Print

Bread Machine Pizza Dough Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This easy and versatile bread machine pizza dough recipe offers a foolproof way to prepare perfect pizza bases at home. Using a bread machine significantly simplifies the process by handling mixing, kneading, and the first rise. The dough results in a soft, slightly chewy crust that you can bake either on a baking steel, baking sheet, or cast iron skillet to achieve thin to thick crust pizzas tailored to your preference.

Ingredients

Scale

Liquid Ingredients

  • 1 ⅛ cup warm water (90°F) (265g)
  • 2 tablespoons olive oil (25g)

Dry Ingredients

  • 1 ½ teaspoons granulated sugar (7g)
  • 1 teaspoon coarse kosher salt (6g)
  • 3 ⅓ cups bread flour (400g)
  • 2 teaspoons instant yeast (6g)

Instructions

  1. Add Ingredients To Bread Pan: Combine the warm water, olive oil, sugar, and kosher salt in the bread machine’s baking pan. Layer the bread flour evenly over the liquid, then sprinkle the instant yeast on top, optionally making a small well in the flour to contain it.
  2. Start The Bread Machine: Insert the pan into the bread machine, select the Dough – Pizza or Dough/Manual setting, and allow it to mix, knead, and complete its first rise. Check the dough after 5-10 minutes; if it’s too sticky, add flour 1 tablespoon at a time, or if too dry, add warm water teaspoon by teaspoon until a smooth, slightly tacky ball forms that pulls cleanly from the pan sides.
  3. Portion + Final Proof: When the cycle finishes, line a baking sheet with parchment paper. Turn the dough out onto a floured surface, divide into two equal portions, and form each into a ball by tucking ends underneath. Place on the baking sheet, flour the tops lightly, cover with plastic wrap, and allow to proof for 30-45 minutes or until doubled in size.
  4. Preheat Oven and Prepare for Baking: During the final proof, choose your preferred baking method: baking steel, baking sheet, or cast iron skillet. Preheat the oven accordingly—550°F for steel or skillet and 450°F for baking sheet. For steel, place it in the oven early to heat soak; for baking sheet and skillet, preheat in the final minutes before baking.
  5. Build Your Pizza: Shape or press one dough ball according to your chosen baking method. Add pizza sauce, leaving a ½ to ¾ inch border around the edge, sprinkle with mozzarella cheese and your favorite toppings.
  6. Bake Using Your Preferred Method: For baking steel: transfer pizza to preheated 550°F steel using a pizza peel and bake 7-9 minutes. For baking sheet: brush a 10×15 inch rimmed sheet with olive oil, press dough ball into it, let rest 15 minutes, add toppings, and bake at 450°F for 20-25 minutes until crust is golden and cheese bubbly. For cast iron skillet: oil an 8 or 10-inch skillet, press dough to edges, rest 15 minutes, add toppings, and bake at 550°F in lower third of oven for 12-15 minutes. Baking times will vary with crust thickness and topping amount, so check early.

Notes

  • Ensure water temperature is around 90°F to activate yeast without killing it.
  • Adjust dough consistency by adding flour or water during the bread machine kneading cycle if needed.
  • Final proof is critical for dough doubling in size; do not rush this step.
  • Preheating the baking steel is important to achieve a crispy crust.
  • Use parchment paper to easily transfer pizza onto preheated surfaces like baking steel or pizza stones.
  • Baking times vary; keep an eye on the crust and cheese for doneness.
  • Store leftover dough tightly wrapped in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: pizza dough, bread machine pizza dough, homemade pizza dough, easy pizza dough, pizza crust recipe

Find it online: https://foodbylina.com/bread-machine-pizza-dough-recipe/