This post may include affiliate links; for details, see our disclosure policy.

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 pizza recipes in our house. In fact, we make them so often that we have had the opportunity to refine our dough-making process over the past decade. Our master pizza dough recipe, pizza sauce, and thin crust pizza dough are fan favorites.

Why we love this recipe: When we received a KitchenAid stand mixer for Christmas years ago, we started comparing dough made with a stand mixer to our food processor pizza dough method. 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!

“Wow, I nailed it on my first try and pizza was delicious. This recipe is a life saver. After a couple failed attempts with other pizza dough recipes, I stumbled across this website and tried yours. Can’t wait to try your other recipes!” -Brian

dough2

Making KitchenAid pizza dough in a stand mixer

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 makes 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. Here’s more about the best pizza stone and some tips for caring for it.

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. (You’d be surprised at the number of sworn carnivores who don’t even notice that a delicious homemade pizza is meat-free.)

Tip: If you’re really into pizza, consider a portable outdoor pizza oven! We love making this Ooni pizza dough recipe when we cook outdoors.

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

More homemade pizza recipes

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

A few more stand mixer recipes

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

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

KitchenAid Pizza Dough Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 22 reviews

  • Author: Sonja & Alex Overhiser
  • Prep Time: 1 hour
  • Cook Time: 6 mins
  • Total Time: 1 hour 6 mins
  • Yield: 2 medium pizzas 1x

Description

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.


Ingredients

Scale
  • 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

Instructions

  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!

Notes

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
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 and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

243 Comments

  1. Del Ball says:

    Absolutely the best recipe for pizza dough. We like ours, extra, thin and crispy and this works well. We have tested multiple brands of double zero flour and have found that Bob’s Redmill 00 flour is the best. Second best is King Arthur 00 flour.






  2. Amy says:

    I’m slightly confused. The video says to use 1/4 tsp kosher salt while the instructions says 3/4 tsp. Which is it? I’m waiting for my rise right now and put in 3/4 tsp so hopefully that was the right one.

    1. Alex Overhiser says:

      3/4

  3. Jennifer F says:

    Just got a stand mixer and this will be my “inaugural” recipe. I had a quick question – should I proof the yeast before adding it to the bowl, or do I just throw it in with the other ingredients? Thanks!

    1. Alex Overhiser says:

      You can just throw it in!

  4. Lewis Ship says:

    If you have it handy, it using bread flour better (or worse!) than using all purpose? I used this recipe over the weekend and loved the results (though I had to hand knead, as I couldn’t find my dough hook), and I used bread flour.

    1. Alex Overhiser says:

      Bread flour will give you a little nicer result.

  5. Ethan says:

    Fantastic recipe, definitely will be my go-to pizza dough recipe. I would recommend caution in for kitchenaid newbies like me in regards to “allow the mixer to knead for 8 minutes at medium-high” as Kitchenaid recommends 2 minutes on level 2 for doughs like this (it broke my mixer, luckily was still under warranty).






  6. Zöe Bird says:

    Made this over the weekend, was doubtful about just putting everything into the bowl at once (not blooming the yeast first) and am very happy to report this turned out perfectly! The crust was chewy, light and crispy around the edges (I cooked on the grill on a pizza stone). Make this!

    1. Alex Overhiser says:

      So glad you enjoyed! :)

  7. Jennifer O’Leary says:

    Hi! Just made the dough, waiting for it to rise. My dough at the end of the needing process was extremely sticky, I had to pry it out of the bowl with floured hands. Should I have added more flour during the needing process (stand mixer)

    1. Alex Overhiser says:

      As sticky as possible while being able to form it is good! You can add like a 1/2 tablespoon of flour if you need too.

  8. Sean says:

    Turned out great but really resisted stretching. So the dough was very thick, how can inget it to stretch more and make a thinner be still great airy crust






    1. Alex Overhiser says:

      Hi! Three things: If you can find a Tipo 00 pizza flour it helps a lot. Secondly, give it some rest if it starts to resist stretching and come back two minutes later. Finally, use only as much flour as needed to get it to come together; wetter, sticky dough is easier to stretch after a rise.

      1. Sean says:

        Thanks! I did use king arthurs nep style 00 pizza flour. I did not let it rest. I will use more water next time!

        So good!

See More Comments