My Easy Bread Machine Pizza Dough Recipe

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 this homemade pizza dough with yeast makes pizza night easy.

Ingredient Notes

• Extra-Virgin Olive Oil: You can substitute olive oil with infused oils. I love garlic oil here.
• Bread Flour: It sets the stage for that chewy and elastic texture we all love in a good pizza crust. I use King Arthur.
• All-Purpose Flour: This keeps the pizza dough from being too tough.
• 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 and using 25% more.
• Pizza Toppings:  Top your chewy and crisp pizza dough in the bread maker 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:

1. After dividing your dough into four portions, roll them out into circles as directed above.
2. Preheat your oven to 500°F with a pizza stone in it.
3. Bake the crust for 4 to 6 minutes.
4. Take it out and let it cool before wrapping in plastic wrap to be used later in the day or frozen for future use.
5. 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

1. After dividing your dough into four dough balls, roll them out into circles as directed above.
2. Place each rolled out dough on a sheet of parchment paper and then stack them neatly in a freezer-safe bag.
3. Freeze for up to 3 months.
4. When ready to use, let the dough thaw in the fridge overnight before using as directed above.
5. You can also freeze parabaked crusts and thaw them whenever you need a quick homemade meal.