The BEST pizza dough recipe and it’s made in the bread machine!
So easy, so delicious, so versatile! You’re going to want to make this at least once a week!
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This Bread Machine Pizza Dough recipe is near and dear to my heart because much like slow cooker recipes, it requires very little work 🙂 If you don’t have a bread machine you may want to consider buying one because they are a HUGE time saver and there is no limit to the number of recipes you can make. This recipe makes 1 pizza so I usually double it so we can have leftovers. It also make fabulous bread sticks so there is also that option. We really enjoy this pizza dough recipe and I know you will too!
Ingredients:
2 c flour (I like to use bread flour but all purpose and even a combination of AP and wheat flour works)
1 Tbls butter, softened
1 Tbls sugar
1 tsp yeast
1 tsp salt
1/2 c plus 2 Tbls water (105-110 degrees)
Doubled (for 2 pizzas):
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)
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Directions:
Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do 🙂
After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like acrunchier crust, brush some olive oil on the crust before baking.
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Bread Machine Pizza Dough {Recipe}
The BEST pizza dough recipe and it's made in the bread machine! So easy, so delicious, so versatile! You're going to want to make this at least once a week!
Course Dinner
Cuisine American
Keyword bread machine pizza dough
Prep Time 1 hour hour 30 minutes minutes
25 minutes minutes
Total Time 1 hour hour 55 minutes minutes
Servings 6
Calories 536kcal
Author Trish - Mom On TImeout
Ingredients
- 2 cup flour I like to use bread flour but all purpose and even a combination of AP and wheat flour works
- 1 tbsp butter softened
- 1 tbsp sugar
- 1 tsp yeast
- 1 tsp salt
- 1/2 cup water 105-110 degrees
- 2 tbsp water additional
Doubled for 2 pizzas:
- 4 cups flour
- 2 tbsp butter softened
- 2 tbsp sugar
- 2 tsp yeast
- 2 tsp salt
- 1 1/3 cups water 105-110 degrees
Instructions
Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
Turn your bread machine to the dough setting and let 'er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it's too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
The dough will raise nicely during the dough cycle. Isn't it pretty? It never ceases to amaze me what a little yeast can do 🙂
After the bread machine is done (mine takes about 90 minutes on the dough cycle) - dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.
Nutrition
Calories: 536kcal | Carbohydrates: 102g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1221mg | Potassium: 153mg | Fiber: 4g | Sugar: 6g | Vitamin A: 177IU | Calcium: 19mg | Iron: 6mg
More easy chicken dinner recipes (’cause we ALL need them!):
Easy Mexican Chicken and Rice Casserole
Sriracha Almond Crusted Chicken Strips
Cheesy Chicken Broccoli and Rice Casserole
20 Minute Skillet Chicken and Spinach Parmesan
Chicken Cordon Bleu Crescent Rolls
For all chicken recipes, goHERE.
For all dinner recipes, goHERE.
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FAQs
In the first Homemade cycle, select the “Knead” course for 15 minutes and “Rise 1” for 45 minutes to 60 minutes, for the first rise. At the completion of this cycle (and once the dough has doubled in size) remove it from the machine and shape the dough by hand.
Why didn't my pizza dough rise in the bread machine? ›
It could be over kneading the bread, or you could be using the wrong flour, or your flour could be drier than the recipe expects. You can experiment with making bread outside of the machine to see if you can pin down the problem. Yes. Your bread machine is probably killing your yeast with too much heat.
What is the minimum amount of time to let pizza dough rise? ›
Tips For Making Pizza Dough
Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking. Get your oven as hot as it will go — at least 500°F. Keep the toppings basic.
What happens if you let pizza dough rest too long? ›
The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy. It can also effect the taste, because the sugars in the dough have been consumed by the yeast it can have a sour or off taste. Now you know how long to let pizza dough rise, get cooking with these recipes!
How many minutes to set the dough? ›
Proofing times usually range from 30 minutes to 1 hour at room temperature. The optimal time depends on a lot of factors, including but not limited to the type of yeast, type of flour/whole flour, hydratation of the dough and temperature.
How long should you let dough set? ›
How Long Should I Proof my Sourdough Dough?
| Proof time | Temperature | Example location |
|---|
| 1 to 2 hours | 80°F (26°C) | Very warm kitchen or proofer |
| 2 to 4 hours | 74 to 76°F (23-24°C) | Warm kitchen |
| 6 to 8 hours | 46°F (8°C) | Dough retarder |
| 10 to 16 hours | 39°F (4°C) | Home refrigerator |
If your dough balls didn't rise, it's because there wasn't enough yeast fermentation. There are several reasons for inadequate fermentation, but here are the top few. 1) There simply isn't enough yeast in your formula. Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise.
How can I get my pizza dough to rise? ›
Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.
How do you fix pizza dough that didn't rise? ›
Let your dough proof at a high temperature (80–90°F or 27–32°C) and high humidity (about 75%) for at least 1 to 3 hours, as heat and moisture will make your dough rise faster. Add more yeast, blend in the starter, or knead in more flour to help initiate rising.
Is pizza dough better the longer you let it rise? ›
Yes, it will, but very slowly. Pizza makers will cold proof dough, meaning they refrigerate it for 24 to 72 hours after it is made. Cold proofing allows the yeast to slowly eat sugar and ferment the dough, which gives it flavor. The longer you allow the dough to ferment, the more flavor it develops.
For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something. Also make sure your bowl is deep enough for the dough to double in size without hitting the cover and impeding its rise.
How long should pizza dough sit before stretching? ›
If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.
How long should homemade pizza dough sit out? ›
If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation. This depends on the type of pizza dough you are using.
What does Overproofed pizza dough look like? ›
The structure is: fragile, loose, airy, and puffy, like an overinflated balloon. The dough grows then suddenly falls flat along the pan and looks deflated. The size is: more than twice the frozen size.
Can I let dough rise overnight on counter? ›
- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.
What is the dough setting on a bread machine? ›
Choose the dough setting on your machine and press start. Allow the machine to knead, mix and rise your dough. When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan. Preheat oven to 375 Cover the dough and put in a warm place to rise for 20 more minutes.
What is the dough program on a bread machine? ›
Set the bread machine to the "dough only" setting. The machine will combine the ingredients, knead the dough, and give it its first rise. When the bread machine beeps, it means the dough is ready to shape.
What is raw dough setting on bread machine? ›
A: Raw dough setting is where the machine just mixes the ingredients for you. "Leaven Dough" is supposed to be that plus warming the dough so it rises and is ready to be taken out and done with what you want to do with it but in my experience, it isn't a very good setting for that purpose.
How do you know when dough is set? ›
Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
