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Bread Machine Pizza Dough
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Let your bread machine do the hard work and make pizza dough the easy way. When it's done kneading simply bake it in the oven like you would normally.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
50 reviews
4 comments
ingredients
1 cup warm water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons warm water
2 tablespoons oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons active dry yeast
directions
Combine the ingredients in the bread machine pan in the order recommended by the machine manufacturer. Set the machine to the dough cycle.
When the dough cycle is complete, preheat the oven to 400 degrees F.
Remove the dough from the bread machine and place on a lightly floured work surface. Divide the dough into two balls. Roll out each ball into a round disk and place on a baking sheet or pizza pan.
Top as desired with sauce and toppings. Bake at 400 degrees F for 18-20 minutes or until the crust is lightly browned and the toppings are heated.
recipe tips
For a crisper crust, place the pizza directly on a preheated pizza stone or baking steel.
Adding a teaspoon of Italian seasoning to the dough can boost its flavor.
Roll the dough out as thinly as possible for a classic thin-crust pizza.
Allowing the dough to rest for a few minutes after rolling it out can make it easier to handle and transfer to your baking sheet or pizza pan.
Try different sauces, such as pesto or Alfredo, for a variety of pizza flavors.
To achieve a golden-brown and delicious crust, brush the edges with a mixture of olive oil and garlic before baking.
If using vegetables as toppings, pre-cooking or sauteing them can prevent the pizza from becoming watery.
Sprinkling cornmeal on the baking sheet or pizza pan can add texture and prevent sticking.
Remember to slice any raw meat toppings thinly to make sure they cook thoroughly in the oven.
common recipe questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour instead of bread flour, but the texture might be slightly different. Bread flour has a higher protein content, which helps create a chewier pizza crust.
What type of oil is best for making pizza dough?
Olive oil is commonly used for its flavor, but you can also use canola oil or vegetable oil for a more neutral taste.
How can I make the pizza dough more flavorful?
Try adding a teaspoon of Italian seasoning, garlic powder, or freshly grated Parmesan cheese to the dough mixture before starting the bread machine.
What if my bread machine doesn't have a dough cycle?
If your bread machine doesn't have a dough cycle, use a basic or manual setting that allows for kneading without baking. Monitor the process to make sure the dough is properly kneaded, then remove it for rising and baking as per the recipe.
Can I let the dough rise longer for a thicker crust?
Yes, for a thicker crust, let the rolled-out dough rise for an additional 15-30 minutes before topping and baking. This allows the dough to puff up more, resulting in a thicker crust.
How do I know if the water is at the right temperature for activating yeast?
The water should be between 105 degrees F and 115 degrees F. Too hot, and it can kill the yeast; too cold, and the yeast won't activate. Use a thermometer to check the temperature, or aim for water that feels warm to the touch but not hot.
Can I prepare the pizza dough in advance?
Yes, you can prepare the dough in advance. After the dough cycle completes, you can refrigerate the dough in a lightly oiled bowl, covered with plastic wrap, for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling it out.
What's the best way to roll out pizza dough?
For the best results, start by flattening the dough ball with your hands on a lightly floured surface. Then, use a rolling pin to roll it into a round disk. For a thinner crust, roll the dough more; for a thicker crust, roll it less.
How can I prevent the pizza crust from becoming soggy?
To prevent a soggy crust, make sure your toppings, especially sauce and vegetables, are not too wet. You can also pre-bake the crust for 5-7 minutes before adding toppings to create a barrier that helps keep it crisp.
Can I freeze the pizza dough?
Yes, pizza dough can be frozen. After the dough cycle is complete, divide the dough as needed, wrap it tightly in plastic wrap, and then place it in a freezer bag. Thaw overnight in the refrigerator and let it come to room temperature before rolling it out.
What can I do if the dough is too sticky or too dry?
If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes manageable. If it's too dry, add water by the teaspoon until it reaches the right consistency.
How long should I knead the dough in the bread machine?
The dough cycle on most bread machines includes adequate kneading time, usually around 20 to 30 minutes, followed by a rise time.
What toppings work well with this dough?
This dough works well with a wide range of toppings, from classic choices like mozzarella cheese and pepperoni to more gourmet options like arugula, prosciutto, and figs.
Can I make a stuffed crust pizza with this dough?
Yes, to make a stuffed crust, roll the edges of the dough over strips of mozzarella cheese before adding your toppings and baking.
tools needed
Measuring Cups and Spoons: To accurately measure the ingredients needed for the pizza dough recipe. Guessing measurements may lead to disastrous results.
Bread Machine: This handy appliance does the hard work of kneading the dough for you, leaving you free to relax and dream about the delicious pizza you're about to create. Just dump in the ingredients in the order specified, press a few buttons, and let the machine work its magic.
Oven: This tool is essential for baking the pizza dough not just in this recipe, but in pretty much any pizza recipe ever. Without an oven, your pizza dough will just sit there, uncooked and sad, waiting for a chance to reach its full potential.
Baking Sheet or Pizza Pan: To place your perfectly kneaded pizza dough on before topping it with delicious sauce and toppings. Using a baking sheet with parchment paper or a pizza pan with holes can help create a crispier crust.
