Favourite Pizza Crusts (Bread Machine)

Hands-Off Pizza Dough Straight From the Bread Machine

This is the kind of pizza dough recipe to memorize: five ingredients, dump-and-go, and the bread machine does every bit of the kneading and proofing while you prep toppings. Active dry yeast, all-purpose flour, water, olive oil, and salt is all it takes for a stretchy round with a chewy interior and crisp underside.

The one step you do not want to skip is the 10 to 15 minute rest after the dough cycle ends. That short bench rest relaxes the gluten so the dough rolls out without snapping back, which is the difference between a thin even crust and a misshapen one. Brushing a thin layer of olive oil under the sauce is the second small move that pays off, sealing the dough so it does not turn soggy under wet toppings.

Pro Tips

• Add ingredients in the order your bread machine manual specifies. Most call for liquids first, then flour, then yeast on top away from the salt.
• Dust the peel or pan with cornmeal for that pizzeria-style crackle on the bottom crust.
• Always pre-cook and drain ground beef, sausage, or any wet topping. Raw meat releases too much grease and water onto the dough.
• Bake on the lowest oven rack so the bottom crisps before the cheese over-browns.
• The dough freezes beautifully. Portion after the dough cycle, oil lightly, wrap in plastic, and freeze up to 2 months.

Variations

• Swap 1 cup of the white flour for whole wheat for a nuttier, sturdier crust.
• Stir 1 teaspoon dried oregano or Italian seasoning into the flour for a herbed dough.
• Sub honey for a pinch of sugar if your machine recipe calls for it, for a touch of sweetness and better browning.