How To Make the Best Bread Machine Pizza Dough
Sneak Peek: This is the best bread machine pizza dough I’ve ever made with a bread machine. You can make it, too.
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I once worked for a major pizza chain in the research and development department. After seeing how much oil goes into the bottom of their pizza pans, I started making homemade pizza dough as often as possible.
Three Reasons To Skip Take-Out Pizza
- If you are a beginning bread maker, this recipe is for you. I can’t think of a better place to start. It’s best for a medium-thickness crust, but you can also roll it thin for a thin-crust pizza.
- This recipe started with Wolfgang Puck’s “Perfect Pizza Dough” recipe, published in the Parade over 30 years ago. I adapted it for a bread machine and made minor changes.
- Make pizza crust in your bread maker using the DOUGH cycle. If you use the timer function with the DOUGH cycle (not available on all machines), the dough will be ready to roll out when you walk in the door after a long day.
If you prefer, make this recipe manually or with an electric mixer or food processor.
Happy Bakers Speak Up
Truly! This is the BEST pizza dough ever!!!! Perfect each and every time! I have ditched all my other pizza dough recipes. A game changer!!! Happy Hubby! THANK YOU!!!–VANESSA F.
Ingredients and Substitutions
- WATER: I specifically keep spring water in the house for bread because it’s chlorine-free and yeast-friendly. If you don’t have any, use tap water. It doesn’t need to be warmed first. The friction of the paddles in the bread machine will warm up the dough in a hurry.
- SUGAR: Use granulated sugar.
- OLIVE OIL: You may substitute vegetable oil, but a good olive oil adds abundant flavor.
- HONEY: Lyle’s Golden Syrup or Corn Syrup are possible substitutes. Some say brown sugar can be subbed for honey, but I haven’t tried it and can’t recommend an amount.
- SALT: I use table salt or sea salt. If you use Kosher salt, add an extra pinch. Please don’t leave the salt out. Check out this recipe if you need salt-free pizza or focaccia dough.
- BREAD FLOUR: Bread flour gives this recipe a “chewy” characteristic. Substitute unbleached all-purpose flour if you don’t have bread flour. Your crust will still be tasty. If you prefer a whole wheat flour crust, see this pizza dough recipe designed for whole wheat flour.
- INSTANT OR BREAD MACHINE YEAST: Instant or bread machine yeast (same thing) is always my first choice with a bread machine. Active dry yeast can be substituted, but it may be a little slower to rise.
How To Make Pizza Dough with a Bread Maker
Bake in a 450˚F oven. The crust should be crispy and brown. Nobody likes a soggy crust.
I’ve included nutritional information for the crust only. Your choice of toppings and the amount you use are unknown variables.
Bread Maker Pizza Dough FAQ
You can’t. You can only make the dough. Use the DOUGH cycle to mix and knead the dough. Then, dump the dough out of the bread machine pan onto a lightly floured surface. Finally, assemble the pizza in a pizza pan and bake it in your conventional oven.
No. Stones help to make the crust crispy without scorching the crust. But you can get a crisp crust with this recipe if you use plenty of oil (olive oil is my favorite) in the pan, a hot oven, and a dark-colored, heavy pizza pan or baking sheet.
Yes. Make the dough with the DOUGH cycle. When the cycle finishes and the dough doubles, remove it from the bread machine pan and divide it in half. Drop each dough ball into a plastic freezer bag and store it in the refrigerator for 3-4 days. Place the dough in the freezer if you want to keep it longer.
When ready to use the dough, let it warm to room temperature and get puffy before you shape it. Then, proceed as usual to make your pizza.
1. Sauce
2. Cheese
3. Meat and veggies
4. Add fresh herbs after the pizza bakes.
Read more about the best way to assemble a pizza.
You can double this recipe only if your bread machine can handle 6 cups of flour. Most have a maximum capacity of 3-4 cups. Otherwise, I suggest you make more than one batch of dough and chill it ahead of time (See question above.) Chilling the dough develops the flavor and makes a better pizza.
Experience helps. But for the moment, cover it with a towel and allow the dough to relax for a few minutes. When you return, it should be easier to stretch.
Yes. Divide the dough into three portions and roll thin. It won’t be a cracker crust, but it will be crispier than when you make two 13-inch pizzas with this recipe.
The most likely reason is that you added too much flour. It’s best to weigh the flour. But if you don’t have scales, hold back 1/4 cup of the flour in the beginning and add it only if needed after the machine has mixed the dough for 5-10 minutes.
To fix dry dough: Add water one tablespoon at a time until the dough sticks to the side of the bread machine pan, then pulls away cleanly.
You probably added too much water (or didn’t add all the flour called for in the recipe). Add more flour—one tablespoon at a time—until the dough looks like the dough in the video. The perfect pizza dough will stick to the side of the pan, then pull away cleanly.
Parting Thoughts: If you are new to making pizza, I recorded my best tips for making pizza without a pizza stone. I hope you find it helpful if you are new to the game. Also, here is a recipe for one of our favorite pizzas: Easy Cilantro Chicken Pizza. It’s a change of pace from a traditional pizza. Cilantro lovers will go crazy for it.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Best Bread Machine Pizza Dough Recipe
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Video
Ingredients
- 1 cup + 1 tablespoon (241 g) cool water
- 1 teaspoon granulated sugar
- 2 tablespoons (28 g) olive oil
- 1 tablespoon (21 g) honey
- 1 teaspoon table salt
- 3 cups (360 g) bread flour
- 2 teaspoons instant or bread machine yeast
Instructions
- Place 1 cup + 1 tablespoon (241 g) cool water, 1 teaspoon granulated sugar, 2 tablespoons (28 g) olive oil, 1 tablespoon (21 g) honey, 1 teaspoon table salt, 3 cups (360 g) 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.
- Peek at the dough after 5 minutes. It should be gathering into a ball that sticks to the edge of the pan, then pulls away. If it bounces off the sides of the pan, add a tablespoon of water. If it won’t pull away after sticking, add a tablespoon of flour.
- Preheat your oven to 500˚F (260˚C) for about 20 minutes before you think the pizzas will be ready to bake.
- When the DOUGH cycle completes and the pizza dough is double the original size, remove dough from the bread pan to a floured surface. Divide into 2 pieces and shape each half into a ball. Cover and allow to rest for 10-15 minutes.
- Spray 2 heavy pizza pans (I use 2 13-inch round pans) or a baking sheet with olive oil. Push and cajole pizza to the desired thinness with your hands. Using a rolling pin tends to make the dough compact. If the dough is resistant to stretching, let it sit and relax for a few minutes then come back to it.
- Layer sauce first (don’t overdo it), cheese, and then meat and/or vegetables. Watch the amounts. Excess toppings will cause your pizza to take too long to bake and may result in a soggy middle.
- Turn the oven temperature back to 450˚F (230˚C) after you put the pizza in. Bake for 10-15 minutes or until the crust is golden on the edges and the cheese turns golden brown in spots on top of the pizza.
- Let cool for 2-3 minutes before slicing.
Notes
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- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape the dough as indicated in the recipe
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.