Make your own delicious homemade pizza dough easily, right in your bread machine and you can skip the pizza delivery! You’ve probably already got lots of ingredients in your refrigerator and cupboard you can use for pizza toppings.
“Can You Pizza It?”—Christian Guzman
I make so much pizza. I can fill up the bread machine without even looking at this recipe. It will absolutely take your pizza to the next level when you make the dough from scratch. And, no more leaving the “pizza bones” for the trash. You’ll eat the entire slice when you make your own homemade pizza dough.
Proof Your Yeast
I always proof my yeast first. This means that you stir the yeast into warm water (110° to 115°) with the sugar and let it sit for about 10 minutes. If it starts to get foamy, the yeast is fine. If it just sits there, the yeast is dead and you’ll need to try a different batch. There is nothing worse than getting everything into the machine and getting it going, only to find out that there is no rising because the yeast is dead.
I usually put the proofed yeast and water in the bread pan first, then the olive oil, then the flour. I always put the salt on top of the flour. I read somewhere that putting the salt right by the yeast will kill it, so I do this, just in case.
This recipe makes enough homemade pizza dough for two regular crust medium sized pizzas or one very large rectangle pizza or one pan pizza (try that in an iron skillet!).
Refrigerate Your Homemade Pizza Dough
Always refrigerate your pizza dough, if you can. I like to make my dough in the morning and it will be ready by the evening to throw together a pizza. Wrap it in plastic wrap then wrap it a second time, loosely. That’s for everyone who leaves the house and comes back later to see that their dough has exploded out of the wrap! It definitely will grow in the refrigerator so wrap it then the second wrap will catch the explosion.
If you want to roll out your dough straight away, you can do that. I just find that homemade pizza dough rolls out so much easier when it’s cold.
Rolling Out Your Homemade Pizza Dough
On a dry, clean surface, put a couple of little piles of flour and dust the rolling pin as well. For good measure, add a dose of flour to the dough ball too, if you want. All of that helps with sticking. When you get the dough rolled out a bit, try picking it up by the edges and rotating to allow gravity to pull it down.
Start with a Great Sauce!
Make your own Homemade Pizza Sauce so you know all the ingredients.
Homemade Pizza Suggestions
Here are some of my favorite pizza recipes to use with this homemade pizza dough.
Lasagna Pizza is far and away my best so far. Yes, lasagna… in… a pizza. Ricotta cheese and a quick homemade meat sauce. So tasty!
Cordon Bleu Pizza is a delicious combination of ham and chicken and cheese. It’s just like the non-pizza version except… well…. pizza. The best part is the homemade white sauce. It’s so incredible that I use it on sandwiches too.
Pesto Ham and Black Olives Pizza combines some of my most awesome favorites. I can’t resist pesto and black olives. They are absolutely incredible, especially in a pizza. Pesto on a pizza. Yum!
Bacon and Eggs Breakfast Pizza will become your favorite morning and lunch pizza with yummy bacon, scrambled eggs and a gravy base. Whoa!
Homemade Pizza Dough in Bread Machine
- Bread Machine
- Rolling Pin
- 1 pkt Active Dry Yeast 2 1/4 teaspoons
- 1 1/8 cup Very Warm Water 110° to 115°
- 2 tbsp Granulated Sugar
- 2 tbsp Avocado Oil or olive oil
- 3 cup Bread Flour plus a little bit more for rolling
- 1 tsp Salt
- In a small bowl, stir together yeast, water and sugar. Set aside. After 10 minutes, check that it's bubbly. If so, continue. If not, you may want to try again with fresher yeast.
- Add yeast mixture to bread pan in bread machine.
- Add oil to bread pan.
- Add flour to bread pan.
- Add salt to bread pan.
- Set bread machine to make dough only. Once finished, take out and separate into two balls. Cover with plastic wrap and put in refrigerator for several hours or overnight.
- Roll out and add toppings as desired. When the recipe is split in two crusts like this, it takes about 15-20 minutes to cook the completed pizzas in a 425° oven.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite™ takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite™, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2020 Kim Guzman. All rights reserved.
Adapted from Karin’s Easy Peezy Pizza Dough Recipe.