KitchenAid Pizza Dough Recipe

Kelly

This recipe is amazing! By far the BEST pizza dough I’ve ever tried. It even beats my mom’s!

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

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.

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.

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!!

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.

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?

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!

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!

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!

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!
Suzy

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.

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.

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.)

chris

too bland, needs sugar and salt

Molly Rodriguez

This recipe was a HIT in my house! My two boys can’t eat it fast enough. After many other recipes this is the one! https://healthykitchenhealthybudget.com/2016/05/15/pizza-pizza/

Anandi

Used these for calzones last night. The dough worked beautifully. Thanks for testing this out on the stand mixer. Cheers.

Alison

Hello. I’m completely new to baking. I’m trying out my new Kitchenaid, and thought I followed this recipe for dough correctly, however l’ve ended up with a sticky, sloppy mess after eight minutes of kneading. Any ideas on how I can do better next time? I have tried one of your other recipes and it was a success, so I’ve done something really stupid.

Steve

Hi. Tried this recipe before and it’s perfect.
Quick question though; we are hosting a pizza party and will be cooking around 12 pizzas throughout the night over a 3 or 4 hours… will the dough be ok left out for that long rather than putting in the fridge? Or I guess the question is if I make the dough early afternoon will it be ok left out till the night?
Many thanks

Lauren

Can this dough be frozen, thawed, and used later?

Alissa

Do you ever make your pizza with sourdough? Would love the recipe if so!

SMLM

I have been making this dough for years now and today I noticed that it is now showing 3/4 tsp of salt?? I had an old screenshot of this on my phone and it said 1/4 tsp like I have always done. Did the recipe get changed? Everything else is the same amount, just curious, I made it today like I normally do with 1/4 tsp. I love this recipe, I make it at least 2-3 times a month!

Adam

Thanks for the great recipe; have used in many times. This time I want to prepare many doughs for use in 1-2 days time. Should I let it rise for 45 minutes as you say in the instructions and then refrigerate? Or should I refrigerate after the dough has been needed and portions and let it rise in the fridge? Wouldn’t the dough still rise in the fridge (although more slowly?) Can you provide some instructions/tips in this “make ahead” option? Thanks very much

Nicole

This made a beautiful dough. Store bought pizza doughs I’ve used in the past have been impossible to stretch out and would spring right back, never getting thin enough. This was wonderfully light and stretchy, actually was hard not to stretch it too thin, but was still delicious. Didn’t have any cornmeal so I oiled the sheet pan with olive oil. and it worked nicely.

Anonymous

Hi! I dint use all the dough? Can i refrigirate it?

Tommy

Yes 500. No not pre heating the stone. I built the pie on the stone then put it into the oven.

Tim & Tina

FINALLY! Practice makes PERFECT! We’ve spent a lot of time trying to master a pizza dough that would remind of us our pizza experience in Italy and I’m happy to announce your recipe nailed it. We loved your thin crust pizza dough, but this recipe was perfection for us. So easy and made a beautifully perfect dough that was easy to work with (I can almost make a perfect circle now after practicing your techniques). Crust is light and airy with just enough crisp underneath. Quality ingredients are must when making pizza, we use 00 flour which we believe has stepped up our pizza making game. We also use our stone on the grill to make our pizza. Gets nice and hot! I don’t usually right reviews but I just had to let you know how happy we were and thank you for recipes. Now, when we want to imagine we’re in Italy, it will only take about an hour.

Doris

Alex, at 63 years old, I just now finally bought myself a KitchenAid Mixer and was so anxious to find a pizza dough that would work for me because typically the kneading process turns into a mess for me. We will be going on vacation soon so I want to freeze a couple of doughs to take with me but would I still put oil on them as they are rising before freezing? I am anxious to try more of your recipes as well. Thank you!

April

Do you think it’d still work with the mixer if we halve the recipe? We really don’t need two pizzas for just two of us.

cjon hinkle

So, I have been using the think crust recipe linked in one of your online posts. In one place, you seem to indicate it should be divided in half, and then each half would be 2 crusts. Elsewhere, you seem to indicate that the recipe produces 2 crusts. is the recipe for 2 or 4 crusts?
• 500 grams* Tipo 00 or all-purpose flour (3 1/3 cups)
• 8 grams instant or active dry yeast (2 teaspoons)
• 7 grams kosher salt (1 teaspoon)
• 338 grams warm water (1 1/4 cups + 3 tablespoons)
• 13 grams olive oil (1 tablespoon)
Thanks,
CJon