Pizza Dough made with Freshly Milled Flour

Homemade pepperoni pizzas baked to perfection in cast iron skillets, cooling on wire racks.

Making pizza dough from scratch can feel intimidating, but your bread machine makes it simple and foolproof. With just a few ingredients and the right process, you can create soft, chewy dough ready for your favorite toppings. This recipe uses common pantry staples and a straightforward method that fits perfectly into your bread machine’s cycle. Whether you’re a busy home cook or a stay-at-home mom looking for an easy way to make homemade pizza, this guide will help you get consistent, delicious results every time.

Why Use a Bread Machine for Pizza Dough?

Using a bread machine takes the guesswork out of mixing and kneading dough. The machine controls the temperature and timing, ensuring the yeast activates properly and the dough develops the right texture. This means you don’t have to worry about overworking the dough or waiting hours for it to rise. The bread machine also frees up your hands and time, so you can focus on preparing toppings or other parts of your meal.

Ingredients You Need

Here’s the simple list of ingredients for the dough:

• 240g (1 cup) warm water if using AP flour; 250 - 270g for Fresh Milled Flour (about 110°F, warm but not hot)

• 5 - 6g (¾ teaspoon) honey

• 9g (1½ teaspoons) salt

• 360g (3 cups) all-purpose flour or freshly milled hard white wheat flour

• 8g (1 tablespoon) vital wheat gluten

• 5.5g (1¾ teaspoons) active dry yeast

  
  
  
  

The order of adding ingredients to the bread machine is important. Always add liquids first, then dry ingredients, and yeast last. This keeps the yeast separate from the salt and water until the machine starts mixing.

Important for fresh-milled hard white

That original hydration (240 g water) is about 67% hydration, which is fine for all-purpose flour—but:

For freshly milled hard white, you’ll likely get better results with:

• 250–270 g water instead

This helps offset the bran and improves stretch.

Step-by-Step Instructions

1. Prepare Your Bread Machine

Make sure your bread machine’s baking pan is clean and properly inserted. Select the dough cycle on your machine. This cycle usually takes about 1.5 hours and includes mixing, kneading, and the first rise.

2. Add Ingredients in the Right Order

Pour the warm water into the bread machine pan first. Add the honey and salt next. Then add the flour, spreading it evenly over the water. Finally, make a small well in the flour and add the yeast. This prevents the yeast from activating too soon.

3. Start the Dough Cycle

Close the lid and start the dough cycle. The machine will mix and knead the dough, then let it rise. Avoid opening the lid during this process to keep the temperature steady.

4. Check the Dough Consistency

About 5 to 10 minutes into kneading, check the dough’s texture. It should form a smooth, elastic ball that pulls away from the sides of the pan. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water. This step ensures your dough will be easy to work with and bake well.

5. Remove and Shape the Dough

When the cycle finishes, the dough will have risen and doubled in size. Remove it from the machine and place it on a lightly floured surface. Punch it down gently to release air bubbles. Now it’s ready to be shaped into your pizza crust.

Tips for Perfect Pizza Dough

• Use warm water: Yeast activates best between 105°F and 115°F. Water that’s too hot can kill the yeast, and water that’s too cold slows the rise.

• Measure flour accurately: Spoon flour into your measuring cup and level it off with a knife. Too much flour can make the dough tough or use a kitchen scale to measure in grams.

• Let the dough rest: After shaping, let the dough rest for 10 to 15 minutes before adding toppings. This relaxes the gluten and makes stretching easier.

• Experiment with flour types: All-purpose flour works well, but hard white wheat flour adds a slightly nutty flavor and more chew.

• Use fresh yeast: Check the expiration date on your yeast for best results. Old yeast may not rise properly.

  
  

Baking Your Pizza

Preheat your oven to 475°F (245°C) for at least 30 minutes before baking. If you have a pizza stone, place it in the oven while it preheats to get a crispier crust. Roll or stretch your dough to your preferred thickness, add sauce, cheese, and toppings, then bake for 10 to 15 minutes until the crust is golden and the cheese bubbles.

Variations to Try

• Add herbs like oregano or basil to the dough for extra flavor.

• Mix in a tablespoon of olive oil for a softer crust.

• Use whole wheat flour for a heartier, more nutritious dough.

• Try a garlic powder or Parmesan cheese sprinkle on the crust before baking.