This is our best Kitchen Aid pizza dough recipe! (2024)

FAQs

Is KitchenAid good for pizza dough? ›

Making pizza dough with your KitchenAid^® stand mixer is a simple and easy process with the help of attachments and accessories like the Dough Hook. While your pizza dough recipe may vary, use these tips as a general guide for how to make a basic pizza crust in a KitchenAid^® stand mixer.

The secret to great dough isn't kneading or throwing . . .

It's good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

Mix for 1 minute on speed 2 until a sticky dough forms. Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy. Transfer the dough onto a floured surface.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

THE C-SHAPED DOUGH HOOK

C-shaped dough hooks are the standard hook accessories that come with all KitchenAid^® tilt-head stand mixers and select bowl-lift models. This dough hook kneads by pushing the ball of dough against the sides of the mixing bowl.

KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer

Because the Artisan series has less power and a tilt-head, it does struggle with stiffer bread and pizza dough. However, it got the job done, producing a smooth dough without heating up or becoming too loud.

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Don't let it rise for too long, though.

Though a long and slow rise is beneficial for flavor and texture, you can run into issues if you allow your pizza dough to rest for too long.

Take it out of the fridge 20-30 minutes before you intend on using it to let it come to room temperature. This way, you can make your pizza dough the day before.

What is the best setting for kneading dough in KitchenAid? ›

Knead on speed 2, and let the dough hook further incorporate the ingredients together. If unincorporated ingredients are sticking to the sides of the bowl, turn off the machine and scrape down using a spatula. Continue kneading until the dough no longer sticks to the side of the bowl and is smooth and elastic.

When kneading yeast doughs with a dough hook, use speed 2 and knead for about 2 minutes to initially mix ingredients. At this point you may need to turn off the machine to scrape down the sides, and then proceed to continue mixing until the dough is smooth and elastic.

Raw cane sugar and brown sugar add a little more flavor and color. They also contain trace minerals not found in refined white sugar. Cane syrup and molasses add even more flavor, color, and trace minerals. Whether it's appropriate for your dough is up to you.

Active Dried Yeast - Most Common

Active dry yeast is the most commonly used type of yeast for making baked goods. It is yeast that has been dried out so that it has a longer shelf-life.

The secret to the tender yet stretchy pizza crust at your favorite pizzeria is probably 00 flour, a powdery fine Italian flour that you can find online or in specialty grocery stores.

I actually recommend that beginners try kneading by hand. It's much easier than you probably think it is. Also, kneading by hand will improve your feel for pizza dough very quickly.

If you're making pizza dough for dinner, the food processor is a great go-to. However, if you're making several loaves of bread, a stand mixer delivers the capacity you need for a job this big.

Soft and deliciously chewy, homemade dough for bread, pasta or pizza is easy to accomplish with some simple ingredients and your KitchenAid^® stand mixer and dough hook.