Wait Family Pizza Dough (Bread Machine)

"This is a fabulous recipe I got from my in-laws...DH and I contend that it's the best pizza dough we've ever tasted! We've also had friends agree - everyone who tries it loves it! *preparation time includes time in machine* *uncooked dough does not freeze well, but cooked pizza/calzones do!*"
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
2 pizzas




  • DOUGH: Add first 8 ingredients to bread maker in order listed, (or however your machine says)select dough cycle.
  • At end of dough cycle, once dough has risen, dump dough onto floured board, knead, divide into 2 equal parts and let rest 10 minutes.
  • Spread dough on each of two greased pizza pans.
  • *This dough also makes excellent calzones, and also great cinnamon rolls -- or so they say!
  • PIZZA:

  • Add pizza sauce, toppings of your choice, and cheeses.
  • Bake in preheated 400 F oven 15-20 minutes (rotate pans about halfway through cooking).
  • Remove from oven and let sit for five minutes before cutting.

Questions & Replies

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  1. I've actually only made pizza dough with this recipe one time, and it was the best pizza dough I've found to date. But what I really use the recipe for is making cinnamon rolls! Unfortunately for my wasitline, I make rolls out of this dough at least once a month. This dough is so easy to roll out and makes soft, rich rolls. This recipe alone has made my bread maker worth its weight in gold!! For cinnamon rolls, I roll out 1/2 of the dough (freeze the rest) into a 14" square. Spread 2-3 tbsp butter on it, then sprinkle on a mix of 1/3 cup sugar and 1 tbsp cinnamon. Roll into a log, slice 1" thick and lay into a 8x8 or 9x9 greased baking dish. Bake at 350 for 20-25 minutes, then top with your favorite icing.
  2. Wow. This was so good. I've tried many different recipes and have been disappointed but this one was fantastic. The dough was so easy to work with, unlike many other recipes where it is hard to roll out. I used my Kitchenaid mixer for the dough (5 min knead), then let it rest and rise for about 45 minutes before putting onto pizza pans. The taste was great (I love the extra sugar - it really gives it good flavour) and the bread held the toppings perfectly (no more soggy bottoms!). I made a regular size pizza plus some mini pizzas. Thank you so much for this recipe. I won't use any other now:)
  3. This dough was perfect. It looked and handled like pizza dough. Even my DH liked it which hasn't happened with any other pizza dough recipe. Next time, I may try making half the recipe since the dough doesn't freeze well and there are only two of us now. I added olive oil to the pan and when the pizza was done, it slithered out on to our cutting board without any problem. The second dough ball, we are going to bake it on a pizza stone. This one I'm planning on making a white pizza with ranch dressing, mozzarella cheese, bell peppers, garlic, hot dogs and onion topping. I'm drooling now just thinking of it. I also made a mini calzone. Made for Help A Naked Recipe!
  4. This recipe is great. I paid for my bread machine in no time. We don't by pizza any more. This dough is so good. Freezes good too just remember to divide the dough into three balls. Wrap the balls in plastic wrap snuggly then put them in a zip top bag. Makes three twelve inch pizzas for us. Wait family thanks soooo much. I always share my recipes that are so good. More people should get to share these little bits of heaven. I would add more stars if I could. JC in Canada
  5. This is the best pizza dough recipe by far. Not only does it taste good, but the dough is much easier to "work" than other doughs I have tried on this website. After stretching out the dough, it doesn't spring back and take me an hour just to make pizza. I have posted this one on the inside of cabinet door and will make it exclusively!


  1. We love this recipe! Thanks so much. I substituted olive oil for the butter and used all bread flour. I also doubled the recipe and was able to get 8 personal-sized pizza crusts, one medium and one large. I half-baked each crust for 7 minutes at 425 degrees, poking first with a fork to prevent puffing. We used 4 of the pre-baked crusts for lunch, adding out favorite toppings and baking for another 7 minutes. They were delicious! I wrapped and froze the others for future meals. Thanks for a great recipe!
  2. I've used this recipe dozens of times and it's our favorite. I usually substitute about 1/2 cup flour with whole wheat. Baked on a pizza stone, this makes a superb crust. The texture and taste are just like it came from a pizzaria!
  3. This was a great pizza dough. I substituted 6 tablespoons of Light Butter for the margarine. I used this to make Pepperoni and Cheeseburger rolls.


I'm a bilingual speech language pathologist. I love cooking, but I generally need to feel inspired. My husband and I love having others over and cooking elaborate feasts.
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