Pizza Dough Recipe For Bread Machine

I truly believe homemade pizza night should be easy enough for any weeknight, and this recipe delivers just that. With a great bread machine pizza dough recipe, you get perfect, hands-off dough that’s ready to shape in about 90 minutes. We elevate a standard crust with rich roasted garlic and aromatic rosemary for a restaurant-quality flavor that is perfect for family-friendly dinners. It’s a simple, reliable recipe that guarantees a chewy and delicious crust every single time.

Ingredients

• 60 ml + 15 ml (4 tbsp + 1 tbsp) extra virgin olive oil, divided
  Use a high-quality extra virgin olive oil for a richer flavor profile. One tablespoon is used for roasting the garlic, and the remainder is added directly to the dough. Using extra virgin oil adds a robust, fruity note that complements the herbs and garlic.
• 8-10 medium garlic cloves, peeled
  Use fresh garlic cloves rather than pre-minced for the best flavor. Roasting mellows the sharp bite of raw garlic, infusing the dough with a deep, savory sweetness. The number of cloves can be adjusted to personal taste; 10 cloves provide a strong garlic punch.
• 2 sprigs fresh rosemary, plus 5 g (1 tbsp) finely chopped fresh rosemary, divided
  Fresh rosemary provides the best aroma; dried rosemary can be used but offers a less vibrant flavor. The sprigs are used during the roasting process to infuse the oil, while the chopped leaves are mixed directly into the dough for texture and flavor.
• 300 ml (1 ¼ cups) warm water (around 40-45°C / 105-115°F)
  The temperature of the water is critical for activating the yeast; if it’s too hot, it will kill the yeast, and if too cold, it will not activate. Use a thermometer to ensure accuracy in the specified range for a perfect rise.
• 10 g (2 tsp) granulated sugar
  Sugar acts as food for the yeast, which helps accelerate the rising process and adds a touch of necessary sweetness. It also aids in achieving a golden-brown crust color during baking.
• 5 g (1 tsp) fine sea salt
  Salt controls the rate of yeast fermentation and provides flavor to the crust. Use fine sea salt as it dissolves easily and evenly throughout the dough during mixing.
• 400 g (3 ¼ cups) bread flour
  Bread flour has a higher protein content than all-purpose flour, creating a chewier crust with better structure. This makes it ideal for a sturdy pizza base that can hold a variety of toppings.
• 7 g (2 ¼ tsp) active dry yeast
  This amount ensures a robust rise for a light and airy crust. Check the expiration date on your yeast to ensure it is fresh; old yeast will not rise properly and can lead to a dense dough.

Instructions

1. Prepare the Roasted Garlic and Rosemary Infusion
   Preheat your oven to 180°C (350°F). Combine 15 ml (1 tbsp) olive oil, the peeled garlic cloves, and 2 sprigs of fresh rosemary in a small oven-safe dish. Roast for 15-20 minutes, or until the garlic is tender and lightly golden brown. Let cool completely, then remove the rosemary sprigs and finely chop the roasted garlic, reserving the garlic-infused oil for later use.
2. Add Wet Ingredients to the Bread Machine Pan
   Carefully measure and add the warm water, the remaining 60 ml (4 tbsp) olive oil (be sure to include the reserved garlic-infused oil), sugar, and salt directly into your bread machine pan. Follow your machine’s manual, ensuring the liquids are added first before the dry ingredients.
3. Add Dry Ingredients and Yeast
   Gently add the measured bread flour over the wet ingredients in the pan, creating a mound. Make a small indentation in the center of the flour, avoiding contact with the water below, and add the active dry yeast. This prevents the yeast from activating too early or coming into contact with salt, which can hinder rising.
4. Start the Dough Cycle
   Select the ‘Dough’ cycle on your bread machine. If your machine includes a ‘mix-in’ signal during the cycle, add the chopped roasted garlic and 5 g (1 tbsp) finely chopped fresh rosemary when prompted. If not, add them directly with the dry ingredients in the previous step. Allow the bread machine to complete the full dough cycle, which typically lasts around 90 minutes. If you find your dough is too sticky after the cycle, add a tablespoon of flour at a time during the initial mixing process to balance the wet/dry ratio.
5. Shape the Dough
   Once the cycle is complete, carefully remove the dough from the machine and place it on a lightly floured surface. Gently punch down the dough to release excess air. Shape the dough into your desired pizza crust, typically a 30-35 cm (12-14 inch) circle for a large pizza, or divide for smaller individual pizzas or calzones.
6. Top and Bake the Pizza
   Transfer the shaped dough to a preheated pizza stone or baking sheet. Top the crust with your favorite pizza sauce and toppings. Bake according to your pizza recipe (typically 10-15 minutes at 220°C / 425°F), or until the crust is golden brown and the cheese is melted and bubbly.
7. Finish with Infused Oil and Rosemary
   For an added layer of flavor and shine, immediately brush the hot crust with a light drizzle of any remaining garlic-infused olive oil. Sprinkle a small amount of additional finely chopped fresh rosemary over the crust just before serving. This enhances both the aroma and visual appeal of the final pizza.

Making the Dough Ahead: Refrigeration and Freezing Tips

This bread machine pizza dough recipe works perfectly for meal prep. You can easily prepare a larger batch and save portions for future family dinners. The dough stores well in both the refrigerator and freezer, making it a convenient base for quick meals throughout the week.

