Pizza Dough in Bread Machine

Master the Art of The Bread Machine Pizza Dough Recipe

Make your pizza dough in bread machine EASY and FAST. Do you love pizza but hate the time it takes to make it from scratch? With a bread machine, you can still have it from scratch. If you’re looking for an alternate recipe, here is a homemade recipe from scratch and by hand without a bread maker. Make your homemade pizza in no time flat! This dough recipe is easy to follow and will give you control over what goes in your crust. Whether you want it thick or thin, this recipe has you covered. So get started on your favorite pizza topping and prepare to impress your friends and family with your amazing skills!

This is the perfect large 14 to 16-inch pizza dough recipe for a bread machine. There are a few options for some flexibility. You'll be ready to roll it out or press it out in about 2 hours from when you start the bread maker.
Pressing out pizza dough for shaping

Preparing the pizza peel to receive pizza dough
Preparing the pizza peel to receive pizza dough

Pressing out pizza dough for shaping

Bread Machine Pizza Dough Recipe

Jeff Baygents
This is the perfect large 14 to 16-inch pizza dough recipe for a bread machine. There are a few options for some flexibility. You'll be ready to roll it out or press it out in about 2 hours from when you start the bread maker.
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Prep 2 hrs 30 mins
Total Time 2 hrs 30 mins
Servings 8 servings
Calories 191kcal


1 Bread Machine


  • 1 cup water warm from tap
  • 2 tbsp olive oil or other vegetable oil
  • 1 tbsp sugar
  • 2 tsp salt
  • cups bread flour or all-purpose flour
  • tbsp Vital Wheat Gluten optional for extra chewiness
  • ½ tsp garlic powder optional
  • ½ tsp active, dry yeast can be quick rising, instant, or bread maker yeast


Making Pizza Dough Using Bread Machine

  • In the bread maker, add in the ingredients, in order, as shown. Wet ingredients go in first. Yeast goes in last and should be in a central crater made in the flour. For medium or thick crust, increase the yeast by half.
    All ingredients added to bread machine
  • Use the "dough" setting of your bread maker and press button to Start. For Zojirushi brands, it is course number 11 and takes a little under 2 hours for processing 
    Storage Option: You have the option of storing the dough in the fridge or freezer when process is completed. Otherwise, continue to the next steps for shaping the pizza dough for immediate usage.
    START Bread Machine Button

Finalizing the Pizza Dough

  • When dough process completed, remove it and place it onto a heavily floured surface. You can either roll it out, press it out by hand (intermediate), or (advanced) stretch it out by lifting and turning while stretching (or draping and manipulating it across the backs of your hands).
    If it snaps back too often, it needs to rest, and try again in about 15-30 minutes. Many will just wait 30 minutes regardless. Shape it round or rectangular to fairly match the shape of your pizza pan (or baking sheet, pizza stone, or pizza steel).
    If you want a Border Crust: As you're shaping the dough, use the excess to make the outer edge much thicker. Keep this in mind while rotating and expanding the entire dough. You'll want about ¼" to ½" edge. The thicker the edge, the softer and chewier the outer crust will be.
    How to Shape Pizza Dough: You can combine rolling methods with using your hands to push out or stretch out the dough. Using your hands, from the center, press down and outward as if you're collapsing excess air bubbles from the dough. Feel free to confidently rotate or flip over the dough and continue this process while rotating it. Another way is the use one hand to hold the center down, and use the other hand to lift and stretch away an outer area. Repeat this many times as you rotate and occasionally turn the dough , until you have the desired size and shape.
    Depending on how thick or thin you want it, feel free to cut away any excess dough, as this can make up to a thin 16-inch pizza.
    Medium to Thicker Pizza: If you want a medium to thicker pizza, and you notice it's a little too thin, finish your size and shape. Then, cover it with a towel and wait 15 minutes before adding toppings, as it will rise slightly.
    Pressing out pizza dough for shaping - 1
  • Your pizza dough recipe is done! When done achieving the desired size, shape, and thickness, follow any pizza recipe to put it to good use.
    In summary, you can add your toppings and bake it in the 2nd from upper shelf in a preheated oven at 500°F. The duration is until it's at a desired golden brown crust. Here are some guidelines: pizza pan or baking sheet (21-23 minutes), pizza stone (16-20 minutes), ¼" pizza steel (12-16 minutes).
    Pizza dough ready for sauce


Include all optional ingredients.
The flavor is still very good if made ahead and stored overnight in the fridge.  Place the dough in a food plastic bag and store either in a refrigerator for up to about 4 days or in the freezer for up to 3 months.
If you flatten it a bit, it won’t take as long to get to room temp or thaw out when ready to use.
If you coat dough a little in oil and expel air from the bag, it will last and taste better.
TO USE (after storage):
When taken out of refrigeration or frozen storage, it needs to approach room temperature.  For out of a refrigerator, it takes at least 30 minutes; out of frozen, at least 1 hr.


Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg


Easy Pizza Dough Bread Machine

Mastering easy pizza dough bread machine methods are simple with the right ingredients at the right amounts. You’re freed up from having to set multiple reminders for the yeast activation, covering the dough, moving it into a bowl for resting, and so on. You can use this time to prepare your pizza toppings (or going to the store to get them!).

You also save money and you get to control the ingredients for improving nutritional values, flavor, and texture.

Ingredients for Pizza Dough in Bread Machine

All you need is flour, yeast, salt, sugar, oil, and water. Anything else is optional. For a few years, I tested through many differences of recipes’ ingredients and their quantities. For example, I read through all the common problems people were having with differing recipes on the Internet and saw what the recommended changes to the ingredients were.

One example, if you want a thin crust pizza, the level of yeast ultimately has to be very low if you want the pizza to not rise so much during cooking that it’s no longer having a thin crust.

