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Bread Machine Homemade Pizza Dough

Homemade Pizza Dough
Traditional pizza dough adds an easy-homemade touch to a thin crust pizza. Using a prepared pizza sauce, you can make and bake this pizza in an hour.
Yield 2 (12-inch) pizzas
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Ingredients

  • 1 cup water
  • 2 tablespoons olive oil
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • Cornmeal (for dusting pan)

Instructions

  • Preheat oven to 400°F.
  • Have water at 80°F, all others at room temperature. Place ingredients (except cornmeal) in pan in the order recommended by manufacturer. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Continue with next step.
  • Place dough in greased bowl; cover and let rest 15 minutes.
  • Divide dough into 2 equal parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal.
  • Pre-bake for 10-12 minutes until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.

Notes

Get Traditional Bread Making Method here.
Variations:
Whole wheat crust: substitute 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe.
Cheese crust: add 1/4 cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the flour mixture.

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Review & Comments

cindy calahan | Reply

can you refrigerate or freeze this dough to use at a later date

Red Star Yeast | Reply

Hi Cindy,

Refrigerating dough slows down the yeast activity, but it does not stop it completely. After the dough is kneaded, flatten it into a one-inch thick disk and place it in a plastic bag. The disk shape allows the dough to chill evenly. The dough will need to be punched down in an hour and again in a couple more hours, but when it is completely cool, the dough will rise very slowly. The refrigeration time is considered the first rise time. The dough can be kept in the refrigerator for up to 48 hours.

The dough can also be shaped, tightly covered and refrigerated overnight or for several hours. Remove from the refrigerator, partially unwrap and let rise until ripe. Bake according to recipe directions.

Dough can also be frozen for later shaping and baking using the same processes as above. However, be sure to use freezer weight packaging.

Dough can be kept in a freezer up to four weeks. To thaw, place covered dough in the refrigerator overnight. Remove from refrigerator, partially unwrap and bring to room temperature.

Happy Baking!

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