Pizza Dough–Stand Mixer Method

AlexBread, Popular104 Comments


We make a lot of pizzas in our house. In fact, we make them so often that we have had the opportunity to totally refine our dough making process since the last time we posted a recipe. When we received a KitchenAid stand mixer for Christmas in 2010, we started comparing our old stand-by recipe with the food processor versus one with a stand mixer.


The results of the experimenting led to a new winner – the stand mixer. While the food processor method works well too (and kneading by hand is also an option!), we get great and consistent results every time with the mixer. Using the mixer, and a single rise, the dough almost melts into shape when you stretch it. Also, you can adjust the dough while it is mixing – a little flour here, a bit of water there – which helps make it a very reliable method.

Pizza is the most common meal that we serve to guests. It’s easy to make, pleases everyone, and is quite healthy if made at home (and you’d be surprised at the number of sworn carnivores who don’t even notice that a delicious homemade pizza is meat-free).

If you’re up for the challenge, below is the recipe to go along with our instructional Easy Homemade Pizza Dough Video!

Pizza Dough–Stand Mixer Method
Prep time
Cook time
Total time
Start out by watching our Easy Homemade Pizza Dough Video
Recipe type: Pizza Dough
Cuisine: Italian
Serves: 2 medium pizzas
What You Need
  • 450 grams (3 cups) flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¼ teaspoon (2 pinches) kosher salt
  • 1⅓ cups warm water
  • Cornmeal
What To Do
  1. In the bowl of a stand mixer, combine all ingredients. Leave out a small amount of the water.
  2. Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn't form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
  3. Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
  4. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
  5. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
  6. To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  7. Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!
Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.

104 Comments on “Pizza Dough–Stand Mixer Method”

  1. Liz

    I’m already excited to try this out and I haven’t even watched your video yet. My husband and I have made a flour-cornmeal pizza crust before and this looks tasty too.

    I have to say, I love the specificity and details in your recipe and the wording you use to explain everything. It’s so much easier to grasp than some of the other food blogs I read. The only part that I feel slightly unsure of is the whole knuckling the dough to stretch it out bit, but I’m sure the video will clear that up.

    (We’re going to make your Greek Quesadillas tonight! Lol. I typed “Geek” first.)

    1. Alex

      Thanks! We’ve tried to make our recipes as clear as possible. One of the reasons I wanted to do a video was to explain the “knuckling” technique! It’s so hard to say in words, but really not that complicated. It helps to prevent you from tearing the dough while stretching.

      Hope you enjoy the Geek Quesadillas!

  2. Melissa @ Kids in the Sink

    I got a Kitchen Aid this past Christmas and couldn’t WAIT to start making my own pizza crust. I had been making homemade pizza crust in my bread machine but isn’t as good as in a stand mixer. This recipe has a little less oil though so I think I’ll try yours soon. I’ve also been trying to sub white wheat in place of some white flour. Have you tried this? I might try starting with 1 cup white wheat and 2 cups regular all purpose. Or do you use bread flour? Thanks for the delicious recipes!

    1. Alex

      We just use standard all-purpose flour (I like King Arthur). You can definitely add up to 1/2 whole wheat flour, but the texture of the dough changes. We’ve decided that we get plenty of whole grains elsewhere, so we enjoy the goodness of white flour pizza dough.

  3. Angie

    We too make a lot of pizzas at home – they are perfect to experiment with. And our dough is a mixer recipe – you’ve got to love it!

  4. Janet

    Hi there – Thanks for the recipe and video – we made this recipe over the weekend and loved it.

    Have you ever frozen or refrigerated the dough after it rises? Just wondering since it make two pizzas and we only ate one (we made the second one and at it the next day for lunch).

    Thanks, Janet

    1. Alex

      Hi! Glad you enjoyed the recipe :)

      You can refrigerate the dough for a couple of days (watch out, it will expand!), or freezing in a baggie works fine as well.

      Although it doesn’t harm the dough, I find it to be a little bit more difficult to stretch it out with both of these methods than when it is fresh.

      Hope that helps!

