Craving pizza night at home but want to ditch the delivery? This Bread Machine Pizza Dough is the perfect solution! With just a handful of ingredients and your trusty bread maker, you have a perfectly chewy, just-crisp-enough crust that your family is going to love.
I often think of my bread machine as one of my best kitchen allies. That is even more true now that I make the best pizza dough in the bread machine.
It is a serious game changer for pizza night, turning what used to feel like a chore into a doable weeknight meal. We're talking about dough with minimal prep time, needing just a few pantry staples and the push of a button before it rises to the occasion.
So, gather your toppings and get the family ready, because pizza made from scratch just got easy! 🍕👩🍳
If you're kneading more inspiration for your bread machine baking adventures, you're in the right place. Check out my other Bread Machine Recipes, where you'll find hearty loaves, sweet treats, and so much more. Don't miss out on favorites like my homestyle Bread Machine Dinner Rolls the indulgent Bread Machine Monkey Bread, or the rustic charm of Bread Machine Focaccia Bread! 🍞✨
What to Expect
I'll walk you through step-by-step instructions so you can follow along without breaking a sweat. Expect some make-ahead tips for parabaking this bread machine pizza dough recipe.
We'll also dive into storage options to keep your dough fresh and ready for action. I'll provide handy freezing instructions so you can always have a stash for pizza emergencies (we've all been there, right?).
Ingredients
- Extra-Virgin Olive Oil: For an experiment in flavor, substitute olive oil with infused oils – garlic oil is my personal secret weapon!
- Bread Flour: The strongman of the flour world, bread flour sets the stage for that chewy and elastic texture we all love in a good pizza crust.
- All-Purpose Flour: The versatile buddy, all-purpose flour brings balance to the duo, ensuring this pizza dough recipe in the bread machine isn’t too tough.
- Sugar: Just a hint of sweetness to feed our yeast friends and add a subtle flavor. Honey or maple syrup can be your go-to alternatives for a natural touch of sweet.
- Sea Salt: Kosher salt or pink Himalayan will also work. If you want to add more flavor, you can add garlic powder or Italian seasoning.
- Bread Machine Yeast: Instant yeast or rapid-rise yeast will also work. Active dry yeast may also be used, but I recommend proofing it first.
- Pizza Toppings: Top your pizza with your favorite pizza sauce (I use my slow cooker marinara) and your favorite toppings. We love mozzarella cheese, parmesan, onion, mushrooms, and pepperoni. Finish with fresh basil!
Step by Step
Para Baking Your Pizza Crust
One of my favorite tricks for making pizza night easy is to make this bread machine recipe for pizza dough earlier in the day (or even a day ahead) and para bake the crusts.
What is para baking? It's simply partially baking your pizza crust before adding toppings and finishing it off in the oven. This allows for a crispier crust and prevents any sogginess from toppings that release moisture while cooking.
To para bake your pizza crust, follow these simple steps:
- After dividing your dough into four portions, roll them out into circles as directed above.
- Preheat your oven to 500°F with a pizza stone in it.
- Bake the crust for 4 to 6 minutes.
- Take it out and let it cool before wrapping in plastic wrap to be used later in the day or frozen for future use.
- When ready to make pizza, add toppings and finish off in a preheated 500°F oven.
Storage
Pizza dough can be stored in the refrigerator for up to 3 days. I recommend spraying a large bowl with cooking spray and covering your homemade pizza dough with plastic wrap to store it. Let it sit at room temperature for about an hour before rolling it out.
Freezing Instructions
- After dividing your dough into four dough balls, roll them out into circles as directed above.
- Place each rolled out dough on a sheet of parchment paper and then stack them neatly in a freezer-safe bag.
- Freeze for up to 3 months.
- When ready to use, let the dough thaw in the fridge overnight before using as directed above.
- You can also freeze parabaked crusts and thaw them whenever you need a quick homemade meal.
Recommended Tools
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- Bread Machine
- Pizza Stone (If you don’t have a pizza stone, you could use a pizza pan or baking sheet)
- Rolling Pin
- Pastry Mat
- Pizza Peel
Bread Machine Pizza Dough
Equipment
- Bread Machine
Ingredients
- 1 ½ cups water
- 2 tablespoons olive oil
- 2 cups bread flour
- 1 ¾ cups all purpose flour
- 2 teaspoons sugar
- 2 teaspoons sea salt
- 1 ½ teaspoons bread machine yeast
Instructions
- Place the ingredients in your bread machine in the order they are listed.
- Select the dough cycle and hit start
- When the time is up, divide the dough into 4 8-ounce balls.
- Preheat the oven to 500° F with a pizza stone in the lower third.
- Lightly flour your work surface, and form each round to about 10-to 11-inch circles.
- Cover the dough with the sauce, cheese, and desired fixings, leaving a ¾ inch border.
- Use a pizza peel to transfer the crust to the pizza stone. Bake for 10 to 12 minutes, until the crust is golden brown and the cheese is melted.
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