Homemade Pizza, Anytime

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One of my favorite pizzas – asparagus with mozzarella and olive oil.

If you aren’t using your bread machine to make pizza dough, you are really missing out on an easy homemade meal. Or perhaps you are a way better person than I am – one of those grinding-your-own-flour, hand-kneading, dough-rising-under-a-checkered-cotton-hand-towel kind of people. This post is not for those kind of people, though.

Homemade pizza can be healthier and tastier than anything you will ever get elsewhere, and my top-secret method for having pizza as an option almost anytime is making my own pizza shells and freezing them. It’s a perfect project for a rainy afternoon, and your bread machine is going to do all the hard parts!

The recipe below should work in most bread machines that can handle a 2 lb. bread loaf recipe. I have also included one for a 1 lb loaf further down the page. My machine has a specific pizza dough setting, but a regular dough setting should work just as well.

Pre-heat oven with pizza stone to 425 degrees. If you don’t have a pizza stone, a pizza sheet or cookie sheet works too, but you don’t need to pre-heat the oven quite this early.


Pizza Dough

Dough disks await flattening.
  • 1 2/3 cups warm water (80 degrees or so)
  • 2 TBS oil
  • 2 TBS sugar
  • 2 tsp salt
  • 2 TBS dry milk
  • 1 1/2 cups whole wheat flour
  • 3 cups bread flour
  • 2 tsp active dry yeast (1 1/2 tsp “bread machine” yeast)

In bread machine pan, combine water with oil, sugar, salt, and dry milk. Add flour. Add yeast on top. Place in machine and start pizza dough or dough cycle. Go read a book for a bit. Have a glass of wine.

Dump pizza dough onto floured surface. Slice into 8 equal pieces and form each into a disk (this will get you 8 sizable personal pizzas that fit easily into a gallon ziploc bag for freezing). Using rolling pin, roll dough out into rough circle until thin. If you have a pizza stone and paddle, dust paddle with cornmeal. Place rolled out dough on paddle and perforate with fork. Slide dough into oven onto stone. Or, place rolled out dough onto pizza or cookie sheet, prick with fork and place in oven.

Prick the dough with a fork in many places, unless you want pita bread. Then don’t.

Bake for 4 minutes or so. This is called “parbaking” (like parboiling). You want the dough baked but not crisp and browned. You will also want to check the dough after a minute or so and puncture any dough balloons that have popped up (if you mess up, all is not lost! It’s called pita bread!).

Remove shell from oven, cool on rack. Once all your dough is baked and the shells are cooled, load them into gallon ziploc bags – I can usually fit four to a bag.

When you want to use them – or just one – slide out of the bag, decorate with your preferred toppings, and bake!





1 lb Pizza Dough Recipe

Pretty parbaked pizza shell! Too bad 90% of mine do not come out this perfect!
  • 3/4 cup warm water (80 degrees)
  • 1 TBS oil
  • 1 TBS sugar
  • 1 1/2 tsp salt
  • 1 TBS dry milk
  • 1/2 cup whole wheat flour
  • 1 3/4 cup bread flour
  • 1 tsp active dry yeast

Follow directions for 2 lb recipe above.


Bagged and ready for the freezer – and some yummy future meal.


About Rebecca Foster 65 Articles
Rebecca Foster writes about food, politics, books and whatever has irritated her on any particular day, on her website Usual and Ordinary (www.usualandordinary.com). She is an occasional contributor to The Livingston Post and has remained active in local politics and the community after serving as Pinckney Village President from 2004-2012. She lives in Pinckney with her husband, two sons, and three cats - and a good sense of humor.