This pizza dough made in a bread machine is a beloved weekend tradition in our household! The crust's exterior is slightly crunchy, yet your teeth will effortlessly penetrate the soft, airy layer beneath. Just prepare this dough and allow your bread machine to handle the laborious tasks for you!
Are you feeling hungry yet? I certainly am! You may also find my 15-minute easy Margherita flatbread and this delightful mini pizza recipe appealing. Don’t possess a bread machine? Scroll down to discover how to prepare it manually.
Pizza Dough Recipe for a Bread Machine
Creating pizza dough using a bread machine (here’s the Bread Machine I utilize) may initially seem daunting (or perhaps even unfeasible). However, there are several tips that will simplify this process, and I am about to provide you with all the information necessary to become proficient in making pizza dough with a bread machine!
The method of preparing pizza dough in a bread machine requires minimal effort on your part. Simply place the ingredients into the bread machine and retrieve the ideal pizza dough 1.5 hours later. No kneading, no overflowing sink of dishes. Just perfection. Every. Time.
What constitutes the best Pizza Dough?
Classic pizza dough consists solely of finely milled wheat flour, water, yeast, and salt. The quantity of yeast is minimal to facilitate a prolonged, cold fermentation process, which enhances the flavors, allowing them to deepen, mature, and develop complexity. Once the dough is prepared, it is stretched, topped generously, and then baked in a scorching wood-fired oven for 60-90 seconds, resulting in an exquisitely crispy crust.
The brief baking duration prevents excessive moisture loss, ensuring that the pizza remains delectably crispy on the outside while being soft, chewy, and moist on the inside. The ideal combination of flavors, textures, and aromas is what renders authentic pizza a favorite among many.
The goal with the bread machine pizza dough is to replicate a flavor and texture that is comparable to the original. Since the bread machine completes the pizza dough in just 1.5 hours, there are several factors that need to be considered.
How to make this SIMPLE Bread Machine Pizza Dough taste authentic
To achieve a bread machine pizza dough that closely resembles the traditional version, modifications to the original recipe's ingredient list are necessary. These modifications include the incorporation of oil, sugar, and an increase in the quantity of yeast.
YEAST: The increase in yeast quantity is essential to accelerate the rising process, as this pizza dough will not undergo fermentation in the refrigerator for several days; rather, the entire procedure is condensed to 1.5 hours.
OIL: Next, we consider the oil. Baking pizza for an extended period means that the dough has a greater chance of losing moisture, resulting in a crust that can become quite hard. The oil serves to prevent the crust from hardening during the baking process.
You may wish to experiment to find the ideal amount of oil that suits your palate, but a range of 1-4 tablespoons is recommended. If you opt for less than 4 tablespoons, ensure that you compensate with water. Using 4 tablespoons yields a flavor that is very soft and tender, reminiscent of cafeteria-style pizza. Conversely, with 1-2 tablespoons, the crust becomes crispier on the outside while remaining slightly chewy on the inside, which aligns more closely with my personal preference.
SUGAR: Now, let us discuss sugar. Sugar is essential for aiding the crust in browning within the oven and enhancing its flavor through the Maillard reaction (the chemical process responsible for browning and thus a more appealing flavor profile). Additionally, the inclusion of sugar helps to retain moisture in the crust and facilitates a quicker rise of the yeast.
Secrets to Achieving the Ideal Pizza Crust in a Bread Machine
One of the most enchanting aspects of pizza is its crispy crust adorned with leopard-like char marks. This distinctive charring at the base of the pizza is accomplished by baking it at very high temperatures in wood-fired brick ovens. Such extreme heat contributes to the formation of a crispy, non-floppy crust, enabling you to hold a slice without it bending or causing toppings and cheese to fall off.
However, how can we replicate this effect when our home ovens do not retain heat as effectively, especially since opening the oven door results in significant heat loss? There are various techniques we can employ to approximate the authentic experience as closely as possible.
A freshly baked pizza emerging from the oven on a wooden stone. The dough is prepared using a pizza dough recipe in a bread machine.
Increase Heat
To begin with, it is essential to allow the oven to accumulate heat, which will mitigate heat loss each time the oven door is opened. When I first started making pizza, I observed that the pizzas I baked initially took longer to cook compared to those baked later. Additionally, the last pizza I baked exhibited a crispier crust with a more appealing leopard-like pattern on the bottom.
Consequently, I now preheat the oven for one hour at 550°F before baking my first pizza to achieve the best and crispiest crust possible. Preheating the oven approximately 30 minutes before the dough cycle on your bread machine concludes will provide sufficient time to heat the home oven to its maximum temperature.
Once the dough has rested, been stretched, and topped, your oven will be primed to bake the finest pizza that a home oven can produce.
Utilize Stone or Steel for Optimal Crust on Homemade Pizza
Preheating the oven is the initial step to achieving the finest crust on your pizza. Additionally, you can enhance this process by employing either a pizza stone or pizza steel. Both options assist in minimizing heat loss and improving heat retention.
