Ingredients
Method
Make the dough
- 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.
To Use the Dough Fresh
- 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
To Use From the Fridge
- 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
To Use 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.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.