Make a traditional thin or thick pizza crust that’s chewy, sturdy, and absolutely delicious every time with this bread machine pizza dough recipe.
Making pizza dough in the bread machine is so easy because the machine does all the work. This recipe is so easy, that even the kids can help, and it’s a fun party or sleepover activity, too.
Best Bread Machine Pizza Dough
- This bread machine pizza dough recipe uses basics from the pantry with just a few minutes of kneading.
- For the best pizzas, personal pizzas, focaccia, calzones, garlic cheese bombs, or breadsticks, this will be your go-to recipe.
- Make and freeze dough for future baked and grilled pizzas.
What’s in Homemade Pizza Dough?
Flour: All-purpose flour and a cup of wheat flour at a 2:1 ratio provide the right amount of chewiness and structure to hold lots of ingredients. Bread flour can be used in place of all-purpose flour for a crispier crust.
Yeast: Quick-rise, rapid-rise, or fast-acting yeast are used for the best results. Always check the expiration date on the package or jar to ensure freshness.
Sugar: Sugar is needed to “feed” the yeast and helps with flavor and browning the crust.
Oil: Olive oil adds a layer of subtle flavor and makes the dough extra pliable. Any oil will work, though. Before baking, a quick swipe of oil on the crust makes it extra crisp.
Variations: Add some Italian seasonings or chili seasoning in Step 1 to create different flavor profiles.
How to Make Pizza Dough in the Bread Machine
- Place all ingredients in the bread maker basket with the mixing blade. (Full recipe below.)
- Process through “Knead” and “First Rise” cycles.
- Remove dough and knead on a floured surface.
- Shape as desired.
How to Make Pizza
- Preheat baking stone (if using).
- Roll dough and brush both sides with oil.
- For a thin crust: Roll the dough gradually so it relaxes into a thin circle.
- For a thick crust: Use ¾ cup of warm water in Step 1 of the recipe. This creates a dough that naturally won’t stretch as thin.
- Bake pizza crust on both sides until they’re golden brown.
- Add toppings and bake until cheese is melted.
To Grill Pizza
- Preheat grill to high (450°F).
- Place prepared crust on the grill, lower heat to medium and cook until the bottom is golden brown.
- Flip pizza over and add toppings, move pizza to the indirect side and cook until the cheese is melted.
More Ways to Use Versatile Pizza Dough
To Make Foccacia: Press dough into a 9×13” pan, top with olive oil, chopped herbs, and sea salt. Bake at 450°F until browned.
To Make Breadsticks: Cut dough into strips, brush with melted butter, sprinkle with salt and parmesan cheese, and bake at 425°F until edges are browned.
Storing Pizza Dough
- Refrigerate leftover pizza dough balls wrapped in plastic for up to 5 days.
- To freeze dough balls simply brush with oil, wrap in plastic, then store in a zippered bag for up to 3 months.
- Thaw dough in the refrigerator or at room temperature before using.
Pizza Dough Inspirations
Did you make this Bread Machine Pizza Dough? Be sure to leave a comment and rating below.
Bread Machine Pizza Dough
Equipment
Ingredients
- 1 cup water lukewarm
- ¼ cup olive oil
- 1½ teaspoons sugar
- 2¼ teaspoons dry yeast 1 package
- 2 cups all purpose flour plus extra for surface
- 1 cup whole wheat flour *
- 1 teaspoon kosher salt
Instructions
- Make sure the mixing blade is in the bread maker pan. Add water, oil, sugar, and yeast to the bread maker basket. Add all purpose flour, whole wheat flour, and kosher salt.
- Select Knead and First Rise cycles on the bread maker. For mine, these cycles take 1 hour and 40 minutes.
- Once cycle is complete, remove dough onto a floured work surface. Knead by hand for 1 to 2 minutes until smooth. Divide into 6 balls for individual pizza, or 2 balls for medium sized pizzas.
Baking Instructions
- Add pizza stone (if using) on middle rack in oven. Preheat oven to 450˚F.
- On a well floured surface, roll dough to ⅛-¼ inch thick. Brush or rub both sides of the dough with oil.
- Pull out the oven rack (with the pizza stone if using) and lay dough on the pizza stone or directly onto the oven rack. Bake for 10 minutes, or until the bottom is golden brown.
- Using tongs, remove pizza crust and flip, placing the golden bottom side up (topside down) on a rimless baking tray (or a baking tray turned upside down).
- Add tomato sauce, toppings, and cheese as desired.
- Carefully slide back onto the pizza stone or rack and bake for an additional 7-10 minutes, or until cheese is melted and bottom is browned. Serve immediately.
Notes
- Use rapid rise, instant rise, or quick rise yeast.
- Dough can be refrigerated up to 5 days, or frozen for up to 3 months and defrosted at room temperature.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from Pizza on the Grill
