World's Easiest Bread Machine Pizza Dough

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!

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!!

This was ok but it was too sweet for my taste, and way too chewy.

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.

Excellent recipe! I added a little extra pepper, and put in a little grated Parmesan Romano cheese.?

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!

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.

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!!!

I have made this pizza dough every week for the last month! OMG! You must try the recipe, it is the best recipe and so glad I found it! I cut the sugar to 2 tbs and liked it better. I also added parm cheese and fresh chopped parsley/rosemary or cilantro in the mix and what a nice flavor component it adds to the dough. It deserves 10+ stars....Delicious!!!

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.

FANTASTIC! What flavor and texture. The dough was wonderfully elastic and shaped very professionally to the pan. We love thick crust, so I let it sit in the bread machine about 20 minutes after it was done (but you can choose thick or thin). When I took the dough out, I set it down on a plate that had flour on it, then turned it over so there was flour on both sides. Then I moved it to the pizza pan and spread it out. After adding the toppings, I baked at 450 for 14 minutes. The crust came out fabulous--chewy on the inside, crisp on the outside. This was the first time I've ever made pizza, so it was a thrill. I used this recipe for the dough and then used the "Beer Pizza" recipe for the toppings (also in Allrecipes). Everyone loved it. Note: since my first review, I have tried other doughs, and this is still the best. It's not the world's easiest, as the title claims, but it's the tastiest so far.

I was looking for a dough that worked for stromboli or calzones as well as pizza, this one is perfect. This is a sweeter dough that some. My husband raved about the stromboli I made with this, and he's a pizza critic! Easy, and I tweak the spices every time depending on what I have. Always delicious.

awesome! next time i will add more herb, though!

Thank you thank you thank you! My family & friends declared this to be the best pizza dough, even picky teenagers. This was the perfect recipe to try in my bread machine. Easy & delicious, especially when using the Easy Pizza Sauce I by Frank S. on Allrecipes.com Yummo. Our weekly standard Friday night dinner.

Added a tablespoon of each of the herbs plus dehydrated onions. Definitely a keeper!

Wow this pizza dough came out PERFECT!! It was loved by everyone in my family. Thanks for posting

I have made this pizza dough many times and it always turns out fantastic. I add quite a lot of fresh cut up basil and delete the cilantro. I also triple all the spices!

I did not care for this recipe. I followed this recipe precisely, but our dough was so tough it was unusable.

We loved this crust. Super easy to make and held up well in a cast iron skillet. Will definitely be using again.

I make this exactly as posted utilizing the dough setting on my bread machine. Hubs says it is his favorite pizza ever. I have also made it ahead and froze the dough for a pastor gift. His wife was thrilled. 4/2020 edit: I do make two changes now: 1) I use 1/3 to 1/2 the garlic as the dough isn't right without it, but too much is bad for hubs. 2) I start the yeast with the sugar and water for 10 minutes before putting it into the maker. I have had failure to rise and mix properly, and this seems to fix that.

I didn't have cilantro on hand but it turned out quite nice.

So easy and absolutely delicious! I used this to make garlic knots.

This dough is delicious! We use it for homemade hot pockets.

If you’re looking for an amazing pizza dough recipe for your bread machine, then you can stop looking! Seriously, stop. You’re done. You’ve found it. This is the best recipe I have ever used! I didn’t have garlic, cilantro or paprika so I just used the remaining seasonings and it was an absolute hit with the fam! The recipe is super easy to throw in your bread machine. The dough not only is great for pizza crusts and calzones, but it smells amazing in the oven. My bread maker’s life is getting pretty busy since discovering this recipe and I don’t see it slowing down anytime soon!

This make a great pizza dough. Only a couple of changes; we do not like sweet doughs so the sugar was reduced to 1 T. Instead of individual spices, we added 3/4 tsp of Italian seasonings. Will be making this dough at least once a week. Thanks for a great recipe!!

By far the best pizza crust recipe we have tried. Great flavor, the bottom was crispy but the rest was soft. Fantastic!!

