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Eightyrecipes
Bread Machine Pizza Dough
by Bity · eightyrecipes.com
Soft, stretchy pizza dough made on the bread machine dough cycle, shaped into one 12-inch base and baked with a simple margherita topping.
Bread machine pizza dough baked into a bubbling cheese pizza with basil leaves
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 290 kcal

Ingredients  

For the Dough

  • 1 cup warm water about 110°F
  • 2 tablespoons olive oil
  • 3 cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast or bread machine yeast

Margherita-Style Toppings

  • 1/2 cup marinara sauce jarred or homemade
  • 8 oz fresh mozzarella sliced
  • fresh basil leaves to finish
  • 1 tablespoon olive oil for brushing the crust
  • salt a pinch

Instructions

  • Add the dough ingredients to the bread machine pan in the order recommended by your manufacturer, with the yeast last.
    Water, oil and flour in the machine pan, then the smooth risen ball
  • Select the Dough cycle and start the machine.
  • Once finished, the dough should be soft, stretchy and slightly tacky.
  • Turn the dough out onto a lightly floured surface.
  • Gently stretch it into a 12-inch round, leaving the edges slightly thicker for a puffy crust.
    The ball rolled flat and eased into a round tin
  • Transfer the dough to parchment paper or a lightly floured baking sheet.
  • Preheat the oven to 475°F, placing a pizza stone or baking steel inside if you have one.
  • Spread the marinara sauce evenly over the dough, leaving a small border around the edges.
  • Arrange the mozzarella slices evenly across the surface.
  • Lightly brush the crust edges with olive oil and sprinkle with a pinch of salt.
  • Bake for 10 to 14 minutes, until the crust is golden and the cheese is bubbly with browned spots.
    Sauce spread to the edges, cheese scattered over, then the finished bake
  • Remove from the oven and immediately add the fresh basil leaves.
  • Drizzle lightly with olive oil before slicing.

Notes

Nutrition values are an estimate. Use the Dough cycle only, and check the ball five minutes in, adding water or flour a teaspoon at a time until it is smooth and slightly tacky. Preheat a stone or steel for at least 45 minutes, since the stored heat is what sets the base before the sauce can soak in.
Nutrition
Calories 290 kcal
Fat 10 g
Saturated Fat 4 g
Protein 12 g
Carbohydrates 39 g
Sugar 2 g
Sodium 480 mg
Nutrition is an estimate, calculated automatically.
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