Pizza Dough–Stand Mixer Method


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
Makes: 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 your stand mixer, combine all of your ingredients. Leave out just a little bit of the water.
  2. Using the dough hook from your 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 your 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 flour-y, 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 on a floured surface and dab with a little bit of olive oil to keep them 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 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.

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AlexPizza Dough–Stand Mixer Method

Comments 80

  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. Post

      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 :)

      1. Post
  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.

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