When making a pizza these days I usually just jump on the Internet and grab whichever simple dough recipe comes up first. For some reason this time though all the "simple" recipes listed were anything but. One of them with "simple" in the title asked for about TWENTY ingredients. Finally came across this one and I'm saving it. I love the edge crust on a pizza and this dough makes it beautifully crispy on the outside yet soft on the inside.
A couple of suggestions... Resist the urge to substitute all-purpose flour. Bread flour definitely does a better job producing the chewy texture that pizza dough requires. Also, consider refrigerating dough balls overnight before shaping the crusts. About forty years ago I worked in a small-chain pizzeria and we would make up huge batches of dough, then weigh and shape it into nicely rounded balls for each size pizza. These went eight to twelve at a time onto a floured tray covered with damp cheesecloth. The trays went into a large refrigerator overnight for use the next day. Not only does this technique dramatically increase the flavour, but it is also much easier to shape the crust when aged this way. If you are careful about getting a nice round shape before refrigeration you will find it much easier when stretching it into a circle the next day. Try it, you won't regret it.
Ctbrowneyes August 23, 2014 REVIEW:
Excellent and so easy. I used to make owning using the kitchen aid but with bread machine I can just start it and let it go. The only change was after the rising to fill the bread machine pan, I removed, punched down on floured surface and placed in lightly greased bowl and placed in on counter. This way the second rise was completed by dinner time.
Member since: May 11, 2007
MommyChristi August 8, 2014 REVIEW:
Pizza dough is one of the easiest things to make that you can turn into 100's of uses! The only down fall to it is you need a bread machine to make it. But with just a few simple everyday household items you can make homemade dough everyday and reduce your grocery costs. With this universal recipe you can make everything from pizza to Strombolis and Cal-zones. The bonus of it is it's really simple to make!
STPPP July 29, 2014 REVIEW:
An easy pizza dough recipe you can make in your bread machine! You could separate the dough into individual personal pizzas to add to the fun. Have a marinara sauce and different cheeses, pepperonis, and sausages on hand. Picky eaters can put on the ingredients they want and everybodys happy!
Mangia! June 27, 2014 REVIEW:
This pizza dough recipe is the best I've tried so far! I like to use olive oil and add cheese to the crust before baking to give it an extra kick. The crust is always crunchy, full, and delicious! This is my go-to recipe for my family's weekly pizza night, and I HIGHLY recommend it to anyone and everyone.
Member since: Feb 6, 2001
d2116 June 23, 2014 REVIEW:
Mamma Mia! An easy way to have pizza without using the phone or going to the freezer section!
Joy February 27, 2014 REVIEW:
Absolutely perfect!! Used the bread machine per instructions...easy! Baked crust full amount of time. Crust was wonderful and recipe made 2 12" pizzas. Unfortunately, my husband now wants pizza all the time.
Member since: Oct 6, 2013
Nannybooboo October 6, 2013 REVIEW:
I love this recipe! It was so simple and the crust tastes so good! It was the first time my son wanted to eat the crust on a pizza. I like the fact that this recipe makes two doughs. A lot of recipes I have seen only makes one which is time consuming when you want to make multiple pies. My kids loved it so much and I can't be happier!
Trish July 26, 2013 REVIEW:
nice and simple for my teenagers to make their own.
jk June 7, 2013 COMMENT: This recipe is in the "Betty Crocker Bread Machine Cookbook" as "Favorite Cheese Pizza"
irishclover October 18, 2012 REVIEW:
Hi! I used the dough recipe to make 2 good size subs...i took the dough out and simply shaped it into sub buns and baked for 20min.
@ 375 degrees....very good id try it again!!!! Thanks
chefs wife October 12, 2012 REVIEW:
I have make your own pizza night about once a week for the kids. I'm always looking for new dough recipes. This was fantastic. In added rosemary and garlic powder as I turned on the dough cycle. Absolutely delicious! Thanks for sharing.
Member since: Oct 4, 2012
Beadgarden October 4, 2012 REVIEW:
The best bread machine pizza dough yet, and couldn't be simpler! Makes enough dough for 2 large pizzas
Hello kitty September 4, 2012 REVIEW:
Let me start out by saying this deserves more than 5 stars. The best crust i ever tasted! I will be using this recipe for now on. Thank you for sharing it with us.
I wasn't here August 20, 2012 REVIEW:
Excellent recipe! A lot of other bread machine pizza dough recipes came out very bready. This one actually is pretty close to pizzeria pizza. If I could make one small suggestion... if you really want this to be excellent, then do what pizzerias do and leave it in the fridge for at least a day. I made some and forgot about it, and then made it two days later and it was awesome! It really does improve with age, though I don't know what the cutoff is.
Poppypanda August 6, 2012 REVIEW:
This was my first attempt at homemade pizzas and I was over the moon how well they turned out. My fiance kept turning to me nodding his head up and down as he munched away happily. It was SO easy and has made the need to buy supermarket pizzas a thing of the past for us. I made my own Neapolitan sauce which seemed to make it that bit tastier too and only took 10 minutes to cook up the sauce. Highly recommend this pizza dough recipe and wish I'd tried it years ago.
sonia January 29, 2012 REVIEW:
The best pizza ever! My kids who normally don't eat pizza (I know that's weird! :)) asked me if we could make some more the next day!