  5. Tracee

    I’m a good “cook”…but new to “baking”. This was our second attempt at pizza dough and I’ll be honest…I wasn’t feeling too good since our first try was an epic fail! What fun we had!! Not only was it easy…but we had fun sitting there watching it rise!! It rose! It actually rose!!! Thank you!! I feel vindicated and just may dip my toes a little deeper into the baking end of the pool. Thanks again!

  6. christopher.

    Man, thank you for this. I’m going to have to try this recipe out. Britt and I have been looking to find a good pizza dough recipe for the past year or so, but we’ve yet to find one that’s turned out well.

    1. Alex

      You’re welcome! You’ll have to let us know if it works out for you guys. I definitely find that this method gives me the most consistent results :)

  7. Brian

    Thank You for the recipe! I’m new in the kitchen, and have a new stand mixer. After a couple failed attempts with other pizza dough recipes, I stumbled across this website and tried yours. Wow, I nailed it on my first try and pizza was delicious. This recipe is a life saver. Can’t wait to try your other recipes. Thank You!!!

  8. Wil

    I used this recipe twice now with success. I added some garlic & herb mix (Epicure) into the dough while it was mixing. Just a pinch. I also added a tidbit more salt. Fantastic!
    Thanks for sharing.

  9. Mary

    What temp do we bake the pizzas and how long? You sad to preheat but didn’t mention the temperature that I see. The Kitchenaid was hilarious to watch while kneading. Thanks for the recipe!

  10. Bet

    This turned out awesome! I’ve made pizza dough in our food processor for a couple of years, but I liked the way this crust turned out even better. The video was SO helpful in terms of getting the dough the right consistency! I agree with a previous reviewer that it could use a little more salt, and will up it a bit next time. THANKS!

  11. Shelley

    I made this dough twice tonight because the first one turned out really sticky even though I added way more extra flour than I thought should be necessary. The secondary one turned out lovely. I think the first one tanked because my “warm” water was actually fairly hot tap water. I’ve never made any kind of dough before and I managed to make it work so I’m very satisfied with this recipe.

    My poor little Kitchenaid got a bit overheated dancing all over the countertop while kneading for 16 total minutes!

    1. Alex

      Way to stick with it! We did the video to hopefully share a bit of what it should look like ~ but there’s nothing like experience. What type of pizza did you make?

  12. Jodi

    I have never commented on a recipe before but I had to on this one! We buy grocery store pizza dough several time a month, I have a couple pizza addicts in my house. This was the first time I have ever attempted pizza dough and it turned out perfect! I love trying new recipes. This will definately be in the dinner rotation. Thanks!!

    1. Alex

      Well, thanks for the comment! We love to hear that to hear that our recipes are being used — glad you enjoyed it :)

    1. Alex

      Maybe about 2 tablespoons. Just enough to make the board gritty. The dough should slide on the cornmeal instead of sticking to the board. Hope that helps!

      1. Marleen

        Hi,I made your pizza dough for the first time today and am very happy with the result.I just got a standard kitchen aid mixer for my birthday ,and looked for a pizza dough that I could use my mixer with .Thank you so much and I will look for more of your recipi es .My husband and son were very surprised with what I made
        Thank you

  13. Bernadette @ B3HD

    I get teased that I don’t use my stand mixer enough. I tease that we don’t eat pizza enough (mostly, because the offerings around here are less than ideal). I think we might both get our ways sometime soon

  14. Jeff

    Just checking that there isn’t a need for sugar? A lot of other recipes use sugar to activate the yeast.

    Is this correct?



    1. Alex

      I’ve found that if you buy instant active yeast, the proofing with sugar step isn’t really necessary. I guess there’s a chance that your dough wouldn’t rise, but I’ve never had that happen!

  15. Brig

    Great pizza base recipe! I made it last night, adjusting slightly to make a bit more dough. The initial step of mixing with the hook not attached to the mixer is a great way to get it started and determine if addition water or flour is needed.

    The resulting pizzas were delicious – pear and blue cheese for the first, and left-over Christmas ham, fresh pineapple, olive and hard cheese for the second.