A pizza stone will yield superior results compared to baking the pizza on a baking sheet, while pizza steel will outperform both. Refer to this article by SeriousEats, which elucidates the differences and explains why one option is more effective than the other.
Baking the pizza on a pizza stone or steel ensures that the crust receives an immediate surge of heat upon entering the oven, preventing it from becoming soggy or limp, and instead producing an exceptionally crispy crust with large air pockets. I have been utilizing pizza steel for some time, and since acquiring it, bread machine pizza has become a staple in my regular menu. It is simply too convenient and delicious not to prepare!
A close-up view of homemade pizza crust crafted from the finest bread machine pizza dough recipe, garnished with a few basil leaves.
Tips for Creating the Best Bread Machine Pizza Dough Ever
Are you ready to begin? Let us delve into some valuable tips for preparing pizza machine bread dough.
Flour: The best pizza is crafted using bread flour, as it results in a crispier exterior, a chewier crumb (due to the higher protein content), and a more authentic flavor. However, all-purpose flour can also suffice if that is what you have available.
To create a whole wheat crust, I suggest a blend of 75% all-purpose flour and 25% wheat flour.
Add the ingredients for the bread machine pizza dough to the machine in the specified order. Each ingredient interacts in a particular manner with the others, so following the listed order will ensure optimal results.
Preheat your oven with the pizza stone placed inside. This method ensures a perfectly crispy crust!
To achieve a thin crust, stretch the dough thinner and shorten the cooking time by a few minutes. Prefer a thicker crust? Opt for a smaller diameter pizza, increase the baking time by a few minutes, and monitor it closely!
As you can see, mastering this bread maker pizza dough recipe opens up endless possibilities! Now, let us proceed!
Pizza Dough Ingredients
Flour – Using bread flour will yield the best results, although all-purpose flour will still outperform many store-bought pizza dough options.
Salt enhances the flavor of the pizza dough, ensuring a well-balanced taste.
Warm Water – Warmer water accelerates yeast activity, but do not exceed 100°F to avoid killing the yeast, which would render it ineffective. Most bread makers will warm the dough during kneading, so room temperature water is also acceptable.
Granulated Sugar – Sugar contributes flavor to the pizza dough, aids in browning the crust, and helps retain moisture. Honey can be used as a natural substitute for sugar.
Yeast – Both active dry and instant dry yeast are suitable for this dough.
Oil keeps the pizza dough soft and prevents the crust from becoming overly hard during baking. Adding 4 tablespoons, as the recipe suggests, will result in a very soft crust. If you prefer a chewier texture, use only 2 tablespoons and substitute the remaining 2 with warm water.
Add all ingredients to the bread maker in the specified order. Close the lid and select the cycle labeled leavened dough, which usually lasts for 90 minutes.
Process images for incorporating ingredients into the bread machine pizza dough recipe.
Approximately 20 minutes into the dough cycle, assess the texture of the pizza dough. You should observe a smooth, soft ball of dough with all the flour fully mixed in. If the mixture appears too runny, gradually add one or two tablespoons of flour until the desired texture is achieved. Conversely, if the dough seems too thick, add flour by the tablespoon, then resume the dough cycle.
Bread machine pizza dough before and after rising in the machine.
Preheat the oven: 30 minutes prior to the completion of the dough cycle in your bread machine, preheat the oven to 500°F, placing the baking rack in the top third. If available, include the pizza stone or steel to preheat simultaneously.
Divide: After the dough cycle concludes, take the dough ball out of the machine and place it on a lightly floured surface. Divide it into four equal portions.
Shape each of the four pieces into a tight ball by flattening each into a patty and repeatedly folding it in half until further folding is no longer feasible. Then, tuck in the ends to create a ball shape from the homemade pizza dough.
Rest: Allow the dough to rest on a well-floured board or in an oiled baking dish, ensuring ample space for expansion, and cover it with either plastic wrap or a kitchen towel to prevent a skin from forming. Resting the dough will enable the gluten to relax, making it easier to stretch into a pizza.
Shape: generously flour the working surface. Position the dough ball at the center, then using the flat part of your fingers, begin to flatten and stretch the pizza from the center outward, avoiding the outer 1 inch of the pizza. Subsequently, stretch it over the knuckles of your hands to form a 12-inch pizza pie.
Step-by-step instructions for shaping the pizza, transitioning from a pizza dough ball to the fully stretched pizza.
Add your preferred sauce, cheese, and toppings.
Bread machine pizza dough rolled out on wax paper, with cheese and toppings being added on top.
Bake in a preheated oven for approximately 7 minutes or until the edges are nicely browned and the cheese in the center is bubbling. Remove from the oven, slice into wedges, and serve immediately.
What Toppings Should I Use on My Bread Maker Pizza Dough?
One of the most enjoyable aspects of pizza is its ability to be tailored to your preferences. You can incorporate any toppings you desire into your bread maker pizza dough, but here are a few suggestions.
Sauce
Desiring a “classic” pizza? Opt for red sauce! I strongly recommend using a high-quality tomato sauce (this serves as the foundation for your pizza, after all).
