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Bread Machine Pizza Dough — 24 Comments

  1. 5 stars
    This is the exact recipe for pizza dough we’ve been using for years. We let the dough sit in the breadmaker for 30 minutes after it’s finished and it makes a thicker crust.

    We preheat the pizza stone at about 550 for an hour. Great in the winter; not-so-great in the summer.

    I never thought of parchment (and I worry about parchment at 550). I use wooden peels and smear them with flour and then sprinkle on some corn meal. I then put the rolled crust on the peel and build the pizza. Right before I put it in the oven, I go under the pizza with a long very skinny knife to separate it from the peel, and then it will slide easily onto the stone.

    Thank you for the sauce recipe…looks easy and good. We usually make white pizzas with just OO and garlic and then veggies and fresh mozzarella. Top with fresh basil when removed from the oven.

    We use the same pizza stone you use. In 2007, it cost $19.95. Seems to have gone up a tad since then.

  2. 4 stars
    I made two 12″ pizzas using this dough recipe last night and they turned out great, though I did think the recipe made a very thin crust. Would there be a way to maybe make a little bit thicker crust? After taking the dough out of the machine, perhaps letting it rise for a while before rolling it out? I know nothing about how dough works so just thought I’d ask. Thanks!

    • Great question! I asked The Man of the House as he makes our pizzas about this issue. He says he controls the thickness of the dough by how much he rolls it out. So maybe you could make one 16 inch pizza so the dough would be thicker.

      I also wondered if you’ve tried using French bread to make pizzas. I’ve got a photo of that on my Instagram account.

      • Wow, those French bread pizzas look amazing! I may have to try those – they would certainly make for a thicker crust. Thanks for the suggestion!

  3. Hi – thanks for the information here. I’m still confused though. My machine has a ‘Raw Dough’ cycle and a ‘Leaven Dough’ cycle. Which one would I use for Pizza Dough? I see the recipe has yeast in it so I’m guessing I use the ‘Leaven Dough’ cycle. Does that mean I need to let the dough ‘prove’? Do I do the first prove (the machine does this). Do I do the second prove? That would puff up like a loaf of bread so I guess not right?
    What does a ‘Pizza Dough’ cycle do (my machine doesn’t have this type of cycle)?

    • Interesting. I’ve never heard of two dough settings before. Most machines just have one. You’ll want to check out your owners manual to see the difference between the two cycles and which would be best for pizza.

      With my machine I use the dough cycle and once the machine says it’s done then follow the above instructions.

      • In case you haven’t found the answer yet, you use the “Leaven Dough” cycle. My machine also has those two settings, the “raw dough” cycle only mixes and kneading the dough, you would then take it out of the machine place it in another container, set it in a warm area, and let it raise the same way you would if you were making it in a stand mixer. Your owner’s manual should have explained the setting, but they sometimes are a little short on explanations.

  4. We made this dough today using the dough cycle as well as making homemade pizza for the first time. We cut the dough in half and froze half and used half making Cast Iron Skillet Pizza which turned out great. We made our own sauce by sauteeing onions and garlic (lots of garlic) and then added a can of diced tomatoes and lots of Italian seasoning. There are several websites that discuss cast iron skillet pizza but they all involve preheating the pan and adding the dough to the hot skillet. This worked very well resulting in a pizza with crispy edges as well as a crispy bottom crust. Very pleased.

  5. I used my dough setting for the first time with your pizza dough recipe. the end result was good but a bit thicker than I like. The flavor was good. My question is about the dough cycle. Should the dough rise like a loaf of bread before I take it out to cut in half? I gently punched it down before cutting him half.

  6. If you wanted to make the pizza dough ahead of time can you freeze? Would you change anything? If so, how long to thaw it?

    • Barbara, I’ve never done this. But my friend Karen does this all the time. Here’s what she has to say . . .

      “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.”

  7. A lot of recipies for dough not being made in the breadmake say to bloom your yeast in the warm water first and then add your flour etc. Bread machine instruction book says to add liquids first and yeast last. My breads and dough come out a bit dry. Came I bloom the yeast for my breadmachine recipies?

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