An Papa Murphy’s Inspired Easy Bake Pizza Crust You Can Make in the Bread Machine!
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!
Some of my favourite recipes have come from total accidents. The kind where you rush around the kitchen, grab the wrong ingredient, and only realise it hours later when you take a bite of something unexpectedly perfect.
That is exactly how this Papa Murphy’s style pizza crust was born.
My husband and I were trying to prep a quick dough before heading out to an event, and without thinking we grabbed half bread flour and half all purpose flour instead of the flour I had planned.
We threw everything into the bread machine as usual, set it running, stuck it in a food bag for the next day, and headed out the door.
The next day when we shaped and baked it, we both just stared at each other after the first bite.
Chewy where it needed to be. Soft where you want it most. The exact texture my husband loves from his favourite Papa Murphy’s take and bake pizza. And honestly, that alone is high praise in our house because Papa Murphy’s is one of his favourite Friday or game day treats!
Bread flour brings structure and chew. All purpose flour brings softness and lightness. Together, they make the most beautiful texture for a classic American white pizza crust.
You do not even need the Italian herbs, but adding a little gives the dough a gentle boost of flavour that works for every topping.
And of course, as a military family on baby step 2 of our debt free journey, skipping takeout as often as we can is what keeps us on track.
Homemade pizza nights are one of our favourite traditions because we get something delicious without overspending.
The dough costs pennies to make, and the bread machine does all the hard work while we get on with the rest of our day!
And of course I just have to mention that using a bread machine has genuinely changed the way I cook at home, and I think it could help you out too!
My little bread machine does so much for me, dough for sweet rolls, soft dinner rolls, pizza nights, everyday sandwich loaves, quick cakes, even small batches of jam.
It takes on all the fiddly steps and frees me up to carry on with everything else at home. It keeps things consistent and budget friendly, and honestly it has made homemade baking feel achievable even on my busiest days. I’ll share the one I use later on in this post.
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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We made the dough the night before and refrigerated it straight from the bread machine in a lightly oiled food safe bag. That alone made the next day so easy. Roll, top, bake, done.
So today I’m sharing with you all three ways to use this dough: fresh, refrigerated, and frozen!
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 roll up your sleeves and come make this lovely Papa Murphy’s Copycat White Pizza Dough in your bread machine with me. It is simple, budget friendly, and honestly one of our best happy accidents yet!
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 with a dough cycle
- Measuring jug
- Measuring cups and spoons
- Plastic wrap or large food safe zip bag
- Rolling pin
- Dough scraper or bench scraper
- Baking sheet or pizza stone
- Parchment paper
- Pizza cutter
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Ingredients
Makes 1 very large pizza base (18 inch)
- 1 1/4 cup warm water (not boiling hot or it will kill the yeast!)
- 1 tbsp honey
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil plus extra if storing the dough in a food bag
- 2 tsp Italian seasoning
- 1 1/2 cups bread flour
- 1 1/2 cups all purpose flour
- 1 tsp salt
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Step-By-Step Instructions
How to Make the Dough
Step 1. Prep the yeast mixture
Remove the insert pan from your bread machine. Add the warm water, honey, and yeast. Stir gently.
Cover the top with plastic wrap and leave for 5 to 10 minutes until bubbles and a foam layer form.
If nothing happens, your yeast is inactive and you need to start again with fresh yeast.
Step 2. Add the dry ingredients
Add the olive oil and Italian seasoning.
Then add the bread flour and all purpose flour on top, no need to mix.
Make a small well in the top of the flour and place the salt inside. Cover lightly with flour so it does not touch the yeast too early, which can also affect the rise.
Step 3. Run the dough cycle
Insert the pan back into the bread machine. Select the Dough cycle. Most machines take around 1 hour 30 minutes.
When finished, the dough is ready to use immediately, refrigerate, or freeze.
How To Bake The Dough Three Ways!
Make This Recipe With Me!
Sometimes it’s just easier to watch a video than read a recipe card isn’t it?! So here’s a quick tutorial on how to make this simple and delicious recipe at home and on a budget – thank you for joining me in the kitchen today!
1. To Bake the Dough Fresh
Tip the dough out onto a floured surface. Shape into a ball and rest it for 5 minutes.
Roll into a pizza base on parchment paper or on a floured pizza paddle. Top with your favourite sauces and toppings (don’t be tempted to go too heavy!)
- Bake with Pizza Stone: 500°F for 6-8 minutes until golden (note that crust will bubble on a pizza stone giving a more artisan result).
- Bake Without Pizza Stone: 400°F for 15-20 minutes
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2. To Bake From the Fridge
Chilled overnight dough gives the most incredible flavour and texture, and it’s how we most often prepare and keep this dough ready for our pizza nights.
Just lightly oil a large food safe bag. Place the dough from the bread machine straight inside the oiled bag, and refrigerate for up to 24 hours.
When ready to bake:
- Remove from the fridge and let it sit for 20 to 30 minutes.
- Roll out and top with your favourite ingredients.
