How to Make Pizza Dough Using a Bread Machine: Basic Recipe

I use my bread machine all the time. One of my favorites recipes, other than bread, to whip up is pizza dough.

In the past I always bought the canned pizza dough or the “homemade” pizza dough from the grocery store thinking it was a healthier choice over take out pizza. However, one day I read the labels and to my surprise there were tons of ingredients with names I could not pronounce along with high fructose syrup and other hydrogenated things. Basically, a bunch of unnecessary  ingredients that our bodies do not need and could be easily avoided by making it from scratch at home.

Don’t be scared by the whole “from scratch” because I am going to show you how easy it is.

The thing that scared me away from making my own pizza dough was the idea of using yeast and the whole kneading process. Not only was I pretty sure I would mess those two things up I did not have the time to “work” or knead the flour into a dough by hand. The good news is the dough setting on a bread machine does all the work for me. The only thing I need to do is put the ingredients in, select dough cycle, and press start. While it is working hard mixing, kneading, and rising I can carry on with other things.


Almost any pizza dough recipe can be adapted for the bread machine. The one I am using today is a very basic pizza dough recipe from the cookbook The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes. I know I have been cooking a lot from this cookbook lately but it has great healthy easy to make recipes. Notice below this recipe only has 5 ingredients!!

Let’s get started.

Basic Pizza Dough Recipe for Bread Machine

Servings: Makes 1 12 inch pizza crust

Serving size: This will depend how you cut and serve it. Please see the nutritional information below then adapt to your serving.

Approximate nutritional information for entire recipe (1 12 inch pizza crust).

Calories: 1145 * Carbs: 22 * Protein: 4 * Fiber: 1


3/4 cup water

2 teaspoons honey

1/2 teaspoon salt

2 1/2 cups all purpose flour

2 teaspoons instant yeast

**Special note** instant yeast and bread machine yeast are the same thing and can be used interchangeably. I found instant yeast in bulk from my local warehouse store so you can get it a lot cheaper than bread machine yeast. However, use what you can find.


Step 1: Take the pan out of the bread machine and place all the ingredients into it. Water, honey, and salt go first then the flour. Make a well in the flour and add the yeast. The yeast cannot touch the water or salt or it will die before it gets a chance to work its magic.

Step 2: Place pan into bread machine. Select white dough cycle and press start. After everything is mixed and kneading has begun it will look like this. Go ahead and touch the dough at this point. It should have a sticky feel to it though not so much that it is sticking to your hands. If this happens add a little more flour in about 1 tablespoon at a time. Once the dough is in the rise cycle do not open the machine because this could interfere with the rising process.

Step 3: After the cycle is complete take it out. It will look something like this.

Freezer instructions: At this point you can freeze it or you can use it. Let me go over the freezing instructions first. This recipe is so easy to prepare and then freeze making it so that you will always have pizza dough on hand for pizza night, quick dinners, or even calzones.

To freeze just wrap in plastic wrap then place in a freezer bag and put in the freezer. You may notice it rises a little bit but don’t worry that is normal and will not effect the dough when you go to use it.

Reheating instructions: Take the dough out the day before and let it defrost in the refrigerator or take it out a few hours ahead of time and let it defrost on the counter.

Spray a 12 inch pizza pan ( I have a Wilton pizza panand LOVE it) lightly with cooking spray and form and stretch dough to fit in the pan. I did not have to roll this dough out because it easily stretched to the shape of the pan.

Next put your topping on. We just did basic cheese and turkey pepperoni.

Bake for 18- 20 minutes in a 400 degree oven.

And here is a picture of a pizza slice so you can see what the dough looks like cooked. YUMMY!

That is it with making your own pizza dough in a bread machine. See nothing to be scared of at all. Only five ingredients, press a couple buttons, then freeze or cook it. Once you start making your own dough I promise you will never go back to store bought.

If you already make your own pizza dough using a bread machine what tips do you have. Also, feel free to share your pizza dough recipes.

