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This KitchenAid pizza dough has been made by thousands and become their go to pizza dough recipe! It turns out perfectly every time in the stand mixer.

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. And this KitchenAid pizza dough recipe was born! Since we first posted this recipe, it’s been made by thousands of people around the world and become their go to pizza dough. Keep reading for the recipe!

Related: Homemade Pizza for Beginners | Thin Crust Pizza Dough


Making KitchenAid pizza dough in a stand mixer

While our food processor pizza dough method works well too (and kneading by hand is also an option!), we get great and consistent results every time with the KitchenAid stand mixer. Using the stand 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.

When we bake our pizza dough, we always use a pizza stone! This makes it perfectly crispy on the outside and chewy on the inside. What’s the best pizza stone? Here’s the one we recommend, including some care tips.

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).

Related: If you’re really into pizza, consider thisportable outdoor pizza oven!

Watch how to make KitchenAid pizza dough

If you’re up for the challenge, here’s how to do it! Because KitchenAid pizza dough is all about texture, we’ve created a video to help you through the process.

Related: How to make artisan pizza at home

Looking for more homemade pizza recipes?

This KitchenAid pizza dough can be used for dozens of different pizzas. Here are a few of our all-time faves:

Looking for more stand mixer recipes?

Outside of this KitchenAid pizza dough, we have several more KitchenAid mixer recipes and stand mixer recipes!

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KitchenAid Pizza Dough Recipe

  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 6 mins
  • Total Time: 1 hour 6 mins
  • Yield: 2 medium pizzas 1x


This KitchenAid pizza dough has been made by thousands and become their go to pizza dough recipe! It turns out perfectly every time in the stand mixer. For the best possible pizza dough, we recommend this pizza stone. Here’s why we love it.


  • 450 grams (3 cups) flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¾ teaspoon (2 large pinches) kosher salt
  • 1 ⅓ cups warm water
  • Cornmeal


  1. Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process.
  2. In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
  3. 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.
  4. 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.
  5. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
  6. 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. (You can freeze pizza dough you don’t plan to use the day of.)
  7. 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.
  8. 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.

  • Category: Pizza Dough
  • Method: Baked
  • Cuisine: Italian

Keywords: pizza dough, pizza, stand mixer, mixer, kitchenaid, kitchenaid pizza dough

Perfect Homemade Pizza Dough | A Couple Cooks

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. 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.

  2. 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!!!

  3. 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. 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 :)

    2. Will do!

      Also, I appreciate your use of the Chunk font. I just got a hold of it last week, and it’s quickly become one of my favs.


  4. 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!

  5. 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. 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!

  6. 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!

  7. 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. 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.

  8. 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. 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!

      1. It’s not clear from the recipe that you’re not supposed to add cornmeal to the dough. You say later in the recipe that you put a pinch of cornmeal in the pan before putting in the dough, but in step one you say to ‘combine all the ingredients’.

          1. We have re-tested the recipe multiple times and prefer the 3/4 teaspoon of kosher salt for a flavorful dough.

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