Sam's Pizza Abm

Bread machine pizza dough is a quiet weeknight superpower. Toss water, olive oil, salt, cornmeal, whole wheat flour, all-purpose flour, and yeast into your machine on the dough setting and walk away. The machine does the kneading and the first rise while you handle dinner prep.

The whole wheat and cornmeal blend is what sets this dough apart from a basic white pizza base. Whole wheat brings a nutty, slightly chewy texture and cornmeal gives the bottom that distinctive crackly crunch you usually only get from pizzeria stones.

Pro Tips

• Add ingredients in your machine’s specified order (typically liquids first, then dry, then yeast on top, kept away from salt). Wrong order means a poor rise.
• Let the dough rest the full 10 minutes after the machine cycle ends. Skipping this makes the dough fight back when you try to roll it.
• Roll thin, around ¼ inch thick. The whole wheat blend doesn’t puff as much as 100% white flour, so a thin roll bakes into a satisfying crust rather than a dense slab.
• Crank the oven to 475°F (245°C) and let it preheat for at least 20 minutes. Pizza needs that blast of high heat to set the crust before the cheese overcooks.

Variations

• Brush the rolled crust with garlic butter before adding sauce for a flavored-edge pizza.
• Top with sliced pepperoni, mushrooms, or roasted bell peppers in addition to the mozzarella.
• Use half bread flour and half whole wheat for a chewier, more elastic crust.