Every Saturday night is homemade pizza at my house. It's a standing movie date at home for my hubby and me. Any child (they are teenagers and older) that happens to be home is welcome to join us. Some nights we have a quiet night to ourselves, and other nights, we have a house full. It's become a fun tradtion for us.
Let me give you a disclaimer. I can not make bread. Seriously, that and Jello. (I know Jello?) but, with my handy dandy bread maker I've gotten pretty good at Pizza dough. I know your thinking, wait, Tip Garden is supposed to be about quick and easy ideas. Home made pizza dough is not quick nor for some of us, easy. But using the bread machine for most of work is easy and it is a super money saver for sure!
Over the years I've developed my own recipe for a Garlic Bread pizza dough that my family says puts any pizza, calzone or stromboli over the top. Finally, I thought I'd share it with you. It makes enough for two pizza's. Hubby & I like thin crust and this recipe can be rolled out to make 2 stinkin' large (16 inch) pizza's, so if you make smaller ones you'll get a thicker crust.
Printable Recipe
Printable Recipe
Bread Machine: Garlic Bread Pizza Dough
This recipe is for a machine with a 2 lb. loaf capacity.
Fill bread machine pan in the following order:
Ingredients:
1 1/4 Cup. Warm Water
3 Tablespoon.vegetable oil
1 tsp. salt
4 Cups all purpose flour
1/4 Cup Grated Parmesan Cheese
1/2 tsp. granulated garlic or garlic powder
2 Tablespoons. Italian seasoning
2 tsp. bread machine yeast. (fast acting)
Directions:
Start bread maker on the dough cycle. Watch dough as it begins to mix and add a tablespoon or two of water if you feel it is too dry. You want all the dough to mix into a ball with out being too dry or too sticky. Mine mixes and rises for 1 1/2 hours and looks like this when it's done:
Remove from pan onto a floured surface
Divide dough into two even pieces and shape into a ball. (It's easier to roll out a circle by starting with a circle!)
Roll out pizza dough, using rolling pin and extra flour as needed to keep it from sticking as you work with it. Don't be afraid to pick it up, flip it over, sprinkle more flour front and back and keep rolling. I tend to turn it a 1/4 turn constantly as I'm rolling it.
From here you can make it into pizza, stromboli's (or calzone's).
To transfer the dough to a pizza pan here's my trick:
Fold dough in half to make a half circle and then in half again to make a small triangle. Pick up dough and transfer it to the pan, placing the point of the triangle in the middle of the pan, then simple unfold the dough.
To make a stromboli or calzone, fill the bottom half of the rolled out dough with filling (sausage, cheese, etc.) leaving an inch of dough along the edges.
Sprinkle water along the bottom edge of dough (to help the folded over edge seal together with the bottom edge and fold the top half of dough over the filling. Pinch the two seams together to seal the stromboli.
Bake at 400 degree's for 15-20 minutes till dough is golden brown.
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Garlic Bread Pizza dough Stromboli and Pizza |
Oh - this looks delicious. I'll have to give it a try soon.
ReplyDeleteBecky, thanks for stopping by! I do hope you like it!
DeleteJan
That sounds like a great recipe! Since we love homemade pizza's, stromboli's, calzone's I'm always on the lookout for a different way of serving them. Thank you for sharing!
ReplyDeleteThank you for taking the time to send me some feedback! If you do try it, let me know what you think!
DeleteJan
Looks so delicious...and great tutorial.
ReplyDeleteThanks for the kind words! You made my day!
DeleteJan
I was wondering if you have ever cut the recipe in half? I like thin crust pizza and I live alone. Don't need that much dough to freeze or it might go bad.Thanks for the recipe.
DeleteI totally agree that pizza dough IS quick and easy with a bread machine. Unfortunately, my bread machine quit a while back. But I'm bookmarking this recipe for future use! :-)
ReplyDeleteSorry to hear about your bread maker! Hope you get one sooner rather than later!
DeleteHugs,
Jan
Sounds good! Like the idea of adding seasoning and parmesean cheese to the crust itself. thanks for sharing on Busy Monday!
ReplyDeleteIn your recipe it calls for a '1/4 Grated Parmesan Cheese' is that a 1/4 cup? Just need some clarification.
ReplyDeleteThanks!
Yes 1/4 cup i need to fix it good
Deletecatch
Exactly the question I needed an answer to.
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DeleteGot it fixed finally! thought I already did! Thanks guys for being so on top of things!
DeleteHugs!
I have a recipe for plain pizza dough that I used, but I'd love to try this flavored dough! There are only 2 of us though, so if I make 1/2 the recipe (for 1 pizza) will the dough setting on the machine still be the appropriate amount of time, or will that not work? Or, could I make the whole batch and freeze 1/2 of the dough?
ReplyDeleteThanks!
Barb, you can use the same dough setting for half the recipe, or you can freeze half. Or feel free to use the seasonings in this recipe in you usual pizza dough. Let me know hoe it goes.
DeleteI tried it out tonight. I made half the recipe and baked the toppings and dough together. Turned out great! Thanks!
DeleteOh yea! I am glad to hear it turned out great for you! Thanks for coming back and letting me know! Love it!