Work Surface: A clean, lightly floured work surface is where you'll need to roll out dough balls.
what goes with it?
Pepperoni and Sausage Pizza: What better way to show off your freshly made pizza dough than with classic toppings like pepperoni and sausage?
Spinach and Feta Pizza: Go the gourmet route with a spinach and feta pizza. The freshness of the spinach paired with the tanginess of the feta will contrast beautifully with the rich, slightly crispy crust.
Marinara Sauce: A classic pairing, the tangy tomato sauce will complement the chewy crust of the pizza dough.
Garlic Knots: Use some of the pizza dough to make garlic knots. The garlicky, buttery knots will be the perfect side dish to your pizza.
nutrition data
443 calories, 9 grams fat, 77 grams carbohydrates, 13 grams protein per half crust.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more bread machine flatbread and pizza dough recipes
reviews & comments
November 17, 2021
I've been making this dough for a long time for our family. We don't have a breadmaker any longer, so we just use the stand mixer's dough hook to process the ingredients. It turns out fine whether or not you use a bread machine.
May 21, 2020
I thought this recipe was wonderful...especially after reheating the pizza the next day. It was crispy and chewy. I let it rest in the refrigerator for two days and out on the counter for an hour before working with it. Four stars given for the rating because I had trouble working with it. It was quite soft, but it was sticky. I donât have a pizza peel, so I wanted to roll it out on parchment paper with some cornmeal on it, and after the toppings, put in on the pizza stone. It stuck to the rolling pin. Then I tried to press it out into the desired shape with my fingers. The parchment paper kept moving around. I finally oiled a pizza pan, put some cornmeal on it, then pressed it out. After the toppings I just placed the pan on top of pizza stone in the oven. So how are you supposed to work with this sticky dough? More flour? I was afraid doing that might take away some of itâs deliciousness. Any suggestions. I will use this recipe again!
April 12, 2020
Fantastic recipe! Followed it exactly and my kids were able to make 4 personal pizzas. I took a bite of theirs and itâs the best crust Iâve had! Will make again for sure!!
August 22, 2019
This is the recipe I've been looking for. So easy and delicious, I will make this from now on. Thank you very much!
April 2, 2017
Our pizza is delicious!!!! I used regular baking flour and it turned out perfectly. It rolled out extremely easy and baked and tasted wonderful. My go to pizza dough recipe forever!
October 14, 2016
The recipe in my instruction book required powdered milk. So I did some searching, and came across this recipe. I could not BELIEVE how easy it was to roll out. Previously, I had used a recipe that need regular flour, and I had to fight with it to form a circle. This time, no problems. I even messed up with the ingredients, I copied the recipe down wrong, and added WAY too little water. Found my mistake, and added the correct amount a couple minutes after my bread machine started.
August 14, 2016
My go-to recipe! the bread flour is a must for chewiness, and added herbs is fun too.
You can make pizza dough with a basic stand mixer and bread dough hook. Someone stated you need a bread machine....BUBKUS, I don't know a single pizzeria that uses a bread machine to produce their dough. The trick to any dough is using the correct flour, not substituting any ingredients as a formula is used for pastry recipes unlike culinary, and don't over work the dough when mixing or shaping!!
February 11, 2015
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.
August 23, 2014
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.
August 8, 2014
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!
July 29, 2014
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 everybodyâs happy!
June 27, 2014
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.
June 23, 2014
Mamma Mia! An easy way to have pizza without using the phone or going to the freezer section!
February 27, 2014
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.
October 6, 2013
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!
July 26, 2013
nice and simple for my teenagers to make their own.
This recipe is in the "Betty Crocker Bread Machine Cookbook" as "Favorite Cheese Pizza"
October 18, 2012
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
October 12, 2012
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.
October 4, 2012
The best bread machine pizza dough yet, and couldn't be simpler! Makes enough dough for 2 large pizzas
September 4, 2012
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.
August 20, 2012
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.
August 6, 2012
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.
January 29, 2012
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!!!!
November 1, 2011
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.
September 18, 2011
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!!
September 12, 2011
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.
May 15, 2011
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.
March 15, 2011
LOVED this recipe!! I finally found an easy and tasty pizza dough recipe! I'm so glad I found this site
February 21, 2011
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!!
January 1, 2011
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!
November 7, 2010
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
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.
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. Thanks
June 4, 2010
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.
April 20, 2010
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! ;)
April 10, 2010
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 :-)
March 28, 2010
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.
March 9, 2010
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+++++++
February 17, 2010
What a great and easy recipe. 5 Stars!!!!
January 10, 2010
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!!
December 27, 2009
I agree with all the comments above! This recipe is a good solution for a quick easy meal...and it's yummy!
November 22, 2009
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!
October 29, 2009
Very good crust...a definite recipe that i'll use in the future.
April 28, 2009
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.
March 7, 2009
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...
October 18, 2008
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.
May 9, 2008
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!
March 12, 2008
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!
July 15, 2007
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!
January 3, 2007
Great ! and fun for the kids to make. the dough was very good, and our pizza was gone in minutes.. Thanks
June 10, 2006
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.
May 22, 2006
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!