Bread Machine Pizza Dough — 58 Comments

    • trystero – I just did the same thing, came out like soup. Re-try the recipe using 1-1/2 cups a water instead of a 1/2 cup so on down the line. I checked my just as it went to rise mode and I pulled it out reset my Zojirushi and added the correct amount of ingriedents. Hope it turns out. My wife thinks it will.

      Good luck

  1. Trystero – Thanks for letting me know. I’m sorry this didn’t work out for you.

    I double checked the recipe and I wrote it down correctly. This is one of my tried and true recipes that I’ve made probably two dozen times. The dough setting on my Zojirushi is longer (1 hour 50 minutes) than your machine’s, but that shouldn’t equate to soup. Yikes!

    I wonder if you accidentally added the wrong amount of flour or water. It’s really easy to lose count when adding flour. I’ve done that myself a few times.

  2. Hi Marsha,
    Just wanted to let you know that i tried your recipe last week, my breadmaker is Swan (not sure if you have that in states i am in ireland)my dough cycle is 1hr 50 but i took out mine after 45 mins and it was absolutely perfect!! so much so that my husband said he will never eat pizza out again!! so thanks a bunch for the recipe!! Helen.

  3. The recipe is great. I altered it slightly and took the flour down to 3 1/2 C and the water down to 1 1/4 C. I have the Breadman and the dough cycle is around 1hr 40min. The dough came out perfect. I did let it rest for 10 minutes and my oven was at 475. The crust came out crispy and my husband said it was better than any pizza we have in our area. And Yes you can get addicted to making pizza and you won’t fit through the door.

    I am going to make the rolls today, wish me luck.

    Thanks Dianna

  4. Dianna – Let me know how the rolls turn out. I’ve got a bagel recipe that I’m going to try this week. If it works out I’ll post it here.

    We limit ourselves to pizza once a month. If we have it any more then we have the door issue that you mentioned. 🙂 If we don’t have it at least once a month then the Man of the House feels deprived and goes WILD when we do have it. Once a month is a nice medium!

  5. Marsha-

    My husband though the rolls were great, a little tough the next day. I think they were a bit chewy for my taste. I am just starting out with making dough and I am already getting a sense of how to handle it. I think I will use the recipe for pizza dough only.

    Thanks Dianna

    • Dianna – Thanks for the update. You know, I’ve always liked this recipe for rolls so much that I’ve never tried another. Maybe I just don’t know what I’m missing! I’ll have to try another recipe and then I can compare.

  6. I’ve just started using my bread machine. Do I have to use the dough straight away or will it stay fresh in the fridge for a few days, until I need it.

    • Hi Kevin – I’ve always used the dough right away. I’ve read that it’s OK to refrigerate it, but I’ve never tried it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.

  7. I have just unpacked my Swan bread maker and can’t wait to get started using it. I would like to have a go at making Jam in it but i don’t have any recipes for it. Also, in reply to Kevin, i would’ve thought that by keeping your dough in the fridge would kill the yeast off because it is cold and yeast like warm damp areas. Let us know how you get on refridgerating it.

  8. I wanted to ask a question about the recipe.

    I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example. I wondered why the dash. Hope I am not dumb for asking.


    • I notice that there is a dash between all the amounts of the ingredients. Does that mean that you used 1 1/2 cups of water for example.

      Linda – Thanks for bringing that up. I wasn’t sure how to present the information so that people would know what to do. By 1 – 1/2 cups of water I do mean one AND one half cups. I was trying to make it more clear, but maybe it didn’t work out that way.

      Anybody else? Do the dashes help or should I leave them out?

    • Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?

      Linda – I really need to try refrigerating the dough. Someone asked about this last November. I did the research, but I still haven’t tried it myself.

      I’ve read that it’s OK to refrigerate it. What I’ve heard is that you’ll need to punch the dough down within a couple hours of putting it in the fridge and every 24 hours after that. It should last for 48 hours.

      If you try it, please leave a comment saying how it works. A lot of people have asked about this.

  9. Could you take one of the crust, roll in a ball and place it in Ziploc for the freezer? There are only 2 of us and this would make way too much. What are your suggestions on this?