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  1. Donna Smith says:

    Well, I made this today and it was great!!!!!!. I have never used yeast before b/c I have been scared of it and not sure what the results would be. I really enjoyed your post and the way you put your instructions and the pictures. It was the first time I used my bread machine also. I had a pizza dough setting on mine so I used it. I watched it very carefully b/c I did not know what it was going to do. But with your recipe the dough came out wonderful. We really liked the crust. So no more store bought dough for me either. thank you very much.

    • Donna you just made my night!!! I am so glad my post was helpful and gave you the confidence to dive into using your bread machine. Were you surprised on how easy it actually was? I know when I first started using mine I could not believe how simple it was to make bread and pizza dough from scratch. Don’t forget you can make a few batches of this and freeze it. Thank you so much for taking the time to write to tell me how it turned out.

      • Can I double or triple this recipe as we are a family of 6 and my kids and hubby can pack away some yummy pizza!!! I would have to probably triple and then triple again just to have any left to freeze!! 🙂

        • Hi Judy! I guess it all depends on the size of your bread machine (if you are using one). Mine is one of the smaller ones. However if you have a bigger one (2lb) then yes I think you could try to double. Good luck and let me know if it works out for ya!

      • Catherine Sutherland says:

        Been given new bread maker but it doesn’t have a dough setting. Can I still make pizza dough in it and how. Any tips welcome
        Thanks cathy

  2. I have a second batch of this dough going in the bread machine right now. I made a cheese and pepperoni pizza the first time, and it turned out really well. This time I’m making breakfast pizza pockets. I love how versitile the dough is.

    I just want to tell you that I love your recipes and tips. As a totally blind cook, I can’t really rely on pictures, and I have to go completely on text descriptions. You do a very good job at describing all that you’re doing, and this helps me tremendously. Thank you so much for a good blog that gives me healthy and easy to prepare recipes.

    • Oh my gosh are you trying to make me cry 🙂 Thank you so much for this comment. It means the world to me. I am so happy that you find my recipes helpful. And I am glad you enjoy the recipes.

  3. Hello I made this recipe and put it right in to the freezer. Now I would like to use it 🙂 but not too sure if you let it rise in the plastic or in a bowl . thanks for the recipe so looking forward to pizza 🙂

  4. Melinda White says:

    Good morning. Wondering if you have made the dough using whole wheat flour. Just wondering if it would up the fiber content somewhat. I really appreciate your website and recipes. Keep up the great work!

    • You certainly could make this with whole wheat flour. The reason I did not for this is because I ran out. I usually do half white and half wheat. But you could probably do all wheat it would just be denser. Yes the fiber would increase with the wheat. Let me know how it turns out for you. Thanks for the kind words.

      • Barbara says:

        Love love your site! Thank you a gazillion! I made dough today for calzones, a la your recipe. I do have a big bread machine, so my recipe (from our well-loved “The Bread Machine Cookbook” by Donna Rathmell German) is the Large size:
        1 1/3 C water
        2 T olive oil
        3/4 t salt
        2 C AP flour2 C whole wheat flour
        2 t yeast

        It easily made 13 balls of dough, plus one for my 5 yo to play with. They were close to 8″ so next time I may try for 14. Thank you for the great ideas and encouragement! When I read that ou work full time, I knew I could DO this! 🙂

  5. have you ever doubled the recipe in the bread machine?

  6. Lynn Kudla says:

    What if I don’t have a bread machine? Is there an easy way tomake the dough?

  7. Valerie Edmiston says:

    Hi Tammy,
    I stumbled on your blog and it has motivated me:) so thank you for sharing all your secrets. Do you freeze the pizza dough? have you ever tries a wheat dough?

  8. I use my bread machine every week for homemade pizza. I use the recipe that came in the machine’s cookbook, but I add to it to make it even yummier! I add basil, garlic, and minced dried onion, and the flavor is simply DELICIOUS! 🙂 I only use a packaged crust mix when my family is camping; otherwise, it’s homemade from scratch every time! 🙂 Makes for a great start to our Family Movie Night every Friday evening.

  9. Thanks for this recipe! I made a goal this year to cook items in my pantry and stockpile. Your recipe is very good and helps me to achieve my goal!! I also add some parmesan cheese, garlic powder, onion powder and italian seasoning. My family loves it and we no longer order from the pizza shops. We are saving money and enjoying each other’s company in the kitchen. Who could ask for anything more?!

