185 Reviews of Easy Peezy Pizza Dough (Bread Machine Pizza Dough)

From: Jennifer Wood

On Mar 16, 2003

Great crust! I have been looking for a good crust recipe since I bought my bread machine a few months ago. My only suggestion is to oil your hands before handling the dough!(when you take it out of the machine and out of the bowl) Thanks for the recipe.

From: V Frazier

On Aug 12, 2002

My husband and I love this easy to make dough for pizza and calzones... only thing I found is that in my bread machine I have to add the water FIRST, otherwise all the flour won't mix in.

From: Redox

On Sep 2, 2004

Wh00H00! This is a great recipe, thanks for posting it, Karin. I’ve been looking for a long time for a pizza dough that is easy to work with and great tasting, too. This is the one. It was just the right amount for a 16” pizza. I’ve tried at least a couple dozen different recipes and while they all seemed fine on paper they were all lacking in some way when I actually made them. I’ve got an old Panasonic breadmaker that just won’t die and it has a 2hr and 25 min dough cycle which has a tendency to develop too much gluten if I let it go full cycle. But it’s just perfect with this recipe. I used 2 cups of bread flour and 1 cup of all-purpose flour (I was worried about too much gluten, you see). I pre-heated the oven to 475°F and dropped it to 450 when I put in the pizza and it turned out beautifully. Btw, I made up a mixture of olive oil and garlic powder to coat the pizza pan before adding the dough, it gives a lot of extra flavor. I’m giving this recipe to all my pizza-loving friends and telling them about this terrific site, too.

From: Donna M.

On Jun 8, 2003

Great pizza dough! I used all- purpose flour because I didn't want a chewy crust. I added some Italian seasoning and garlic powder. The dough was of a nice consistency and easy to work with. Letting the dough rest for 10 minutes after punching it down will make it easier to roll out. I divided the dough into 4 portions and rolled each out to about a 9-inch circle, added cheese & chopped pepperoni to one half of circle and then folded in half to make calzones. I sealed the edges with a little water and cut three small slits in the top. Baked at 400 degrees F for 15 to 20 minutes. They came out exceptionally well. I served them with warm pizza sauce for dipping. My family was very impressed. We will be using this recipe often.

From: Dragonfly Cafe

On Jun 21, 2003

Fabulous! I also had to put the water in first and the yeast last. I did notice that the dough had a very wet consistency when it came out of my bread machine. Had to work in some flour before putting in the bowl to rise. I allowed the stretched crust to bake about 10 minutes in a 400 degree oven before adding toppings. The crust was chewy and flavorful. This is hands down the best homemade pizza crust we have ever had. Tastes better than any of the local pizza parlors.

From: Loves2Teach

On Jan 24, 2003

WOW what a great recipe!!!! If you are afraid to try to make your own dough, try this!!! The dough has a great flavor, and makes a great pizza!! I also had to add the water first, and followed #16 to get a crispy crust. I cooked it for 20 minutes before adding my toppings (pizza sauce and cheese- i am boring ) Thanks karin for posting!!! Who needs take out when you can have this!!

From: BrendaM

On Oct 25, 2003

I made this dough for a pizza for dinner last night and it turned out great! It was so easy using the breadmaker, but it tasted great too! I made one large pizza and the crust was perfect! Since I was baking it on a pizza stone, I didn't bother baking the crust first! I simply added my toppings and baked it for about 20 minutes at 400 degrees F. This is definitely a keeper ! Thanks for sharing!

From: nikki mullane

On Sep 9, 2002

so easy... as for adding the water first, my machine recommends that you do that anyway and make a small indentation into the pile of flour in which to pour the yeast (to keep the yeast from hitting the water too soon and activating too quickly.) Loved the carmelized onion idea for topping.

From: AzureLynn

On Feb 15, 2004

I don't have a bread machine handy but have had one in the past. I made this dough and simply spent time stirring this with a wooden spoon. I made it fairly late in the evening as well, so after the first rise I put it in a bag and put it in the fridge. The following evening I made cheese pizza with this dough. It turned out wonderfully! I put homemade sauce on it as well. This is a definite easy to do recipe even without a bread machine. You just spend the time kneeding it that the bread machine would otherwise do for you.

From: Krich

On Jun 5, 2003

This is a great pizza dough. Really nice flavor and texture. You really can't beat throwing everything into the bread machine and letting it do the work. I made this with MizzNezz's Homemade Pizza Sauce (#22280) and my husband took one bite and said "I would pay for a pizza this good". Even my 2.5 yo son who doesn't eat more than 2 or 3 bites at time cleaned his plate. Thanks for sharing this one!