I flat-out absolutely cannot bake. I’ve tried and tried. I am missing whatever gene is required to make perfect bread, dough, rolls or biscuits from scratch. So that’s why I have a bread machine. I’ve been using mine more and more lately, and one of the recipes I love to make in it is this pizza dough.
This dough is soft and a bit sweet, but with a little heat too. The bottom gets nice and crunchy while the top stays as soft as you can imagine.
This recipe makes a large pizza. I usually cut the dough in half and make two medium sized pizzas, cooking them on my Weber Performer grill using a pizza stone. If you are cooking your pizza on a stone, make sure to lightly dust the stone with corn flour before placing the dough onto it. It prevents sticking and helps you get a nice crunchy crust.
Bread Machine Pizza Dough
- 1 cup warm water
- 3 tablespoons olive oil
- 1 1/2 tablespoons white sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 1 teaspoon garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried cilantro
- 1/4 teaspoon paprika
- 1/4 - 1/2 teaspoon red pepper flake
- 2 1/4 teaspoons active dry yeast
- Place the ingredients into your bread machine in the order listed.
- Select the dough cycle on your machine.
- When done, let the dough rest 5-30 minutes then remove.
- Roll out to the desired shape and size.
- Add toppings.
- Bake in an oven at 425 F or on a pizza stone on a grill for 10-12 minutes or until done.
Nutritional values are approximate.