Bread Machine Pizza Dough
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My family loves pizza. We eat it pretty much every week.
Right now, we are on a pizza-for-Sunday dinner kick. At around 3 p.m., I turn on the bread machines, and by dinner time, we have a fabulous feast of homemade pizza, better than takeout and not even comparable to frozen pizza.
The recipe I use has been adapted from The Bread Lover’s Bread Machine Cookbook, which I picked up at a yard sale one summer and love. It contains 300 bread machine recipes for everything from bread to jam.
Place all the ingredients in the bread machine and use the dough cycle.
An hour and a half later you will end up with pizza dough like above (remember I own two machines, so I get two mounds of dough).
I like to wrap a breadboard in wax paper and cover it with flour, then place the dough on it to rise. That way, I am assured that the dough will not pick up anything from the breadboard and will not stick to it.
At this point. Cover the bread dough with a cloth and let rise for 30 minutes.
Your dough should be noticeably larger in size. Go ahead now and preheat your oven to 450 degrees.
Divide up the dough according to the pans you have, and pull and stretch the dough with your hands to fit.
A quick word on pans. I know some people prefer baking stones, which I love for biscuits and cookies, but I find that using a stone makes my pizza crust crisp on the outside and chewy on the inside—which isn’t how our family likes our pizza dough.
I know others use cast iron skillets, and I have yet to try this. I have eyed a rather large one over and over but just have not made that expense a priority. But I have had it cooked that way by others, and it is yummy.
For now, I use metal pizza pans similar to these ones, which I grease with olive oil before using. They cook evenly and can be purchased rather inexpensively. Or, if you wish, you can just use your metal cookie sheets.
Once your dough is stretched evenly to the size of your pan and your oven has reached 450 degrees, it is time to pre-bake the crust.
Place your pizza dough in the oven and set the timer for 5 minutes.
While your crust is pre-baking, get out all the toppings you desire.
Get the pizzas out of the oven and top when the timer goes off.
Place the pizzas back in the oven for roughly 12 minutes. If you have pizza on the bottom rack, you may have to move it up to the top rack after the 12 minutes is up and bake another 2 to 3 minutes so that the cheese is all bubbly.
You will end up with delicious pizza. I almost forgot to take a picture of the completed pizza, so a piece is missing. On pizza night, my family runs to the table and can barely wait through prayer time to dive in. As it was, I had to slap hands away to get this picture.
More Great Bread Machine Recipes
- Jack’s Bread: Bread Machine White Bread
- Bread Machine Hamburger Buns
- Bread Machine Stuffed Pizza Bread
Bread Machine Pizza Dough
Ingredients
- 1 1/3 cups warm water
- 1/4 extra-virgin olive oil
- 2 1/2 cups unbleached flour
- 1 cup white wheat flour love this flour to add a bit of fiber but not too much grainy texture
- 1 tablespoon sugar
- 1 1/2 teaspoons sea salt ordinary is fine but I prefer sea salt
- 3 tsp yeast I buy regular yeast in bulk at Sam’s Club, it works fine in a bread machine
Instructions
- combine ingredients in your bread machine
- place machine on dough cycle
- once it is done remove dough and place it on a floured surface
- allow it to rise for 30 minutes
- preheat oven to 450 degrees
- prebake the crust for 5 minutes
- take crust out
- top pizza
- return to oven for roughly 12 minutes (until cheese is just slightly tinged)
- take out of oven and then let cool for 5 to 10 minutes before eating.
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OKAY OKAY!!!! I will give up my “pizza crust made by canned biscuits” methods and try yours!! LOL LOL 🙂
It’s not just your kids Jami, it’s also a few other families. Your son seemed to like your canned biscuit variety better, your daughter however……
YUM! This looks good! I used a cast iron skillet a couple of weeks ago to make pizza in with my gluten free artisan bread… It was really good!
My family loves pizza too, but it’s been a long time since I’ve made a homemade version. I think it’s time to get my bread maker out again and give your recipe a try. I use a large, non-stick metal pizza pan that is perforated to let the crust crisp up. I really like it.
Can you freeze this dough to use for later? It is delicious by the way! It is a hit with the entire family. Thanks!
Yes. We have frozen it in the dough stage just fine.
Making this for the second time this week. Wonderful recipe, crust is great thick or thin; my husband loves it, too! 5⭐️
Thanks for the review! I am glad your family enjoys it.
We like thinner buttery pizza crust i find the machine dough to be to hard to handle. any suggestions?
We buy a box that stores do not carry any more Alpine way so we are struggling to find a replacement.
My husband seems to get it really thin with a rolling pin. As for buttery, you could try brushing melted butter on it. If you like it crispy you could pre-cook the crust more before putting the toppings on. It would just be a matter of experimenting until you get it just the way you and your family like it.
Will try this, looks good and I love to use my bread machine. One question, when do you form the dough before or after the rise ?
Thanks
I form the dough after it rises. I hope you enjoy the recipe as much as our family does!
The olive oil has no mesurement. 1/4 what? Cup?
Every other recipe I use uses Tablespoons, is it 1/4 Tablespoon?
Tablespoon seems to small,
Cup seems to much.
Sorry about that–I fixed it. It is a quarter cup.