Do you need a great pizza dough recipe for your Kitchen Aid? Try our Best Kitchen Aid Mixer Pizza Dough Recipe! This is our favorite Friday night pizza dough recipe. I’m using a Kitchen Aid Professional 600.
Best Kitchen Aid Mixer Pizza Dough
The sauce for our pizza is included in a mini pizza recipe that can be found here.
This Kitchen Aid mixer pizza dough recipe makes 3 16″ pizzas, or two 14″ and a large square. You’ll need to play with it.
In your Kitchen Aid mixer add the water, olive oil, yeast and 3 c. of flour to start. Mix well. Sponge if desired.
*If you are using wheat flour, you might want to Sponge the first 4 ingredients; meaning jog (quick mix) and let the yeast bubble up with the first 4 ingredients for 15 minutes or longer. Jog down as it rises. This smells divine! Keep an eye on the mix, or it will bubble over. A sponge contributes to gluten development by hydrating the portion of the flour in the sponge and adds additional flavor from the extended ferment time.
Add the sea salt. Next, add the unbleached white flour, one cup at a time, mixing after each cup. The addition of 3-4 more cups of flour is an approximate guess on the additional flour you’ll need. Cleaning the bowl becomes apparent as the dough pulls away from the sides of the bowl. The dough should be tacky but not stick to your fingers.
Mix on high for 4 minutes. Do a gluten stretch on your dough. If the dough tears while stretching, mix one additional minute at a time on high. You are looking for an opaque window with the stretching of the dough. Let the dough rest for 15 minutes in the bowl. Breaking gluten strands by overmixing is irreversible. A gluten stretch can be seen here in our bread making tutorial.
You’re ready to roll! Roll the dough out, and add your sauce and toppings. See our pizza sauce recipe here on our mini pizzas!
I use USA pans for my pizza, 14″, 15″ deep dish, and rectangle pans. I LOVE them – perfect pizza every time. Bake the pizza at 425 degrees for 15 minutes, switching racks and baking another 10 minutes.
Happy pizza baking!
Best Kitchen Aid Pizza Dough
Ingredients
- 3 cups of warm water
- 2 TBSP olive oil (or less if you want a crisper crust)
- 2 TBSP instant yeast
- 3 c. whole wheat or unbleached white flour to start
- 3-4 c. Unbleached white flour - to clean bowl
- 1 1/2 TBSP sea salt
Instructions
- Add the water, olive oil, yeast, and 3 c. of flour to start. Mix well. Sponge if desired.
- Add the sea salt and jog.
- Next, add the unbleached white flour, one cup at a time, mixing after each cup. The addition of 3-4 more cups of flour is an approximate guess on the additional flour you'll need. Cleaning the bowl becomes apparent as the dough pulls away from the sides of the bowl. The dough should be tacky but not stick to your fingers.
- Mix on high for 4 minutes. Do a gluten stretch on your dough. If the dough tears while stretching, mix one additional minute at a time on high. You are looking for an opaque window with the stretching of the dough. Let the dough rest for 15 minutes in the bowl.
- Roll the dough out, and add your sauce and toppings.
- Bake the pizza at 425 degrees for 15 minutes, switching racks and baking another 10 minutes.
Notes
AÂ sponge contributes to gluten development by hydrating the portion of the flour in the sponge and adds additional flavor from the extended ferment time.
Breaking gluten strands by overmixing is irreversible. Pinch the dough and stretch gently to test - an opaque window that doesn't break is perfect.
I use USA pans for my pizza, 14", 15" deep dish, and rectangle pans.Â
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Best recipe I have found so far…. used fresh tomatoes with feta and all the leftovers, bacon pepperoni, sharp cheese and fresh mozzarella. Was crunchy and soft. Wish I had basil.. I had forgotten the salt so I sprinkled garlic salt on the pan …yummy,
Thanks Joan! That sounds delicious! Glad you liked the dough recipe and thanks for commenting! Blessings, Theresa