Bread Machine Pizza Dough

This easy bread machine pizza dough recipe makes homemade pizza night a breeze! Just add the ingredients to your bread maker and let it do the work, no kneading required. The result is a soft, elastic dough that’s perfect for pan pizza, thin crust, or thick crust pizzas.

5 from 1 vote

Prep Time 5

Cook Time 10

Proofing Time 2 30

Total Time 2 45

Ingredients

1 ⅛ cup warm water 255g
2 tablespoons olive oil 25g
1 ½ teaspoons granulated sugar 7g
1 teaspoon coarse kosher salt 8g
3 cups bread flour 400g
2 teaspoons instant yeast 8g

Instructions

Add Ingredients To Bread Pan:

Combine the liquid ingredients: 1 cup + ⅛ cup warm water, 2 tablespoons olive oil, 1 ½ teaspoons granulated sugar, and 1 teaspoon coarse kosher salt in the baking pan of your bread machine.
Layer the dry ingredients as follows; 3 cups bread flour and 2 teaspoons instant or bread machine yeast.

Start The Bread Machine:

Place the bread pan into the bread machine and select the Dough – Pizza setting or Dough/Manual setting. Allow the bread machine to mix, knead and proof your dough.

Portion + Proof:

Once dough cycle has completed, prepare a baking sheet by lining with parchment paper and set aside.
Turn the dough out onto a lightly floured surface and using a dough scraper or serrated knife, portion the dough into 2 pieces. Form each piece into a ball by tucking the ends underneath itself. Place the balls on the prepared baking sheet, then lightly flour the surface of each ball. Cover the baking sheet with plastic wrap then set aside to proof for 30-45 minutes or until the dough balls have roughly doubled in size.
Meanwhile, load your baking stone or steel into the oven and preheat oven to 550f (or as high as it will go) while the dough proofs.

Build Your Pizza:

Once the dough finishes proofing, you can shape or press into a pizza pan before assembling your pizza and baking. Place the shaped dough on the parchment paper.
Spread your favorite homemade pizza or tomato sauce on the dough, leaving a gap around the edge of the pie where you’ve defined the crust. Add fresh mozzarella cheese and toppings before loading the dough onto your pizza peel and baking to perfection in the hot oven. I bake my thin crust pizzas for about 7 minutes at 550f.

Notes

Expert tips:

Baking times will vary depending on the thickness of your dough, the style of pizza you choose and how many toppings you add to your zaa.
Ensure that your bread machine has a large enough capacity for the dough. If your machine can’t handle 2lbs of dough, you’ll have to halve the recipe.
Skip the rolling pin when shaping your pizza, the rolling pin will knock out all the air out of your dough making it less fluffy and more dense. Check the body of the post for hand shaping steps
If you have a second baking steel or pizza stone, place it on the rack above the baking steel you're baking your pizza on - this will help infuse heat from the top of the pizza which is difficult to do in a regular oven but is characteristic of wood fired baking ovens.
Measure your flour using the scoop and level method, this recipe was tested and retested using that technique. While weight measurements are included for convenience, they may not align perfectly with cup measurements due to natural variation in how flour settles in each cup.
If you’re not going to be baking the dough right away, it can be stored in the fridge for up to 2 days. Simply divide the dough, coat with olive oil and add to a non airtight container with at least double the volume of the dough ball. The dough will continue to ferment and expand in the fridge, so the container needs to breathe.
When you’re ready to bake; just pull the dough from the fridge, turn it onto a floured surface and roughly press into a circle, cover it and rest at room temperature while the oven preheats.