  10. I refrigerate dough all the time, Keep it covered. It will continue to rise in the fridge. freeze it also. It thaws out in a few hours. I am particular to how the dough stretches after rising about 2 hours. I find it most easy to work with still warm. The cold dough require more rolling, but is still good out of the oven.

    • I need to experiment with refrigerated dough. Sometimes it’s hard to fit everything into the same day. Being able to make the dough the day ahead would be a big help.

  11. I also had a soggy mess when I tried this recipe. I think I know the problem, though. I think trystero and I use this method for measuring flour and the Man of the House uses the dip and level method. I added about one cup more in the first few minutes of the cycle, and it was one of the best pizzas I have made recently!

    • Thanks for writing about the differences in measuring. You’re right in that I’m a dip and level gal. The link that you provided is the proper method, but old habit die hard.

  12. Happily found your site while Searching for Potato Bread recipes for my Zo, have bookmarked you, and printed several recipes. Suggestion/request-could you add weight as an option to volume for measuring ingredients? Or experiment and then write about the pros/cons of volume vs weight measurement? I’m a fan of my scale with the tare feature, much prefer weighing 17 oz of flour once to dipping a cup four times. Also a fan of King Arthur flours, site, blog and customer service–

  13. this is the best ever.. I made it once and now this is the only kind of pizza we my family will eat. Its amazing how much pizza places charge you for pizza when this is so cheep and fun to do.. I section off the dough into 4 and let my kids shape and do all there makings there selfs and they love it! (;

  14. Since I make pizza dough every couple of weeks I was interested to read through this thread. I use my trusty KitchenAid mixer, not a bread machine (hope this does not get me thrown off this site!).

    I always make enough for two pizzas–then cut the dough ball in half, use one half, stuff the other into a plastic baggie, and freeze it. When I want to make pizza again I take the dough out of the freezer the night before and move it to the fridge. Then the day of I take the dough out of the fridge around 1 p.m., let it sit in a warm place all afternoon, and then make pizza in the evening as per usual.

    Works like a charm. Dough is very forgiving. You can freeze it, make it and leave it in the fridge for days, etc.

    • Karen, Thanks for stopping by. No worries about not using a bread machine for your pizza dough. 🙂 I love your trick about freezing dough. I’ve got to try that!!

  15. Came across this recipe elsewhere, but it sure is great! Only difference in how we roll is that instead of two pizzas, we make one extremely deep dish pizza! One slice is a meal! Add a few minutes to the bake time, and we always broil at the end for a nice top crisp. Try sprinkling some panko (japanese bread crumbs) on top before bake/broil, it’s fantastic 🙂

  16. I also have a Sunbeam (Oster) bread Machine. Usually for 3 3/4 cups flour I use 1 1/4 Cups water instead of 1 1/2. I suggest that those with this machine Try this and see if results are better.

  17. I have a poorly written manual for my bread maker–it doesn’t give instructions on what order to add ingredients.

    I have found on other websites to create a well in the flour so that the yeast doesn’t activate too quickly. Others will just pour it right in. Any thoughts, opinions? Much appreciated 🙂

    • You could try it both ways and see what works best with your machine. For what it’s worth, my machine likes the “well” method. I think of it as building a cute, little nest for the yeast.

  18. Love your blog, Marsha! This recipe is very similar to mine – I just use honey instead of sugar.

    One great tip I learned that I’d like to pass on – if you’re adding anything extra to the dough like Italian seasoning, oregano, onion powder, garlic powder (whatever floats your boat!): mix them with the olive oil and the seasonings will be evenly distributed throughout the dough. I used to add them separately and I’d end up with ‘clumps’ of seasoning in one area and other parts would be bland in comparison.

    Thanks again for all you do

  19. Hi Marsha,
    I have tried several different recipes for pizza dough (one simliar to yours) my bread machine but they all have come out like rubber bands–every time I try to roll them out they snap right back. I have have no problems with this if I use my food processor or kitchenaid. What am I doing wrong..too much liquid maybe??

