The BEST pizza dough recipe and it’s made in the bread machine!
So easy, so delicious, so versatile! You’re going to want to make this at least once a week!
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
PIN IT NOW!
PIN IT NOW!
This Bread Machine Pizza Dough recipe is near and dear to my heart because much like slow cooker recipes, it requires very little work 🙂 If you don’t have a bread machine you may want to consider buying one because they are a HUGE time saver and there is no limit to the number of recipes you can make. This recipe makes 1 pizza so I usually double it so we can have leftovers. It also make fabulous bread sticks so there is also that option. We really enjoy this pizza dough recipe and I know you will too!
Ingredients:
2 c flour (I like to use bread flour but all purpose and even a combination of AP and wheat flour works)
1 Tbls butter, softened
1 Tbls sugar
1 tsp yeast
1 tsp salt
1/2 c plus 2 Tbls water (105-110 degrees)
Doubled (for 2 pizzas):
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)
Directions:
Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do 🙂
After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.
PIN IT NOW!
Bread Machine Pizza Dough {Recipe}
Ingredients
- 2 cup flour I like to use bread flour but all purpose and even a combination of AP and wheat flour works
- 1 tbsp butter softened
- 1 tbsp sugar
- 1 tsp yeast
- 1 tsp salt
- 1/2 cup water 105-110 degrees
- 2 tbsp water additional
Doubled for 2 pizzas:
- 4 cups flour
- 2 tbsp butter softened
- 2 tbsp sugar
- 2 tsp yeast
- 2 tsp salt
- 1 1/3 cups water 105-110 degrees
Instructions
- Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
- Turn your bread machine to the dough setting and let 'er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it's too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
- The dough will raise nicely during the dough cycle. Isn't it pretty? It never ceases to amaze me what a little yeast can do 🙂
- After the bread machine is done (mine takes about 90 minutes on the dough cycle) - dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
- Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
- I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.
Nutrition
More easy chicken dinner recipes (’cause we ALL need them!):
Easy Mexican Chicken and Rice Casserole
Sriracha Almond Crusted Chicken Strips
Cheesy Chicken Broccoli and Rice Casserole
20 Minute Skillet Chicken and Spinach Parmesan
Chicken Cordon Bleu Crescent Rolls
For all chicken recipes, go HERE.
For all dinner recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Christine says
Hands down best pizza dough ever. I have been using your awesome recipe for over a year now. Have you ever made calzones with this dough? If so, how many do you think it would make? Thanks 🙂
Trish - Mom On Timeout says
So glad to hear it Christine! We have made calzones and I get between 4 and 6 depending on how big I make them. Thanks for stopping by!
anon says
You really don’t want to use butter (or milk) in pizza dough. use oil (most commercial pizzerias use corn oil). use all-purpose flour–bread flour has too much protein for the proper dough consistency. You don’t want to use warm water in the bread machine because the friction of the churning blade raises the temperature of the ingredients. I allow the machine to mix the ingredients, then I remove the pan until it cycles to knead and replace the pan, then let it knead for about 7 minutes. Then I let the dough proof outside the machine for better control over the process.
Denise says
Thank you for this recipe! I tried it for my husband and myself tonight and it was perfect gameday food! I sometimes splurge and buy pizza dough from the Publix deli and then really splurge on a certain sauce i can find there. This dough was better than Publix’s and the money i saved “justified” the really expensive but yummy pizza sauce. ? I will definitely be adding this to my recipes! Happy and blessed New Year!
jess says
Can I double the recipe in a 1.5 pound capacity bread machine?
Trish - Mom On Timeout says
I’m nervous about that Jess – I have a 2 lb bread machine that I use when doubling this recipe and I think that’s the right size for this. I think it would just overflow in a 1.5. Hope that helps!
Priscilla says
Just wanted to tell you how much I love this pizza dough recipe. I found it on pinterest last year. Now it’s the only recipe I use for our homemade pizza nights. It always comes out great. I have a question for you though, when shaping it I use a rolling pin, but is there a better way? I haven’t had success in trying to stretch it out by hand. Thanks!
Trish - Mom On Timeout says
Hi Priscilla! I’m so glad you enjoy the recipe so much! I do use a rolling pin to stretch it out, then let it rest for 10 minutes or so and re-roll it. I’ve also stretched by hand. It’s not as even but it does seem to hold the stretch better. Hope that helps!
Mel says
Just wanted to say that I’ve been making this pizza dough with my breadmaker for a few months now and this is my go-to pizza dough! I always make the double recipe and freeze one if I’m not using both and it works out perfectly 🙂 I cook it on my pizza stone at 475 for about 10 minutes and it’s absolute perfection!! Thank you so much for posting Trish!