    1. Alex

      Sorry! Just updated the recipe (500°F). We have the temp in all of our various pizza ideas — but didn’t on the dough. Thanks!

  16. Diana

    What speed should my mixer be on? I made this and I think it was on 2 the whole 8 minutes. It was still a little/tad sticky and was sticking to the bowl at the bottom and to the hook when I removed it. I even added a tsp of flour a little at a time to see if it would release but it never did. Thanks

    1. Alex

      We gradually speed up from low at the start to medium once a ball is formed. It should still be tacky, but not terribly sticky when it is finished.

  17. syirin

    Hi, stumbled on this when I googled for the method of making pizza dough using the Kitchen Aid mixer, and the result was a success! Although I was worried at first because in the midst of kneading the dough didn’t look like yours in the video, and I kept adjusting, adding flour until I thought okay let’s try it out, and luckily it came out good, thanks so much for the guide!

  18. Christie

    I made this recipe this evening and I had a heck of a time with it. Despite following the ingredients to a tee, it was super sticky. I had dough all over my hands, counter top, towel…

    I was ready to forget this recipe after that experience but I managed to salvage what was left of the dough (by adding some extra flour) and the pizza turned out great. I loved the crust.

    Can you shed some light on what I could do different when giving this one another try?

    1. Alex

      Sorry you had trouble with it! Sounds like you just needed more flour. We did the video in hopes that the texture of the dough would come through — sometimes, especially when measuring in cups instead of grams, it just seems like more flour is needed. Hope you try it again now that you have some experience!

    2. Maura

      Syirin, I agree. Mine is proofing now but when it was all done kneading, even though it was in a tight ball it was still like wallpaper paste when I tried to touch it – sticking to everything (including me!) – I put it back in the bowl and added a little bit of flour and let it combine with the hook. It was still fairly sticky when I took it out but I was afraid of over-flouring it. I was able to use floured hands to get it into boules but I’m a little worried that when I go to stretch them, the inside will still be sticky. I’m crossing my fingers!

  19. Andrea

    I realized that I’ve been using this recipe as our go to pizza night crust recipe for almost a year now. It comes out perfect every time and just wanted to say thanks for a great recipe! I’ve got some rising right now getting ready for another tasty pizza night!

  20. Elizabeth

    I stumbled across your recipe the other day through google. Oh boy! Is this recipe great! I used half the dough one night and stuck the other half in the fridge (in a glass bowl greased with evoo and covered in plastic wrap) and the dough was just as good, if not better the second night. I like my pizza really thin and was worried it would be too fluffy the second day – no problems – pure deliciousness! I made a white pizza topped with arugula and can’t wait to try more with this dough. You guys are awesome!

  21. Elyse

    Hey Alex. Just made your recipe for pizza dough and it was so easy and worked out so well, we will never buy pizza dough again. It had the same consistency as our favorite dough we buy at a local pizzeria. Heres to many years of pizza making with your recipe.

    1. Alex

      Yep! To freeze: Place each dough ball in a zip-top bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.

      1. Jessica

        This might be obvious, but if freezing or refrigerating, should I let it rise before freezing/putting in fridge? I never need two crusts at once :(

        1. Sonja

          Jessica, good question! Yes, you should let the dough rise before freezing or refrigerating. Good luck!

  22. Casey

    Love, love, love this pizza dough recipe! Super simple to make! I make several batches at a time and divide it out, freeze it, and voila – pizza any time ya want for a tiny fraction of the cost of buying pizza – and after making pizza like this, you will never care to buy that junk in a box ever again!

  23. Megan

    Was curious if you’ve ever used this recipe for calzones? And if so would you make any changes, or have any baking recommendations?

  24. 4Sullyz

    Quick question. Dough started out fine in mixer (rolling around in a nice ball), but at about the 6 minute point it became quite sticky. Should I stop when it starts to become sticky, or should I add more flour – either at the start or at the ‘sticky’ point of mixing. Loved the crust despite the dough covered hands!

    1. Alex

      Hi! I think you should probably add a bit more flour. I’m guessing that it just took a while for all of the water to get spread through. I usually add flour if it’s on the really sticky side. You can always roll the dough in a bit of flour after it’s done mixing too. Hope that helps!

