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    Home » Recipes » Bread Machine

    Bread Maker Pizza Dough

    Published: May 21, 2021 by Tiffany Dahle · This post may contain affiliate links.

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    Bread Maker Tips: How to load the pan for the BEST pizza dough shows the bread pan with yeast and flour loaded correctly.
    Bread Maker Tips: How to fix pizza dough that's too dry. Shows the dough rough and shaggy instead of smooth.
    The ingredients to make the pizza dough on top, the dough in the bread machine pan on the bottom.

    This foolproof bread maker pizza dough recipe is ready with just 5 minutes of hands-on time. Add the simple ingredients to your bread machine, press START and a fresh baked homemade pizza will be at your fingertips by dinnertime.

    Pizza dough from the bread machine has been rolled out into a circle and is ready for toppings.

    Pizza is practically it's own food group in our family. My husband's love for it is so strong, it got mention during the Best Man's speech at our wedding. So to say we are picky about our pizza would be an understatement.

    While we may argue about which toppings make the best pizza, we can all agree you can't have a perfect pizza without a perfect pizza crust.

    This homemade bread maker pizza dough is the best you'll find because it only takes a few minutes to measure and add the ingredients to your bread machine bread pan. Simply press the Start button and walk away. The dough will be waiting for you at dinnertime.

    When you're ready to roll out the dough, you'll find this pizza crust is easy to form and bakes up with a perfectly crispy crust as long as you follow these tips for how to bake pizza dough in your oven.

    Jump to:
    • Ingredients You Need
    • The Texture & Taste
    • How to Fill the Bread Pan
    • Tips for Using A Bread Maker
    • Prepare the Second Rise
    • Recipe FAQs and Substitutions
    • How to Store the Pizza Dough
    • Easy Pizza Ideas
    • 📖 Recipe
    • 💬 Comments

    Ingredients You Need

    The ingredients to make homemade pizza dough in the bread machine are on the counter.

    This slightly seasoned bread machine pizza dough has a very short list of ingredients:

    • Bread flour: We use King Arthur Baking flour for almost all of our bread machine recipes. It gives consistent results and I find it rises better than other brands we've used. Don't want to purchase bread flour? See the substitutions section below.
    • Extra virgin olive oil: The olive oil will go inside the dough itself as well as get brushed over the pizza crust edge before baking. Make sure you have extra virgin olive oil.
    • Instant yeast: This is the only yeast we use in our bread makers. I buy Saf-Instant yeast in bulk and keep it in a storage container in our freezer because we go through it so quickly. If you don't plan to bake often, the individual packets are fine.
    • Water: Straight from the tap will be just fine.
    • Kosher salt: Do not substitute table salt or the saltiness will be off.
    • Dry Romano Cheese Spice Blend (OPTIONAL): I've fallen in love with this Taylor Street Garlic & Herb Seasoning from The Spice House. I add just a teaspoon to the dough and it gives it a little hint of extra savory flavor. It isn't essential but my whole family loves it.

    The Texture & Taste

    With so few ingredients, the pizza dough will really take on the flavor of the olive oil you use. This is why it is essential to use a high-quality olive oil.

    The dough makes 2 12-inch pizza crusts. At that size, the thickness of the pizza crust is similar to a hand-tossed pizza at your favorite pizza delivery place. If you roll your pizzas out larger or smaller, this will affect the bake time and final texture.

    The texture of the crust is crispy on the outside and chewy on the inside if you follow my baking instructions in the recipe card.

    How to Fill the Bread Pan

    If you've never used your bread maker before, the most essential thing to know before you begin is that you ALWAYS add the ingredients to the bread pan in the order they are listed in the recipe.

    If you add them in a different order, it will negatively affect the way the bread machine mixes the dough.

    The liquids always go in first: Make sure the paddle attachment is in place before you add the water and the olive oil to the pan.

