Bread Machine Pizza Dough

A simple method for making pizza dough in a bread machine. Perfect for making hand-tossed New York-style pizza, Cheesy Breadsticks, or even Chicago-style Deep Dish Pizza.

Bread Machine Pizza Dough Recipe

Pizza Dough

Scott James Gaspard

A simple method for making pizza dough in a bread machine.

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Print Recipe

Prep Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 2 large pizzas

Calories 795 kcal

Equipment

• Bread machine
• cutting board
• dough cutter
• Rolling Pin

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups bread flour
• 2 tbsp granulated sugar
• 2 tsp Instant or bread machine yeast
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 cup water
• 2 tbsp water

Instructions

 

• Add all of the ingredients to the bread machine. Select the dough cycle. Press start. Wait for the dough cycle to complete.
  3 cups bread flour, 2 tbsp granulated sugar, 2 tsp Instant or bread machine yeast, 1 tsp kosher salt, 2 tbsp olive oil, 1 cup water, 2 tbsp water
  
• Remove the pail from the bread machine.
  
• Empty the contents onto a cutting board, then use a dough cutter to divide into two portions. If you are only making one pizza, you can put one of the portions into a quart-sized ziplock bag and freeze it for another day.
  
• Use a paper towel to cover a large bowl with a coating of olive oil. Add a portion of dough to the greased bowl, and roll it around to coat the dough with the oil.
  
• Turn the bowl upside down onto a rolling surface and let the dough rise for ½ hour.
  
• Remove the bowl from the risen dough.
  
• Coat the dough with a small amount of flour. Kneed it slightly, forming into a boule shape.
  
• Using a rolling pin, roll out the dough into a pizza-sized disk. Now you are ready to make pizza!
  

Notes

If you don’t have a bread machine, you will just have to kneed the dough manually, let it rise, punch it down, then let it rise again.

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Nutrition

Calories: 795kcal | Carbohydrates: 149g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1175mg | Potassium: 218mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 2mg

More Information

Don’t have a bread machine?

That’s ok. Just mix the pizza dough ingredients together and kneed it by hand. You will need to let it rise, punch it down, then let it rise again. The rest of the recipe is the same.

Bubbles in my pizza

To avoid getting bubbles in your pizza, before assembling the pizza you could perforate the dough with a fork. Personally, I kind of like some crusty bubbles forming in my pizza, as long as they are not too big. You could also watch the pizza as it cooks, then pop any bubbles as they form with a fork. But, this lets hot air out of the oven, which is not ideal.

Portions

This recipe will produce enough dough for two large pizzas. If you only plan to make one pizza, add the other portion to a zip-lock bag and freeze it. When you are ready to use it, simply leave it out at room temperature to thaw. Add some flour and roll it out in exactly the same way. The dough will keep for a couple of months in the freezer. It will still taste as good as the day you made it.

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