The World's Best Bread Machine Pizza Dough Recipe

"This is a delicious bread machine pizza dough recipe"
 
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photo by FeelinYummy photo by FeelinYummy
photo by FeelinYummy
photo by Nat9460 photo by Nat9460
photo by Mitomopa photo by Mitomopa
photo by Mitomopa photo by Mitomopa
photo by DONNA B. photo by DONNA B.
Ready In:
2hrs 30mins
Ingredients:
12
Yields:
2 Pizzas
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ingredients

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directions

  • Add ingredients to machine in the order listed.
  • Set to “Dough” mode and let the machine run through its cycle.
  • Once completed, place in greased pan to rise about 20-30 min, and split in half.
  • If you aren't going to use the dough right away, fear not. Simply divide the dough and place in ziplock bags, then stack flat to be used as needed.
  • When the special day arrives, slap it on a cornmeal/floured surface, and roll flat, If you're fortunate enough to have a wife who doesn't mind you twirling it in her kitchen (like me -- as long as I clean up my own messes) -- have fun with it before going for the big-bake!
  • Add light layer of sauce and pre-bake your crust at 400 degrees for 5-7 minutes.
  • Believe me--you'll want to follow this step (thank me later).
  • Remove from oven and add toppings of your choice.
  • Bake in oven at 400F degrees until done(approx 20 minutes, depending upon topping thickness).
  • Enjoy! (When you've fully enjoyed yourself, be sure to take a picture and/or leave your review--updates/comments/suggestions are welcome!).

Questions & Replies

  1. So when you say you can save this recipe by dividing it and saving it in a zip lock until you want to bake it, how do you store it? Room temp, fridge or freezer? I want to make 2 batches the day before. I've already made this recipe once and baked it right away. It was wonderful! How should I store overnight? Thanks!
     
  2. can I use bread flour instead of regular flour?
     
  3. Does it cook directly on the oven rack or should I be using a pan? Safe to say middle oven rack? Thank you ??
     
  4. I made this dough a day ahead, divided the dough, and placed each half in a plastic bag and then into the refrigerator. By later the next morning the dough had nearly doubled in each bag--popping one bag open. I didn't expect this to happen. Is this normal?
     
  5. If i don't have cornmeal can I just leave that out with no problem?
     
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Reviews

  1. I have tried many recipes over the past year for bread machine pizza dough. We make pizza every friday night and my whole family agrees - this is the best one hands down. It is consistently good and we all really love the flavor. I typically make the dough, split it in two pieces, roll them out, add my toppings and bake in a 450 degree oven. I take the pizza off the pan and cook it directly on the rack for the last 2 minutes or so to finish off the bottom crust and let it brown.
     
  2. Even with all the 5 star reviews, I was skeptical - I've tried many different "best" pizza dough recipes, and they all turn out about the same. This on is truly THE BEST.<br/><br/>I upped the onion and garlic powder to 1/2 tsp., and would do so again. I like to cook my pizzas HOT, so I preheated to 550 (the hottest our oven goes). I parbaked the crust with sauce for 5 minutes (do put the sauce on - I didn't on the first one and the crust puffed up a lot!). Then, added the cheese and toppings and baked for 10 minutes. Used a pizza stone.<br/><br/>Just PERFECT. Thanks so much for sharing!
     
  3. This is the BEST pizza dough recipe. Even better (and cheaper!) than take-out or pre-prepared doughs. My harshest critics, my two college-age sons, both gave it two thumbs up. This recipe gave new life to my bread maker that was collecting dust in my closet.
     
  4. My husband raves about this pizza to everyone. He said it's the best pizza he's ever had and he is huge into pizza! The only thing different I do is that I don't normally let it rise after the bread dough cycle. I guess we're too impatient and it turns out fine! Otherwise we just find ways to be creative with toppings and such. I do stuffed crust with string cheese split in half around the edges. And we're doing a post bake seasoning on the crust tonight! I normally do the 7 minute prebake, toppings, then 15 minutes, and a minute of broil to get the cheese brown.
     
    • Review photo by Nat9460
  5. I have been meaning to rate this one and I've already made it twice! This crust comes out crunchy and the pizza toppings do not sog up the crust, even the middle part stays dry and crunchy. I only made one big pizza with this, and I baked it on my pampered chef stone. Make sure you oil your hands before handling the dough and don't forget to lightly grease the pan! (even if you use a stone!) What a keeper this will be! Thanks for sharing! =)
     
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Tweaks

  1. I used 2/3 c beer and 2/3 c water (just doubled the amount of beer). I liked the extra beer taste in the dough, may use all beer next time and see how that turns out!
     
  2. Used warn water, added sugar and honey to water, stirred in yeast then poured into bread machine and added the remaining ingredients. Put on dough setting. Dough was sticky, so kneaded in flour. Rolled out and used 16 inch pan. Prebakesd
     
  3. 1 and 1/2 TBSP Molasses instead of the sugar and honey 3 Tablespoons of Vital Wheat Gluten Roughly 2 tablespoons of extra water 1 tablespoon Wheat Germ Replaced 1/2 cup of white flower with stone ground whole wheat Brushed butter along the crust, and spread a little more wheat germ on that.
     
  4. We used onion flakes (didn't have the powder) and dried granulated garlic because it was what we had. We used canola oil instead of olive oil for the same reason.
     
  5. 1 cup beer and 1/3 cup water is my preference. I also brush the outside crust with olive oil and sprinkle with garlic salt.
     

RECIPE SUBMITTED BY

Air Force Family - Matt (Pilot) - Stacy (Mother) -- Taylor (Daughter) -- Matthew II (Son)
 
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