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.
Servings: 8
Calories: 143kcal
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: 6oz | Calories: 143kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 147mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
