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

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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

★★★★★

4.5 from 19 reviews
  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 6 mins
  • Total Time: 1 hour 6 mins
  • Yield: 2 medium pizzas 1x
Print Recipe

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

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

Perfect Homemade Pizza Dough | A Couple Cooks

Published on / Last updated on

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About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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228 Comments

  2. 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.)

    Reply

    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!

      Reply

      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’.

        Reply

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

  3. 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!

    Reply

    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.

      Reply

  5. 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!

    Reply

  6. 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

    Reply

    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!

      Reply

  7. 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!

    Reply

  8. 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.

    Reply

    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 :)

      Reply

  9. 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!!!

    Reply

  10. 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.

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

    1. 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?

      Reply

  14. 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!!

    Reply

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

      Reply

    1. 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!

      Reply

      1. 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

        Reply

  16. 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

    Reply

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

    Is this correct?

    Thanks

    Jeff

    Reply

    1. 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!

      Reply

  18. 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.

    Reply

    1. 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!

      Reply

  20. 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

    Reply

    1. 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.

      Reply

  21. 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!

    Reply

  22. 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?

    Reply

    1. 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!

      Reply

    2. 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!

      Reply

  23. Hi!
    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!

    Reply

  24. 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!

    Reply

  25. 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.

    Reply

    1. 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.

      Reply

      1. 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 :(

        Reply

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

          Reply

  28. 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!

    Reply

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

    Reply

  30. 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!

    Reply

    1. 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!

      Reply

  31. 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 :)

    Reply

  32. 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!

    Reply

    1. 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!

      Reply

  33. Hi,
    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.
    Alby

    Reply

    1. 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.

      Reply

  34. 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

    Reply

    1. 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.

      Reply

  36. 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.

    Reply

  37. 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.

    Reply

  38. 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.

    Reply

    1. 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 :)

      Reply

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

    Reply

  40. 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!

    Reply

  41. 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!

    Reply

  42. 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.

    Reply

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

      Reply

  44. 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?

    Reply

    1. Hi!

      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. :)

      Reply

  46. 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

    Reply

    1. So sorry you’re having troubles! Did you watch the video here: https://www.acouplecooks.com/2012/01/video-easy-homemade-pizza-dough/ ? 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!

      Reply

  47. 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.

    Reply

  48. 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.

    Reply

  49. 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!

    Reply

      1. 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!

        Reply

        1. 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?

          Reply

          1. 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. 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!

      Reply

  51. 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!

    Reply

  52. 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?

    Reply

  53. 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!

    Reply

  54. 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.)

    Reply

  59. I made this dough according to your instructions for a holiday pizza lunch in December 2015. I would like to make it again for an upcoming event. I wonder if the dough would benefit from a slow rise in the refrigerator. If so, do you think I should place it in the fridge after the 45-60 minute room-temp rise or instead of that?

    ★★★★

    Reply

    1. Hi there! We don’t post nutrition information for our recipes, but you could run it through an online nutrition counter!

      Reply

  62. Special thanks for posting the weight of the flour as well as the volume. I weighed out the flour, and couldn’t believe how beautifully it all came together in my Breville stand mixer. The texture felt perfect, and it’s rising now, and I’m looking forward to building the pizza. I’ve been looking for a ‘one-step’ recipe for pizza dough, and this seems to be great. Thank you!

    Reply

  63. Hi! I just got a stand mixer and so so excited to use it. What a great video! When I unpacked my mixer it had a big warning not to use the dough hook on anything above level 2. In your opinion, is it safe to go about 2 without ruining the mixer? The last thing I would want is to break the mixer. Do you know why they recommend going slow?

    ★★★★★

    Reply

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

    ★★★★★

    Reply

  66. 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.

    Reply

    1. Hi!

      If you have a super sticky dough, just add flour to the edge of the bowl one spoonful at a time until it starts to ball up. Thanks for reading!

      Reply

  67. I’m not sure what happened? Followed the recipe to a T and I was left with an ooey, gooey mess that had to be thrown out. Kept adding more flour, it didn’t help at all. I checked the KitchenAid website and it said to never knead dough involving yeast above a 2, and this recipe instructs to knead at medium-high… could this have been my problem? Looking for suggestions. Really disappointed with my first try to use my brand new KitchenAid mixer I got for Christmas. :(

    Reply

    1. Hi!

      So sorry the recipe didn’t work for you. The kneading speed shouldn’t matter, we’ve tried at varying levels and you should following the instructions for your model of mixer. You probably just need more flour worked into the dough to get it to ball up.

      All the best!

      Reply

  68. 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

    ★★★★★

    Reply

    1. Hi!

      You probably want to refrigerate the dough after the rise and then take it out in stages about 45 minutes before baking time. It will be ok if you left it out the whole time (covered in plastic wrap) but it can get a little funky and over-risen towards the end. Happy cooking!