    Next, the flour gets added to the pan. At this point, I strongly encourage you to use a food scale to measure the flour. This helps ensure your pizza dough will come out perfectly.

    I place the bread pan on the food scale and then turn the scale on. The scale should read "0" but if it doesn't, look for a button that says "Tare" to zero-out the scale. Now you'll be able to add the flour one large spoonful at a time until you get the proper weight.

    Add the salt in the corners of the pan, don't dump it right in the middle of the flour. This helps to make sure the yeast and the salt don't touch directly which can kill the yeast and prevent your pizza dough from rising.

    If you're using the optional seasoning, add that to the corner of the pan as well.

    Lastly, use the back of a spoon to dig a shallow well in the center of the flour. This is where you'll put the yeast.

    A visual for how to load the bread machine pan with flour and yeast. There's a well in the center of the flour for the yeast.

    Once you've added the yeast, the pan is ready for your bread maker.

    Tips for Using A Bread Maker

    Secure the bread pan into place and then select the DOUGH program. Some machines have multiple options for making dough. You don't need "Artisan Dough" or "Crusty Bread", just the regular "Dough" option will be perfect.

    For the 5 models of bread machines we tested, the Dough program took 1 hour and 30 minutes on each of them.

    First, you bread machine will mix together the dough and form a rough dough ball. This takes just a few minutes and is really the only stage where you should keep an eye on the progress.

    Even if you measure correctly and weigh your flour, sometimes there's just not enough moisture for the dough ball to properly mix. If your dough is looking dry and shaggy, add a little extra water just 1 teaspoon at a time until the dough comes together and isn't sticking on the sides of the bread pan.

    This is what the dough looks like when it is too dry:

    A visual for how shaggy too-dry pizza dough looks in a bread machine.

    See how the dough is sticking to the sides of the pan? Also notice how the dough looks craggy and clumpy.

    I added just ONE teaspoon of extra water and then dough came together and looked like this:

    The right consistency for pizza dough in a bread maker.

    See how there's no more dough sticking to the sides of the pan? Now the dough ball looks smooth and complete.

    If your pizza dough ball doesn't look like that within the first 4 minutes of mixing, add just a little sprinkle of water and scrape the sides of the bread pan with a non-stick safe spatula, making sure to keep the spatula away from the turning paddle.

    Once your dough ball has come together, shut the lid of the bread maker and you're free to do anything else you want for the next hour and thirty minutes.

    When the Dough program is complete, your pizza dough should have risen and mostly filled your bread maker pan. The dough should be soft and smooth looking look like this:

    Risen pizza dough in a bread machine bread pan sits next to a bowl brushed with olive oil.

    Prepare the Second Rise

    You're almost there! Your pizza dough is now properly prepared but it needs one more little step before you bake with it.

    Brush the inside of a large mixing bowl with extra virgin olive oil. Transfer the pizza dough to the bowl and gently press it with your fingers to deflate it.

    Cover the bowl with plastic wrap and place it in a warm place to do a second rise.

    How to punch down the pizza dough and let it do its second rise.

    I like to place the bowl on my stovetop. When I preheat the oven for baking the pizza, the bit of warmth helps the dough rise just a little more before I work with it.

    After another hour, your dough should have doubled in size like this:

    The perfect risen dough is ready for shaping into pizzas.

    Now you're ready to shape and bake your homemade pizza!

    • A hand divides pizza dough with a pastry scraper.
      How to Roll Pizza Dough with Your Hands
    • A baked barbeque chicken pizza has been sliced and one piece is missing.
      How to Bake Pizza Dough

    Recipe FAQs and Substitutions

    Can I substitute all purpose flour for bread flour?

    Bread flour has a higher protein content than regular all purpose flour does. If you substitute them, it may affect the rise of the dough but it should still work. Keep an extra careful watch on the mixing phase of the bread machine, the dough may be dryer with all purpose flour and you may have to add a little more water to get the right consistency.

