Stand Mixer Recipe For Pizza Dough

THE ULTIMATE PIZZA DOUGH RECIPE FOR STAND MIXERS

Steps:

• In the bowl of a stand-mixer fitted with the dough hook attachment, stir together the yeast, warm water, and sugar. Let rise for about 5-10 min until foamy.
• Combine four and salt in a separate bowl using a whisk - or you can use a sifter if you like.
• Stir in the olive oil, then turn the mixer on low and gradually add in the flour and salt mixture, about 1/2 a cup at a time.
• Turn mixer up to medium and knead the dough until it comes together and forms a soft ball and pulls away from the sides of the bowl.
• Temporarily remove the dough and spray the sides of the bowl with cooking spray. Replace the dough and spray the top.
• Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise 1 1/2 hours in a warm place.
• Once the dough has doubled in size punch it down. Remove from the bowl and let it rest for about 10 min.
• Turn dough out gently onto a floured surface and divide the it in half using a knife of a pastry cutter.
• If you're using just one of the doughs, put one in a freezer bag and put in fridge or freezer until needed.
• Roll out the dough roughly into the shape of a circle the size of the pan.
• Carefully place the dough on a pizza pan which has been greased and sprinkled with a bit of cornmeal.
• You can let this rise for a little while if you like a nice thick crust or you can use it sooner.
• Before putting your toppings on take a fork and poke holes in the dough all over the surface to prevent any big air bubbles in the dough from forming.
• Top with desired toppings and bake in a 450 oven for around 20 minutes or until crust is firm and golden and center of pizza is cooked through.

KITCHENAID CRUSTY PIZZA DOUGH

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.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

PIZZA DOUGH

Steps:

• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.