Bread Machine Pizza Dough
Last Updated on June 18, 2021
We’re people who know about bread machine pizza dough. Why? For years we’ve had pizza night once a month. Any more than once a month and we wouldn’t fit through the front door. If we had it any less, we’d have horrific pizza withdrawal symptoms.
The Man of the House (TMOTH) makes the pizza. I always look forward to pizza night. Not only does TMOTH do the cooking, but it’s also darned good pizza!!
Making Pizza Using a Pizza Stone
This bread machine pizza dough recipe is for a two-pound machine using the dough setting.
Here’s how we make round pizzas on a pizza stone. Don’t have a pizza stone? (We didn’t have one for years.) Not to worry. I’ve got instructions for using a cookie sheet down below.
Follow the instructions that came with your bread machine in terms of what ingredients to add first.
Check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.
Once the dough is done, separate it into two balls. Let the balls of dough rest for at least 5 minutes. Then use a rolling pin to form two rounds of dough.
Here’s one round of bread machine pizza dough:
Move the pizza crusts onto parchment paper.
At this stage of the process, TMOTH puts his pizza stone into the oven and sets the temperature to 545 degrees. If your oven doesn’t go over 500 degrees, set the oven for about 5 degrees under its maximum temperature.
By the way, TMOTH did a lot of research before buying the pizza stone. He’s been really happy with it as it makes the pizza crust crispier. He says there’s no going back once you’ve had a pizza stone.
We make our own pizza sauce too. The sauce ingredients vary according to what we have on hand. In general, TMOTH combines the following in a bowl.
- sauteed veggies like peppers, onions and garlic
- canned tomato sauce
- green onions
- even more garlic – Sometimes TMOTH will add additional garlic directly to the sauce.
Lightly brush olive oil on the crust to seal it. Then spread the sauce over the pizza avoiding the edges.
Cover the pizza with pepperoni. At our house, we use lots and lots of pepperoni. It comes to about half a pound for both pizzas.
Next, add fresh mozzarella . . .
Then add grated Parmesan . . .
TMOTH uses a special tool called a peel to move the pizza and the parchment paper onto the pizza stone. Note that the pizzas will cook one at a time.
Keep an eye on the pizza and watch for the cheese to melt. That’s how you’ll know when it’s done. In our oven that takes between 6 and 8 minutes.
When the pizza is done TMOTH uses the peel to remove the pizza and parchment paper from the oven. Then he slides the pizza onto the cutting board and discards the parchment paper.
Another addition to the kitchen is a pizza cutter. It allows TMOTH to quickly and easily slice the pizza. It’s much better than the traditional round cutter.
How much better?
We just donated our old, round pizza cutter to the thrift store. There’s nothing wrong with it. However, this pizza cutter is much better.
Some pizza, a nice green salad and a glass of wine are the ingredients for pizza night at our house.
Recently we tried a new pizza crust recipe. It uses semolina flour, the same type of flour used to make many types of pasta. It turned out great! The dough was easy to work with and the pizza crust was chewy and tasty. Check out the recipe for chewy pizza crust.
Making Pizza Using Cookie Sheets
The bread machine pizza dough recipe is for a two-pound machine using the dough setting.
Before we had a pizza stone, TMOTH made pizza using our two, extra-large cookie sheets.
You may notice that the pizza ingredients vary slightly. That’s one of the great things about pizza. It’s a very versatile dish. Feel free to mix it up with different veggies, meats and types of cheese.
Again, follow the instructions that came with your bread machine in terms of what ingredients to add first.
And just like before, check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.
Once the dough is done, roll it out and make two rectangles. Lay the dough in the cookie sheets.
Then brush the pizza dough with olive oil to seal it. Add your pizza ingredients. We typically start with tomato sauce. Then we add veggies and pepperoni. TMOTH believes in lots of pepperoni.
The cheese is next. In this photo, TMOTH used mozzarella, grated Romano and grated cheddar.
Once the pizza is assembled the Man of the House bakes it for 25 minutes at 400 degrees.
Bread Machine Pizza Dough Ingredients
This recipe is for a two-pound machine. Note that you’ll be using the dough setting.
- 1 ¼ Cups water
- 1 ½ Tablespoons olive oil
- 3 ¾ Cups bread flour
- 1 ½ Tablespoons sugar
- 1 teaspoons salt
- 1 ½ teaspoons active dry yeast yeast
Pizza Dough Recipe for the Bread Machine
Recommended Equipment
Ingredients
- 1 ¼ Cups (295.7 ml) water
- 1 ½ Tablespoons (1.5 Tablespoons) olive oil
- 3 ¾ Cups (468.8 g) bread flour
- 1 ½ Tablespoons (1.5 Tablespoons) sugar
- 1 teaspoons (1 teaspoons) salt
- 1 ½ teaspoons (1.5 teaspoons) active dry yeast yeast
Instructions
Instructions for Making Pizza with a Pizza Stone - Two-Pound Machine
- Follow the instructions that came with your bread machine in terms of what ingredients to add first.  Use the dough setting.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.Â
- Separate the dough into two balls. Let the balls of dough rest for at least 5 minutes. Then use a rolling pin to form two rounds of dough.Â
- Move the pizza crusts onto parchment paper.
- Put the pizza stone into the oven and set the temperature to 545 degrees.  If your oven doesn’t go over 500 degrees, set the oven for about 5 degrees under its maximum temperature.
- Lightly brush olive oil on the crust to seal it. Then spread the sauce over the pizza avoiding the edges.
- Cover the pizza with pepperoni.Â
- Add the cheese of your choice
- Use a peel to move the pizza and the parchment paper onto the pizza stone. (You'll cook the pizzas one at a time.)
- Keep an eye on the pizza and watch for the cheese to melt. That's when it's done. In our oven that takes between 6 and 8 minutes.