That's the only time that the crust is crispy outside and soft inside!!!!
Member since: Nov 1, 2011
klwr333 November 1, 2011 REVIEW:
I've tried several pretty good pizza dough recipes, but this one actually did stand out from the rest. I substituted milk for half the water, but other than that I just followed the recipe. We divided the recipe into fourths and each of us made our own little "personal" pizza. Really good flavor and consistency.
Dave September 18, 2011 REVIEW:
I have used this recipe at least a dozen times and it comes out GREAT every time. The dough is very east to work with, too never stiff.
I have used this to make pizza in the oven on a pizza stone, but by far the best is pizza made on the grill. The crust is nice and crispy on the outside and soft inside!!
I won't use any other dough recipes ever again!!
Natalie September 12, 2011 REVIEW:
The dough was nice and easy to spread out on the pan and then once it was cooked, it was nice and chewy. It tasted better than a restaurant! I'm making the recipe for my next party.
Guest Foodie May 15, 2011 REVIEW:
Gave me the courage to try 'active dry yeast' not bread machine yeast! Dough success will depend on how the rest of the 'pizza recipe' asks for the dough to be used. My advice is not to proof (precook) at all. My second piece of advice would be to take some time to between stages of assembly to let the dough rise/rest. I did like the dough ... just not for novices to get a good result.
Member since: Mar 15, 2011
akilcoyne March 15, 2011 REVIEW:
LOVED this recipe!! I finally found an easy and tasty pizza dough recipe! I'm so glad I found this site
candigirl February 21, 2011 REVIEW:
Incredible!! Perfect for 2, 12 in. pizza's. So easy to put all ingredients in bread machine, turn it on, DONE!!!! Crust turned out crisp and chewy on the inside. Great recipe,Thank YOU!!
mommamac511 January 1, 2011 REVIEW:
My first bread maker years ago was used all the time and eventually wore out....its recipe book had a great pizza dough recipe. When we replaced the first bread maker...the new machine's recipe book did not have a pizza dough recipe...so it has been years since I made homemade pizza...found this recipe online...tried it today in the bread maker and SUCCESS....everyone was thrilled and my son who is 12 and hates trying anything said it was delicious....I about fainted hearing that from him....This is definitely a keeper and will be made often!
Guest Foodie November 7, 2010 REVIEW:
This is a great pizza dough, my family loved it, thought there would be left overs but there is nothing but crumbs. After I took it out of the bread machine I rolled it out into the size of dough I wanted and let it raise for 20 min and than blind baked it for 5 min and than took it out and put on my toppings. Worked great! Thanks for the recipe
Member since: Jul 31, 2010
dougthecook July 31, 2010 COMMENT: When I make breadmaker pizza dough, I put it in the refrigerator (covered in a tupperware) overnight after it is done. It rises slowly but tastes a lot better. I punch it down, let it come to room temp, then use it.
wojo36 June 20, 2010 COMMENT: So many reviews, but I have a question. When you make this, do you place the dough in a bowl for rising after the dough cycle has completed on the bread machine? If you do, do you punch then dough, then roll out for the pizza?
If you use the dough straight from the breadmaker, has it risen? Does it need to be 'punched'?
If you want to make it again of time, do you take it straight from the breadmaker to a plastic bag for the refrigerator or freezer?
More details are needed. Please post more information if you have made this recipe and you have the answers to these questions.
Kim June 4, 2010 REVIEW:
This is by far the best, I mean the best pizza dough ever. I have tried numerous pizza dough recipes and my crust has always turned out rock hard, but this was nice and soft. Making pizza dough at home is not an easy task, but this recipe has made it so simple with awesome results. I hardly leave reviews for recipes because I have always changed it, but this one I followed exactly and had to leave a review. I have to thank it for ending my search for a pizza dough that would not bake rock hard. I baked my pizza on top of aluminum foil and parchment paper on the wired rack because I didn't have a pizza stone or pan.
Member since: Apr 13, 2010
feline1313 April 20, 2010 REVIEW:
This pizza dough recipe is really fantastic. I've made it 5 times now (and a 6th is in the machine right now). The first time, I made no changes and it was pretty dang good... The second time, though, I changed the water to beer and it was 100% better! With beer, the recipe gets 6 stars! I cook mine on a terra cotta potting saucer (who needs a pizza stone for $40 when I can get a saucer for $15)? It is really crispy on the outside. I've also added flavor ingredients including dried rosemary, red pepper flakes & garlic paste... all very good. Seriously, try this recipe... especially if you have some extra beer! ;)
AutismWarrior April 10, 2010 REVIEW:
Im kinda known for the huge calzones I make my friends have even nicknamed them, I tried this recipe last night and its spectacular and amazing the dough was slightly crisp on the outside but not hard and on the inside it was heaven the dough and the middle toppings just fused together into this beautiful soft calzone paradise I now feel bad for using the store bought dough for years I will never do that again. Thanks for the best recipe and I think the only one worth being listed :-)
Guest Foodie March 28, 2010 REVIEW:
Works great! No too wet like some of the other recipes. Perfect for high temp baking and didn't stick to the peel so I ended up using less flour underneath the dough. Let mine rise for an hour after the knead cycle and turned out fine. I made two medium sized pies with this recipe.
