Bread machine [paid link] sourdough pizza dough with starter for flavor and yeast for lift. Dough cycle, quick rise, and a crisp, chewy crust at home.
This bread machine [paid link] sourdough pizza dough is a simple change of pace that delivers sourdough character without complicated timing. The bread machine [paid link] handles mixing and kneading during the dough cycle, while a small amount of yeast helps the dough rise reliably. You get a crisp, chewy crust that’s easy to shape, easy to top, and perfect for pizza night.
Why this recipe works
- Uses sourdough starter for flavor, with yeast for dependable rise.
- The dough cycle handles mixing and kneading for a consistent dough texture.
- Olive oil improves extensibility, making the dough easier to stretch.
- A short bench rise helps the dough relax for better shaping.
- High-heat baking creates a browned crust and quickly melts toppings.
Ingredients (and what each one does) — no measurements
- Sourdough starter: Adds tangy flavor and helps create a more complex dough.
- Olive oil: Makes the dough easier to stretch and supports browning.
- Salt: Strengthens gluten and balances flavor.
- All-purpose flour: Builds structure while keeping the crust tender and easy to bite.
- Yeast: Provides reliable lift on a bread machine [paid link] schedule.
- Water (as needed): Adjusts hydration to help the dough form a smooth, workable ball.
How to Make Bread Machine Sourdough Pizza Dough
- Add the ingredients to your bread machine [paid link] pan in the order recommended by your machine.
- Select the Dough cycle and start the machine.
- During mixing, check the dough texture. Add a little water if the dough looks dry.
- When the dough cycle ends, shape the dough for your pan and build a raised edge.
- Let the shaped dough rest, then add sauce and toppings.
- Bake in a very hot oven until the crust is browned and the cheese is melted.
Recipe Tips and Tricks
- Do the first-knead check: The dough should look smooth and slightly tacky, not dry or crumbly.
- Adjust water slowly: Add small splashes until the dough comes together; too much makes it sticky and hard to shape.
- Rest before stretching: A short rest helps gluten relax so the dough stretches without snapping back.
- Use a hot oven: High heat helps you get browning and a better crust texture.
- Oil lightly, not heavily: A light brush of olive oil helps browning without frying the crust.
Recipe variations
- Thick-crust pan pizza: Press dough into a greased pan and let it rise a bit longer before topping.
- Garlic-herb crust: Add garlic powder and dried Italian herbs to the flour.
- Whole-wheat blend: Swap in some whole wheat flour for a heartier crust (keep some all-purpose for stretch).
- Cheese-stuffed edge: Fold mozzarella into the rim before baking.
Serving suggestions
- Caesar salad or simple green salad
- Roasted vegetables (broccoli, peppers, zucchini)
- Antipasto platter (olives, salami, pepperoncini)
- Marinara for dipping crust edges
A New Life for Leftovers
- Reheat slices in a skillet to crisp the bottom again.
- Make pizza toast on thick slices the next day.
- Turn leftover crust into croutons for salads or soups.
Storage
- Dough (before baking): Store in the refrigerator, covered, and use within 24 hours for best texture.
- Baked pizza: Refrigerate slices in an airtight container.
- Freezing: Freeze baked slices flat, then bag once solid. Reheat from frozen in the oven or air fryer.
People often ask (FAQs)
Is this made with sourdough discard?
No. This recipe calls for sourdough starter and uses yeast for lift. It’s not written as a discard recipe.
Why does the recipe include yeast if it uses a starter?
The starter adds flavor, while yeast makes the rise predictable and faster on the bread machine [paid link]‘s dough cycle.
Which bread machine [paid link] setting should I use?
Use the Dough cycle.
How do I know if I need more water?
If the dough looks dry, shaggy, or crumbly during mixing, add water a little at a time until it forms a smooth dough.
What oven temperature should I use?
This recipe bakes best at high heat. The card specifies a very hot oven and a short bake time.
Final thought
If you want sourdough flavor without the long fermentation schedule, this bread machine [paid link] sourdough pizza dough is a practical, reliable option. The dough cycle handles the work, the starter brings character, and the final bake delivers a crust that’s crisp at the edges and satisfying in the middle.
Bread Machine Sourdough Pizza Dough
Equipment
Ingredients
- 1 cup starter
- 3 tbsp olive oil
- 1 tsp salt
- 4 cups all-purpose flour
- 2 tsp yeast
- Water , as needed
Instructions
- Add ingredients to the bread machine [paid link] pan. Select the Dough cycle and start.
- When dough cycle finishes, roll dough into a rectangle or circle depending on the pan.
- Place dough on pan and turn excess under to form a raised edge. Brush very lightly with olive oil.
- Cover and let rise about 30 minutes.
- Top with pizza sauce and desired toppings.
- Bake in a preheated 500°F oven until crust is brown and cheese is melted, about 5–10 minutes.
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My new oven has a fresh pizza setting. So my family loves making pizza in the oven. But buying a fresh dough at Publix for four dollars each gets expensive. This recipe is a winner because my wife makes sourdough so we already have the starter!
Sounds like the perfect match!