  10. Annabelle says:

    I wanted to tell you I found this recipe on Pinterest. Came out so perfectly that homemade pizza is now on our menu every week. So perfect, so good! I make it with about 1/2 whole wheat flour to get some fiber in the kiddos and it is delicious! Thanks so much for the awesome recipe!

  11. elizabeth says:

    I am off to the store to get things to make my first pizza dough from scratch two things I wanted to know. Other recipes say to use “bread flour” does that matter? And other swear on using a pizza stone instead of a regular pan, they say it cooks more evenly so you don’t have an undercooked middle, thoughts?

  12. Hi Tammy, can I use 100% whole wheat flour and gring up flax seed to it? With that interefere with the process? Or that should be fine, if I mix it up. Thx

    • Hi there! It will turn out a lot more dense and it will have a little bit more trouble rising. Give it a try and see what you think. I have made it with both and it is good but does have a different flavor and texture.

  13. Hi Tammy: The crust in your pictures looks thick and I was wondering if it is thick. If it is, how can it be made into a thin crust – perhaps by cutting the dough in two? I am glad you are still responding to the comments after more than a year since you first posted this recipe. I am really looking forward to trying it.

    • Hi Linda! Yes I do typically make thick crust pizza because that is what I grew up on 🙂 however you certainly can divide this into two pizzas which I have started to do more recently. That cuts down on a lot of calories I have also used this crust to make mini pizzas, homemade hot pockets, calzones, etc. it is a very versatile dough. Thanks for stopping by.

  14. Great recipe we have found the secret of a great pizza. When we made home made pizzas before in our fan oven they were always soggy. The reason (now I know) is that a commercial pizza oven goes to 400 C and ours goes to 200 only. I now blind bake the pizza bases in our mini oven at 250 c on pre heated pizza stones for about 4 minutes then add the ingredients-result lovely crisp pizzas!

  15. I love that you posted the calories, carbs, proteins, and fiber…I was curious tho what the fat would be. I’d love to see how many weight watchers points it would be 🙂

    • Never Mind…I looked at all the individual ingredients and its fat free!!! Woo-hoo. So the entire crust is only 3 weight watcher points.

      • I don’t think the entire crust is 3 WW points. I think the carbs/fiber/protein listed are only for one serving of flour. Please correct me if I am wrong, but I’m looking at my bag of flour and it has 22 carbs in 1/4 cup. Based on the ingredients, I plugged it into the WW Recipe Builder and it is 14 Points Plus for the entire crust.

  16. Hi, I have done something wrong! I just used normal flour, not bread machine flour so I don’t know if this is the problem but my dough turned out very hard and very “elastic” like.. it was very difficult to roll out and seemed dry almost, there were some hard bits in it that just felt dried out.. I’m not sure if something just went wrong in the bread machine? Have you had this problem before? (this is my first time making dough)
    Thank you

    • HI there! Yes I have had that problem before. Making bread or pizza dough can be tricky until you get the hang of it. I always find, no matter what the recipe, I need to watch the dough in the beginning to make sure it is the right consistency. Sometimes you need to add a little water somethings a little flour until you get it just right. I can’t even remember the last time I followed a recipe exactly and did not have to make adjustments. Using regular flour would not make a difference really. It sounds like you needed to add some more liquid to it. I hope this was helpful. DOn’t give up on your bread machine though. Practice makes perfect 🙂

  17. The dough cycle in almost all bread machines beats the dough for 20 minutes. I find it´s so much. I have better results taking the pan out from the machine (while its motor is still on) after 12 minutes beating the dough (when the display is showing 1:08). Next I´ll wait for the motor to stop, and put the pan with the dough back in the machine, to keep it warm (and the yeast growing) untill the end of the cycle.

