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Bread Machine Pizza Dough

This pizza crust is light and crispy, just like your favorite pizzeria's. See more

READY IN ABOUT 2¾ hrs

Bread Machine Pizza Dough

Read Reviews (407)

"This is a great bread machine pizza dough. It is quick, easy, and yummy. You can add any spices to increase the flavor, but I like to add basil and rosemary." — Kim

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Original recipe makes 1 pizza Change Servings

1 cup flat beer
2 tablespoons butter
2 tablespoons sugar

1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast

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Directions

Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

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PREP 10 mins
COOK 24 mins
READY IN 2 hrs 34 mins

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My family loves this pizza dough. I was having trouble w/it not as crispy as my family likes so I bake it for 5 mins., take it out of the oven and then we dress it up w/toppings and put it back in. It's awesome.

—Cathy

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Most Helpful Critical Review

Feb 16, 2011

I'm not sure what I did wrong but I couldn't get it to roll out onto my pizza pan it was really dry. I was terribly disappointed, it sounded so good. May try it again sometime and just mix it by hand.

—Kim200123

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519 Ratings

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Feb 18, 2008

Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!!

—LBRAVIS

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Nov 12, 2008

This was my first pizza dough I made in my new bread machine. I didn't have any beer since we don't drink and didn't feel like running to the liquor store with my 3 girls (all 4 years and younger). So I decided to use a can of generic Cream Soda I had in the fridge. I stirred it up for a while to remove the carbonation and threw it all in the machine as instructed (also added garlic powder and dried basil). I followed advice of another reviewer and baked crust alone for about 5 minutes then added toppings and finished baking for about 15 additional minutes. The crust's texture was excellent, the flavor was very good although I could taste the cream soda a little. I will definitely make again but with beer next time! Make this, you will love it! (Oh and it makes one thick crust pizza the size of a normal round Pizza stone)

—Andrea G.

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Jun 22, 2008

This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is, the fact that it is to silky soft but not sticky and really easy to work with, or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning, but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe, and thank you to Chikee for recommending it :)

—Michigan Mommy

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May 09, 2008

Yowza!!!!! This was OUTSTANDING! Made this for a friend and I and used all whole wheat flour and Coors Light beer. Added freshly minced garlic and about 2 T of dried basil to the dough and then cooked it on the grill. Used what was left as some breadsticks that we drizzled with a little butter. Absolutely wonderful. Thanks!

—Chikee

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Jun 04, 2008

Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference.

—doestreich

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Feb 01, 2008

I've made a lot of pizzas and can easily say this is one of the best tasting pizza crusts I have made. Used a cup of Sam Adam's White Ale which I whipped for a minute to get rid of the carbonation and followed the recipe to a T. Super easy and great flavor. Thank you.

—Chewba

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Nutrition

Calories
262 kcal
13%

Carbohydrates
46 g
15%

Cholesterol
10 mg
3%

Fat
4.4 g
7%

Fiber
1.7 g
7%

Protein
6.2 g
12%

Sodium
418 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Machine Pizza Dough

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 262
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.5g 13 %
Cholesterol 10mg 3 %
Sodium 418mg 17 %
Potassium 98mg 3 %
Total Carbohydrates 46g 15 %
Dietary Fiber 1.7g 7 %
Protein 6.2g 12 %
Sugars 4.3g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 1 %
Iron 27 %
Thiamin 45 %
Niacin 39 %
Vitamin B6 4 %
Magnesium 6 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.