      Reply

  69. Excellent advice throughout this thread, so much appreciated. The simple answer as to how long to leave the dough in the mixer kneading is great, and so hard to find online. Happy 6th year birthday to this post, amazing!

    ★★★★★

    Reply

  71. Loved this recipe. I do think itcould use more salt. I proof min in the oven and found the damp towel stuck to the dough….not a big issue, completely salvageable. However, will use saran wrap next time! Used to make mine by hand making a mess and taking wsymore time. This is a great find! Thanks!

    Reply

  72. I am assuming thTthe dough should stick onto the dough hook. Mine keeps coming off in either little chunks or th3 whole thing. Is this how it is supposed to work

    Reply

  73. We too make a lot of pizza in our house but have always purchased our dough from the local Italian deli (because after many attempts to make ourselves, it wasn’t never quite right or too messy). So with having just got a stand mixer we tried this and it was fabulous! It’s actually easier to stretch out than the ones we’ve been buying and it was really easy make in the mixer with no mess in my kitchen. (The first one we used a rolling pin to flatten out and the crust was too dense, so 2nd one we followed your instructions by stretching with fingers and it was perfect and light). Question: Have you ever used this recipe for making calzones? We’re thinking about how to use the 2nd dough for pre-made school lunches :)

    Reply

  74. Love this easy calzone/pizza dough recipe! and 1st time on y’all site and enjoying it. I made it for calzones then a couple weeks later made it again for pizza. LOVE LOVE how easy it is to stretch it and feels “fluffy”. I added a bit more salt on the 2nd time and it is perfect for us! thank you very much for such an easy yummy pizza dough recipe.

    Reply

  75. When I start the machine kneading it pulls away from the bowl and forms a ball on the hook, maybe a minute after starting. As I keep kneading the dough seems to break down and comes off the hook and gets really sticky.

    Do I add more flour until it pulls away again and balls on the hook again. What should I do when it goes thru the fall off hook and gets sticky again ?
    Thanks for any suggestions, I’m a bit frustrated as no article I read seems to address this.

    Reply

    1. Hi! Just add about a 1/2 tablespoon of flour at a time (while the mixer is running). It will quickly form back into a loose ball! Good luck!

      Reply

  77. I found this recipe yestreday and couldn’t wait to get home and try it. Typically when i make dough, I usually like to proof the yeast with some honey in the warm water, so i was excited to try a fast acting yeast recipe.
    I cooked two pizzas – one on a cheap round pan with the holes in it and one in my well-worn deep dish pan with about sixteen pounds of cheese and meat and veggies on top. I cooked both in a gas oven on the top rack at 500 degrees Fahrenheit.
    The holy pan round one had a hard crust – but the other time I used that pan the crust was hard as well.
    My deep dish pizza, on the other hand, was a little piece of heaven on earth. Chewy and delicious.
    Thanks so much for the recipe!

    Reply

  78. 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!

    Reply

    1. Hi! Yes, we updated the recipe to match our latest pizza testing! It still works great with the 1/4 teaspoon kosher salt, but we think the flavor is even better with 3/4 teaspoon. Just make sure you aren’t using table salt!

      Reply

  79. Not the entire internet understands what is 1 cup.
    supposedly 1 cup is 236g
    however 1 cup flower is 150g
    ???? so please amend to be more precise

    Reply

      1. I’ve looked through everything …. twice. I simply cannot find the exact measure in grammes. However I do wish to share that after getting a KitchenAid the google search found this recipe and thank god. Excellent. In fact the moulding the dough as a pro is a fantastic feeling. Great instructions and video. I used kale and chicken but this is so easy and quick that I’m going to experiment. Not what I expected. I would like to have alternatives for less gluten/carbs and more protein is anyone have some suggestions.

        Reply

        1. Hi,

          If you’re looking for all measures in grams, you can use the info from our standard pizza dough recipe:

          500 grams* Tipo 00 or all-purpose flour
          8 grams instant or active dry yeast
          7 grams kosher salt)
          338 grams warm water
          13 grams olive oil

          Reply

  80. 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

    Reply

    1. Hi!

      Do the 45 minute rise first, and then place each boule in a separate covered container and refrigerate for 1-3 days. If you wanted it in the fridge longer, you could probably skip the initial rise, but we haven’t tried it! Make sure you have excess space in each container for the dough to grow. You’ll love the flavor with this extra slow ferment!

      Reply

  81. First of all, thank you for providing information about the recipe and not the fact that you have three dogs, a cat and a grandmother that lives with you, seriously that irritates me on food blogs, haha. My question is can I use gluten free four or no? I can make it the traditional way but I have extended cathyfamily that have to eat gluten free

    Reply

    1. Hi! We haven’t tested this recipe with an all purpose gluten free flour. The quantities may work, but I would assume that it doesn’t really need to be kneaded since there isn’t any gluten to activate. Good luck!