- Bake with Pizza Stone: 500°F for 6-8 minutes
- Bake Without Pizza Stone: 400°F for 15-20 minutes
3. To Bake From the Freezer
Let the dough rest 15 minutes after the bread machine cycle finishes. Shape into a ball. Wrap in two layers of plastic wrap, then a freezer bag. Freeze up to 2 months.
When ready to bake:
- Thaw overnight in the fridge or at room temperature for 2 to 3 hours.
- Roll, top, bake with pizza stone: 500°F for 6-8 minutes
- Roll, top, bake without pizza stone: 400°F for 15-20 minutes
Notes and Troubleshooting
Notes
- Half bread flour and half all purpose is what gives this its Papa Murphy’s copycat texture.
- Italian seasoning is optional but lovely.
- Overnight dough produces a better flavour.
- This dough works perfectly for stuffed crust pizza too.
Troubleshooting
Dough too sticky? Add a light dusting of flour while rolling.
Dough too dry? Add a splash of water next time.
Crust not browning? Move your oven rack higher.
Too chewy? Reduce bread flour slightly next time.
Storage
- Refrigerate unbaked dough up to 24 hours.
- Freeze raw dough up to 2 months.
- Store baked pizza leftovers in the fridge for 3 days.
Serving Ideas
- Make two smaller pizzas and freeze one baked.
- Use for garlic bread, flatbreads, or calzones.
- Top with roasted veggies for an easy lunch.
- Turn it into breadsticks or dough balls.
- Add stuffed crust edges with string cheese.
Why You’ll Love This Recipe?!
- Easy dough for busy families
- Budget friendly pizza night
- Better texture than store bought dough
- Bread machine makes it easy
- Freezer friendly and flexible
- Great for game days and Fridays
FAQ
Can I make this without the bread machine?
Yes, mix and knead by hand or in a stand mixer for 7 to 10 minutes until smooth.
Can I leave out the herbs?
Absolutely. It is still amazing plain.
Does the dough really not need a second rise?
Correct. Shape, top, and bake straight away.
Can I double the recipe?
Yes. Freeze one batch for later.
Papa Murphy’s Copycat Bread Machine White Pizza Dough!
November 22, 2025Ingredients
Method
- Remove the insert pan from your bread machine. Add the warm water, honey, and yeast. Stir gently.Cover the top with plastic wrap and leave for 5 to 10 minutes until bubbles and a foam layer form. If nothing happens after that time, your yeast is inactive and you need to start again with fresh yeast.
- Add the olive oil and Italian seasoning.Then add the bread flour and all purpose flour on top, no need to mix.Make a small well in the top of the flour and place the salt inside. Cover lightly with flour so it does not touch the yeast too early, which can also affect the rise.
- Insert the pan back into the bread machine. Select the Dough cycle. Most machines take around 1 hour 30 minutes.When finished, the dough is ready to use immediately, refrigerate, or freeze as follows.
- Tip the dough out onto a floured surface. Shape into a ball, cover and rest it for 5 minutes.Roll into a pizza base on parchment paper or on a floured pizza paddle. Top with your favourite sauces and toppings.Bake with Pizza Stone: 500°F for 6-8 minutes until golden (note that crust will bubble on a pizza stone giving a more artisan result).Bake Without Pizza Stone: 400°F for 15-20 minutes
- Just lightly oil a large food safe bag. Place the dough from the bread machine straight inside the oiled bag, and refrigerate for up to 24 hours.When ready to bake:Remove from the fridge and let it sit for 20 to 30 minutes.Roll out and top with your favourite ingredients.Bake with Pizza Stone: 500°F for 6-8 minutes Bake Without Pizza Stone: 400°F for 15-20 minutes
- Let the dough rest 15 minutes after the bread machine cycle finishes. Shape into a ball. Wrap in two layers of plastic wrap, then a freezer bag. Freeze up to 2 months.When ready to bake:Thaw overnight in the fridge or at room temperature for 2 to 3 hours.Bake with Pizza Stone: 500°F for 6-8 minutes Bake Without Pizza Stone: 400°F for 15-20 minutes
Video
Notes
- Half bread flour and half all purpose is what gives this its Papa Murphy’s copycat texture.
- Italian seasoning is optional but lovely.
- Overnight dough produces a better flavour.
- This dough works perfectly for stuffed crust pizza too.
Storage
- Refrigerate unbaked dough up to 24 hours.
- Freeze raw dough up to 2 months.
- Store baked pizza leftovers in the fridge for 3 days.
Other Pizza Recipes to Try!
Check these recipes out too!Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This half bread flour half all purpose pizza dough made in the bread machine is one of my favourite kitchen accidents.
It is chewy, soft, flavourful, and honestly one of the closest homemade versions of Papa Murphy’s style dough that we have ever tried.
Easy to make. Easy to freeze. Easy to bake. And one more way to save money while still enjoying a delicious budget-friendly Friday night pizza at home!
What To Try Next?!
Share & Rate This Recipe!
If you try this copycat pizza crust for your next homemade pizza night, share it with a friend who loves pizza as much as we do. Your star rating helps others find it too.
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