  18. Great instructions and directions. Thank you. My only question is: You said to put on white dough setting. Never having used a bread machine as of yet, I don’t know if pizza dough is made on the white dough setting no matter what kind of flour you use or if I use wheat flour, do i put it on the wheat setting…
    Thank you ahead

  19. This is my second time making your dough, we all really loved it last time. This time a added a dash of garlic in the dough and I am making 1.5 recipe in my 2lb bread machine, I am sure a doubled recipe would fit, though. One lesson that I have learned when making yeast doughs is multiply all other ingredients in the recipe EXCEPT the yeast. Anyway, thanks so much for this wonderful recipe (:

  20. I bought a bread machine a couple of weeks ago and am now happily making pizza dough each Sunday for pizza night. I have an excellent sauce but I am still not happy with how the crust comes out after it has been baked. I am using a bread machine recipe and it says to bake at 400 for 18-20 min. It is more crisp than I would like. Does this seem to high to bake at? Does anyone else bake theirs at a different temperature?

    • Mary Degges says:

      I use a convection oven, so 400 degrees is 375 degrees. I use parchment paper to bake it on. I don’t focus on the number of minutes; when the crust looks like it is done, I take it out.

  21. Mary Degges says:

    This is the best pizza dough recipe! It is so simple and always turns out beautifully! I love using the honey in it- so healthy!

  22. Laura Seitz says:

    This pizza crust is sooooo good!! The last couple of times I’ve been out of honey, so I just add a little extra water and sugar instead, still turned out amazing!!

  23. Angela Dalziel says:

    Hi Tammy,
    I just used this recipe last week to make my first ever homemade pizza dough! Mmmmm! So easy! And so yummy , I’ll never buy a pizza again 😀
    I try to follow recipes exactly especially the first time, but I really love mulitgrain so I altered the flour to 1C All purpose 1C whole wheat 1/2 C multigrain. I think the extra grains made it super dry and adding oil and water made it perfect.
    Thanks for the great recipe! I’m making it again right now 😀

  24. I used this recipe and made home made Pizza for the first time. It was perfect and to be honest I may never buy any of those store bought things anymore.
    I doubled the recipe and easily got 2 x 12 inch Pizzas out of it. Priceless! Now I will be making some to freeze.


  25. Felicia says:

    I made 2 batches of this yesterday and put them in the freezer after wrapping them in plastic. I checked on them a few hours later and they both had busted out of the plastic wrap. Has this happened to anyone else?

  26. Made the dough in the bread maker and the pizzas turned out delish. Will be making again!

  27. Hi there, I am so enjoying your website, even more the freezer cooking ideas. For this recipe, I do not have a bread machine but I do have a nice big stand mixer. Could I use this instead? I tried making gluten free bread once and it had to rise at different times and such but turned out a little dry for my liking. I would LOVE to be able to make up several batches of your dough as Friday’s are always pizza and movie nights with our boys. Do you have/suggest any cauliflower crust pizzas? many thanks for all of your hard work and help:)

  28. I would like to make a few batches, but wanted to find out how long it can be kept in the freezer? This is a wonderful blog. Thank you

  29. Hello! Thanks for this great blog! I have a question please. Do you have a recipie/instructions for making this pizza dough without the machine?

  30. Sellers Kennington says:

    Hi! I do not own a bread machine. Is there a recipe you have without a machine? Your blog is the best. My two young boys and husband love it when i make one of your recipes. I usually have to triple it so I have enough to keep in the freezer and for leftovers! Thank you for all you do.

  31. Hi, could I use whole wheat flour in this recipe?

  32. Alejandra says:

    Thank you, thank you for this recipe i haven’t been able to make pizza fron scratch for 6 years now.just because i dread the kneading! I found your recipe and I was super excited we’re doing pizza night at our house again!!!
    Thank you so much for the perfect explanation and this recipe definitely a keeper; )

  33. This pizza dough is amazing. Exactly what I was looking for. Mmmmmm

  34. why is my dough in the bread machine crumbly? can i fix this?

  35. Harriet Paden says:

    Hi Tammy…I am new to your sight and came across this recipe for pizza dough made in a breadmachine. My husband is gluten-free and dairy free, so I was wondering if you would have a recipe to cater towards those needs or if you have any suggestions?

  36. Excellent best pizza I have ever had.thankyou.


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