MassCooking March 9, 2010 REVIEW:
I have a Sunbeam 2 lb machine that came with a recipe booklet. I tried to modify a recipe by subbing some whole wheat with disastrous result. I thought I give this one a try after all what do I have to lose? And here is my modifications: 1 cup water, 1 tb oil, 7 oz (weight) bread flour, 7 oz freshly grind whole wheat flour. (Note: use a digital scale to measure the weight. Don't use measuring cup for better accuracy) Cut back a little on salt and the rest are the same. When the dough cycle was over. I was quite surprised that it was perfect. I thought that the subbing of WW flour would make it hard and dry, but that wasn't the case. It was perfect for rolling it out. Definitely a keeper. A+++++++
huntingtonnymom February 17, 2010 REVIEW:
What a great and easy recipe. 5 Stars!!!!
popupgenie January 10, 2010 REVIEW:
I made this recipe today and used half of the dough for a huge strombili. I made a nice sized pizza with the other half. Both were the best I've ever made!! This dough is fabulous! I will never look for another recipe. It rolled out so beautifully. Very stretchy and no tears. Best EVER!! THANKS!!
Elizabeth December 27, 2009 REVIEW:
I agree with all the comments above! This recipe is a good solution for a quick easy meal...and it's yummy!
Lenee November 22, 2009 REVIEW:
this is the best pizza dough! and sooo simple to make in the bread maker! wow did it rise up! would make a huge thin crust pizza! it was crispy on the outside and soft on the inside and not raw! will always use theis reciepe from now on!
Phil October 29, 2009 REVIEW:
Very good crust...a definite recipe that i'll use in the future.
Guest Foodie April 28, 2009 REVIEW:
Great Fool Proof Recipe! (And by fool proof, I mean husband proof.) My wife thought this recipe would be easy enough for even me to do on my own. I did manage to measure all the ingredients OK, but after the 90 minutes in the bread machine, the dough looked exactly the same as when it started. Apparently bread machines work much better when you insert the mixing blade at the bottom before starting. My wife saw what I'd done, stirred up the dough, and let it sit for a while. Surprisingly, it still rose just fine, and we were still able to make a great pizza! Very impressive.
SMW March 7, 2009 REVIEW:
Fantastic recipe. Finally a bread machine pizza dough recipe that makes more than a 12" pizza! We made 5 various-sized personal pizzas with it.
Made it with 1 1/2 cups white and 1 1/2 cups whole wheat flour, and cut the salt to 1/2 tsp. This one is going into my tried and true file. Definitely a keeper.
Caution: do not allow to remain in bread maker after dough cycle is finished. After the 1 1/2 hours I wasn't quite ready with the toppings yet, so I left it in a little longer, and it started to overflow! I have a 2-lb bread maker...
Nicole October 18, 2008 REVIEW:
This recipe was so easy and very tasty. Just what I was looking for. I used extra flour to roll out the dough and then brushed the edges with water before putting in the oven the help it to brown nicely.
Strider May 9, 2008 REVIEW:
This is the best crust recipe out there we use it at least once a week we have a 3 lb. bread machine and you can upsize the recipe to 4 crusts and we get 3 16" pizzas out of it or 2 pizzas and a good serving of bread stix.
We use a 16" pizza stone and 2 wooden peels and cook it at 500-505 deg. for 6-7 mins and we sprinkle the peel with corn meal. great recipe!
Stephanie March 12, 2008 REVIEW:
This pizza dough was by far the best I have tried! It stretches amazingly and does not tear! I normally have a great headache doing this. It also tastes very good! Great Recipe!
Guest Foodie July 15, 2007 REVIEW:
With a recipe like this I shall not be buying from takeaway's anymore. It is absolutely scrumptious and is very easy to make. What a find!
Member since: Dec 31, 2006
paula39 January 3, 2007 REVIEW:
Great ! and fun for the kids to make. the dough was very good, and our pizza was gone in minutes.. Thanks
Mace832 June 10, 2006 REVIEW:
I made this dough for a last minute pizza dinner for the family. I have been making homemade pizzas years.This is the best pizza dough I have tried. My family loved it and it will remain my standby for now on.
TonyaB May 22, 2006 REVIEW:
I have tried several pizza dough recipes and this is by far the best. I kept my neighbors children today and found this recipe before I picked them up from school. I put it in my bread machine and after we got here, it was ready. We put it on a pizza pan and piled on the ingredients. It was a hit and sooooooooo tasty and soft. I'll be using this recipe from now on. THANKS!