      Reply

  82. 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.

    Reply

  83. I just wanted to let you know, your recipe turned out perfect for us! I did add red pepper flakes, minced garlic and a little extra salt. So good! We are in COVID 19 quarantine and this was a great interactive family meal. We each made our favorite pizza! Question? I already have one stone, but will be also getting the one you recommended. Which pizza peel do you recommend? Stainless steel, or wood? Any special tips for sliding it onto the stone? (Other than making sure there is enough corneal?) This is our first time making pizza from scratch and we’re hooked! Thanks for the video too…it was so very helpful!

    Reply

    1. So glad you enjoyed! I prefer the metal pizza peels because they are thinner and easier to get under the dough. No other tips, practice makes perfect! If you really want to go all in on pizza nights (and you should!), the super pizza peel with a conveyor belt is worth every penny: https://rstyle.me/+G0FG_LurgZFt9SsXi-Rh0Q

      Reply

  86. Hi from Oz. Thank you for this so easy pizza dough recipe: Just cups and ordinary flour, teaspoons and tablespoon measurements, no need for getting the weighting machine out. It makes wonderful pizza bases and the KitchenAid stand
    mixer does all the work. I do bake my pizza at 220 degrees C as 500F I think that is 230 or 240 degrees C too hot for my
    oven. Passed your web site onto my daughter in New Zealand and she can look at your video which will be a help for
    her, I have made my bread from scratch previous years with no KitchenAid stand mixer then. Thank again. Val Tyson

    Reply

  87. Having an issue with the Pizza sticking the stone. Any tips on keeping that from happening. I used the cornmeal but it stuck more so close to the center. Also can I make one pie out of this instead of splitting it into two?

    Reply

    1. Are you cooking at 500°F? If the stone is fully preheated, the dough shouldn’t stick.

      You can make one large pizza if you want, but it will probably be larger than your stone.

      Reply

    1. If you preheat the stone and slide the dough onto the stone with a peel (or back of a baking tray), the dough will release itself!

      Reply

  91. 8 minutes is far too long to need the dough in a kitchen aid, 2 to 3 minutes in a kitchen aid with the dough hook is equivalent to 10 to 12 minutes kneading by hand, for Pizza I would knead in the kitchen aid for max 4 minutes on setting number 2 and you dont need to mix your ingredients before you start using the kitchen aid just go straight in on setting 2 and your dough will turn out a lot better, I found this out by practice.

    Reply

  92. 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.

    Reply

    1. I’m so glad to hear this! We were dreaming of making the perfect dough 13 years ago on our flight back from Italy… so happy that the love can keep being shared :)

      Reply

  93. Hi – wondering if I can make this dough in advance? We love this recipe – it has become a family favorite. But, if I make it early afternoon will it last until dinnertime?

    Reply

    1. Hi! Once it’s proofed, put it in the fridge in a covered container. Remove 30 minutes before baking. If you leave in the fridge 2-3 days the flavor actually improves dramatically!

      Reply

  94. 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!

    Reply

    1. Hi! I hope you’re enjoying the mixer! Yes, still oil them while rising and then transfer to a freezer bag.

      Reply

  95. Hello !!

    Can I use active yeast ( the one that I add to the warm water with sugar ?) assume the same results ;)
    I’ve been making pizza doughs since covid started as time on my hands. Getting a bit better but always hard to know exactly when it’s kneaded enough. So would like to try yours as I love that you give the tips of when to add flour. Water etc. Sooo tricky , depends on temperature in kitchen etc .

    Reply

  96. 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.

    Reply

    1. I’m not sure, sorry! It is pretty easy to hand knead if the dough hook isn’t catching. The dough does freeze well if you do make a full batch.

      Reply

  97. OMG! I’m use to making the traditional pizza dough recipe that came in the Kitchenaid recipe book, but your recipe was amazzzzzzzzing. It was easy to follow, thin, crispy yet soft and chewy. Bonus, you make the recipe and get to freeze a portion for later use.

    Reply

  98. 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

    Reply

    1. Hi! We use the same 500 gram recipe in multiple ways depending on our mood:

      2 thick crusts
      3 standard crusts
      4 thin crusts

      Reply

  99. A beautiful dough that was easy to shape .. it did taste a bit flat though even with the addition of Tuscan Olive Oil. I’m going to try it again with a bit more salt.

    Reply

  100. Thank you for this recipe! I needed a set and forget dough with two small children on the go. Pizza is a weekly dish in this house and finding ten minutes to hand kneed sometimes isn’t practical. I love this recipe works every time without fail. Use it for calzones and pizza rolls too. Not sure why it’s got anything other than five star rating!

