Best Kitchenaid Pizza Dough Recipes

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.

CRUSTY, CRISPY PIZZA DOUGH FOR A KITCHENAID MIXER

Steps:

• 1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)
• 2. Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. ) If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.
• 3. Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk. (I turn my oven on to 200 degrees and set it on potholders on top of the stove.)
• 4. Lightly oil a 16" pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 400-425 degrees for 15 to 20 minutes. (Original recipe said 450, but I thought that was too hot.)
• 5. *Optional- Use garlic infused olive oil to brush on crust just before serving.

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.

EASY KITCHENAID MIXER PIZZA DOUGH

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 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 FOR KITCHENAID MIXER RECIPE - (3.8/5)

Steps:

• dissolve yeast in warm water in warmed bowl of electric stand mixer with dough hook atttachment. Add salt, olive oil and 2 1/2 cups flour. Turn to low and mix about 1 minute. Continuing on low, add remaining flour 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on low about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk. Punch dough down. Brush 14 inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 degrees for 15 to 20 minutes.