- When the pizza is done use the peel to remove the pizza and parchment paper from the oven. Slide the pizza onto the cutting board and discard the parchment paper.
- Slice and enjoy!
Instruction for Making Pizza with Cookie Sheets - Two-Pound Machine
- Follow the instructions that came with your bread machine in terms of what ingredients to add first.  Use the dough setting.
- Check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.Â
- Once the dough is done, roll it out and make two rectangles. Lay the dough in the cookie sheets.
- Brush the pizza dough with olive oil to seal it. Add your pizza ingredients.Â
- The cheese is next.Â
- Once the pizza is assembled, bake it for 25 minutes at 400 degrees.
Notes
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
Great recipe. I found that when using baking sheets at 400 degrees it only takes 12 minutes to bake.
This is the exact recipe for pizza dough we’ve been using for years. We let the dough sit in the breadmaker for 30 minutes after it’s finished and it makes a thicker crust.
We preheat the pizza stone at about 550 for an hour. Great in the winter; not-so-great in the summer.
I never thought of parchment (and I worry about parchment at 550). I use wooden peels and smear them with flour and then sprinkle on some corn meal. I then put the rolled crust on the peel and build the pizza. Right before I put it in the oven, I go under the pizza with a long very skinny knife to separate it from the peel, and then it will slide easily onto the stone.
Thank you for the sauce recipe…looks easy and good. We usually make white pizzas with just OO and garlic and then veggies and fresh mozzarella. Top with fresh basil when removed from the oven.
We use the same pizza stone you use. In 2007, it cost $19.95. Seems to have gone up a tad since then.
Thanks for the great comment and recipe review. Yes, the pizza stone cost a little more today than it has in the past. (Yikes!)
I made two 12″ pizzas using this dough recipe last night and they turned out great, though I did think the recipe made a very thin crust. Would there be a way to maybe make a little bit thicker crust? After taking the dough out of the machine, perhaps letting it rise for a while before rolling it out? I know nothing about how dough works so just thought I’d ask. Thanks!
Great question! I asked The Man of the House as he makes our pizzas about this issue. He says he controls the thickness of the dough by how much he rolls it out. So maybe you could make one 16 inch pizza so the dough would be thicker.
I also wondered if you’ve tried using French bread to make pizzas. I’ve got a photo of that on my Instagram account.
Wow, those French bread pizzas look amazing! I may have to try those – they would certainly make for a thicker crust. Thanks for the suggestion!
Hi – thanks for the information here. I’m still confused though. My machine has a ‘Raw Dough’ cycle and a ‘Leaven Dough’ cycle. Which one would I use for Pizza Dough? I see the recipe has yeast in it so I’m guessing I use the ‘Leaven Dough’ cycle. Does that mean I need to let the dough ‘prove’? Do I do the first prove (the machine does this). Do I do the second prove? That would puff up like a loaf of bread so I guess not right?
What does a ‘Pizza Dough’ cycle do (my machine doesn’t have this type of cycle)?
Interesting. I’ve never heard of two dough settings before. Most machines just have one. You’ll want to check out your owners manual to see the difference between the two cycles and which would be best for pizza.
With my machine I use the dough cycle and once the machine says it’s done then follow the above instructions.
In case you haven’t found the answer yet, you use the “Leaven Dough” cycle. My machine also has those two settings, the “raw dough” cycle only mixes and kneading the dough, you would then take it out of the machine place it in another container, set it in a warm area, and let it raise the same way you would if you were making it in a stand mixer. Your owner’s manual should have explained the setting, but they sometimes are a little short on explanations.
Thanks so much for this information!
We made this dough today using the dough cycle as well as making homemade pizza for the first time. We cut the dough in half and froze half and used half making Cast Iron Skillet Pizza which turned out great. We made our own sauce by sauteeing onions and garlic (lots of garlic) and then added a can of diced tomatoes and lots of Italian seasoning. There are several websites that discuss cast iron skillet pizza but they all involve preheating the pan and adding the dough to the hot skillet. This worked very well resulting in a pizza with crispy edges as well as a crispy bottom crust. Very pleased.
Interesting!! We’ve never made pizza that way.
I used my dough setting for the first time with your pizza dough recipe. the end result was good but a bit thicker than I like. The flavor was good. My question is about the dough cycle. Should the dough rise like a loaf of bread before I take it out to cut in half? I gently punched it down before cutting him half.
I’m glad you liked the flavor of the pizza crust.
I take the dough out of the machine as soon as the cycle is done. Then I start working with it right away.
I like to use garlic olive oil in my pizza dough instead of plain olive oil. I love garlic!
If you wanted to make the pizza dough ahead of time can you freeze? Would you change anything? If so, how long to thaw it?
Barbara, I’ve never done this. But my friend Karen does this all the time. Here’s what she has to say . . .
I froze one of my half of dough and took it out the night before then let it warm up.But I found it very hard to work with.It wasn’t as big as the first half.What did I do wrong?
You know, I have never frozen dough. However, it’s on my list of goals for this year. So stay tuned.
A lot of recipies for dough not being made in the breadmake say to bloom your yeast in the warm water first and then add your flour etc. Bread machine instruction book says to add liquids first and yeast last. My breads and dough come out a bit dry. Came I bloom the yeast for my breadmachine recipies?
I’d use active dry yeast and then you don’t have to bloom/proof it. If your bread is too dry you might try decreasing the flour slightly or slightly increasing the water or oil.
I understand that parchment paper should not be used above 420 degrees F. Does it not burn?
It gets brown and a little crispy, but it hasn’t caught fire. Here’s more about this issue from Cook’s Illustrated.
The edges sticking out from under the pizza turn dark brown, as far as the parchment paper directly under the pizza it is fine.