Every Time
Video
Ingredients
- 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
Instructions
- Mix the Dough (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.
- First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape. If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust.
- Let it Rise: When the cycle finishes, the dough should have doubled in size. If not, let it sit in the machine until it does
- Preheat your oven to 500˚F (260˚C) for about 20 minutes before you think the pizzas will be ready to bake.
- Prepare for Baking: Turn the dough onto a floured surface. Divide into two balls, cover, and let rest for 10 minutes.
- Shape the Crust: Spray 2 heavy pizza pans (I use 2 13-inch round pans) with olive oil. Stretch the dough to fit. If it resists, let it rest before trying again.
- Add Toppings: Spread a thin layer of sauce, followed by cheese and toppings. Keep toppings light to prevent sogginess.
- Bake: Lower to 450°F (230°C) when the pizza goes in. Bake for 10-15 minutes until the crust is golden and crisp.
Notes
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I make this dough ahead of time?
- Yes! Refrigerate the dough after the DOUGH cycle and use within 48 hours.
- How do I get a crispy crust?
- Preheat your oven fully and bake on a preheated pizza stone or heavy-duty pan.
- Can I make thin-crust pizza?
- Yes! Roll it out thinner and adjust baking time as needed.
Final 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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.