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!
This bread machine pizza dough makes it incredibly easy to skip store-bought crusts and create your own homemade pizza base. The machine handles the mixing, kneading, and rising, leaving you with a soft, stretchy dough ready for shaping.
Whether you prefer thin and crisp or thick and chewy, this versatile dough works beautifully for all kinds of pizzas. It’s reliable, freezer-friendly, and a great base for everything from classic pepperoni to veggie-loaded pies.
What You’ll Like About This Recipe
Effortless preparation. The bread machine does all the kneading and rising.
Soft, workable dough. Easy to stretch, shape, and adapt to your preferred crust style.
Versatile. Makes two large pizzas or several smaller ones.
Better than store-bought. Fresh flavor and perfect texture every time.
- Water – Should be at room temperature for best yeast activation.
- Olive oil – Adds flavor and helps create a tender dough.
- Bread flour – Provides structure and chew; ideal for pizza crust.
- Granulated sugar – Feeds the yeast and encourages browning.
- Salt – Balances flavor and strengthens the dough.
- Active dry yeast – The leavening agent that makes the dough rise.
Steps to Make Bread Machine Pizza Dough
- Add the ingredients to the bread machine in the order recommended by the manufacturer.
- Select the dough cycle and let the machine mix, knead, and rise the dough.
- Turn the dough out onto a lightly floured surface and divide it into portions.
- Shape the dough as desired or press it into pizza pans.
- Add your sauce, toppings, and cheese, then bake until the crust is golden.
Tips
- Check dough consistency. Add a spoonful of water or flour if the dough seems too dry or too sticky.
- Rest before shaping. Letting the dough relax makes stretching easier.
- Use a hot oven. A high temperature helps the crust crisp while staying tender inside.
Recipe Variations
- Herbed pizza dough. Add dried oregano, basil, or garlic powder to the flour for extra flavor.
- Whole wheat blend. Replace up to one-third of the bread flour with whole wheat flour for a heartier crust.
- Cheesy crust. Fold shredded mozzarella or Parmesan into the dough before shaping.
- Thin crust version. Divide the dough into three portions instead of two and roll very thin.
Serving Suggestions
- Serve with your favorite dipping sauces like marinara or garlic butter.
- Add extra olive oil and flaky salt after baking for a rustic finish.
- Pair with salad or soup for a complete meal.
- Choose smaller portions for mini pizzas or individual pies.
How to Store
Refrigerate: Store dough in a lightly oiled container for up to 3 days. Let it come to room temperature before shaping.
Freeze: Wrap dough portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Room Temp: Dough can rest at room temperature for up to 2 hours before shaping.
Refresh: If dough feels dry, knead lightly with a touch of olive oil before shaping.
Bread Machine Pizza Dough
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
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
