How To Make Perfect Bread Machine Pizza Dough Every Time

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.

8 servings

Prep Time 15

Cook Time 12

Rising Time 1

Total Time 1 27

Ingredients

1 cup + 1 tablespoon (241 g) cool water
1 teaspoon (1 teaspoon) granulated sugar
2 tablespoons (28 g) olive oil
1 tablespoon (21 g) honey
1 teaspoon (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 cool water, 1 teaspoon granulated sugar, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon table salt, 3 cups 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. For more information about this valuable trick, see this post.
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

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.

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle up to 24 hours. (Some think it improves the flavor, but I rarely do it.)

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight before using.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes:
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information