    Can bread machine yeast be used for pizza dough?

    Yes, bread machine yeast is the same as instant yeast and can be used interchangeably in your bread maker in a 1:1 ratio.

    How many teaspoons are in a packet of instant dry yeast?

    There are 2 ¼ teaspoons in a single packet of instant yeast. This recipe calls for just 2 teaspoon so you won't want to use the entire packet. Measure out the 2 teaspoon and discard the remaining yeast. This is the greatest benefit of buying your yeast in bulk. You can always measure just what you need without wasting any leftover.

    How to Store the Pizza Dough

    If you don't want to bake pizza right away, this dough keeps perfectly in the fridge for several days.

    Make the Dough Ahead:

    Follow the recipe right up to the point where the bread maker has completed the Dough program. Transfer the pizza dough to a mixing bowl that comes with a lid. Brush the bowl with olive oil.

    Turn the dough over once so the ball is coated in oil and cover the surface of the dough with plastic wrap. This will help keep the dough fresh and prevent it from drying out. Place the lid on the bowl and place the bowl in your fridge for storage.

    How to Use Pre-Made Pizza Dough:

    Your pizza dough isn't quite ready-to-go at this point. It still needs to do the second rise.

    On the night you want to bake pizza, simply take the bowl out of your fridge 2 hours before you want to cook so it has time to come to room temperature and then finish the second rise.

    Remove the lid and surface plastic wrap. Cover the bowl with a clean towel or a fresh piece of plastic wrap and place the bowl in a warm place to rise.

    Soon you'll be ready to roll out the pizza crust and get dinner started.

    Two pizza crusts are ready to be topped and baked.

    Easy Pizza Ideas

    With this delicious pizza dough, you can make an endless combination of homemade pizzas. Here are some of our family's favorites:

    • A homemade cheese pizza is sliced and ready to serve.
      Classic Cheese Pizza
    • A baked BBQ chicken pizza has been sliced for serving.
      Barbeque Chicken Pizza
    • A homemade chicken spinach alfredo pizza has been sliced and the pieces pulled apart.
      Chicken Spinach Alfredo Pizza
    • A homemade peach pizza has been sliced and served.
      Fresh Peach Pizza with Pancetta

    You could even use this pizza dough to make homemade pizza buns!

    • A dinner plate with two pizza buns and caesar salad.
      Homemade Pizza Buns Stuffed with Pepperoni

    If you’ve tried this bread maker pizza dough or any other recipe on PeanutBlossom.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you!
    FOLLOW along on Instagram @peanut.blossom as well as on  Pinterest and Facebook.

    📖 Recipe

    Pizza dough from the bread machine has been rolled out into a circle and is ready for toppings.

    Bread Machine Pizza Dough

    5 from 6 votes
    Homemade pizzas made with this bread machine pizza dough will beat your delivery pizza by miles. Pat half of the dough into a 12-inch pizza that has a crispy bite topped with your favorite toppings.
    TOTAL TIME 2 hours 50 minutes
    PREP TIME 5 minutes
    RISING TIME 2 hours 30 minutes
    COOK TIME 15 minutes
    YIELD 2 12-inch pizza crusts
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    Ingredients
      

    • 1 cup water lukewarm
    • 2 tablespoon extra virgin olive oil
    • 3 cups (411 g) bread flour
    • 1 ¼ teaspoon salt
    • 1 teaspoon Taylor Street seasoning optional, see note
    • 2 teaspoon instant yeast

    Instructions

    To Make the Dough

    • Add the ingredients in the order they are listed to your bread machine's bread pan fitted with the paddle attachment.
    • Select the Dough program and press "Start". Most machines take about an hour and a half to complete the cycle.
    • Brush olive oil around the inside of a large mixing bowl. Transfer the dough from the bread pan to the bowl and remove the paddle. Gently punch the dough down and turn it over in the bowl so that it is covered in the oil. Cover the bowl with plastic wrap or a clean towel.

