KITCHENAID CRUSTY PIZZA DOUGH
This is an easy, really good pizza dough from the cookbook that came with my KitchenAid mixer. Last night, I topped it with grilled vegetables, pine nuts, and fresh mozzarella but the possibilities are endless. Enjoy!
Provided by Miraklegirl
Categories Yeast Breads
Time 1h30m
Yield 1 14inch pizza, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in warmed bowl.
- Add salt, olive oil, and 2 1/2 cup flour.
- Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
- Place in greased bowl, turning to grease top.
- Cover, let rise in warm place until doubled in bulk (about 1 hour).
- Punch dough down.
- Brush 14 inch pizza pan with oil.
- Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.
Nutrition Facts : Calories 310, Fat 3.1, SaturatedFat 0.5, Sodium 295, Carbohydrate 60.4, Fiber 2.6, Sugar 0.2, Protein 8.8
EASY KITCHENAID MIXER PIZZA DOUGH
If you have a large mixer, this is so easy and the mixer even does the kneading for you. Our family makes homemade pizza almost once a week, its so easy!
Provided by REALtorFOOD
Categories Low Cholesterol
Time 40m
Yield 2 Pizzas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put water in mixer bowl and sprinkle yeast over water to dissolve.
- Mix water and yeast with whisk attachment until foamy.
- Add Olive Oil, Salt, Oregano and Honey and whisk together until well blended.
- Add 1 Cup of Flour and mix together.
- Remove whisk attachment scraping dough mixture into bowl and attach bread hook to mixer.
- Add another Cup of Flour and mix on low speed until well incorporated and dough is not "sticky". If dough is too sticky, add the additonal 1/4 cup (or more) of flour until it resembles bread dough.
- Mix dough on medium speed for 5-7 minutes until it is elastic and smooth.
- Remove dough ball from mixer and place in an oiled bowl large enough for the dough to double in size.Cover bowl with a damp cloth and allow dough to rise in a warm place, away from drafts.
- When dough is doubled in size (15-20 minutes), remove from bowl and punch down dough, roll out to desired thickness and shape.
- Drizzle Olive Oil on rolled out dough, sprinkle with additonal Dried Oregano and Kosher Salt, and top as desired.
- Bake on a perforated pizza pan in a very hot (500 degree) oven. Start pizza on bottom rack for 5 minutes. Using a pizza peal, slide the peal underneath the pan and move the pizza to the oven's top rack. Continue baking until crust is browned, and toppings are heated (5-7 minutes more).
- Using the pizza peal, remove the pizza pan from the oven carefully. Place pan on a heat proof surface, then use the pizza peal to remove the pizza from the pan. Allow pizza to cool for 2 minutes on the peal, then slice as desired using a pizza cutter.
KITCHENAID PIZZA DOUGH
Steps:
- 1. Dissolve yeast in warm water in warmed bowl. 2. Add salt, olive oil, and 2 1/2 cup flour. 3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute. 4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes. 5. Place in greased bowl, turning to grease top. 6. Cover, let rise in warm place until doubled in bulk (about 1 hour). 7. Punch dough down. 8. Brush 14 inch pizza pan with oil. 9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.
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