Bread Machine Pizza Dough
Homemade pizzas made with this bread machine pizza dough will beat your delivery pizza by miles. This recipe yields two 12-inch pizzas with a crust that is crispy on the outside and chewy on the inside.
Ingredients
- 1 cup water lukewarm
- 2 tbsp extra virgin olive oil plus extra for oiling the dough and baking
- 3 cups (411 g) bread flour
- 1 1/4 tsp kosher salt
- 1 tsp Taylor Street seasoning optional, see note
- 2 tsp 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. Add the water and olive oil, followed by the flour. Add the salt and seasoning (if using) to the corners of the pan. Use a spoon to make a shallow well in the center of the flour; place the yeast in that well.
- Select the Dough program and press "Start". Most machines take about an hour and a half to complete the cycle.
- When the Dough cycle is complete, 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 Use the Dough
- Place the covered bowl of dough on your stovetop or another warm spot in your kitchen and let the dough rise until doubled in volume, about 1 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 divide 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 to 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 sauce and 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 to 15 minutes, or until the edges are golden brown, the cheese has melted, and the sauce and toppings are gently bubbling.
- To remove the pizza from the stone, use a metal pan and slide the parchment off the stone onto the pan.
To Store the Dough
- If you don't want to bake with the dough the same day you make it, place the dough in a lightly oiled airtight container or bowl with a lid. Press a layer of plastic wrap directly on top of the dough. Refrigerate for up to 3 days.
- Before baking, 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. Uncover the dough, replace with a fresh piece of plastic wrap, and allow to rise until doubled in size.
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 can substitute 1 teaspoon of any dried romano cheese blend or pizza seasoning or 1/2 teaspoon garlic salt for the Taylor Street Seasoning.
Making the dough:
- I recommend keeping an eye on the dough during the first few minutes of the Dough cycle as the bread machine does the initial mix. If the dough looks shaggy and dry and is not forming a smooth ball, sprinkle in up to 1 teaspoon of water, adding it 1/2 teaspoon at a time.
Freezing and thawing:
- Dough can be stored in the freezer for longer-term storage. Divide the dough in half and form into two rounds on a parchment-lined sheet pan. Lightly oil the surface of the dough, then place the pan in the freezer until solid. Wrap each round in plastic wrap and store in a zip-top freezer bag. Freeze for up to 1 month.
- To thaw, unwrap the dough and place in a lightly oiled bowl. Cover loosely with plastic wrap and thaw in the refrigerator overnight. Once thawed to rise & bake as directed above.