Trish - Mom On Timeout says
Made my day Mel 🙂 So glad you enjoy and use this recipe so often! We use it a couple times a month and it’s our favorite too 🙂
Yvonne says
I just used your pizza dough recipe last night. WOW!!!! That was the best pizza I’ve ever had! I think pizza will be on the menu regularly. LOL. Thank you so much for sharing this recipe with all of us. 🙂
Sara says
Just wanted to let you know your pizza crust was the first I made/tried and Iv since tried a few different recipes but the family says they like this crust the best! 🙂 I almost always bake it for all of 5min and then put my toppings on.. Then flash freeze it for about an hour before wrapping it with Saran Wrap and then foil.
We have family movie night every weekend and so far it’s a hit! I work night shift so the times I’m here for it- I’m usually just waking up so i don’t have the time to make it the day of! So i make it on a night off earlier in the week when i gotta be up all night adjusting my sleep anyway! And that way my family can just pop it out of the freezer and bake away when I’m not around 🙂 saves the $25/wk they were racking up before I started making these!
Tonight I made a small single batch of kinda thick square shaped partially cooked dough with garlic butter/parm cheese and mozzarella cheese.. Hoping they’ll turn out when all is said and done- (a Pan of bread sticks is the idea.. They’ll be cut when cooked- single sticks didn’t freeze/reheat so well so hoping this works!)
My only issue has been the super stretchy resilient qualities when I first try to stretch it out but after a quick google search- I found if I’m a lil more patient and let it rest more- roll out, cover it- wait 10min.. Then do it again it’ll work easier. Or if I leave it in the bread machine longer (it’ll raise all the way to the top!).
Anyway- thanks so much!! 🙂
Trish - Mom On Timeout says
Yay! So happy to hear this Sara! And you are so right, if you let it rest, the elasticity of the dough diminishes. Have a great week!
Shelby says
This may be a stupid question, but what kind of yeast are you using!?
Trish - Mom On Timeout says
Not at all Shelby! I’m using active dry yeast.
Dana Nation says
Can this be frozen? I’d like to make up several batches and then freeze it for later use.
Trish - Mom On Timeout says
Usually for bread and doughs you want to freeze before the second rise which is actually occurring in the bread machine. I would say make one and give a try before making up a whole bunch. I’ve never done it before and I would LOVE to know if it works out for you 🙂
Limer says
I like this recipe very much,the pizza that i make according dis recipe is delicious.My husband eat a lot.Thank a lot for sharing!!!
Jodi says
Thank you for this post. I’ve used it around 20 times. It also makes delicious rolls. Thanks again!
Trish - Mom On Timeout says
You are so welcome! I just made breadsticks with it this past week – super yummy! Thanks for stopping by Jodi!
caroline says
Can you double this ina standard sized bread machine? I dont want it to run out of room when it rises! Also – any harm in letting it sit in the machine after the dough cycle finishes?would love to put this in before leaving the house today but not sure how long the dough cycle takes. Thanks!
Trish - Mom On Timeout says
I think it would be too much Caroline. I know mine gets pretty close to the top when it’s rising.
Arlena says
Hi Trish! I actually double mine every time that I make pizza…one recipe just isn’t enough. Works well. I love it because it’s so good! Do you use the same temperature for the breadsticks and you do for pizza?
Trish - Mom On Timeout says
I use the same temp Arlena but definitely brush with some garlic butter! 🙂
Nicole says
Hi Trish! Your recipe looks amazing! We make homemade pizza night every Friday and while I have a fairly tasty dough recipe I’ve been using, yours looks scrumptious. ♥ My problem is that I do not own a bread machine. Any tips on how I can use your recipe without a machine?
Trish - Mom On Timeout says
You can use this without the machine just do the kneading by hand and then let it double in size again before punching down and using. I also have another, super-fast, pizza dough recipe on my site: http://www.momontimeout.com/2013/06/grilled-bbq-chicken-pizza-with-10-minute-pizza-crust/ This one is good too but the bread machine one is my favorite 🙂
Nicole says
Thank you so much, Trish! This is my pizza dough for tonight then! It looks so fluffy and delicious! I appreciate your reply! 🙂
Aubrey @ Real Housemoms says
I love homemade pizza and the crust is what stops me from making it all the time. I will be trying this as soon as I unpack my bread maker! Thanks.
Trish - Mom On Timeout says
This curst really makes it super easy Aubrey and it is SO good! You’ll love it 🙂