  25. Jon

    Thanks a million :) I was pretty close to giving up having tried loads of “others” recipes for making dough & mine suffered from being too thick/chewy or even tasteless. Your recipe is so simple and clear to follow my bases are now raved about & Ive given it to all my friends. Thanks guys :)

    1. Alex

      So glad the recipe worked for you! Thanks for letting us know. We just used it again yesterday — never fails :)

  26. Heather

    Thank you for sharing this awesome recipe! We love pizza, and I’ve long wanted to learn how to make my own dough, but I was too nervous to do too much experimenting. Your recipe gave me the courage to start! My first try (last weekend) turned out a bit too sticky at first, but it rose just fine and tasted GREAT.

    My second attempt is in the oven (which I preheated to 170 and then turned off) rising right now. It looked JUST LIKE YOUR VIDEO — a nice, round ball. :-) I decided to weigh the flour this time to be sure I was using the correct amount. This helped me determine that I had NOT used enough flour the first time. I measure pretty loosely, and didn’t pack the flour, so by my way of “measuring,” I really needed almost 4 cups of flour to reach the 450 grams. So now I know to use a bit more flour than I used the first time.

    Our first attempt, I made a standard cheese pizza with Trader Joe’s pizza sauce and their yummy mozzarella. I plan to do that again, but the second pizza this time is going to be made with pesto and mozzarella for my basil-loving 10yo DD. If I’m feeling not-so-lazy, I might add a bit of chicken to it.

    I have had my Kitchen Aid for about 20 years and had never used the dough hook until I tried your recipe!!! Thanks again!

    1. Alex

      So glad that the recipe is working for you — I always weigh it out now, you can definitely get inconsistent results otherwise. Thanks for commenting!

  27. Sona

    My God! What a pizza. My husband moved to Montreal from Italy 5 years ago and he told me that there is no difference between the one I made (your recipe) and the one he had in Italy. I realized that there is no sugar. Normally, it is recommended to add sugar when using instant yeast. It worked great. Why then it is recommended? Any idea? Also, if doubling the size, do,I need to kneed more or 8 minutes is good?
    Thanks a lot.

    1. Alex

      Well, the approval of a real Italian is just about as good of a compliment as a recipe could get :) So glad you enjoy it.

      The sugar addition for proofing the yeast is just to give you a check that the yeast is live before you use it. From what I understand, most store bought yeast is pretty consistent now, so that step isn’t as necessary as it used to be. We keep our yeast in the freezer, so I think it is good pretty much indefinitely.

      If doubling the recipe, 8 minutes should still be fine. That can be pretty hard on the mixer though. I often do 600 grams of flour for a recipe if I’m making a lot.

  28. Suzy Khan

    This is the best pizza dough I have ever made!! We host pizza parties where we invite our guests to make their own pizza. I have made up to 20 pizza crusts at a time. What I usually do is make the dough and then refrigerate until the party, typically a day in advance. I separate into individual pizza dough balls; place into an aluminum pan; brush with olive oil and then cover with plastic wrap. Then the next day I get out the dough about an hour before we prepare the pizzas. I use a dough knife to separate/cut the dough because it sticks together in the pan. Other than separating each dough ball into individual bags is there any other way to keep them from sticking together?

    Another question for you? We are hosting a Thanksgiving pizza party and I was trying to think of a pizza recipe that would incorporate some of the traditional thanksgiving food. I was thinking about a garlic butter sauce with grilled turkey, mushroom, cranberries, goat cheese & arugula? Perhaps some sage?

    Thanks so much!

    1. Alex

      So glad that you like the recipe! We usually just use separate bags when we freeze them (we haven’t ever made so many!). I supposed you could plastic wrap the balls and then stick them in one larger ziploc bag — still a lot of plastic though.

      Your pizza idea sounds good! Have you ever had thin-sliced potatoes on a pizza? That might be good with some sage or rosemary and some arugula.

  29. Jackie

    Just wanted you two love birds to know how much our family has enjoyed your blog and recipes. Love the video!