Another example is that a lot of sugar impacted not only the flavor but also the texture of the pizza. This quantity is a minimal amount.

How to use a bread machine to make pizza dough

Adding yeast in a crater

Adding yeast into a flour crater as final step to start Bread Machine dough process

This recipe guides you with details of how to use a bread machine to make pizza dough. In Summary, you add the ingredients to the bread machine, set it to the dough cycle, let it run, Roll it out when it’s completed. How’s that for a summary of steps? In reality though, there’s a bit of experience that also comes with shaping the pizza dough after you’ve done it several times.

Bread Machine Pizza Dough Thin Crust

There are three key techniques to having bread machine pizza dough thin crust. Here they are.

  • First, very specifically, follow the recommended amount on this recipe for the yeast. It’s just a small amount and less than a packet. It has been tested repeatedly in order to be able to produce either a thin crust or a medium crust. To have it thin or medium, you control it next by how thick you have created the final, shaped dough.
  • Second, in order to have a thin crust (after you’ve shaped it into a thin dough), ensure you do not par bake it. That one was easy!
  • Third, as soon as your dough has been shaped thin, proceed immediately with the sauce and toppings, and put it into the oven. No waiting whatsoever! As soon as you stopping shaping the dough, it will slowly but surely begin to rise so, you’ll want to execute these final steps quickly. If you discover you’ve had a little delay before putting on the sauce and toppings, you can easily press or roll the dough one last time to expel any air that might have caused any rising. Problem solved!

Pizza dough bread machine recipe 2 lb

As this recipe makes about 1.3 pounds, you can still produce the pizza dough bread machine recipe 2 lb. Just use the <Recipe RESIZER> feature and use the selection of “1.5”.

Zojirushi bread maker pizza dough

While any bread maker can be used, this recipe uses the example for Zojirushi bread maker pizza dough. And the course number for the dough to use is 11, as mentioned in the recipe instructions. All bread makers that have their own dough setting can follow this recipe. Also, as a reminder, ensure your Zojirushi bread maker paddles, if you have 2 paddles, are aligned before adding the ingredients.

Storing Pizza Dough

Can you pre make pizza dough?

Yes! You can then store it in a food plastic bag in the fridge for up to a few days or the freezer for a few months. See the recipe notes for details.

How to pre make pizza dough

The recipe will tell you when to stop and store it, if that’s your plan. Basically, you can pre make pizza dough up to the point the bread machine is done with the dough making process. It will be kind of sticky but it works fine and stores well. It will store best in the fridge if you coat the dough with some olive oil but that’s optional. At least expel all the air from the food storage bag if you’re not going to use it the same day.

Bake Pizza Dough

Prebake Pizza Dough or Not

I used to par-bake the pizza dough first for about 7-8 minutes at 450°F. Over time, I found that to be too long so I tested several times and found 5 minutes to be ideal. It definitely helps in making the rest of the pizza much easier and for slipping the fully topped pizza back into the oven. Par baking does still taste good and better than store bought pizzas. It’s not quite as good a restaurant pizzas though.

My issue with par baking became that it would cause the dough to rise more than I wanted, especially for those times I wanted it to remain as a very thin crust. After par-baking pizza dough for about a year, I now only do this when I want to have some pizza dough ready for pulling out and making pizza very quick. It does taste a lot better if I don’t par bake it, I’ve discovered.

Primarily, I rarely par bake now and changed to making the pizzas the way the Italians often do. I had noticed (in videos) they always were spreading the sauce onto raw pizza dough, not par-baked dough. So, I changed and went that direction. I discovered the pizza dough tastes significantly better in the texture and I can make it thinner if I want. However, on the con side, it was harder to make the final pizza transfer process into the oven. This is an art and you have to have the right tools for this, if you’re going to stop making pizzas in a pizza pan eventually. So, if you do decide to get a pizza stone (or pizza steel), I recommend you also get a fairly good pizza peel. That’s another subject altogether.

What is par baked pizza crust?

It is partially baked pizza dough. This is when the dough is only briefly baked with no sauce and no toppings. The purpose is for having it quickly ready for adding the sauce and toppings and popping it into the oven for faster homemade pizza planning.

Can you prebake pizza crust?

Bake Oven set to 450F view small

Optional: Par Bake at 450°F

Yes. It’s referred as “par baking” pizza dough. That means you only partially bake it. In summary, you make your pizza dough and bake it (no sauce, no toppings) at 450°F for about 5 minutes. It probably won’t be browned, which is perfectly fine. You can then store it in the fridge or freezer in a good plastic food bag. Or, you can use it to then top the pizza and finalize the cooking.

How long to par bake pizza dough?

You par bake pizza dough for 5 minutes at 450°F. Some will do it for a little longer or a little shorter. I’ve worked with this specific testing for over a year and have found this is the optimal time and temperature for maximizing both flavor and texture retention. Your oven temp and altitude may alter your results but this should be a great starting point for everyone.

Nutrition of Pizza

Healthline reports that Pizza sold in fast or convenient outlets are among the unhealthiest. So, making your own gives you the final options to manage what goes into it. Try our Sausage Pizza recipe and control what goes on it!

Other Bread Maker Options

Along with pizza dough, you can also opt for making other controllable bread related items. Here are some ideas along those lines.


In conclusion, pizza dough is easy to make in a bread machine. With a few simple steps, and using a pizza peel, you can have a delicious pizza dough that is perfect for your next afternoon gathering or for pizza night. It has many options of storing it in the fridge or freezer. And you can par bake it for also storing or immediate usage. Either way, this is the excellent path for many methods and tips for making your own flavorful, homemade pizza dough. So, what are you waiting for? Try out this recipe today!

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