    • Hi Tina, Great question! The problem is all of the gluten in the flour. The gluten makes the dough snap back. there are two ways to fight this. The first is to use a dough enhancer/relaxer. Another method to deal with this is to work with the dough a little more. Roll it out and work with it until it starts to contract. Leave the dough alone for 15 minutes and then come back and try again. Repeat this three or four times and you should be able to get the dough in the shape you want.

  20. I make pizza crust in my bread machine all the time. When I have the crust in the pan I brush on olive oil mixed with pressed garlic, then I pre bake the crust for 8minutes. Also, I put cheese on top of the sauce then the toppings and sprinkle a little for cheese on top. We don’t order pizza anymore.

  21. I noticed that there is not time allowed for the dough to rise. I assume that pizza crust does not need this step…?
    Another recipe on another site allows 40 minutes for the dough to rise.
    Thanks for your response.

    • Hi Rachel – I’ve never done it myself, but a lot of people do. They even freeze the bread dough! I’ve read different strategies for this. Most say that when you’re ready to use the dough to have it sit on the counter for about an hour to bring it up to room temperature before shaping it. Let me know if you try this as I’d be interested to hear how it worked for you.

  22. I just made bread machine dough today. Problem is I put 2 tbsp of powdered milk in on top of beer with out thinking. Do you think the dough will still be okay?

    Thanks for any help. its still in machine now.

    Thanks Joanne

    • Hi Joanne, According to the Man of the House, one of my few flaws is that I don’t enjoy beer. 🙂 As a result, I don’t cook with it. So I have no idea how this will work. I’d be interested to hear how it turned out though. And beer fans, like the Man of the House, would love to hear the details of your recipe. How much beer did you use? Did you reduce the water by a corresponding amount?

  23. I used a recipe I got from black and decker recipe book, i think. It always works well with beer in the past but my error here was the powdered milk.

    here is recipe:

    11/2 cups beer ( same as 1 bottle)
    1 1/2 tsp salt
    1 tbsp sugar
    2 tbsp olive oil
    4 1/4 cups white bread flour
    2 tsp yeast

    on dough setting

    I will let you know if it works

  24. Pizza worked great, dough was soft and malleable and tastes good, but I wont put powdered milk again anyway. I would submit a pick if I could here? can you tell me how

  25. my bread machine has no setting for pizza dough as its not the top model in the range but it still gives the recipe for it. it has a dough setting which is slightly different. has anyone made pizza dough in a bread maker that does not have a setting for it ?

  26. I’m kind of new to all this baking and cooking…is there a technique to rolling out the dough? It took me forever to roll out the pizza dough… I sprinkled flour to the baking sheet so that the dough doesn’t stick to the pan but maybe that is the reason why it was so hard?

      • I don’t know what happened…I did this last time and the dough came out regular and this time it came out like soup…I timed it wrong so the dough finished about 3 hours before I used it…could that be the problem? Does the dough get waterly if left alone without using it right away? Last time it finished 1 1/2 hours too early. It was a bit sticky then too but not waterly…what do you think?

  27. Just made this tonight as my family say my home topped pizza base is better than store bought pizza. So, i followed the recipe and put my bread maker on to dough for the 1st time.
    I was quite happy with the result. Next time I will use less dough as I wanted a thin base but got a thick, soft bread type of base. We all agreed it is worth doing again.

  28. I got the craving for pizza again yesterday but wanted somthing a little different. I found a recipe for blackened chicken Alfredo pizza on allrecipes , I used this recipe here for the crust because I think it’s the tastiest and it makes enough for both my pans, but this recipe for the pizza is really good, a little time consuming but worth it, I have enough sauce leftover to make another one today, I recommend trying it

  29. Hubby and I LOVED this!!

    What are the chances of getting the nutrition info?

    Thanks so much for a great, easy recipe
    Karen DeGroot

    • Karen, I’m so glad you liked it! At this time I don’t offer nutrition info with my recipes, but it’s a feature I’m thinking about adding.

  30. This is a timeless recipe. It makes the fluffiest pizza dough ever. It is absolutely my go-to recipe for pizza. I have it bookmarked as this is the pizza dough. Don’t know if you’re still posting different recipes, but I love them. Thank you very much!

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