Bread Machine Pizza Dough

4.64 from 61 votes

Bread Machine Pizza Dough

This bread machine pizza dough recipe creates a light, chewy, and delicious crust that can be used to make any of your favorite pizzas!

Prep Time2

Total Time2

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: bread machine, bread machine pizza, pizza dough, pizza dough recipe

Servings:

Calories: 143kcal

Author: Kristina Tipps

Equipment

bread machine
pizza peel
pizza stone

Ingredients

¾ cup warm water (110-120°)
1 ½ tablespoon 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 that your manufacturer recommends. Set the machine to the dough setting and choose 1.5lb loaf size. Press start. Pay careful attention to the dough during the first 10 minutes of the kneading cycle. If the dough appears too dry and it's not shaping into a smooth springy ball add more water 1 tablespoon at a time. If the dough is too wet, add more flour 1 tablespoon at a time.
Let the dough setting run its course, then remove from the bread pan. 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. *see notes about fermenting overnight, if time allows.
To cook: place a pizza stone into the oven and preheat to 500° Fahrenheit while the dough rests. Once preheated, begin working on forming the pizza.
Cover a pizza peel with a generous amount of flour (this keeps the dough from sticking so you can transfer it easily to the hot stone). Place the dough on the floured peel and begin stretching it into the shape of a circle. Do this by pushing down on the middle of the dough without touching the edges. Push the dough outward until it forms a 12 inch circle. It's important to keep from pressing down on the edge (the crust) to get an airy, bubbly crust. If you press the edges flat, you'll let out the gasses that create this kind of pizza crust.
Working quickly, add your sauce, cheese and other toppings if desired. 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 (do not remove it from the oven). If the pizza becomes stuck, gently guide it off with a spatula. The longer the pizza is left uncooked on the peel, the greater chance it has of sticking.
Bake for 12 minutes, or until the cheese is bubbly and beginning to brown and the crust is golden brown. Remove from the pizza stone using the pizza peel. Let cool for 5 minutes before slicing and serving.

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