However, do not restrict yourself solely to tomato sauce. Other pizza sauces include olive oil, pesto, alfredo, or even a white pizza sauce. Personally, I also enjoy barbecue sauce on my pizza!
In a pinch, a blend of half and half, cream cheese (trust me on this), pressed garlic, and a generous amount of grated parmesan cheese will come to the rescue and create an exceptional white sauce. Be sure to season with salt and pepper to taste as well. Simply use a whisk to combine everything and spread it over the pizza crust before adding the toppings.
Cheese
This pizza dough made in a bread maker can be adorned with a variety of cheese selections! The finest cheeses for pizza are mozzarella, parmesan, and feta cheese. Additionally, for a sharper flavor, you might consider adding gouda or cheddar alongside the mozzarella base. Feel free to mix and match for enhanced taste!
Meat
Meat-topped pizzas are a beloved choice in my household. Here are some suggestions:
- pepperoni
- grilled chicken (especially leftover rotisserie chicken)
- ground beef
- sausage
- bacon
- Canadian ham
Veggies
Incorporate some delightful vegetables to create a veggie pizza. Suggestions include:
- mushrooms
- artichokes
- onions
- peppers
- tomatoes
- olives
- spinach or arugula (to complete the pizza)
- pineapple chunks
Herbs
This is your opportunity to be inventive for added flavor. My preferred herbs for pizza are:
- sautéed garlic
- oregano
- basil
- pesto (a blend of herbs, nuts, and oil)
Can I Freeze This Recipe?
I prefer to have a few frozen pizzas stored in my freezer for those hectic weeknights. Fortunately, this homemade pizza dough freezes exceptionally well.
To freeze:
Once the dough is prepared, divide it into portions, apply oil generously, and place it in a freezer-safe plastic bag.
Freeze for a maximum of 2 months.
To thaw, leave it in the refrigerator for 8-12 hours, then proceed from step 4 in the recipe.
Scroll to the bottom for the complete recipe with exact ingredient quantities.
Can I make this recipe without a Bread Maker?
Absolutely! You can utilize the same recipe to prepare pizza dough by hand using just a bowl or a stand mixer.
Mix & Knead: To adapt the recipe, simply combine all the ingredients in a bowl and mix until they form a cohesive mixture. Then, knead the dough for approximately 5-10 minutes, or until it achieves a smooth and slightly tacky texture.
Add oil: Subsequently, incorporate the oil, adding one tablespoon at a time, and knead it into the dough.
Proof: Grease a large bowl and place the dough inside. Cover it with a kitchen towel and allow it to rest in a warm area until it has doubled in size.
Use to create pizzas or calzones.
More Bread Recipes to Explore:
4-Ingredient Artisan Dough Bread – if you have the time, prepare this dough for your pizza. The flavor will astonish you!
Easiest Bread Ever (Bread Machine Recipe) – enjoy fresh bread with minimal effort? Absolutely!
Baguette Recipe – elevate your baking by making this baguette at home. The crunch is delightful!
Homemade Pita Bread Recipe – nothing compares to freshly baked, soft pita pockets.
Note 1: Prepare in advance –
If you do not intend to bake the pizza immediately, place each ball of pizza dough into a well-oiled container that allows for expansion of at least 2-3 times its current size, cover it with a lid, and refrigerate for up to 5 days.
When you are ready to use it, let it sit at room temperature for about an hour, then stretch it into a pizza shape, add sauce, cheese, and toppings, and bake.
A great bread machine recipe to try !
Ingredients:
* 1 cup water
* 2 cups all-purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon salt
* dash garlic powder
* 2 tablespoons sugar
* 2 tablespoons softened butter
* 2 1/4 teaspoons active dry yeast
INSTRUCTIONS
Add ingredients to the bread machine following manufacturer's suggested order. Choose the dough cycle and start.
When the dough is finished, turn out onto a floured surface. Roll out to fit your pizza pan (approximately 12 to 16 inches, depending on the size of the pan and thickness of crust). Fit into the pan and cover with a clean dish towel; let stand for about 10 to 15 minutes. Spread with sauce, toppings, and cheeses of your choice. Bake at 400° for about 25 minutes, or until nicely browned and cheese and toppings are melted and bubbly. The bread machine recipe of pizza dough is ready .....enjoy it !
Bread Machine-creole-tomato-bread.
Ingredients:
* 1 cup water
* 2 cups all-purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon salt
* dash garlic powder
* 2 tablespoons sugar
* 2 tablespoons softened butter
* 2 1/4 teaspoons active dry yeast
INSTRUCTIONS
Add ingredients to the bread machine following manufacturer's suggested order. Choose the dough cycle and start.
When the dough is finished, turn out onto a floured surface. Roll out to fit your pizza pan (approximately 12 to 16 inches, depending on the size of the pan and thickness of crust). Fit into the pan and cover with a clean dish towel; let stand for about 10 to 15 minutes. Spread with sauce, toppings, and cheeses of your choice. Bake at 400° for about 25 minutes, or until nicely browned and cheese and toppings are melted and bubbly. The bread machine recipe of pizza dough is ready .....enjoy it !
Bread Machine-creole-tomato-bread.
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