Beginner-Friendly Pizza Dough You Can Make In A Bread Machine That Works Every Time!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
One of my husband’s love languages is definitely pizza! I think he would literally eat it every single night of the week if left to his own devices.
I really wanted to be able to make pizza at home so it was a little healthier and way cheaper, as we’re currently on a debt-free journey and our budget doesn’t stretch to eating out more than a couple of times a month. It’s our choice of course, but we’re committed!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
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There’s something so impressive, and honestly a little intimidating, about making your own pizza dough at home. Just a quick google of “pizza dough” and it’s overwhelming isn’t it?
That’s where I was stuck, wanting a reliable recipe but being met with hundreds of versions that all claimed to be “the perfect one.”
So, we started experimenting. A few tweaks here and there, some trial and error, and eventually we landed on this easy foolproof dough that works every single time. It’s simple enough for beginners and fun enough that kids can help too.
The texture is soft, stretchy, and bakes into that perfect balance of crisp on the outside and chewy inside.
Making pizza from scratch might sound fancy, but it’s honestly one of the easiest, most budget-friendly ways to feed your family well. A loaf of store-bought dough or frozen crust doesn’t come close once you’ve tried this.
And the beauty of the bread machine is that it does all the hard work for you. A must for busy weeknights!
Add your favorite toppings and enjoy it for family movie nights, weekend get-togethers, or easy weeknight dinners when you want something a little special without spending a fortune.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So let’s roll up our sleeves and head in to the kitchen together to make one of the most versatile, easiest and tastiest pizza bases you’ll ever need!
Why You’ll Love Using a Bread Machine In Your Kitchen!
If you’re new here, you’ll quickly learn that I am such a fan of using a bread machine for dough. It has been one of the biggest helps in my kitchen, especially during busy or overwhelming seasons.
My parents gifted me this little Compact Cuisinart Bread Machine recently when I moved from the UK to the States after getting married, and it has worked like a little powerhouse ever since!
It kneads beautifully. It rises dough evenly. It keeps everything contained in one pan so I am not dealing with flour across every surface of the kitchen.
And on days where the house feels chaotic or I am juggling too much, I can add the ingredients, press the dough button, and let it get on with the work while I focus on everything else.
It takes away so much of the guesswork and makes homemade bread, pizza dough, cinnamon rolls, soft rolls, and sweet bakes feel much simpler.
It has also been a real blessing for our budget. Homemade dough costs pennies compared to store prepared versions and certainly compared to eating out. As a military family on baby step 2 of our debt free journey, little savings like that matter across an entire month.
If you have ever felt intimidated by bread making, this is your gentle nudge to give it a try. A dough cycle handles all the kneading for you.
You get soft, reliable, fluffy dough without standing over a counter for ages or worrying if things rose the way they should. It makes homemade cooking feel doable, even on days that are far from calm.
There are so many beginner friendly ideas to help you feel confident and excited about homemade dough!
Equipment
- Bread machine
- Measuring cups and spoons
- Plastic wrap
- Mixing bowl
- Pastry brush
- Baking sheet or pizza stone
- Parchment paper
- Rolling pin
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Ingredients
Makes 1 large pizza
- 1 cup warm water (warm to the touch, not hot)
- 1 teaspoon brown sugar
- 2 teaspoons bread machine yeast
- 1 & ½ tablespoons olive oil
- 3 cups bread flour or all-purpose flour
- 2 teaspoons garlic salt
Step-By-Step Instructions
Step 1: Remove the bread pan.
I always start by taking the pan out of the bread machine so I don’t accidentally get any ingredients into the machine’s components.
Step 2: Add warm water.
Pour 1 cup of warm water into the bread machine pan. It should feel warm to touch but not hot, as scalding water can harm the yeast.
Step 3: Mix in sugar.
Add 1 teaspoon of brown sugar and stir until it dissolves.
Step 4: Proof the yeast.
Sprinkle in 2 teaspoons of bread machine yeast and stir. Cover with plastic wrap and let sit for 5 minutes to make sure the yeast is alive. You’ll know it’s ready when the water turns slightly cloudy and bubbles form on top. If nothing happens, discard and start over with new yeast.
Step 5: Add olive oil.
Once your yeast is proofed, pour in 1½ tablespoons of olive oil. No need to stir.
Step 6: Layer the flour.
Add 3 cups of flour on top of the liquid so it forms a layer. Do not stir — this helps the dough form properly as it mixes.
Step 7: Add garlic salt.
Make a small well in the flour and add 2 teaspoons of garlic salt into that space. Cover lightly with flour to keep it away from the yeast early on.
Step 8: Start the dough cycle.
Place the pan back into your bread machine. Select the “dough” cycle and press start. For my Cuisinart Compact Bread Machine, that’s Program 8 and runs for 1 hour and 30 minutes.
Step 9: Let the dough rise.
When the dough cycle finishes, transfer the dough to a lightly oiled bowl, cover with plastic wrap, and allow it to rise for another 30 to 60 minutes.
Step 10: Preheat your oven.
Set the oven to 425°F. Place an inverted baking sheet or pizza stone inside to preheat for 30 minutes while you shape the dough. This helps the crust set quickly, keeps the base light, and prevents a soggy center.
Step 11: Shape the dough.
