Pizza Dough in Breadmaker

Let your bread machine do the kneading while you prep the toppings. This pizza dough uses simple pantry staples and comes out smooth and pliable, ready to stretch onto a pizza tray.

Everything goes into the machine in order: yeast, flour, sugar, kosher salt, powdered milk, softened butter, and warm water. The machine kneads for 20 to 25 minutes, and that’s where you pull it out. Do not let the bake cycle start, or you’ll end up with a loaf of bread instead of pizza dough.

The powdered milk is a smart addition that most pizza dough recipes skip. It adds protein that helps the dough brown more evenly in the oven, and a touch of richness to the flavor. After removing the dough from the machine, let it rise under a damp towel for another 30 minutes. That second rise relaxes the gluten so the dough stretches easily without snapping back.

Kitchen Tips

• Use warm water (around 110°F/43°C), not hot. Water that’s too hot kills the yeast before it can work.
• Set a timer when the kneading starts. Forgetting to pull the dough before the bake cycle is an easy mistake.
• Let the dough rest if it fights you during shaping. Walk away for 5 minutes and it’ll stretch cooperatively when you come back.

Variations

• Add a tablespoon of olive oil and a teaspoon of Italian seasoning for a more flavorful crust.
• Use half whole wheat flour for a nuttier, heartier dough (add an extra tablespoon of water to compensate).
• Divide into two pieces for thin-crust pizzas, or use as one ball for a thick, chewy pan pizza.