(Easy) Bread Machine Pizza Dough

This bread machine pizza dough takes only 5 minutes to put together, and then you can walk away while it works its magic.

If you’re looking for a homemade pizza dough that is no fuss, I’ve got you covered.

Sure, you can buy a pizza crust at the store to put your toppings on, but a bread machine pizza dough is super easy, means you know where the ingredients are from with no preservatives, and honestly it tastes so much better.

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Soft, delicious, and you can roll it out to the thickness of your preference.

What’s not to love?

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We’ve made both thin crust pizza and thick crust pizza with this recipe, because once you make the dough, it’s up to you to decide how thick you want it to be.

Complete control, and the smell of dough wafting through your kitchen while you do something else on your list?

Yes, please.

Ingredients

To make breadmaker pizza dough, you’ll need the following:

• water – we always use tepid water from the tap

• oil – this adds richness to the dough and keep it fresher for longer. We use this olive oil as that’s what we usually have on hand, but you can use any kind of oil you want

• salt – enhances the flavor of the dough and controls the rate at which the yeast ferments

• bread flour – also called “strong” flour, this has more gluten than regular flour and is important to helping our mixture rise and of course being the main ingredient in a dough. I prefer this brand.

• sugar – sugar feeds the yeast to help it work

• fast-action dried yeast or instant yeast – this is the most important ingredient of all, and causes the dough to rise (this brand is great).

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How to Make Pizza Dough in the Bread Machine

The whole point of No Fuss Kitchen is because I don’t like a lot of fuss and craziness happening in my kitchen.

I just like to eat homemade food that doesn’t require 18 pans and 27 hours to make.

Thankfully, it only takes literally a few minutes to throw these ingredients in the bread pan of the bread machine (I use this bread machine and LOVE it) and set it and forget it.

First, fit the kneader into the bread pan.

Pour the water, then oil, then salt into the bottom of the pan.

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Using a spoon, spoon the flour all into the pan, trying to cover all of the water.

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Make a well with the back of the spoon at the top of the flour.

Add the sugar and the yeast into the well.

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Put the bread pan in the bread machine and set to the “dough” function, which normally takes about an hour and a half.

When it beeps that it’s done, remove the bread pan from the machine with an oven glove and dump the dough onto a floured surface. Now you can portion it out into smaller doughs for individual pizzas or roll the whole thing for one big pizza!

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Does it Matter What Kind of Yeast I Use?

Yes!

In a bread machine pizza dough recipe, you need to make sure you use instant or fast-action dried yeast.

This is yeast specifically meant to be used in a bread machine.

You do not want to use any yeast which must be activated in warm water before use.

Read the back of the label to see if it is suitable for bread machines – if it needs extra steps before being added to the dough mixture, you’ve got the wrong one!

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Can I Make this Recipe without a Breadmaker?

This recipe is specifically formulated for the breadmaker, so you should not try this without the help of a bread machine.

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How to Use Bread Machine Pizza Dough

Of course you should use this dough to make homemade individual pizzas, but you can also use it to roll out to make garlic breads to go along with it!

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Troubleshooting Tips

Let’s talk about some best practices to make sure that your dough goes correctly in the bread machine.

Firstly, you’re going to want to double check you’ve used the “dough” function on your machine.

This function acts differently from the “bread” function, because the point of a dough is that we are not making a finished product in the breadmaker.

Secondly, ensure that you’ve added the ingredients in the correct order.

Because of the yeast and the way the scientific reactions work when making dough, it’s important to follow the recipe step by step because things will start activating too early or late if you get it wrong.

Always make sure to double check your bread pan a few minutes after it has started to see that all of the ingredients have combined together.

I’ve had times where unfortunately some ingredients just got stuck to the upper sides of the bread pan and never actually made it into the mixture, ruining the dough.

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How to Store

If you’ve made too much dough that you’re not going to use, you can keep it in the fridge for 1 day if you’re planning on using it the next day.

Otherwise, I prefer to freeze it.

Wrap each ball in saran wrap and freeze for up to 3 months.

When ready to use, simply pull it out and let it thaw for about 2 hours.