Bread Machine Pizza Dough

READY IN: 30mins
Menta
Recipe by Loves2Teach

I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)

Top Review by The Frugal Cheflady

Very easy and delicious! Was happy to find a recipe that didn't include sugar. Although I generally avoid white flour, I'm on a mission to replicate a certain Chicago deep dish pizza (since we live too far away to go there weekly!). I used butter as I was out of olive oil, and also because I hoped to have that buttery flavor that Lou Malnati's butter crust has.

I refrigerated the dough for about 24 hours...my husband likes that yeasty, fermented taste to pizza dough, and the cold dough was kind of stiff but I still was able to press it into my cast iron skillet for baking. The end result was a very delicious crust, one I'm sure to make again. I don't think I'll refrigerate it quite as long next time, it was a bit too yeasty for my taste and not as tender as I'd hoped. Thanks for the recipe, it's definitely a keeper!

Ingredients Nutrition

Directions

  1. Add ingredients in the order reccommended for your bread machine and set to dough cycle.
  2. After it's finished, transfer dough to lightly oiled pan.
  3. For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
  4. Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
  5. Enjoy!

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