Recipe by soxinsc
"Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe."
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ground black pepper
2 1/4 teaspoons
active dry yeast
My family thought they died and went to heaven! This made the most amazing homemade pizza and the crust was still very soft a few days later. Awesome for football parties!
This was ok but it was too sweet for my taste, and way too chewy.
I was very Pleased with this recipe!! I made my husband a crispy chicken salad for lunch and wanted a bread bowl to serve it in!! I absolutly made it without a bread machine and it turned out Fabulous!! It was perfect!! nice and chewy not bready Excellent!! THANK YOU!!!! For This AMAZING recipe!!!
I just rated this but cannot see how to edit. I wanted to add... If you make this and your crust come out flat, it may be that your yeast has died. Yeast is a living fungus, if the yeast has died it obviously will not live to consume the salt in the recipe which will cause your dough to not rise. Also, I didn't have "sea salt". I used plain old table salt.
Favorite bread machine pizza dough recipe out of the several that I have tried so far. The dough is sweet which I like. Made two small pizzas with this recipe and both were great.
I added about 1/4 cup grated Parmesan cheese & doubled the cracked pepper, and cut the sugar by about 1/3. The family loved it!
It helps if you bake the crust alone for about 5-6 minutes, then add your toppings & finish baking. Don't forget to poke some holes in the bottom before putting it in the oven, too.
used this recipe tonight with one small change. instead of the separate herbs listed, i did 3/4 of a teaspoon of standard dry italian seasoning plus the paprika and black pepper as directed. its what i had on hand.
when cooked on a preheated pizza stone this crust came out crisp on the bottom, and chewy in the middle, just like thick crust should. once i stretched the dough, my yield was one 16-18" pie. not really sure how it would react on a sheet pan...might be a little doughy without a stone. if you don't have a stone, you may want to cut the recipe in half and stretch your dough out to a thinner crust.
also, i saw another reviewer comment that it came out really tough for them. i would ask if they rolled it out with a pin? if you roll too much vs stretching you push all the air out of the dough and it collapses when you bake it instead of having nice pockets of air. just a trick ive picked up working in kitchens since i was a teenager.
I left out the cilatro (because the other half and I aren't really fans) and was very satisfied with it. I will use this recipe again. Not only was it incredibly easy to handle (a little flour and there was no sticking) but I was able to use it for pizza on the Saturday and then panzorottis on the Sunday. I am incredibly pleased and look forward to trying other options (pizza dippers, anyone? Stuffed with mozzarella?) with this dough.
I did let mine sit and rise covered in plastic for several hours (more than the 30 minutes suggested by the author) and found a very flavourful, easy to work with dough at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
World's Easiest Bread Machine Pizza Dough
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
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