Name: Bread Machine Pizza Dough Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 3 h
Cuisine: Italian
Ingredients: 1 ⅛ cup warm water (90°F) (265g); 2 tablespoons olive oil (25g); 1 ½ teaspoons granulated sugar (7g); 1 teaspoon coarse kosher salt (6g); 3 ⅓ cups bread flour (400g); 2 teaspoons instant yeast (6g)

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Introduction

Making pizza at home is easier than ever with this simple bread machine pizza dough recipe. It produces a soft, flavorful crust ready for your favorite toppings. Perfect for busy cooks who want fresh, homemade pizza without the fuss.

A round pizza dough with thick edges is placed on a white sheet of parchment paper over a white marbled surface. The dough is a light beige color with a soft texture. On top, there is an uneven layer of orange tomato sauce, spread in a spiral motion using a silver spoon that rests on the dough’s right side. To the left of the dough, there is a glass jar filled with the same orange tomato sauce. The background shows a wooden surface dusted lightly with white flour. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅛ cup warm water (90°F) (265g)
2 tablespoons olive oil (25g)
1 ½ teaspoons granulated sugar (7g)
1 teaspoon coarse kosher salt (6g)
3 ⅓ cups bread flour (400g)
2 teaspoons instant yeast (6g)

Instructions

Step 1: Combine the liquid ingredients—warm water, olive oil, sugar, and salt—in the baking pan of your bread machine.
Step 2: Layer the dry ingredients by adding the bread flour evenly over the liquids, then sprinkle the instant yeast on top. Alternatively, make a small well in the flour and place the yeast there.
Step 3: Place the bread pan into the machine and select the Dough – Pizza or Dough/Manual setting. Let the machine mix, knead, and perform the first rise. Check the dough after 5-10 minutes to ensure it forms a smooth, slightly tacky ball. Adjust with small amounts of flour or water if too wet or dry, then let it continue.
Step 4: When the dough cycle finishes, line a baking sheet with parchment paper. Turn the dough onto a lightly floured surface and divide it into two pieces. Shape each into a ball, place them on the baking sheet, lightly flour the tops, cover with plastic wrap, and let rise for 30-45 minutes until doubled in size.
Step 5: While the dough proofs, preheat your oven according to your chosen baking method.
Step 6: Shape one dough ball and spread your preferred pizza sauce over it, leaving a ½ to ¾ inch border. Add mozzarella and your favorite toppings.
Step 7: Bake the pizza using one of these options:
- Hand shape on baking steel: Preheat oven and baking steel to 550°F. After shaping and topping, transfer pizza to the steel and bake 7-9 minutes.
- Baking sheet (thin to medium crust): Preheat oven to 450°F. Brush a rimmed 10×15-inch baking sheet with olive oil, press dough to fit, rest 15 minutes, then add toppings and bake 20-25 minutes.
- Cast iron skillet or pizza pan (thick crust): Preheat oven to 550°F. Oil an 8″ or 10″ skillet, press dough to edges, rest 15 minutes, add toppings, and bake on lower oven rack for 12-15 minutes.

Tips & Variations

If the dough feels too sticky, add flour gradually; if it’s dry or crumbly, add warm water cautiously until the right texture forms.
Experiment with different toppings like fresh basil, prosciutto, or roasted vegetables for varied flavors.
For a crunchier crust, try using bread flour as directed and bake on a preheated steel or stone.
You can double the recipe to make more dough balls for larger gatherings.

Storage

Store leftover dough balls tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Bring to room temperature before baking. You can also freeze dough for up to 3 months; thaw overnight in the refrigerator, then proof before use. Baked pizza is best eaten fresh, but leftovers can be reheated in a hot oven or skillet to restore crispness.

How to Serve

A round pizza dough is placed on white parchment paper over a wooden board dusted with flour, showing a soft, pale beige texture with a slightly raised edge; on top of the dough, a thick, uneven layer of orange-red sauce with black pepper flakes is being spread in a spiral pattern using a metal spoon with more sauce in a glass jar just to the left, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a bread machine?

Yes, you can mix and knead the dough by hand or with a stand mixer. Combine ingredients, knead for about 10 minutes until smooth, then let it rise in a warm place until doubled before shaping.

What if my dough doesn’t rise properly in the bread machine?

Check that your yeast is fresh and the water temperature is correct (around 90°F). Also, ensure ingredients are added in the right order and the machine setting is correct. If needed, you can let the dough rise longer outside the machine.