zojirushi pizza dough recipe
The Best zojirushi pizza dough recipe
What I love most about this recipe is how foolproof it is. The Zojirushi does all the hard work—kneading, rising, even the second proof—so I can focus on toppings or just spend time with my family while it runs. The dough comes out consistently great, whether I’m making a thin crust, a thick Sicilian-style square, or even homemade breadsticks. Plus, it’s way healthier than takeout. I control the ingredients, so I can use whole wheat flour if I want, cut back on salt, or even sneak in some flaxseed for extra fiber. It’s a win-win: delicious, customizable, and good for you. And let’s be real—any recipe that gets my picky eaters to actually finish their dinner without complaint is one I’m sticking with.
Zojirushi Bread Machine Pizza Dough
A foolproof pizza dough recipe designed for the Zojirushi bread machine, yielding a crispy yet chewy crust perfect for homemade pizzas. This easy-to-follow method ensures consistent results every time.
🥘Ingredients
- 3 cups (360g) bread flour or all-purpose flour
- 1 1/4 cups (300ml) warm water (about 110°F)
- 2 tbsp (30ml) olive oil
- 1 1/2 tsp (7g) active dry yeast
- 1 1/2 tsp (7g) sugar
- 1 1/2 tsp (9g) salt
- 1/2 cup (120ml) pizza sauce
- 1 1/2 cups (170g) shredded mozzarella cheese
- Toppings of your choice (pepperoni, vegetables, etc.)
👨🍳Directions
-
1
Add all dough ingredients to the Zojirushi bread machine pan in the order listed (water, olive oil, flour, sugar, salt, yeast). -
2
Select the “Dough” or “Pizza Dough” setting on your Zojirushi machine and start the cycle. This typically takes about 1 hour and 30 minutes. -
3
Once the dough cycle is complete, remove the dough from the machine and place it on a lightly floured surface. Punch down the dough to release air bubbles. -
4
Divide the dough into 4 equal portions (for individual pizzas) or leave whole for one large pizza. Shape each portion into a ball and let rest for 10 minutes. -
5
Preheat your oven to 475°F (245°C) with a baking sheet or pizza stone inside for at least 30 minutes. -
6
Roll out each dough ball on a floured surface to your desired thickness (about 1/4-inch for a thin crust or 1/2-inch for a thicker crust). -
7
Transfer the rolled-out dough to a piece of parchment paper. Add pizza sauce, cheese, and toppings as desired. -
8
Slide the pizza (with parchment paper) onto the preheated baking sheet or pizza stone. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. -
9
Remove from the oven, let cool for 2-3 minutes, slice, and serve.
🔧Equipment
- Zojirushi bread machine
- Mixing bowl (optional)
- Rolling pin
- Baking sheet or pizza stone
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Zojirushi Bread Machine Pizza Dough Works
❓ Frequently Asked Questions About Zojirushi Bread Machine Pizza Dough
1. Can I use all-purpose flour instead of bread flour for the Zojirushi pizza dough recipe?
Yes, you can substitute all-purpose flour for bread flour, but the texture of your pizza crust may differ slightly. Bread flour has a higher protein content, which helps create a chewier crust. If using all-purpose flour, your crust will be a bit softer and less chewy. For best results, consider adding a teaspoon of vital wheat gluten to mimic the protein content of bread flour.
2. How long should I let the dough rise in the Zojirushi bread machine?
The Zojirushi pizza dough recipe typically requires a dough cycle, which includes kneading and rising. The dough cycle usually takes about 1.5 to 2 hours, depending on your specific model. After the cycle is complete, you can let the dough rise for an additional 30 minutes to an hour outside the machine if you prefer a lighter, airier crust.
3. Can I make the dough ahead of time and refrigerate it?
Yes, you can make the dough ahead of time and refrigerate it. After the dough cycle is complete, shape the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to use it, let the dough come to room temperature for about 30 minutes to an hour before shaping and baking.
4. What’s the best way to shape the pizza dough for baking?
To shape the pizza dough, start by lightly flouring a clean surface. Place the dough on the surface and gently press it down with your fingers to form a flat disc. Use a rolling pin to roll the dough out to your desired thickness, rotating it occasionally to ensure even rolling. If the dough resists stretching, let it rest for a few minutes before continuing. For a crispier crust, roll the dough thinner.
5. Can I freeze the pizza dough for later use?
Yes, you can freeze the pizza dough for later use. After the dough cycle is complete, shape the dough into individual balls (or one large ball if you prefer). Wrap each ball tightly in plastic wrap and place them in a freezer-safe bag. The dough can be frozen for up to 3 months. To use, thaw the dough in the refrigerator overnight, then let it come to room temperature before shaping and baking.