  30. Sona

    Alex, have you mentioned in your site about the pizza stone? It is 20 or 30 dollars, sometimes even less (certain stores) and it makes a huge difference. I keep the stone in the oven for 45 minutes at 500 degrees and then I put the pizza on it. It is so popular with my family that I have requests on a regular basis. Thanks again for this lovely and easy recipe.

    1. Alex

      Hi! Yes — we suggest using a pizza stone in all of our pizza recipes. We couldn’t live without it!

  31. Steve

    Thanks for this. I tried it out and it worked great – the best pizza dough I’ve made! One small change was throwing some garlic powder and basil into the mixer. And speaking of the mixer, I kneaded on speed #2; things worked out just fine, and that is the maximum speed that Kitchenaid says is safe for the motor when using the dough-hook.

  32. Marisa

    We are so so happy we found this recipe after so many failed pizza doughs. Is it okay to let it rise more than 45 minutes if we are not ready to make pizza? Is there a max time for the rising? Thanks so much.

    1. Alex

      Glad you liked it! You want it to rise until it is doubled in size. If you get a full rise, you can cover it and place in the fridge if you need more time :)

  33. Lesley T

    Referring to your response above regarding freezing, do you freeze before or after rising? (I’m assuming it’s after.) Thanks

  34. Heather

    An update from me, as my latest batch of this dough is rising in the oven. ;-) I’ve made it many, many times. I’ve noticed that, if I follow the directions to the letter (especially the part about stirring the ingredients together with the dough hook at the beginning), then it comes out beautifully! If I get distracted and forget that step, or if I don’t measure the flour, I will need to play with with the consistency of the dough for a bit to get the right texture before I set it out to rise.

    I LOVE this recipe. It is definitely our go-to recipe now. It has saved us so much time and money in having to order pizza out. And we’re trying some more interesting combos, though I’m still traditional (mozzarella, tomato sauce, pepperoni, Italian sausage) and DD likes pesto and chicken. (DH will eat whatever!)

    There is something lovely and elemental about a nice round boule of bread dough that becomes a delicious meal. I can’t thank you enough for posting this recipe — I’m over my fear of using the dough hook now!

  35. Susannah

    TodayI was feeding the 4 men who are trimming the trees and hedges around our property. When I asked them what they would like for lunch the response was pizza American style. That means it is going to need American pizza dough. When my children were at home I use to make sour dough pizza dough but I have not made pizza dough since they all spread their wings 20 years ago. I was suddenly hungry for an American Pizza. So I googled and found your video and quickly assembled the recipe. It was a hit! I will be using your recipe over and over again now. I can finally have American Pizza in France! Heaven!

  36. Richard H

    After buying a food mixer with a dough hook I decided it was time to make my own pizza from scratch and a quick Google search found your recipe. I’m so glad I tried your recipe first as it was really easy to follow and even with a slightly sticky first attempt as I used cups (a previous commenter had the same issue and weighing helps) it turns out amazing every time.

    I’m hooked now and have bought a pizza stone too which makes the base lovely and crisp. Also after a chat with a lovely guy from an artisan mobile pizza kitchen I discovered that storing the risen dough in the fridge for 3 days makes the dough amazing. As little as 24 hours is good too. They roll their dough out with a rolling pin for a really thin base which works well for me. Plus they brush the edge with an olive oil, garlic and oregano mix which gives it a crisp garlic bread taste. Pure heaven.

    Thank you for sharing such an amazing recipe.

    1. Alex

      So glad you enjoy the recipe! We’ll have to try the trick of letting it sit in the fridge for a few days :)

  37. Jessica

    This is my absolute favorite recipe for making pizza. My husband and I make it VERY often and love it!! Thank you for making it so simple and “fool-proof” :-)

    I did, however, make it ahead of time the other day (I had to go to work and wasn’t going to get back until late) and let it rise for nearly 5 hours (I had my husband punch it down at 3 hours). The pizza was still delicious, but the crust on the bottom was very hard. I even cut my mouth devouring it haha!! I don’t think I’ll make it in advance again, unless you have any tips on how to avoid the harder crust?

