Bread Machine Pizza Dough

Average rating of 4.5/5. (6 Ratings)
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What's your Take?

This recipe requires a bread machine.

What you'll need

  • 1 tbsp. yeast
  • 1 tsp. sugar
  • 2 tsp. salt
  • 1/4 cup cornmeal
  • 3 tbsp. whole wheat flour
  • 3 cups unbleached white flour
  • 1 1/4 cups water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
  • 2 tbsp. olive oil

How to make it

  1. Have all the ingredients at room temperature. Place all the ingredients in the machine, program for Dough or Manual, and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions at the end of the recipe.

  2. Using Black & Decker, Betty Crocker, Breadman/Trillium, Hitachi, Large Toastmaster, Williams-Sonoma, Regal, Large Oster, West Bend, Large Pillsbury and Large Zojirushi 1 1/4 cups water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
    2 tbsp. olive oil
    1 tsp. sugar
    2 tsp. salt
    1/4 cup cornmeal
    3 tbsp. whole wheat flour
    3 cups unbleached white flour
    1 tbsp. yeast (2 tsp. for the Black & Decker, the Toastmaster and the Breadman/Trillium) Place all the ingredients in the machine, program for Knead and First Rise, Dough or Manual, and press Start or On. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions at the end of the recipe.

  3. Using Panasonic/National 1 tsp. sugar
    2 tsp. salt
    1/4 cup cornmeal
    3 tbsp. whole wheat flour
    3 cups unbleached white flour
    1 1/4 cups water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
    2 tbsp. olive oil
    1 tbsp. yeast Place all the ingredients except the yeast in the machine. Place the yeast in the dispenser. Program for Dough or Manual, and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions at the end of the recipe.

  4. Using Maxim, Small Oster, Sanyo, Sunbeam, Small Pillsbury, Small Toastmaster and Small Zojirushi 3/4 cup water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
    2 tbsp. olive oil
    1/2 tsp. sugar
    1 tsp. salt
    3 tbsp. cornmeal
    2 tbsp. whole wheat flour
    2 cups unbleached white flour
    2 tsp. yeast Place all the ingredients in the machine, program for Dough or Manual, and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions at the end of the recipe.

  5. Using Small Welbilt 2 tsp. yeast
    1/2 tsp. sugar
    1 tsp. salt
    3 tbsp. cornmeal
    2 tbsp. whole wheat flour
    2 cups unbleached white flour
    3/4 cup water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
    2 tbsp. olive oil Have all the ingredients at room temperature. Place all the ingredients in the machine, program for Manual and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions at the end of the recipe.

  6. Using Small Panasonic/National 1/2 tsp. sugar
    1 tsp. salt
    3 tbsp. cornmeal
    2 tbsp. whole wheat flour
    2 cups unbleached white flour
    3/4 cup water (plus an additional 1 or 2 tbsp. if the mixture looks dry and crumbly after the first 10 minutes of kneading)
    2 tbsp. olive oil
    2 tsp. yeast Place all the ingredients except the yeast in the machine. Place the yeast in the dispenser. Program for Dough or Manual, and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature. Follow the baking instructions below.

  7. Baking Instructions If you have a pizza stone or tiles, place them on the middle rack of the oven. Preheat the oven to 450 degrees. Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with cornmeal. Divide the dough into 2 pieces. Use your hands or a floured rolling pin to form 1 piece into a flat 10- to 12-inch disk (large machines) or a 6- to 8-inch disk (small machines). Add the toppings of your choice and either slide the pizza onto the hot stone or tiles, or slide the cookie sheet into the oven. Bake for 12 to 15 minutes (large machines) or 10 to 12 minutes (small machines), depending on how thick you made the crust, or until the pizza is cooked all the way through (test the center with the point of a sharp knife). Repeat with the remaining disk. Serve hot. TIP: We find it much easier to work with chilled pizza dough. Oil a large bowl and place the dough in it after it is finished in the machine. Cover with plastic wrap and refrigerate.

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