Go Back
bread machine pizza dough recipe Recipe

Bread Machine Pizza Dough Recipe

This bread machine pizza dough recipe is a foolproof way to get delicious, chewy, and easy-to-shape pizza crust. Simply add the ingredients to your bread machine, set it, and let the machine do the hard work. Perfect for busy evenings or homemade pizza nights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 240 ml water room temperature
  • 2 tablespoons olive oil
  • 360 g all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons instant dry yeast bread machine yeast

Equipment

  • 1 bread machine (with dough setting)
  • 1 measuring cups and spoons
  • 1 kitchen scale (optional, for more precise measurements)
  • 1 rolling pin (optional)
  • 1 large bowl (for resting, optional)

Method
 

  1. Add ingredients into the bread machine pan in the order recommended by your machine’s manufacturer. Typically, start with water, olive oil, then flour, sugar, salt, and finally yeast.
  2. Select the 'Dough' setting on your bread machine and press start. The cycle will typically take about 90 minutes.
  3. When the dough cycle is complete, remove the dough from the machine. Lightly flour a clean surface and gently knead the dough for 1-2 minutes to remove air bubbles.
  4. Shape the dough into a ball, cover with a damp cloth or plastic wrap, and let rest for 10 minutes before shaping, if you have time.
  5. Divide the dough if you want to make individual pizzas. Otherwise, roll or stretch the dough to fit your pizza pan or baking sheet.
  6. Add your favorite sauce, cheese, and toppings.
  7. Bake your topped pizza at 220°C (425°F) for 12-15 minutes, or until the crust is golden and the cheese has melted.
  8. For crispier crust, pre-bake the shaped dough (without toppings) for 5 minutes before adding sauce and toppings.

Notes

For crispier crust, pre-bake the shaped dough (without toppings) for 5 minutes before adding sauce and toppings.
This recipe is for a classic crust pizza. For a thinner crust, divide the dough in half and make two pizzas.
Leftover dough can be wrapped tightly and refrigerated for up to 24 hours, or frozen for up to 3 months.
Kneading by machine gives a wonderful texture, but you can finish by hand for more control.
The nutrition information does not include sauce or toppings.