DeleteHugs,Jan
One more question! My other recipe has you bake the dough on its own a bit first, then take it out and add the toppings and bake some more. Do you just bake this all at once (raw dough with all the toppings)? Thanks again, I can't wait to try this!
ReplyDeleteWe prefer to pre bake ours for a crispier crust, but you can top the unbaked dough, for a softer bread crust. Best of luck!
DeleteDon't you need sugar for yeast recipes? I'm trying it now as is, I'll let you know how it goes.
ReplyDeleteChristine great question! My recipe calls for Bread Machine or Fast acting yeast. Today there are several types of yeast not just the standard active dry you may be referring too, which does require a bit of sugar to activate. The "Instant" type has added yeast enhancers in them and are meant to be used straight into a recipe and no sugar is needed. Here is a link to a great description of all the yeasts and how they are made, used etc. (and the comment section was a reader too!) Thanks and let me know how it turns out and with which type of yeast you used: Link: http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast
DeleteLooks great! Going to try today! How long and at what temperature do you usually pre-bake your crust?
ReplyDeleteCara, I usually bake mine at about 425° for about 7-8 minutes, till the dough is cooked through, but has not started to brown or get crispy yet.
DeleteThank you so much, Jan! We made it last night for pizza and it was AMAZING! My new go - to pizza dough from now on!
ReplyDeleteoh,yay! So glad to hear you all loved it! Happy Pizza nights to you!
DeleteI'm wondering if you can freeze this dough??
ReplyDeletethis should freeze beautifully!
DeleteOur household loves this dough. We've made it about 6 times this year! Thanks for sharing it!
ReplyDeleteForgive me for the delay in responding! I've actually been without internet due to a mix up in switching providers, and am just now getting back "on line". I am SOOO happy to hear that you all enjoy it! Thanks for the feedback, made my day!
DeleteBest wishes!
Hi, my dough didn't rise. I tried it again and I added 2 tbp sugar. then it worked great.
ReplyDeleteThanks Jessica
what type of yeast did you use? It sounds like you used regular yeast which does require sugar to activate. This recipe uses fast rise yeast which does not require any sugar or water and can be mixed right into the dough.
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DeleteI used bread machine yeast. I ended up making 2 batches one I froze and later turned into buns. My family loved both the p pizzas and the buns.
DeleteI used bread machine yeast. I ended up making 2 batches one I froze and later turned into buns. My family loved both the p pizzas and the buns.
DeleteThis comment has been removed by the author.
ReplyDeleteI am sooo excited about this recipe!! I just came across it on Pinterest and I'm gonna make this very, very soon. ; o )
ReplyDeleteI have no idea how I didnt' see your message till now, but I hope it went well! Thanks for stopping by!
DeleteI just put it in the bread maker. Smells delicious. Can't wait to make a calzone tonight
ReplyDeleteI have no idea how I didnt' see your wonderful message, but I hope it turned out delicious!
DeleteLove love this recipe, ever since I came across this, my husband and I haven't ordered pizza or bought frozen pizza!! They just don't compare!
ReplyDeleteMindy, you wrote this a year ago, and I am just now seeing it! yikes! I am so glad you love it! We do to, I make it every week! Thanks for your kind words!
DeleteLove love this recipe, ever since I came across this, my husband and I haven't ordered pizza or bought frozen pizza!! They just don't compare!
ReplyDeleteMaking it now! Can't wait to try it!Love my bread machine for pizza dough ! I also make yummy pecan rolls with mine!
ReplyDeletePecan rolls.. yum! now that sounds devine!
DeleteMaking it now! Can't wait to try it!Love my bread machine for pizza dough ! I also make yummy pecan rolls with mine!
ReplyDeleteYummiest pizza dough recipe I've tried. I wanted something other than just plain pizza dough and this is it! And it's just as easy. I've made it a couple of times and always comes out perfect, thanks so much!!
ReplyDeleteI'm embarrassing late in replying back to you, but I am so thankful you like it! I literally make this all the time too! Thanks Sarah for coming back to comment, you made my day today when I stumbled onto it!
DeleteThis is truly fantastic and easy! My husband (who loves his pizza delivered from the pizzaria) and our three children LOVE it! THANK YOU!
ReplyDeleteSo glad you like it! I truly do make this dough every week myself!
DeleteI have made this several times and it is wonderful. I do have a quick question. We have an extra person living with us for now so I need to make 2 batches. I see where people say they freeze one so my question is what's the best way to freeze it and when I go to use it should I defrost in the fridge? Thank you for such a great recipe!
ReplyDeleteI have used this recipe since the first time I tried it over a year ago. My family loves it and it's the only dough they want me to use. Thanks for sharing
ReplyDeleteThis looks delicious, but I have a question. Do you have to cook this in the oven? I have one of those Pizza Pizzazz machines, would this work on that? Thanks.
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ReplyDeleteI found this on Pinterest. Very easy and tasty recipe. I found the doe to be firmer than other pizza does. Rolls out nicely. I precooked it by adding the sauce and some parm cheese for 5 mins at 450 convection oven. Added rest of toppings and baked for additional 10 mins. Everyone liked it.
ReplyDelete