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Rating: 4.65 stars
107 Ratings
  • 5 star values: 83
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

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Cook's Notes:

To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes.

Nutrition Facts

476 calories; protein 10.7g; carbohydrates 82.3g; fat 11.2g; sodium 445.3mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2013
My family thought they died and went to heaven! This made the most amazing homemade pizza and the crust was still very soft a few days later. Awesome for football parties! Read More
(11)

Most helpful critical review

Rating: 3 stars
07/13/2012
This was ok but it was too sweet for my taste, and way too chewy. Read More
(11)
107 Ratings
  • 5 star values: 83
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/26/2013
My family thought they died and went to heaven! This made the most amazing homemade pizza and the crust was still very soft a few days later. Awesome for football parties! Read More
(11)
Rating: 3 stars
07/13/2012
This was ok but it was too sweet for my taste, and way too chewy. Read More
(11)
Rating: 5 stars
11/05/2014
I just made this dough to make homemade calzones. I had to make some minor changes due to what I had available in my pantry. I used canola oil instead of olive and I used garlic powder instead of minced garlic. I also added onion powder in the same amount as the garlic to the recipe. Every thing else I did the same. When I took out the dough from the bread machine I rolled it out and cut it into 4 equal pieces using a pizza cutter. them rolled each piece out put sauce and topping folded the top half over and closed. then put on a greased cookie sheet and brushed the tops of calzones with melted butter. I was worried that the dough might not cook all the way through but this turned out beautifully!!! Golden brown and crisp on the outside and nice and soft dough on the inside. DELICIOUS! This will be my new pizza dough and dough for any Italian dish as well as rolls. Very tasty!! Read More
(10)
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Rating: 5 stars
05/13/2013
I just rated this but cannot see how to edit. I wanted to add... If you make this and your crust come out flat it may be that your yeast has died. Yeast is a living fungus if the yeast has died it obviously will not live to consume the salt in the recipe which will cause your dough to not rise. Also I didn't have "sea salt". I used plain old table salt. Read More
(7)
Rating: 5 stars
12/15/2012
I left out the cilatro (because the other half and I aren't really fans) and was very satisfied with it. I will use this recipe again. Not only was it incredibly easy to handle (a little flour and there was no sticking) but I was able to use it for pizza on the Saturday and then panzorottis on the Sunday. I am incredibly pleased and look forward to trying other options (pizza dippers, anyone? Stuffed with mozzarella?) with this dough. I did let mine sit and rise covered in plastic for several hours (more than the 30 minutes suggested by the author) and found a very flavourful, easy to work with dough at the end. Read More
(6)
Rating: 5 stars
03/16/2020
Excellent recipe! I added a little extra pepper, and put in a little grated Parmesan Romano cheese.? Read More
(6)
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Rating: 5 stars
08/20/2013
I was very Pleased with this recipe!! I made my husband a crispy chicken salad for lunch and wanted a bread bowl to serve it in!! I absolutly made it without a bread machine and it turned out Fabulous!! It was perfect!! nice and chewy not bready Excellent!! THANK YOU!!!! For This AMAZING recipe!!! Read More
(5)
Rating: 4 stars
12/21/2013
used this recipe tonight with one small change. instead of the separate herbs listed i did 3/4 of a teaspoon of standard dry italian seasoning plus the paprika and black pepper as directed. its what i had on hand. when cooked on a preheated pizza stone this crust came out crisp on the bottom and chewy in the middle just like thick crust should. once i stretched the dough my yield was one 16-18" pie. not really sure how it would react on a sheet pan...might be a little doughy without a stone. if you don't have a stone you may want to cut the recipe in half and stretch your dough out to a thinner crust. also i saw another reviewer comment that it came out really tough for them. i would ask if they rolled it out with a pin? if you roll too much vs stretching you push all the air out of the dough and it collapses when you bake it instead of having nice pockets of air. just a trick ive picked up working in kitchens since i was a teenager. cheers everyone! Read More
(4)
Rating: 5 stars
03/04/2013
Favorite bread machine pizza dough recipe out of the several that I have tried so far. The dough is sweet which I like. Made two small pizzas with this recipe and both were great. Read More
(4)