My husband and I love this pizza dough! I have made it many times and often think I'll try something new, only to decide to stick with this one, tried and true. The only thing I do differently is to leave out the cilantro. We are not big fans of cilantro. I let it rest for 30 minutes before using and it makes a nice, thick crust with a wonderful flavor!

This is an AMAZING basic pizza crust. It's adaptable, you can add or remove the seasonings you prefer or ran out of. I add more garlic, sometimes a bit of parmesan. It's soooo good and in a pinch you CAN make it by hand. I do tend to prebake my crusts for about 5 minutes depending on how heavy the toppings and how thick the crust is going to be. I've tried a lot of crusts and I think what I like about this one is that the ratio of seasonings is a good starting place to personalize it more to your preferences.

My favorite crust recipe so far. Rolled it about 2mm thin and resulted in a very crunchy delicious crust, and flaky on the bottom all the way to the middle. If your dough is coming out very bready, roll it thinner.

It turned out amazing! I've been looking for a good pizza dough recipe and this one is perfect.

Has anyone made this dough, then froze it for future use? Just wondering....thanks.

Great texture! This is the best pizza crust we've had in terms of keeping its texture with toppings on. It did not get soggy, but was not tough either. It made enough for two deep dish (smaller) pizzas, and fed our family of 5. The crust was easy to work with also - not too sticky (just used a little flour). Will definitely be using again!

This definitely a two crust recipe. I pre baked it 6 minutes and then pulled it out of the oven and put the toppings, cheese and sauce on. It was very good. I cut back the sugar to less than a tablespoon.

Great recipe! Only thing I changed was that I only used half of the sugar recommended. Tasted great and slightly crisp on bottom with a soft chewy texture. Yummy!

yummy chewy crust! easy to make! I like to let it rise close to 30 min's so yummy and chewy!

The dough turned out really nice, but took forever for the dough to be cooked through. 21 mim at 425 still wasn’t long enough. Next time I will Pre cook the crust for 7 min.

This was an easy way to make pizza dough, I just had to add my spices and toppings for a great pizza

I shall make it again. Recipe doesn't have oven temperature though, so I back at 415 degrees.

This is the best bread machine pizza dough recipe I've ever tried! Sweet, chewy and amazing every time. I didn't have all the herbs so I used 3/4tsp Italian Seasoning instead. Thanks for the great recipe!

This is my go to recipe, I generally sub the majority of the spices with Italian seasoning and I tend to add a bit more than the recipe calls for, aside from that I make as directed and it always comes out great!

Smells great with raw minced garlic. Will see how it bakes but the dough looks great!

This was a huge hit with my family. Amazing flavour and I will definitely be using it again.

We use this pizza dough at least every other week. It is easy and my family loves it. Cooks up great and reheats well.

The flavour was good but the crust was a bit too tough for my taste so I will go back to my other favourite.

Very good! Thanks for posting.

I took liberties with the recipe so I can’t speak on the flavors of the spice blend but it made a sturdy, supple dough that tolerated stretching and shaping quite nicely. I like to use honey in place of sugar, for this I only subbed in for half the sugar out of concern for straying too far from the recipe I’m still finessing my pizza dough preferences but overall, I’m liking this one more than others that I’ve tried.

This crust is amazingly delicious! I didn't change a thing. The consistency and herbs are just perfect exactly as they are.

This came out perfectly. It yielded enough dough to make two smaller pizzas, or one very large pizza, and the crust was very thick. I followed the recipe exactly, except I substituted parsley for the cilantro (it's what I had on hand in the pantry), and it was definitely a win.

Delicious, simple, great flavor.

Flavorful great dough. Made for pan pizza. Came out great. I’ll use this again and again.

Very soft and chewy and too much black pepper flavor.

Super soft and flavourful dough. Will definitely use this from now on!

This was a good pizza dough recipe. I am not sure why others thought it was sweet, we did not. It was a very good go to recipe. Will make again.

I have looked all over for a great pizza dough recipe. This is awesome!!!!! I will definatly stick with it!!!

