Make perfect homemade pizza effortlessly with this Bread Machine Pizza Dough. Soft, chewy, and easy to handle, this dough is ideal for traditional pizzas, sheet pan pizzas, or even air fryer pizzas.

Ingredients

1 cup + 1 tablespoon (270 ml) water
3 tablespoons (45 ml) olive oil
2 teaspoons salt
1 tablespoon granulated sugar or honey
3 ¾ cups (450 g) all-purpose flour (plain flour in the UK)
1 teaspoon instant yeast
Semolina or cornmeal (cornflour in the UK), for stretching and preventing sticking

Instructions

Prepare the Dough in a Bread Machine:
- Add water, olive oil, salt, sugar or honey, flour, and yeast to the bread machine pan.
- Insert the pan, close the lid, and plug in the machine.
- Select the “Pizza Dough” setting. Most machines knead and allow the dough to rise in 45–60 minutes.
Shape and Rest the Dough:
- Once the cycle is complete, remove the dough from the pan.
- Divide into 2 balls for medium pizzas or 4 balls for personal/small pizzas.
- Cover with oiled plastic wrap and allow to rest and rise slightly while preheating the oven.
Prepare for Baking:
- For a pizza stone: Preheat the oven to the highest temperature (up to 550°F/290°C if possible). Place the pizza stone in the oven.
  - Sprinkle a pizza peel with semolina to prevent sticking.
  - Gently stretch the dough into a 12-inch circle, keeping the edges puffed for bubbles and texture.
  - Add a thin layer of pizza sauce (2 tablespoons for small, 4 tablespoons for large pizzas) and your favorite toppings.
  - Slide the pizza onto the hot stone and bake 4–5 minutes, then switch to the broiler for 3–5 more minutes, watching carefully to avoid burning.
  - Optional: drizzle with chili oil for extra flavor.
- For a sheet pan: Preheat oven to 450°F/230°C. Coat the pan with olive oil.
  - Shape dough into a rectangle inside the pan.
  - Add sauce, cheese, and toppings.
  - Bake 15–25 minutes, keeping an eye on doneness. Use the broiler to finish if the top needs extra color while the crust is already baked.

Why You’ll Love This Recipe

Effortless: Bread machine does all the kneading and rising.
Versatile: Perfect for pizza stone, sheet pan, or air fryer pizzas.
Soft, chewy crust: Achieves a professional-quality texture every time.
Customizable: Use your favorite toppings, sauces, and cheeses.

Tips

High heat is key: Use the highest oven temperature for a crisp, golden crust.
Semolina or cornmeal: Prevents sticking and gives a subtle texture to the base.
Don’t overwork dough: Gently stretch rather than push to maintain airiness.
Preheat pizza stone: This ensures the bottom cooks evenly and crisps up.

Variations and Substitutions

Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend.
Whole wheat: Replace half the flour with whole wheat for a nuttier flavor.
Herb-flavored dough: Add dried oregano, garlic powder, or basil to the dough for extra aroma.
Honey instead of sugar: Adds a slightly sweet undertone to the crust.

FAQs

Can I make the dough ahead of time?
Yes. Refrigerate dough balls for up to 24 hours or freeze for up to a month. Allow to come to room temperature before baking.

Can I use this dough in an air fryer?
Absolutely. Roll smaller dough balls to fit your air fryer basket and bake at high heat, checking for golden edges.

Do I need a pizza stone?
No, a sheet pan works fine. A pizza stone just helps achieve a crispier crust.

Can I double the recipe?
Yes. Double all ingredients and divide into multiple dough balls for larger or more pizzas.

Serving and Suggestions

Serve fresh out of the oven with chili oil or fresh herbs.
Pair with a crisp salad or roasted vegetables for a complete meal.
Top with classic Margherita ingredients or get creative with meats, veggies, or cheeses.
Leftover pizza dough can be baked into breadsticks or garlic knots for another meal.