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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![Bread Machine Pizza Dough Recipe - Mom On Timeout (1) Bread Machine Pizza Dough Recipe - Mom On Timeout (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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)
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Directions:
![Bread Machine Pizza Dough Recipe - Mom On Timeout (2) Bread Machine Pizza Dough Recipe - Mom On Timeout (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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).
![Bread Machine Pizza Dough Recipe - Mom On Timeout (3) Bread Machine Pizza Dough Recipe - Mom On Timeout (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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.
![Bread Machine Pizza Dough Recipe - Mom On Timeout (4) Bread Machine Pizza Dough Recipe - Mom On Timeout (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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 🙂
![Bread Machine Pizza Dough Recipe - Mom On Timeout (5) Bread Machine Pizza Dough Recipe - Mom On Timeout (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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.
![Bread Machine Pizza Dough Recipe - Mom On Timeout (6) Bread Machine Pizza Dough Recipe - Mom On Timeout (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
![Bread Machine Pizza Dough Recipe - Mom On Timeout (7) Bread Machine Pizza Dough Recipe - Mom On Timeout (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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 acrunchier crust, brush some olive oil on the crust before baking.
![Bread Machine Pizza Dough Recipe - Mom On Timeout (8) Bread Machine Pizza Dough Recipe - Mom On Timeout (8)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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Bread Machine Pizza Dough {Recipe}
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!
Course Dinner
Cuisine American
Keyword bread machine pizza dough
Prep Time 1 hour hour 30 minutes minutes
25 minutes minutes
Total Time 1 hour hour 55 minutes minutes
Servings 6
Calories 536kcal
Author Trish - Mom On TImeout
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
Calories: 536kcal | Carbohydrates: 102g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1221mg | Potassium: 153mg | Fiber: 4g | Sugar: 6g | Vitamin A: 177IU | Calcium: 19mg | Iron: 6mg
![Bread Machine Pizza Dough Recipe - Mom On Timeout (9) Bread Machine Pizza Dough Recipe - Mom On Timeout (9)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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
![Bread Machine Pizza Dough Recipe - Mom On Timeout (15) Bread Machine Pizza Dough Recipe - Mom On Timeout (15)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
For all chicken recipes, goHERE.
For all dinner recipes, goHERE.
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FAQs
If you don't proof the dough then you will get a crust which has very little rise and small air pockets. Some dough are like this though – think of flat bread and other unleavened bread which contains no yeast. The pizza will be quite dense and chewy if you make the crust thick.
What happens if you don't proof pizza dough long enough? ›
If you don't proof the dough then you will get a crust which has very little rise and small air pockets. Some dough are like this though – think of flat bread and other unleavened bread which contains no yeast. The pizza will be quite dense and chewy if you make the crust thick.
How long is the dough cycle on a bread machine? ›
It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.
What is the best flour for bread machines? ›
Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.
What is the minimum amount of time to let pizza dough rise? ›
Final Proofing
You can do the final proofing either at room temperature or at a lower temperature to slow it down. Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.
What happens if you don't let dough proof enough? ›
If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.
How long does homemade pizza dough need to proof? ›
Proof for a minimum of 24 hours.
Since yeast is a living organism, dough balls are good for about five days from the time you pull them out of the freezer until the yeast is spent and no longer working. Spent yeast will compromise dough proofing and rise, since the yeast activity won't be reliable.
What happens if you use all-purpose flour instead of bread flour in a bread machine? ›
Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.
What is the best yeast to use in a bread machine? ›
The Very Best: Instant Yeast
Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient. Ever seen a bread recipe that asks you to mix the yeast with warm liquid and allow it to bubble first before using?
What flour do professional bakers use for bread? ›
While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.
Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).
Does pizza dough get better the longer it rises? ›
Though a long and slow rise is beneficial for flavor and texture, you can run into issues if you allow your pizza dough to rest for too long.
Do you cover pizza dough while it rises? ›
The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.
What happens if you leave pizza dough out too long? ›
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
How do you know if pizza dough is proofed enough? ›
Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.
Is it OK if pizza dough doesn't rise? ›
If your dough balls didn't rise, it's because there wasn't enough yeast fermentation. There are several reasons for inadequate fermentation, but here are the top few. 1) There simply isn't enough yeast in your formula. Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise.
What happens if I overproof my pizza dough? ›
Over-proofed pizza dough tastes good and will get crispy; however, it will be flat and lifeless because the yeast is spent. Proofing pizza dough using established best practices is the only reliable way to achieve the flavorful, perfectly risen crust of top-quality pizza.