    1. Alex


      So glad you like the recipe. You can put the dough in the fridge after the first rise in a sealed container, this slows down the rising process allowing you to use it anytime in the next week or so. Just give it about an hour to come to room temperature before you are ready to bake it. :)

  38. Amanda

    This made the best consistency dough! Do you recommend regular all purpose flour or strong bread flour?

  39. Ricardo chan

    Seems like I’m the only one with issues with this recipe-sorry! Followed it precisely, used US cups, as differ from uk, but dough was completely unusable. Did it four times and gave up. I’m using a kenwood kmix with dough hook. Dough comes out very very heavy, sticky and like glue. I’ve tried adding more flour, less water…… Still comes out unworkable. Any suggestions please? Thanks

    1. Alex

      So sorry you’re having troubles! Did you watch the video here: ? It seems like maybe you just need to add an extra few tablespoons while it is kneading so that it just releases from the sides of the bowl. The only other thing I can think of is that perhaps British all-purpose flour is a bit denser than American. You could try a mix of bread and all-purpose flour, or Tipo 00 flour is awesome if you can find it!

  40. Anonymous

    Well ive got a day off today so will go on a hunt for tipo 00 flour and get stuck in again this afternoon. Thanks for the suggestions. Much appreciated.

  41. Anonymous

    Thank you for posting this recipe. It was delicious and very easy. This will be my new go to recipe. It turned out perfectly. I even added in some finely grated parmesan and herbs for an extra special dough.

  42. Carrie

    Hi! I am so excited to try this recipe! I just got a KitchenAid stand mixer for Christmas and I’m all about figuring out how to use it. I watched the video and hopefully I won’t screw it up :) One question- this recipe will make 2 pizzas, correct?

    Thanks again!

      1. Carrie

        Yay! It was a success! I used sundried tomato pesto and mushrooms-delicious! One question- I’m totally new to the shaping of a pizza crust. I wanted it a little thinner but it just would stay where i stretched it. Any ideas? Thanks again for the awesome recipe!

        1. Alex

          Glad it worked out! If the dough is over-worked it tends to get a little tough. Cover it with a towel and let the gluten relax for a bout 5 minutes and it should be willing to stretch again.

          What type of pizzas did you make?

          1. Carrie

            ah-ha! I will try that next time (probabaly in a couple of days)! I made pesto, mushroom and cheese and a white pizza with spinach, ricotta, onion and spinach. Seriously delicious crust!

    1. Alex

      Hi! It would take about the same amount of time as the mixer — about 8-10 minutes. Just keep folding and pushing the dough with the heel of your hand until it has a similar texture as you see in the video. Hope that helps!

  43. vanna

    i chose this recipe for use during my first attempt at homemade dough and it turned out nothing short of perfect. it produces an extremely consistent and delicious product. thank you for sharing it!

  44. Marc

    Does this recipe work with the j shaped dough hook. You have the fancier dough hook for the larger KAs. But we have a smaller one with the old style hook. Any thoughts?

  45. Denise

    Got a stand mixer for my birthday and started making pizza dough as my first project. Over a month I tried 4 different stand mixer recipes and tested them on my teens and their friends when we had make your own pizza nights. Everyone consistently voted for this crust as being the best. I have found the recipe easily can be split into 5 balls to make 5 individual pizzas.

    Thanks so much for posting!

  46. Dirk

    For those of you who ask about other flour. Use 1/4-1/3 spelt flour for a nuttier flavor. You can use bread flour (which I always do) without any noticable change (but it has higher protien and may increase the chew a little). Try reducing yeast and taking longer to rise…like reduce yeast to 1/4 or less of the recipe and let it take some real time to rise (I have made no knead bread with 1/16 of a tsp of yeast and 24 hour to rise, makes excellent pizza dough from that point on).

    You can use 00 flour (very finely ground) for all or some of the flour, again, changes everything. How about some No 1 Durham wheat (Semolina), use about 1/4 to 1/3 for a completely different texture and chew. (while you are at it make some home made egg noodles of Semolina flour for your next spaghetti or ravioli..or possibly your lasagna, you wont beleive the difference.)

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