My husband raves about this pizza. It was better than any I have had. I see this being a weekly meal. Crispy on the bottom it’s a cross between thick and thin crust. The flavor is amazing I usually don’t eat the crust it’s to bland this recipe I ate the crust. The seasoning is perfect and like many other reviews I used the Italian season as it was what I had on hand. Left out the cilantro as I am not a fan. I love the it is so versatile and easily adapted. Big thumbs up.

preheat oven to 400

I've made this several times with good results. I made a few adjustments (adding a bit more water and adding only oregano, basil, and garlic powder) and upping the yeast and sugar just a touch. This not only makes a great pizza crust, but can be formed into over-sized bread sticks, which is a crowd pleaser.

Very delicious pizza dough!

Love it!

My kids and I loved this crust. The recipe made enough for two small pizzas. Reminded me a bit of a Papa Johns crust only more flavor! I did omit the cilantro but otherwise stuck to the recipe. The directions don't mention it but it helps to dust the dough with white flour before rolling it out so that it doesn't stick. Excellent!

Wonderful flavor! Stayed crispy on the outside and soft inside. Perfect!

The pizza crust had great taste, but the dough was too soft, even though I added an extra cup of flour.

this is are favorite pizza dough recipe so far that we have tried and we have tried many, This is perfect for are stuffed crust recipe not to sweet and soft enough for chessies stuff crust ever and flavor is amazing so give it a try and make this recipe for you family today so will not be disapointed.

Great crust recipe that I’ve used for pepperoni or margherita, and pesto pizzas.

Really good home made pizza crust!

so easy. and delicious. make it with or without the flavorings.

Made this dough with my bread maker, wrap it up in plastic, let the dough sit in my refrigerator over night and made two small pizzas with it. I used all dried seasoning I already had in my cabinet. It smelled delicious while baking and tasted even better. The seasoning really gives it that perfect amount of extra flavor and the texture of the dough was perfect too.

This crust was so easy and very tasty. It’s a keeper.

I LOVE this dough. It is so easy to make and to work with. I also use this recipe to make wonderful breadsticks! SO good!

Too chewy for me. I liked the spices, but I'll use them in a crunchier dough.

Now a staple for us.

Fabulous! Even my preschooler is addicted! My hubby requested it again the next day!

My family loved this! Went really well with the breakfast pizza Christmas morning.

This recipe makes the best pizza crust ever! My family loves it. Today we tried something different with the dough. Instead of making it into pizza, I put it into a cake pan and let it rise. We then brushed garlic infused olive oil on it, sprinkled some Parmesan cheese and lightly tapped it down in a couple areas to deflate it. We baked it at 350 for 20 minutes and it was amazing focaccia bread! Thanks for this great recipe.

Omg, we love this recipe! It was so easy to make and came out soft and flavorful. I have used this dough to make pizza sticks, and it is delicious :)

No substitutions. I have made this twice. The first time it was a little dry for the bread machine to handle, but the second time (same measurements) it was flawless. The spices in the dough smell divine! The flavor is spot on (a little on the sweet side, if you like that.) and it gets so deliciously puffy! I NEED my pizza dough to bake up nice and thick. Third time it failed again, though. Not as reliable as I would like.

It makes 1 crust

This recipe was so easy! I followed the recipe as directed with the exception of a couple of changes. As suggested by another reviewer, I used Italian spice instead of individual spices and I basted olive oil on the crust before baking. Another reviewer recommended partially cooking the dough before making the pizza, which I will do next time because the outer part was done, but the inner part was still kind of doughy. It would also have been nice if the person who contributed this recipe would have included the temperature at which the pizza should be baked. I guessed and baked it at 425 degrees for 20 minutes. Overall, it was delicious and I will definitely make it again.

This turned out wonderful! I have made it few times and have changed the seasonings here and there according to what I have on hand. I also cut back the sugar a bit too and preferred less of a sweet flavor. Definitely a keeper!

Excellent!
I changed a little of this and that to the recipe, but nothing big. It was amazing. It sat longer because I was baby sitting my new grandbaby and got tied up during rise time...but thick was lovely for us.

5 STARS