On parchment paper sprinkled with cornmeal (or a few pinches of flour if you’re out of cornmeal), roll or pat the dough to your desired thickness.
Step 12: Brush with oil.
Use a pastry brush to lightly coat the edges of the crust with olive oil for that pizzeria-style golden color and crisp texture.
Step 13: Add sauce and toppings.
Spread your pizza sauce evenly, leaving about an inch for the crust. Add cheese and your favorite toppings.
Step 14: Bake.
Bake for 10 to 15 minutes, checking from the 10-minute mark so it doesn’t burn. The pizza is ready when the cheese is melted and the crust is golden brown. Slice and enjoy! This homemade pizza costs a fraction of takeout and tastes even better.
Notes & Troubleshooting
Notes:
- For an extra crispy base, pre-bake the rolled-out dough (without oil or toppings) for 3 to 5 minutes before brushing with oil and adding sauce and cheese.
- You can use bread flour or all-purpose flour. Bread flour gives that lovely chewy texture.
- Garlic salt adds great flavor but can be swapped for regular salt if you prefer a simpler dough.
- Olive oil helps your crust brown beautifully and gives extra flavor.
Troubleshooting:
- If your dough doesn’t rise, your yeast may be old or your water too hot.
- If the dough feels sticky, add a tablespoon of flour at a time until soft but not tacky.
- If your crust browns too fast, move the pizza to a lower rack halfway through baking.
Storage
- Refrigerate leftover dough in a sealed container for up to 3 days.
- Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before shaping.
Serving Ideas
- Classic pepperoni and mozzarella
- Homemade white pizza with garlic oil and spinach
- BBQ chicken pizza with red onion
- Mini individual pizzas for family pizza night
- Herbed breadsticks brushed with garlic butter
Why You’ll Love This Recipe?
- Beginner-friendly and reliable
- Budget-conscious for debt-free living
- Soft, stretchy dough every time
- Perfect texture on a stone or baking sheet
- Customizable with endless topping options
FAQ
Can I use active dry yeast instead of bread machine yeast?
Yes, just proof it the same way with warm water and sugar before mixing.
Can I double this recipe?
Absolutely. Divide into two dough balls before the final rise.
Do I need a pizza stone?
No. A preheated inverted baking sheet gives a great result.
Easy and Foolproof Bread Machine Pizza Dough Recipe!
October 17, 2025Ingredients
Equipment
Method
- I always start by taking the pan out of the bread machine so I don’t accidentally get any ingredients into the machine’s components.
- Pour 1 cup of warm water into the bread machine pan. It should feel warm to touch but not hot, as scalding water can harm the yeast.
- Add 1 teaspoon of brown sugar and stir until it dissolves.
- Sprinkle in 2 teaspoons of bread machine yeast and stir. Cover with plastic wrap and let sit for 5 minutes to make sure the yeast is alive. You’ll know it’s ready when the water turns slightly cloudy and bubbles form on top. If nothing happens, discard and start over with new yeast.
- Once your yeast is proofed, pour in 1½ tablespoons of olive oil. No need to stir.
- Add 3 cups of flour on top of the liquid so it forms a layer. Do not stir.
- Make a small well in the flour and add 2 teaspoons of garlic salt into that space. Cover lightly with flour to keep it away from the yeast early on.
- Place the pan back into your bread machine. Select the “dough” cycle and press start. For my Cuisinart Compact Bread Machine, that’s Program 8 and runs for 1 hour and 30 minutes.
- When the dough cycle finishes, transfer the dough to a lightly oiled bowl, cover with plastic wrap, and allow it to rise for another 30 to 60 minutes.
- Set the oven to 425°F. Place an inverted baking sheet or pizza stone inside to preheat for 30 minutes while you shape the dough.This helps the crust set quickly, keeps the base light, and prevents a soggy center.
- On parchment paper sprinkled with cornmeal (or a few pinches of flour if you’re out of cornmeal), roll or pat the dough to your desired thickness.
- Use a pastry brush to lightly coat the edges of the crust with olive oil for that pizzeria-style golden color and crisp texture.
- Spread your pizza sauce evenly, leaving about an inch for the crust. Add cheese and your favorite toppings.
- Bake for 10 to 15 minutes, checking from the 10-minute mark so it doesn’t burn. The pizza is ready when the cheese is melted and the crust is golden brown. Slice and enjoy!
Notes
- For an extra crispy base, pre-bake the rolled-out dough (without oil or toppings) for 3 to 5 minutes before brushing with oil and adding sauce and cheese.
- You can use bread flour or all-purpose flour. Bread flour gives that lovely chewy texture.
- Garlic salt adds great flavor but can be swapped for regular salt if you prefer a simpler dough.
- Olive oil helps your crust brown beautifully and gives extra flavor.
Storage
- Refrigerate leftover dough in a sealed container for up to 3 days.
- Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before shaping.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This bread machine pizza dough is simple, budget-friendly, and guaranteed to turn your kitchen into a mini pizzeria.
It’s one of those easy family recipes that works every single time giving a soft, chewy, and foolproof result. And it’s so simple that even the kids can make it!
What to Try Next?!
Share & Rate This Recipe!
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Last update on 2026-02-18 / Affiliate links / Images from Amazon Product Advertising API
