Recipes and Cooking Bread Machine Pizza Dough 5.0 (3) Rather than kneading on your counter, hit fast-forward and try making pizza dough with the help of a handy appliance. This Bread Machine Pizza Dough recipe only requires pantry staples and can be customized with any of your favorite toppings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 20 mins Bake Time: 20 mins Total Time: 40 mins Jump to Nutrition Facts Ingredients 1 cup water 4 teaspoon olive oil or cooking oil 3 cup bread flour ¾ teaspoon salt 1 teaspoon active dry yeast or bread machine yeast Cornmeal (optional) Directions Add all of the ingredients except cornmeal to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes. For thin-crust pizza: Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet. If desired, sprinkle pan with cornmeal. On lightly floured surface, roll 1 portion of dough into a 12- or 13-inch circle. Transfer to prepared pan, building up edge slightly. Prick crust with a fork. Do not let dough rise. Bake in a 425 degree F oven 10 to 12 minutes or until lightly browned. Add desired topping. Bake for 10 to 15 minutes more or until edge of crust is golden brown and the topping is bubbly. Makes two 11- or 12-inch thin-crust pizzas. For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly. Makes one 13- or 14-inch thick-crust pizza (6 servings). Tips Nutrition facts are for crust without toppings. Rate it Print Nutrition Facts (per serving) 276 Calories 4g Fat 50g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 276 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Sodium 269mg 12% Total Carbohydrate 50g 18% Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.