    Reply

  101. My husband and I made this, and the dough never really came together in the stand mixer… We added 1/4 cup more flour slowly as the mixer went, and the dough never turned into a ball, it just stayed super wet and sticky. I didn’t want to add more than 1/4 cup more, so we kneaded it, scraped it out, proofed it and baked it, but it still came out chewy and kind of underdone. We measured by cups, not weight, and it is quite humid where I live, so it’s possible we just needed more flour, but this was my first time making pizza dough and I was pretty disappointed.

    Reply

    1. I’m so sorry it didn’t work out! You can definitely keep adding flour if necessary to get it to form a ball. Did you cook it on a pizza stone or on a pan? The stone definitely helps make a crispy crust.

      Reply

  102. Best pizza crust I’ve ever made. It springs up beautifully in the oven and I had some nice air pockets which was a first. I like to give it a slow rise in the fridge for at least 24 hours. The flavor is just incredible. My husband is a very picky eater and he absolutely loved it!
    Just out of curiosity, what is the hydration level of this dough? I live in the Arizona desert so I had to adjust the water. Do you think it’d be wise to mix everything in the beginning and let the dough sit for an hour so it can get properly hydrated?

    Thank you for this awesome recipe.

    ★★★★★

    Reply

    1. So glad you loved it! That slow rise makes all of the difference :)

      The hydration for this one is 70%. I wouldn’t worry about doing the sit if you’re planning on letting it ferment in the fridge. You could definitely increase the hydration up to a scant 1 1/2 cups if you can handle the little bit stickier dough.

      Reply

    1. You can make it several days ahead and keep in the fridge for better flavor! Just thaw about an hour before cooking.

      Reply

  104. Made this recipe twice in a week. I live in a shared house, so made it for one of my housemates, and it’s a big hit!
    First time I didn’t have cornmeal or semolina, but second time, I did and it makes all the difference to texture. Made a simple sauce with passata, fresh basil and garlic powder, topped with mozzarella, parmesan and pepperoni. It was divine. I normally order takeaway but now I just want this pizza and the soft tasty dough

    ★★★★★

    Reply

  105. This was the first thing I made with my stand mixer. It turned out perfectly. So thankful for this recipe! The YouTube video was so easy to follow.

    Reply

  106. I kneaded my dough for 8 minutes but realised that it was sticking to the sides a bit. Can I add more flour at this point?

    Reply

  107. Sorry to say this didn’t work. Followed the method and quantities and used fresh ingredients, but the resulting dough was heavy and didn’t stretch at all. I tried kneading it for a little longer in the mixer but it didn’t have an impact. Had to bin.

    ★

    Reply

    1. Hi! Was the dough sticky or tough during kneading? It should be pretty pillow-y and just on the sticky side.

      Reply

  109. Love this recipe! I used to work at a pub where we made our own dough, and this is the closest I’ve found at a low yield. I did have to get used to hand-stretching again, as you do not want to slap this dough as it will fly apart 😂. Overall, great recipe that has become a staple at our house.

    ★★★★★

    Reply

  112. First time trying your recipe I will let you know what I think. Slow proofing overnight to cook tomorrow in my pizza stone the dough feels amazing thanks . Amos

    ★★★★★

    Reply

  113. I’ve used this recipe dozens of times over a number of years now. Comes out great every time. Great recipe.
    Thanks

    ★★★★★

    Reply

  115. Step 3 and step 4 both say to use the dough hook. Given step 4 says to attach the dough hook, I’m wondering if you use a different attachment for step 3? Looking forward to making this. Thank you for sharing the recipe!

    Reply

    1. It’s the same! We just stir with the dough hook prior to attaching to save a spoon from cleaning.

      Reply

  116. This recipe broke my kitchen aid because of the high speed and consistently (8 minutes) my warranty was not covered because I apparently over used and stressed my kitchen aid:( I tried to explain to the caller I was following a kitchen aid recipe. But they were just rude to me.
    My kitchen aid was fixed (complimentary) but was told not to follow this recipe.

    ★

    Reply

  117. I just wanted to point out that 3 cups of flour is not 450 grams! 1 cup of flour weighs between 120 and 125 grams, depending on the brand. Maybe there is a typo that should read 3½ cups flour?

    Reply

  119. I just got my kitchen aid mixer for Christmas and would really appreciate recipes with the mixer! I love to cook and bake. I have been making my homemade pizza for 50 years but I am going to try your crust recipe! Thank you
    Rick Bostrom

    Reply

  120. This looks like a pizza dough recipe I would like to try. If I want to make this dough and freeze it to make pizza another day..at what point can I freeze the dough? After it has risen once?
    Thank you

    ★★★★★

    Reply

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