The World's Best Bread Machine Pizza Dough Recipe Recipe - Food.com (2024)

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photo by FeelinYummy

1. So when you say you can save this recipe by dividing it and saving it in a zip lock until you want to bake it, how do you store it? Room temp, fridge or freezer? I want to make 2 batches the day before. I've already made this recipe once and baked it right away. It was wonderful! How should I store overnight? Thanks!

   Andrea H.

2. can I use bread flour instead of regular flour?

   mccowan24

3. My bread machine has a dough setting and a pizza dough setting. Which do you suggest I use? The pizza dough recipe is shorter. My manual says it’s shorter because it doesn’t require all of that rising. What do you think?

   JANET O.

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4. When the dough is ready do you stretch it into shape or can you roll it out with a rolling pin?

   FeelinYummy

5. Does it cook directly on the oven rack or should I be using a pan? Safe to say middle oven rack? Thank you ??

   catherine.meant2b

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Reviews

1. I have tried many recipes over the past year for bread machine pizza dough. We make pizza every friday night and my whole family agrees - this is the best one hands down. It is consistently good and we all really love the flavor. I typically make the dough, split it in two pieces, roll them out, add my toppings and bake in a 450 degree oven. I take the pizza off the pan and cook it directly on the rack for the last 2 minutes or so to finish off the bottom crust and let it brown.

   casibugg

2. Even with all the 5 star reviews, I was skeptical - I've tried many different "best" pizza dough recipes, and they all turn out about the same. This on is truly THE BEST.<br/><br/>I upped the onion and garlic powder to 1/2 tsp., and would do so again. I like to cook my pizzas HOT, so I preheated to 550 (the hottest our oven goes). I parbaked the crust with sauce for 5 minutes (do put the sauce on - I didn't on the first one and the crust puffed up a lot!). Then, added the cheese and toppings and baked for 10 minutes. Used a pizza stone.<br/><br/>Just PERFECT. Thanks so much for sharing!

   its not easy being

3. This is the BEST pizza dough recipe. Even better (and cheaper!) than take-out or pre-prepared doughs. My harshest critics, my two college-age sons, both gave it two thumbs up. This recipe gave new life to my bread maker that was collecting dust in my closet.

   ssanndy

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4. My husband raves about this pizza to everyone. He said it's the best pizza he's ever had and he is huge into pizza! The only thing different I do is that I don't normally let it rise after the bread dough cycle. I guess we're too impatient and it turns out fine! Otherwise we just find ways to be creative with toppings and such. I do stuffed crust with string cheese split in half around the edges. And we're doing a post bake seasoning on the crust tonight! I normally do the 7 minute prebake, toppings, then 15 minutes, and a minute of broil to get the cheese brown.

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   Nat9460

5. I have been meaning to rate this one and I've already made it twice! This crust comes out crunchy and the pizza toppings do not sog up the crust, even the middle part stays dry and crunchy. I only made one big pizza with this, and I baked it on my pampered chef stone. Make sure you oil your hands before handling the dough and don't forget to lightly grease the pan! (even if you use a stone!) What a keeper this will be! Thanks for sharing! =)

   Marz7215

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Tweaks

1. I used 2/3 c beer and 2/3 c water (just doubled the amount of beer). I liked the extra beer taste in the dough, may use all beer next time and see how that turns out!

   Mick Vargas

2. Used warn water, added sugar and honey to water, stirred in yeast then poured into bread machine and added the remaining ingredients. Put on dough setting. Dough was sticky, so kneaded in flour. Rolled out and used 16 inch pan. Prebakesd

   Lucinda C.

3. 1 and 1/2 TBSP Molasses instead of the sugar and honey 3 Tablespoons of Vital Wheat Gluten Roughly 2 tablespoons of extra water 1 tablespoon Wheat Germ Replaced 1/2 cup of white flower with stone ground whole wheat Brushed butter along the crust, and spread a little more wheat germ on that.

   Artha A.

4. We used onion flakes (didn't have the powder) and dried granulated garlic because it was what we had. We used canola oil instead of olive oil for the same reason.

   kate3672

5. 1 cup beer and 1/3 cup water is my preference. I also brush the outside crust with olive oil and sprinkle with garlic salt.

   Mona E.

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