Stand Mixer Recipe For Pizza Dough

EASY STAND MIXER PIZZA DOUGH

Steps:

• In a 2 cup size measuring cup, dissolve 1 tablespoon of sugar in 3/4 cup of boiling water. Once the sugar is dissolved, add cold water to make up a total of 2 cups (this method will yield lukewarm water). Add the active dry yeast. Let it sit for 5-10 minutes until they are foamy and bloomed.
• While waiting for your yeast to bloom, mix together the flour and salt in a large bowl so the salt will be evenly distributed.
• Attach the dough hook to a stand mixer.
• In a stand mixer bowl, add about 2 to 3 cups of the flour mixture and pour in the yeast mixture. Mix at a low speed until they are well incorporated. The mixture will resemble a wet batter.
• Add the rest of the flour mixture (1/2 cup of the flour mixture at a time) and continue to knead the dough on a low-speed setting. Make sure to use the lowest setting each time you add the flour. If you were to use the higher speed setting, the flour will go everywhere and make a mess. You may have to scrape the side of the bowl a couple of times to get everything well mixed.
• When you no longer see the dry ingredients, increase the speed to medium and continue to knead the dough. It should pull away from the side of the bowl and leaves it clean and collect onto the hook.
• Once the dough is ready, grab a large bowl and add about 2 tablespoons of extra virgin olive oil. Transfer the dough to the bowl and roll it around so the dough will be completely covered with oil. Cover the bowl with a plastic wrap or a kitchen towel and let it rise until it doubles its size.
• When the dough has risen, shape it into a pizza form and enjoy.

STAND MIXER RECIPE FOR PIZZA DOUGH

Steps:

• Place the water, flour, salt, and yeast into the bowl of a stand mixer.
• Attach the dough hook and start the stand mixer on low speed for about 30 seconds, then turn to medium speed and knead for about 8 - 10 minutes. The dough is ready when it looks smooth and does not stick to the sides of the bowl.
• Divide the dough into two even pieces and shape it into balls. Place the dough balls into bowls with some olive oil. Roll the dough in olive oil to coat the surface.
• Cover the bowls tightly with plastic wrap. Place the bowls in a warm area and allow the dough to rise and double in size - this can take anywhere between one to three hours.
• Roll the dough After the dough has risen, it can be stretched, placed on baking trays or pizza pans, topped with your choice of toppings.
• Bake in a 220-250°C (430-480°F) hot oven for 10-15 minutes or until cooked.

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.

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.

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.