Bread Machine Pizza Dough Recipe

Homemade pizza nights are made effortless with this bread machine pizza dough recipe. It creates a soft, chewy crust that’s perfect for any topping combination, from classic Margherita to meat lover’s. Using your bread machine saves time and ensures perfect dough texture every single time.

This recipe takes all the guesswork out of kneading and proofing, letting the machine do the work while you prepare your toppings. In just a few simple steps, you’ll have fresh pizza dough ready for baking.

Whether you’re making a thin crust or deep dish, this versatile dough delivers restaurant-quality results right in your kitchen.

Ingredients List

– 1 cup warm water (110°F / 45°C)
– 2 tablespoons olive oil
– 3 cups all-purpose flour (or bread flour for chewier crust)
– 1 teaspoon salt
– 1 teaspoon sugar
– 2¼ teaspoons active dry yeast (1 packet)
– 1 teaspoon garlic powder (optional)
– 1 teaspoon dried oregano or Italian seasoning (optional)
– Extra flour for dusting

Step-by-Step Instructions

Step 1: Add warm water and olive oil to the bread machine pan. Ensure the water is not too hot, as this can kill the yeast.

Step 2: Add flour on top of the liquids, ensuring it fully covers them. Sprinkle salt and sugar over the flour.

Step 3: Make a small well in the center of the flour and add the yeast. Do not let the yeast touch the water directly before mixing starts.

Step 4: If you’d like extra flavor, add garlic powder and dried herbs at this stage.

Step 5: Set your bread machine to the “Dough” cycle (typically 1 hour 30 minutes). Let the machine knead and proof the dough automatically.

Step 6: When the cycle finishes, remove the dough from the machine and place it on a floured surface. Punch down the dough to release air bubbles.

Step 7: Shape the dough into your desired pizza base—thin for crispiness or thicker for a soft, chewy crust. Transfer to a lightly oiled pizza pan or baking stone.

Step 8: Preheat your oven to 475°F (245°C). Add sauce, cheese, and toppings of your choice. Bake for 12–15 minutes or until golden brown and bubbly.

Step 9: Remove from the oven, let it rest for 5 minutes, slice, and serve hot.

Cook Time

Prep Time: 10 minutes
Machine Time: 1 hour 30 minutes
Bake Time: 15 minutes
Total Time: 1 hour 55 minutes

Servings

Makes 1 large 12-inch pizza or 2 medium pizzas

Nutritional Information (approx. per slice)

Calories: 190
Carbs: 31g
Protein: 5g
Fat: 5g

Storage Instructions

Refrigerate leftover dough in an airtight container for up to 3 days. Bring to room temperature before shaping.
Freeze dough for up to 3 months. Thaw overnight in the refrigerator before using.
Store baked pizza slices in the fridge for 2 days and reheat in the oven or air fryer for best texture.

Pairings/Suggestions

Pair this pizza dough with homemade marinara or pesto sauce.
Serve alongside garlic breadsticks, Caesar salad, or buffalo wings for a full meal.
Use leftover dough to make cheesy bread, calzones, or mini pizza rolls for snacks.

Seasonal Relevance

Perfect for summer pizza parties, weekend family dinners, or cozy winter movie nights.
Ideal for holidays like New Year’s Eve, game days, or any casual get-together.
Works well year-round for anyone craving fresh, homemade pizza.

Health Benefits

Making pizza dough from scratch allows full control over ingredients, avoiding preservatives and excess sodium found in store-bought crusts. Using olive oil provides heart-healthy fats, and choosing whole wheat flour adds fiber and nutrients.
Homemade dough can also be adapted for special diets—swap in gluten-free flour or reduce sugar for diabetic-friendly versions.
Pairing the pizza with fresh vegetables and lean proteins turns a comfort food classic into a balanced, wholesome meal.

Pros and Cons

Pros	Cons
Easy and foolproof with a bread machine	Requires a bread machine for best results
Consistent texture and rise every time	Slightly longer prep due to proofing cycle
Customizable with herbs and flours	Must monitor water temperature for yeast activation
Makes professional-quality dough at home	Needs space for storage and shaping

Conclusion

This bread machine pizza dough recipe is the ultimate time-saver for anyone who loves homemade pizza. The bread machine handles the kneading and rising, guaranteeing perfect texture and flavor with minimal effort. The result is a soft, chewy crust ready to hold any combination of toppings.

Whether you’re hosting a party or making a weeknight dinner, this recipe delivers consistent results that rival any pizzeria. Once you try this method, you’ll never go back to store-bought dough again—it’s that easy and delicious.

FAQs

Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace up to half of the flour with whole wheat for a denser, more nutritious crust.

Q2: My dough is too sticky—what should I do?
Add 1 tablespoon of flour at a time until the dough pulls away from the sides of the bread pan.

Q3: Can I make this without a bread machine?
Absolutely. Mix and knead by hand for 10 minutes, then let rise covered for 1 hour before shaping.

Q4: Can I add cheese or herbs directly into the dough?
Yes! Adding grated Parmesan, rosemary, or garlic powder into the dough gives it extra flavor.

Q5: How long should I bake the pizza once topped?
Bake at 475°F (245°C) for about 12–15 minutes, depending on crust thickness and toppings.