Dough Products · Bread machine · Pizza dough or Dough
Bread Machine Pizza Dough
Pizza dough made on the Pizza dough (or Dough) programme: strong or 00 flour, olive oil, salt and a little yeast, for four 30 cm pizzas. Set the portions to 2 or 3 for a small or medium machine.
- Serves 4
- Makes 4 pizzas, 30 cm
- Dough programme 45–90 min
- Rest 15–30 min
- Bake 8–12 min
- Delay timer OK
- Italian
Variations ↓ · Kneading & proving → · Bread machines guide →
Method
Put the ingredients in the bread pan in the order your machine’s manual gives. Panasonic machines want the yeast first, then the flour and the other dry ingredients, with the liquids last; most other makes want the liquids first and the yeast last, on top of the flour, kept away from the salt and the water.
Choose the Pizza dough programme, or Dough if your machine has no pizza setting, and start it. With no egg or milk in it, this dough can wait on the delay timer.
When it beeps, tip the dough out, divide it into 4 balls of about 200 g, cover with a cloth and rest for 15–30 minutes, so it stretches without springing back.
Heat the oven to 240°C (220°C fan), gas mark 9, 475°F, or as hot as it goes, with a baking steel, pizza stone or heavy upturned tray in it, for 30 minutes.
Stretch each ball to 30 cm on a floured board, top lightly and slide it onto the hot steel or tray. Bake for 8–12 minutes, until the edge is puffed and spotted brown.
Tip: tap a step to tick it off as you cook.
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Variations
Wholemeal pizza dough
Replace up to 150 g of the flour with strong wholemeal flour and add 15 ml more water.
The full Neapolitan-style dough by hand
For a slow-risen dough with 00 flour, see our Pizza Dough recipe.
See also
- Bread Machine White Loaf — the basic white sandwich loaf
- Bread Machine Brown Loaf (Wholemeal and White) — two parts white to one part wholemeal
- Soft Rolls from the Bread Machine Dough Cycle — 12 soft white rolls, shaped by hand and baked in the oven
- Pizza Dough — the slow, cold-proved Neapolitan-style dough by hand
- Pizza base with filling — toppings
- Kneading and proving — what the machine is doing: kneading, the windowpane test, bulk and final proof
- Bread machines — how they work, choosing one, programmes, the timer and troubleshooting
- Bread machines: ingredient order — liquid first or yeast first, and why it matters with the timer
- Bread machines: problems — sunken tops, craters, a heavy loaf and the paddle hole
Chef’s notes
- Set the portions to 2 or 3 for a small or medium machine.
- Better flavour: put the dough balls in oiled, covered boxes in the fridge for 24–72 hours and take them out an hour before baking (cold retarding: see the kneading and proving page).
- Freeze extra balls after the rest, oiled and wrapped, for up to a month; thaw overnight in the fridge.
Sources
For the method.
- Panasonic SD-PN100 operating instructions and recipes (order of ingredients, timer, recipes)
- King Arthur Baking, “Bread machines” guide (delayed cycle, salt and liquid ratios)
- King Arthur Baking (PJ Hamel): Using a thermometer with yeast bread (2017)
- King Arthur Baking, “Can you refrigerate bread dough and bake it later?” (2021)
Useful kit
- Digital kitchen scales: weigh the flour, water, yeast and salt to the gram. Amazon UK · Amazon US
- Bread maker: if you are choosing one, see our Bread machines guide first. Amazon UK · Amazon US
- Probe thermometer: the sure way to tell when rolls and oven-baked loaves are done. Amazon UK · Amazon US
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