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!
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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.
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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.
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Stacey Demrigian says
would love to know how well it freezes and any special way to freeze?
Trish - Mom On Timeout says
I have had readers freeze the dough Stacey. Just flatten into a disc, wrap in plastic wrap and then put in a freezer ziploc bag. Thanks!
Kelly says
Can I store the dough in the fridge for a day before I use it?
Timothy says
Your dough looks good, I am going to try this out, but I think I have to make it for many times in order to make bread like yours.
Jennifer says
Apparently the best pizza crust I’ve ever made! My husband couldn’t get enough of it. The kids liked it to, but for my husband to say it’s very good, means it is very good!!! I used this website to help me make a deep dish style pizza and it was all just amazing http://www.theatlantic.com/health/archive/2010/01/recipe-vaughns-perfect-skillet-pizza/34064/
Trish - Mom On Timeout says
Yay! So glad you and your family enjoyed the recipe!
Erin says
Just an FYI – one of your ads keeps automatically sending me away from your site to iTunes. It’s really annoying, and I can’t access your recipe on my phone because of it. Probably not something you’d like as a blogger.
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!