A new recipe for making pizza in a bread machine will allow the hostess to save her personal time. The pizza is prepared almost independently. The role of the chef comes down to simply loading the ingredients.
Summary
| Cook Time | 2 hours 30 mins |
| Total Time | 2 hours 30 mins |
| Course | Baking |
| Servings (Default: 8) |
Ingredients
Ingredients- Water – 250 Milliliters
- Flour – 3 Glasses
- Salt – 1.5 Teaspoons
- Sugar – 1.5 Teaspoons
- Vegetable oil – 1
- Yeast – 1.5 Teaspoons
- Oregano – 0.5 Teaspoons
- Champignon mushrooms – 100 Grams
- Olives – 100 Grams
- Tomatoes – 100 Grams
Print Recipe
Pin Recipe Instructions
- Pour vegetable oil into the bottom of the container before baking pizza in the bread maker. Then add water there.
- Pour one and a half teaspoons of sugar into the bread maker. Add salt.
- Sieve flour through a sieve, this will help it get saturated with oxygen. Pour flour into a container, put dry yeast on top. Try to keep the yeast out of the water or salt.
- Put a spoonful of oregano. Seasoning can be added before the bread maker starts the last kneading, after the beep.
- Leave the bread maker in the dough kneading mode for an hour and a half, it will do everything for you.
- Prepare the pizza filling. Cut champignons, olives and tomatoes, mix with mayonnaise. Place the yeast dough on top of the layer. Bake the pizza at 180 degrees until tender.
Bon appetit!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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