Perfect Bread Machine Pizza Dough
The bread machine makes the dough for pizza crust quickly and efficiently. Just add the ingredients and press the start button!
Making homemade pizza doesn’t have to be complicated or time-consuming, especially with the help of a bread machine. This bread machine pizza dough comes together with minimal effort, yielding soft, chewy crusts that are perfect for any topping combination. Simply load the ingredients, press start, and let the machine do the work. In just a few hours, you’ll have fresh, homemade dough ready for family pizza night, casual entertaining, or even freezing for later.
? Why You’ll Love This Dough
- Easy & Hands-Free. Simply load the bread machine, press the start button, and let it do the work.
- Crisp Outside, Chewy Inside. Bakes up with a golden crust and soft interior.
- Restaurant Quality. Some have compared it to their favorite pizzeria crust.
- Works Anywhere. No adjustments needed, even at high altitudes.
- Versatile. Use for thick or thin crusts, breadsticks, or even grilled pizza.
?Tips
- Check your bread machine’s order. Always layer ingredients in the order recommended by the manufacturer for best results.
- Measure carefully. Accurate measurements, especially for flour, are key to the perfect dough texture.
- Rest the dough. After shaping, let the dough rest for 10–15 minutes before topping for a more relaxed, easier-to-stretch crust.
- Preheat your oven. A fully preheated oven ensures a crisp yet tender crust.
- Use a pizza stone. For an even crisper bottom, bake your pizza on a preheated stone or steel.
Recipe Variations
- Use Whole Wheat Flour. Replace up to half of the bread flour with whole wheat flour for a heartier, slightly denser crust.
- Add Herbs to the Dough. Mix in 1 teaspoon of dried Italian seasoning or oregano for an aromatic, flavorful crust.
- Make It Garlic-Infused. Add 1 teaspoon garlic powder or 2 teaspoons minced fresh garlic with the dry ingredients.
- Try Beer Pizza Dough. Replace half of the water with light beer for a subtle yeasty flavor.
- Make Mini Pizzas. Divide the dough into smaller portions for personal-size pizzas or even flatbreads.
How to Store, Freeze, and Use the Dough
Refrigerate: Wrap the dough tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and baking.
Freeze: Portion the dough and wrap each piece in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
To Use: After refrigeration or freezing, let the dough rest at room temperature until soft and pliable, about 30 minutes, before shaping your pizza.
Bread Machine Pizza Dough
Skip the store-bought crust and let your bread machine do the work with this foolproof pizza dough recipe. It’s soft, chewy, and perfect for any pizza topping combination.
- Prep Time: 10 minutes
- Bread Cycle: 90 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Pizza, Bread Machine
- Method: Bread Machine
- Cuisine: Italian-American
Ingredients
- 1 1/2 cups water
- 1 1/2 tablespoons olive oil
- 3 3/4 cups bread flour
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons fine sea salt or table salt
- 1 1/2 teaspoons active dry yeast
Instructions
- Add Ingredients: Layer the ingredients in the bread machine following the manufacturer’s suggested order. Choose the dough cycle and start.
- Shape the Dough: When the cycle finishes, turn the dough out onto a floured surface. Divide it into 2 portions. Refrigerate the dough or fit it into 2 14-inch pizza pans.
- To Bake: Top the uncooked crust with your preferred sauce, along with desired toppings and cheese. Bake at 400°F for approximately 20-25 minutes, or until the edges are golden brown and the cheese has melted.
Notes
The dough will make 2 to 3 pizzas, depending on the thickness of the crust.
Nutrition
- Serving Size:
- Calories: 175
- Sugar: 1.7 g
- Sodium: 293.6 mg
- Fat: 3.5 g
- Carbohydrates: 31.3 g
- Fiber: 1.9 g
- Protein: 4.7 g
