How to Make Pizza Dough in a Bread Machine (Easy Recipe)
How to make pizza dough in a bread machine: add water, oil, flour and yeast, run the dough cycle, then shape and bake. Ratios, timing and fixes inside.
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The short answer
- Load liquids first, then flour, then salt and sugar, with the yeast in a dip on top, and run the dough cycle (not a bake cycle).
- A reliable ratio is about 3 cups bread flour, 1 cup water and 2 teaspoons instant yeast, enough for two 12-inch pizzas.
- Most dough cycles run roughly 60 to 90 minutes; rest the dough 10 minutes before stretching so it does not snap back.
- Bake hot: 475 to 500 F on a preheated stone, steel or inverted sheet pan.
Here is how to make pizza dough in a bread machine: add the water, olive oil, flour, salt, sugar and yeast to the pan in that order, select the dough cycle, and let the machine knead and rise it for about 60 to 90 minutes. Then you stretch it by hand and bake it in a hot oven. If you do not own a machine yet, our best bread machine picks cover which ones handle dough well, but any model with a dough setting will do the job here.
The ingredients (two 12-inch pizzas)
These amounts suit a machine that makes a 1.5 lb loaf or larger, and most smaller pans handle them fine because dough does not need room to bake and expand.
| Ingredient | Amount | Why it is there |
|---|---|---|
| Warm water (about 100 F) | 1 cup (235 g) | Hydrates the flour; too hot kills yeast |
| Olive oil | 2 tablespoons | Softens the crumb and helps browning |
| Bread flour | 3 cups (375 g) | Protein for chew and stretch |
| Salt | 1.5 teaspoons | Flavor and gluten strength |
| Sugar | 1 teaspoon | Feeds the yeast, helps color |
| Instant or bread machine yeast | 2 teaspoons | Rise |
Weigh the flour if you can. A cup of scooped flour can vary noticeably from one scoop to the next, and that gap is the difference between a smooth dough and a stiff or sticky one.
Step by step
- Load the pan. Add the water and oil, then the flour, then the salt and sugar in separate corners, then the yeast in the center dip.
- Choose the dough cycle. On most machines this is labeled Dough or Pizza Dough. Do not pick a bake cycle. Cycle length differs by model, so check your manual; roughly 60 to 90 minutes is typical.
- Check at 5 minutes. The dough should form a smooth, slightly tacky ball. If it looks shaggy and dry, add water 1 teaspoon at a time; if it sticks to the pan walls, add flour 1 tablespoon at a time.
- Let the cycle finish. The dough should be about double in size and soft to the touch.
- Rest, then shape. Turn it onto a lightly floured counter, divide it in two, and let the pieces rest, covered, for 10 minutes. Skipping this is why dough springs back when you stretch it.
- Stretch and top. Press from the center outward with your fingertips, leaving the edge slightly thicker. Add sauce, cheese and toppings.
- Bake hot. See the oven section below.
Which flour and how much water
Flour choice changes the crust more than any other variable in this recipe.
| Flour | Crust result | Water adjustment |
|---|---|---|
| Bread flour | Chewy, structured, good for thin or New York style | Use the amounts above |
| All-purpose flour | Softer and more tender, good for pan-style | Reduce water by 1 to 2 tablespoons |
| Half whole wheat | Nuttier, denser | Add 1 to 2 tablespoons water |
| 00 flour | Crisp and delicate, best for very hot ovens | Reduce water slightly |
For a thin, crisp crust, roll or stretch the dough thinner and use less sauce. For a thicker, bready crust, press the dough into an oiled pan and let it rise another 20 to 30 minutes before topping.
Baking the pizza
Pizza wants high heat. Preheat the oven to its highest setting, ideally 475 to 500 F, for at least 30 minutes with a baking stone, steel or an upside-down heavy sheet pan inside. Slide the pizza onto the hot surface with a peel or a sheet of parchment.
| Setup | Temperature | Typical bake time |
|---|---|---|
| Preheated stone or steel | 500 F | 6 to 9 minutes |
| Preheated sheet pan | 475 to 500 F | 8 to 12 minutes |
| Pan pizza (oiled pan) | 450 F | 15 to 20 minutes |
The crust is done when the edge is deeply golden and the cheese has brown spots. Let it rest 2 minutes before slicing so the cheese sets.
Common problems and fixes
- Dough is too stiff or tears. Too much flour. Knead in water a teaspoon at a time next time, and weigh the flour.
- Dough is too sticky. Too much water or humid kitchen. Add flour a tablespoon at a time during the first 5 minutes of kneading.
- Dough does not rise. The yeast was old, or the water was too hot or too cold. Check the expiration date and use water that feels warm, not hot.
- Dough springs back. It needs a 10-minute rest. Cover it and wait before you try again.
- Crust is pale and soft. The oven was not hot enough or was not preheated long enough with the stone inside.
Storing and freezing the dough
Dough keeps in the refrigerator, oiled and covered, for up to 3 days. To freeze, divide it into portions after the dough cycle, coat each lightly in oil, seal in freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and warm it for an hour before stretching.
Frequently asked questions
Are bread makers good for pizza dough?
Yes. Kneading and the first rise are the hands-on parts of pizza dough, and the dough cycle handles both in a closed, warm pan. You still shape and bake the pizza yourself, since the machine's bake cycle makes a loaf, not a crust.
What flour is best for bread machine pizza dough?
Bread flour, with its higher protein, gives a chewier, more elastic crust that stretches thin without tearing. All-purpose flour works and gives a softer, more tender crust; add 1 to 2 extra tablespoons of water if you swap in bread flour for all-purpose.
How long should pizza dough rise in a bread machine?
Most dough cycles knead and rise for about 60 to 90 minutes, which is enough for a same-day pizza. For more flavor, stop after the cycle, refrigerate the dough in an oiled bowl for 24 to 72 hours, and let it warm up for an hour before shaping.
What are some common problems with bread machine pizza dough?
The usual ones are dough that is too dry or too sticky from inexact flour measuring, dough that springs back when stretched because it needs a rest, and a pale crust from an oven that is not hot enough. Weigh the flour and rest the dough before shaping.