My grandma makes the best pizza dough. When I visited her last month she shared her recipe with me – it is such an easy pizza dough recipe, I’m kicking myself that I didn’t ask for the recipe sooner!
This pizza dough recipe is made in a bread machine and yields two (2) pounds of dough (enough for a 14-inch pizza). We ended up making two smaller pizzas.
All ingredients should be at room temperature, but I keep my yeast in the fridge and it didn’t seem to make a difference?
4 Cups all-purpose flour
3/4 teaspoon salt
2 teaspoons active dry yeast
Costo has the best deal on yeast!
1 and 3/8 Cups water
3 Tablespoons olive oil
How to prepare
1.) Toss all ingredients into the bread maker.
2.) Select the “dough” setting on your bread maker. This just mixes the dough, it doesn’t bake it.
3.) Start dough cycle. Mine takes exactly 2 hours. When it’s done, remove from bread maker.
To make pizza
1.) Roll dough out onto round pizza stone or pan. You may want to grease the pan ahead of time (with olive oil) or possibly use cornmeal.
2.) Preheat oven to 400 degrees F. We like to bake our dough for about 5 minutes before we put any toppings on it, mostly just because we love lots of toppings and the dough can be a bit doughy in the middle without pre-baking a bit.
3.) Add your toppings and bake for a total of 15-20 minutes or until the crust is golden brown!
Don’t have a bread machine? Check out your local thrift shops – I see used bread machines for sale all the time at my local thrift stores. I think people get tired of storing them. I use mine all the time. Check out bread makers on Amazon – they have some fantastic deals, especially in the summer months when people are less likely to buy them!
What are you favorite pizza toppings? Do you have a favorite pizza dough recipe? Anyone know if I could make a few batches and freeze it?
Check back tomorrow and I share how we grilled it!
Lori Turk says
Wow delicious. Will definitely use again and so easy. Let it sit a bit too long in the bread maker before rolling it out so ended up with one large, thick veggie pizza. We put it on the lower 1/3 rack ( forgot to precook for 5 min) and cooked 26 min and was so delicious. Next time will add shredded Swiss chard or kale below the cheese. We did 1/2 base softened Boursin cream cheese and the other regular pizza sauce. Everyone had seconds but login’ the cream cheese idea. Will share on my Instagram
I have made this many times
… It is wonderful and easy. I like to parbake as asome suggested and also sprinkle cornmeal on bottom. I also rub as little olive oil and garlic salt OR garlic butter around the edges of the crust. O4 if the crust overlaps u will stuff it with a little cheese
Wow, never thought of pre-baking it before. Pretty clever! MAKES A LOT OF SENSE! I like your grandma’s recipe!
Lynn Ecker says
Watch for sales, After Christmas stores will put returned items back on the shelves at a lower price. I got my Oster bread machine for $25.00. Regular price, $200.00. Walmart take items that are ordered on line as returns and sell them.
I like to infuse my olive oil with herbs. I use a little garlic and a little Italian seasoning. it gives the dough a nice subtle herb flavor without being too overwhelming. By mixing it tin he oil it ensures it gets evenly distributed through the dough. Very good!
I just finished making your pizza dough in my breadmaker machine and I love it! So easy to do and I am not sure why I never thought of it before! The dough is soo pillow-y! Thank you for the recipe…it’s a keeper in my book! 🙂
I use equal parts greek yogurt and self-rising flour, a splash of olive oil and a pinch of salt to make a pizza for two 🙂 Par-bake for 5min at 350, then top and bake again for another 15 minutes — until the edges are showing a nice brown and the cheese is melty!
CJ Wheale says
The dough freezes very well! I often make several batches and freeze after the first rise…as soon as you punch it down, bag it and freeze it.
I also use this same basic recipe (sometimes subbing butter for the oil) to make dinner rolls and pretzels. This time punch it down, portion and form, and freeze on a cookie sheet. As soon as your dough is frozen, pop them into freezer bags…pull out only as many as you want at any given time. Note: let them thaw completely and rise before baking.