This easy, no-knead bread machine pizza dough recipe creates a light, chewy, and restaurant-style crust that can be used to with any of your favorite pizza toppings! This dough is made in around 90 minutes in any bread maker and requires very little work from you. My favorites are a Mediterranean pizza and a hot honey pepperoni pizza.
This recipe is perfect for anyone who loves a classic, quality pizza crust. It makes one 10-12 inch pizza, but you can easily double the recipe or make 2 separately. If you're interested in a thin crust pizza dough, check out this tried and true bread machine thin crust dough recipe.
Table Of Contents
Why I Love This Recipe
- Totally hands off- except for assembling the pizza.
- It only uses a few simple pantry ingredients.
- Dough is less expensive to make than to buy.
- A bread maker makes dough-making very simple and saves a ton of time and energy from having to knead yourself!
Ingredients
To make one pizza you need:
- ¾ cup warm water (110-120°)
- 1 ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 cups bread flour
- 1 teaspoon yeast active dry or instant
How To Make Pizza Dough In A Bread Maker
- Add all ingredients to the bread machine pan in the order listed (or that your machine requires). Set the machine to the dough setting and choose 1.5lb loaf size. Press start.
- Let the dough setting run its course, then remove from the bread pan. This usually takes 90 minutes. Punch the dough down a few times and shape into a ball. Let rest at room temperature in an oiled bowl and covered with a towel for 30 minutes before cooking.
- To assemble the pizza, place the dough on a floured pizza peel and begin stretching it into the shape of a circle until it forms a 12 inch circle. Layer with pizza sauce, cheese and other toppings. Lightly brush some of the edges with sauce to create a golden crust. Cover the pizza stone with a generous amount of cornmeal. Carefully slide the pizza off the peel and onto the stone. Bake at 500 degrees Fahrenheit for 12 minutes, or until the cheese is bubbly and beginning to brown and the crust is golden brown.
Kristina's Tips
- Always watch the dough while it kneads. If it looks too wet, add a little more flour until a springy ball forms. If it's too dry, add a little more warm water.
- Fermentation (rising): pizza dough tastes best when it rises in the refrigerator for at least 12-24 hours. I make this dough 24 hours before I plan to use it to create that authentic pizza flavor. Once the dough has ran through the bread machine cycle, put it into an oiled gallon freezer bag or a bowl covered with plastic wrap. Let it ferment for at least 12 hours in the fridge. Then put it on the counter to bring to room temperature 4 hours before shaping and cooking.
- Shaping and assembling the pizza on a highly floured surface is key to getting it not to stick to the surface and easily transferring it to the pizza stone. Just as important is using lots of cornmeal on the pizza stone so that it doesn't stick while baking.
- If you don't have a pizza peel, use a large wooden cutting board or serving platter! It will work just the same as a pizza peel, without the handle.
Frequently Asked Questions
How To Store Bread Machine Pizza Dough
Store in the fridge for up to 2 days or in the freezer for 6 months wrapped in oiled plastic wrap or a freezer bag.
Can I Use All Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour instead of bread flour. The result will be a thinner, crispier crust than pizza dough made with bread flour.
Can I Use Baking Powder Instead of Yeast?
No, you should not use baking powder instead of yeast when making yeast breads like pizza dough.
How Can I Get My Pizza Dough To Taste Like The Pizzeria's?
A long and cool fermentation is the key to getting the most flavor into the dough. It will taste like an authentic Italian restaurants dough when this is done! See above for how to do this.
Can I Double The Recipe To Make A Larger Pizza?
Yes, double the ingredients to make one larger pizza or two smaller ones.
Watch How I Make It
Recipe
Best Bread Machine Pizza Dough (No Knead)
This easy, no-knead bread machine pizza dough recipe creates a light, chewy, and restaurant-style crust that can be used to with any of your favorite pizza toppings! This dough is made in around 90 minutes in any bread maker and requires very little work from you.
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Equipment
Ingredients
- ¾ cup warm water 110-120℉
- 1 ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 cups bread flour
- 1 teaspoon yeast active dry or instant
- ⅓ cup pizza sauce optional topping
- 1 cup mozzarella cheese optional topping
Makes: 12inch round
Instructions
- Add all ingredients to the bread machine pan in the order listed (or that your machine requires). Set the machine to the dough setting and choose 1.5lb loaf size. Press start.
- Let the dough setting run its course, then remove from the bread pan. This usually takes 90 minutes. Punch the dough down a few times and shape into a ball. Let rest at room temperature in an oiled bowl and covered with a towel for 30 minutes before cooking.
- To assemble the pizza, place the dough on a floured pizza peel and begin stretching it into the shape of a circle until it forms a 12 inch circle. Layer with pizza sauce, cheese and other toppings. Lightly brush some of the edges with sauce to create a golden crust. Cover the pizza stone with a generous amount of cornmeal. Carefully slide the pizza off the peel and onto the stone. Bake at 500 degrees Fahrenheit for 12 minutes, or until the cheese is bubbly and beginning to brown and the crust is golden brown.
Video
Notes
Pizza dough tastes best when it is allowed a cool rise in the refrigerator for at least 12-24 hours. I make this dough 24 hours before I plan to use it to create that authentic pizza flavor. Once the dough has ran through the bread machine cycle, put it into an oiled gallon freezer bag or a bowl covered with plastic wrap. Let it ferment for at least 12 hours. Then put on the counter to bring to room temperature 4 hours before shaping and cooking.
The dough may pull back the initial time you spread it into a circle. This is normal. The dough should be spread as much as possible, then allowed to rest for 10 minutes. You should then be able to spread it more. Do not use a rolling pin to roll out the dough. This will flatten the edges, releasing all the gases needed to create a thick bubbly crust.
Store in the fridge for up to 2 days or in the freezer for 6 months wrapped in oiled plastic wrap or a freezer bag.
Nutrition
Serving: 6ozCalories: 143kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 147mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Andrew says
Great recipe, made this today (well 2 days ago with the ferment) and it turned out exceptional. Thank you!
Kristina Tipps says
I am glad you enjoyed it!
James says
Thank you for this recipe, I just made it last week and it was perfect. I do have a question though, can you double this recipe as is or should I make some adjustments?
Kristina says
Hi James, I am really glad you liked it! You should be able to double it without any issues. I would watch it as it needs for 10-15 minutes and add more water or flour as needed.
Joseph Thompson says
What is the ending weight of dough 1lb or 2?
Kristina Tipps says
This recipe is for a 1.5 pound pizza dough.
Angie Maffey says
This sounds delicious! I would like to try and make it an asiago cheese crust (I make a great asiago cheese bread). Can I add asiago cheese to this and, if so, would it change the measurements for the other ingredients?
Kristina says
That sounds good! I don't think it will change the other ingredient amounts. But I would watch it closely in the machine for the first 15-20 minutes. The cheese might add some more moisture, so you may need to add more flour if the dough looks to wet.
MaryLynn says
I've tried a couple different recipes since receiving my bread machine and this one is the clear winner. It's very good and easy to work with. Thank you!
Kristina says
I am so glad you enjoyed this pizza dough!
Makhaya says
Loved this pizza dough, and so did my whole family! Thanks for sharing!
Audrey says
Turned out perfectly!