By InstaCuppa Editorial · May 2026 · 5 min read

Bread Maker Pizza Dough: Restaurant-Quality Base in 90 Minutes

The dough-only mode on a bread maker is its most underused feature. It kneads the dough for 20-30 minutes and lets it rise in a warm environment — better than hand kneading for most home bakers.

Pizza dough made this way is chewy, airy, and easy to stretch. Here is how.

Ingredients

• 300g maida
• 1 tsp vital wheat gluten (optional but recommended)
• 5g instant yeast
• 1 tsp salt
• 1 tsp sugar
• 1.5 tbsp olive oil (or any neutral oil)
• 190ml warm water

Method

1. Add water and oil to the bread pan.
2. Add flour + vital wheat gluten on top.
3. Add salt and sugar at opposite corners. Add yeast in a well in the centre.
4. Select Dough-Only mode. This runs kneading + first rise. Total time: 90 minutes.
5. When the cycle ends, the dough has doubled. Remove it gently.
6. Divide into 2 portions (for 2 medium pizzas) or 1 large portion.
7. Roll to 3-4mm thickness on a floured surface.
8. Add toppings and bake in OTG at 220-230°C for 10-12 minutes.

For Thicker Crust

After rolling, let the shaped dough rest on the baking tray for 20 minutes before adding toppings. This gives a second rise, creating a fluffier base.

For Thin, Crispy Crust

Roll the dough thinner (2mm). Do not let it rest before baking. Bake at 240°C for 8-10 minutes. The high heat sets the crust quickly before the centre can puff.

The Overnight Trick

After the dough cycle, divide the dough and store portions in oiled zip-lock bags in the fridge. Use within 3 days. Cold dough is easier to stretch and has a richer flavour. Take it out 30 minutes before rolling to let it warm up.

Simple Indian Toppings

• Paneer tikka pizza: tomato base + paneer + capsicum + onion + coriander + chaat masala
• Chatpata veggie: green chutney base + corn + capsicum + onion + cheese
• Butter chicken pizza: makhani sauce base + shredded chicken + kasuri methi + mozzarella

FAQ