World's Easiest Bread Machine Pizza Dough Recipe - Allrecipes.com
World's Easiest Bread Machine Pizza Dough Recipe
  • READY IN ABOUT hrs

World's Easiest Bread Machine Pizza Dough

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 crust Change Servings
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  • PREP

    2 hrs
  • READY IN

    2 hrs 5 mins

Directions

  1. Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
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Footnotes

  • Cook's Notes:
  • To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2013

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!

 
Most Helpful Critical Review
Jul 13, 2012

This was ok but it was too sweet for my taste, and way too chewy.

 

28 Ratings

Aug 20, 2013

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!!!

 
May 13, 2013

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.

 
Mar 04, 2013

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.

 
Dec 15, 2012

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.

 
Dec 21, 2013

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. cheers everyone!

 
Aug 18, 2013

FANTASTIC! What flavor and texture. The dough was wonderfully elastic and shaped very professionally to the pan. We love thick crust, so I let it sit in the bread machine about 20 minutes after it was done (but you can choose thick or thin). When I took the dough out, I set it down on a plate that had flour on it, then turned it over so there was flour on both sides. Then I moved it to the pizza pan and spread it out. After adding the toppings, I baked at 450 for 14 minutes. The crust came out fabulous--chewy on the inside, crisp on the outside. This was the first time I've ever made pizza, so it was a thrill. I used this recipe for the dough and then used the "Beer Pizza" recipe for the toppings (also in Allrecipes). Everyone loved it. Note: since my first review, I have tried other doughs, and this is still the best. It's not the world's easiest, as the title claims, but it's the tastiest so far.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 82.3 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 445 mg
  • 18%

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

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