    To Store the Dough

    • If you don't want to bake with the dough today, you can place the covered bowl in the fridge and leave the dough for up to 3 days.
    • Plan to move the bowl to a warm spot in your kitchen 2 hours before you want to bake so that the dough can come to room temperature and then rise.

    To Use the Dough

    • Place the covered bowl of dough on your stovetop or another warm spot in your kitchen and let the dough rise for 1 hour. (If the dough was refrigerated, add an additional hour.)
    • Place a pizza stone on a rack in the center of your oven and preheat to 450°F for at least 30 minutes.
    • Transfer the pizza dough to a baking mat. Do not flour the mat, you want the dough to stick a little bit so it is easier to pat into shape. Use a bench scraper or pizza wheel to cut the dough in half. Put one half back in the oiled bowl while you pat out the first crust.
    • Use your fingers to pat the dough into a 12-inch circle. If the dough insists on shrinking, let it rest for 5 - 10 minutes and try again.
    • Place a piece of parchment paper over the pizza crust and smooth out the air bubbles. Roll up the baking mat, flip it, and unroll the mat so the parchment paper is now on the counter and the baking mat is on top. Peel back the baking mat, you should now have the pizza crust sitting on parchment paper.
    • Brush olive oil around the edges of the crust and then top with your favorite pizza toppings.
    • Repeat with the second half of the dough.

    To Bake the Pizza

    • To get the crispiest crust, you'll want to bake the pizza on the parchment paper directly on the hot pizza stone in the oven. For a softer crust, you can place the pizza on a metal pizza pan and bake it on the hot stone.
    • To get the pizza onto the hot stone without spilling, it is a good idea to slide the pizza on the parchment to a metal pan and use it as a "pizza peel" to carry it to the oven. Rest one edge of the pan on the hot stone and carefully slide the parchment off the pan and onto the stone.
    • Bake the pizza for 12 - 15 minutes or until the edges are golden brown and your toppings have melted and are gently bubbling.
    • To remove the pizza from the stone, use a metal pan and slide the parchment off the stone onto the pan.

    Recipe Notes

    Seasoning the Dough:
    Our family loves the Taylor Street Seasoning by The Spice House which is available for ordering online. It adds a savory cheese and garlic flavor to the crust but is completely optional.
    You could substitute 1 teaspoon of any dried romano cheese blend or ½ teaspoon garlic salt if you wanted to give the dough a little more flavor.
    If you use the optional seasoning, you may need to add up to 1 teaspoon of water to the dough as the bread machine does the initial mix. Keep an eye on it for the first few minutes and if the dough looks too shaggy and isn't coming together in a nice ball, sprinkle the water in just a ½ teaspoon at a time.
    COURSEBread Machine
    CUISINEItalian
    AUTHORTiffany Dahle

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      Recipe Rating




    1. Tess

      November 17, 2022 at 2:41 pm

      Do you have instructions for a mixer vs bread machine?

      Reply
    2. Tricia

      February 20, 2022 at 3:42 pm

      Tried this for the 1st time today and it was perfect!!! We've used the store bought pouch dough in the past and I'll never buy it again after doing this! Easy and the taste can't be beat. Next up is making and freezing the dough. Thanks for sharing your recipe. I wish I could post a photo of my pizza. 😉

      Reply
    3. Mary

      January 05, 2022 at 6:37 am

      Tried your bread machine pizza dough, it came out fantastic, in fact my family thinks it is better than pizza from Italian restaurant. Can you freeze the dough? I am making a few more batches of dough, to put away for next week.

      Reply

    Trackbacks

    1. Barbeque Chicken Pizza - Peanut Blossom says:
      May 27, 2021 at 2:56 pm

      […] batch of homemade pizza dough: We made this recipe using our favorite pizza dough recipe. You could substitute a ball of dough from the store or a premade pizza […]

      Reply

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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