• Refrigeration: Once the bread machine cycle finishes, transfer the dough to a lightly oiled bowl. Cover the bowl tightly with plastic wrap or a lid. Store in the refrigerator for up to 3 days. When ready to use, allow the dough to rest at room temperature for 30–60 minutes before shaping.
• Freezing: For long-term storage, divide the finished dough into desired portions (one portion per pizza). Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw frozen dough overnight in the refrigerator before letting it rest at room temperature for 30-60 minutes before use.

FAQs about Bread Machine Pizza Dough

Q: Why didn’t my bread machine pizza dough rise?

This is usually due to inactive yeast. Check the expiration date on your active dry yeast, and ensure the warm water temperature was between 105-115°F (40-45°C) to properly activate it without killing it. If the water is too cold, the yeast won’t activate quickly enough.

Q: Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly different. Bread flour results in a chewier crust with more structure due to higher protein content. All-purpose flour yields a softer, less chewy result. For a truly high-quality crust for this `pizza dough recipe for bread machine`, stick with bread flour if possible.

Q: My dough is too sticky after the cycle finishes. What went wrong?

Humidity and slight ingredient measurement inaccuracies can affect dough consistency. If the dough is still very sticky at the end of the bread machine cycle, add a tablespoon of flour at a time during the initial mixing process to balance the wet/dry ratio. If your machine allows it, peek at the dough ball during mixing; it should be smooth and pull away cleanly from the sides.

Q: Can I use this dough for calzones or breadsticks?

Absolutely. The rich flavor of the garlic and rosemary makes this dough highly versatile. Adjust baking times accordingly for calzones (longer, lower heat) and breadsticks (shorter, higher heat). I often make a double batch of this `pizza dough recipe for bread machine` on Sunday afternoons so I have extra portions for quick calzones during the week.

Q: Can I skip the roasted garlic step?

While the roasting step is optional, it provides the unique flavor profile of this recipe. If you omit it for convenience, simply substitute plain olive oil for the infused oil. For a hint of garlic flavor, add a teaspoon of garlic powder to the flour when making the `pizza dough recipe for bread machine`, though this won’t be as rich as the roasted garlic.

Conclusion

This easy `pizza dough recipe for bread machine` turns a simple weeknight meal into a flavor-packed, aromatic experience. By letting the machine handle the mixing and rising, you eliminate the hardest part of making dough, leaving you with more time to create memories around the dinner table. Save this recipe to your quick meals board on Pinterest for your future family dinners.

pizza dough recipe for bread machine

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• Author: Brooke Ellis
• Total Time: 125 minutes
• Yield: 1 large pizza or 2 medium pizzas 1x
• Diet: Vegetarian

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Description

This recipe uses a bread machine to create a hands-off pizza dough that guarantees a chewy, delicious crust every time. The dough is elevated with rich roasted garlic and aromatic rosemary for a restaurant-quality flavor perfect for family dinners.

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Ingredients

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• 75 ml (5 tbsp) extra virgin olive oil, divided
• 8–10 medium garlic cloves, peeled
• 2 sprigs fresh rosemary, plus 5 g (1 tbsp) finely chopped fresh rosemary, divided
• 300 ml (1.25 cups) warm water (105-115°F / 40-45°C)
• 10 g (2 tsp) granulated sugar
• 5 g (1 tsp) fine sea salt
• 400 g (3.25 cups) bread flour
• 7 g (2.25 tsp) active dry yeast

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Instructions

1. Roast Garlic and Rosemary: Preheat oven to 350°F (180°C). Combine 1 tbsp olive oil, peeled garlic, and rosemary sprigs in an oven-safe dish. Roast for 15-20 minutes until tender. Cool, then chop the garlic and reserve the infused oil.
2. Prepare Wet Ingredients: Add warm water, remaining 4 tbsp olive oil (including reserved infused oil), sugar, and salt to the bread machine pan according to manual instructions.
3. Add Dry Ingredients and Yeast: Add bread flour on top of the wet ingredients. Make a small indentation in the center of the flour mound for the active dry yeast, avoiding contact with water or salt.
4. Start Bread Machine Cycle: Select the ‘Dough’ cycle (approx. 90 minutes). Add chopped roasted garlic and fresh rosemary when prompted by the machine’s mix-in signal.
5. Shape Dough: After the cycle, remove dough to a floured surface. Gently punch down and shape into a 12-14 inch pizza circle or smaller portions.
6. Bake Pizza: Transfer dough to a baking sheet or pizza stone. Add favorite toppings and bake according to your recipe (usually 10-15 minutes at 425°F / 220°C).
7. Garnish and Serve: Immediately brush the hot crust with any leftover garlic-infused oil and sprinkle with extra chopped fresh rosemary before serving.

Notes

To ensure a successful rise, check the yeast expiration date and verify water temperature (105-115°F / 40-45°C). If the dough is too sticky after mixing, add flour one tablespoon at a time to adjust consistency. The finished dough can be refrigerated for up to 3 days or frozen for up to 3 months for future use.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Bread, Pizza
• Method: Bread Machine
• Cuisine: Italian, American

Nutrition

• Serving Size: 6 servings
• Calories: 340 calories
• Sugar: 1.6 g
• Sodium: 830 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 8.6 g
• Cholesterol: 0 mg