Basic Make Yourself Pizza

The bread machine handles the entire dough phase here, no kneading by hand, no proofing dishes, no flour all over the counter. Dump bread flour, salt, oil, water, and yeast into the pan, press start, and walk away. The machine kneads and proofs the pizza dough while you do other things around the house.

Bread flour (not all-purpose) is the right call. The higher protein content develops more gluten, giving you a chewier, stretchier dough that holds up to high-heat baking and supports a load of toppings without tearing under the cheese.

Once the cycle finishes, divide the dough into four equal balls for personal-size pizzas. Let them rest covered for 20 minutes before rolling. That rest relaxes the gluten so the dough rolls thin without snapping back.

A 500°F (260°C) oven is the move. Home ovens can’t hit pizzeria temperatures, but 500 gets you close enough for a crisp bottom and a golden cheese top in 12 to 15 minutes.

Pro Tips

• Add the water at the temperature your machine’s manual recommends (usually around 80°F/27°C); too hot kills the yeast, too cold slows it down
• Prick the rolled dough with a fork before topping; the docks let steam escape and prevent the crust from bubbling up under the cheese
• Use room-temperature cheese; cold mozzarella straight from the fridge doesn’t melt evenly in the short bake time
• Save extra dough balls in the freezer wrapped tight; thaw in the fridge overnight before using

Variations

• Make four different pizzas with personal toppings: classic margherita, pepperoni, mushroom-and-pesto, or barbecue chicken
• Add a tablespoon of dried herbs (oregano, basil, garlic powder) to the flour for a more flavorful crust
• Brush the crust edge with garlic butter before baking for a flavored rim