Easy Pizza Dough for Bread Machine

I found this after searching far and wide about 1 year ago and it is the only bread machine recipe I use now for pizza. In fact, I am cooking it now!!! I add a bit more water, about 1 Tblsp more of olive oil, 2 Tblsp cornmeal, 1 tsp crushed garlic, parmesan cheese and heaps of basil and oregano to the dough mix. Delicious and our friends rave about it when I cook it!!!!

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Great Recipe! Have been looking for the perfect crust for awhile and I have finally found it. I made two pizza crusts from this recipe, and they weren't too thin. I added 1/2 tsp. garlic powder, 1/2 tsp. oregano and 1/2 tsp. italian seasoning. I used the water recipe, but next time will try adding the beer.

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works great

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this recipe is the only pizza recipe I use now... The only changes I made were that I use beer (when I have some) instead of water and I use half bread flour and half regular flour...

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I didn't add the herbs, but I did add a tsp more sugar to make it a little sweeter.thanks for the recipe.

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We really enjoyed this pizza crust. We like them thin so I got 2 crusts of about 10" each. I part baked them and finished off with topping etc the next night. Thanks for a great starter recipe.

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This recipe makes a great pizza crust! I made it tonight with the help of my three year old. We were able to make 2 large thin and crisy crust pizzas using this recipe. We added the optional spices (no rosemary) and used cornmeal to dust the board when rolling out the dough. We have tried many pizza dough recipes, but this one wins the blue ribbon! Thanks!!

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Delicious and Easy! I made half the recipe for one pie. I don't have a pizza stone, so I baked the pizza in a 16 inch cast iron skillet. I prebaked the crust for 10 minutes added toppings and baked again for another 10 minutes. The crust was so good and it turned out perfectly done.

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We had this for dinner last night and it received rave reviews from every one; including me! I love the crunchy, crispy texture. I did not pre-bake my crust, but did use a stone and baked for 18 minutes to utter perfection! I added one teaspoon of dried italian seasoning and the smell and flavor was not overly powerful, but still yummy. I also had to use all purpose flour since I was out of bread flour and had no problems with this change. I have a second batch in the ABM right now to wrap and keep handy in the freezer.

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This was an easy pizza dough that the machine did all the work. Once out of the machine it was a very soft dough and was easily streched to fit my large pizza pan. I did not put any herbs in as I wanted the yeasty dough to come through. I baked it for about 20 mins after adding toppings took it out and hubby said it better be well done. So I tossed it back in the oven on the lowest shelf for another 10 mins and that crisped up the crust and it was perfect for us. Thank you for posting chadley25. Shirl

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I mixed the dough up in about 10 minutes using my Kitchen Aid and then let rise for 1 hour. The dough rolled out to about 13 inches on my pizza stone and I baked it for about 10 minutes before adding the toppings and baking for 10 more minutes. It tasted wonderful, although next time I might not pre-bake the crust since it seemed to get a little bit crispy on the bottom.

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Great pizza dough! I used half whole wheat flour and half regular flour and it still turned out excellent! The cornmeal on the bottom is really a nice touch too! I just used 2 t. italian seasoning for the herbs - that adds such a good flavor to the crust! Super easy recipe - we topped with sauce, mozzarella cheese, sharp cheddar cheese, pineapple and fresh diced tomatoes. Only took 10 minutes to cook to perfection on my baking stone, which I stuck in the oven while it was preheating. I will make this again for sure!

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This is a very easy recipe. I had never made my own pizza crust before. Thought it would be too difficult. (Even with a bread machine!) This is now my go-to recipe when the family requests pizza. Thanks, Chadley25!

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Excellent crust! I made mine with rosemary...topped it with 2 cups of pre-shredded cheese mix, sliced onion, olives and mushrooms then sprinkled on a bit of sea salt, more rosemary, garlic salt, nad cajun seasoning then finally drizzled a little olive oil over it all. Think I'll try it with pepperoni next time :) My only problem is that I'm eating too much pizza now :) Thank you :)

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I agree with another chef, you should rename this Easy & Perfect Pizza Dough. I like thin crust, so I got 4 small pizzas out of it. Delicious!! Thank you.

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This is a very easy dough to work with. I did put it in the refrigerator overnight and that made it a little tougher, so I'll be sure not to do that again. I added 2 tsp of Italian herbs and next time will add some garlic powder in place of some of the herbs. Thanks for sharing.

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Excellent crust - I made the dough in the bread machine, rubbed it with oil then let it sit (covered) an extra 1/2 hour to raise then cut it in half and made 2 thin crust pizza's. Really good!

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This is a keeper! Made it today to use on "Hot Sausage and Mozzarella Roll" Hot Sausage and Mozzarella Roll. I made it as directed except I used 1 teaspoon Italian Seasoning, 1 teaspoon onion salt and 1 teaspoon garlic powder. The dough was very easy to shape, had just the right texture and browned up well. *THANK YOU*

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This was the easiest pizza dough I've ever made to work with. It wasn't sticky, it was simple to roll out and it made a delicious crust! I baked the crust for about 10 minutes prior to putting the toppings on because I didn't want the crust to get soggy. This was a great, homemade pizza night for us! Thanks for posting such a good recipe!

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