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The Best KitchenAid Pizza Dough

Kitchenaid pizza dough
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4.6 from 26 reviews

This KitchenAid pizza dough is my go to pizza dough recipe and is highly rated by readers! It turns out perfectly every time in the stand mixer. 

Ingredients

Scale
  • 450 grams (3 cups) Tipo 00 or all-purpose flour (see Notes)
  • 2 teaspoons (1 packet) instant yeast
  • 1/2 tablespoon (1 glug) olive oil
  • 3/4 teaspoon (2 large pinches) kosher salt
  • 1 1/3 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-low 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-low (or according to your mixer instructions.
  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; see storage notes below.)
  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.

Refrigerator storage: You can store shaped dough balls in the fridge for up to 2 to 3 days. Brush them with olive oil, place in containers, and cover tightly. The dough actually develops better flavor after a day or two. Make sure to bring to room temperature 30 minutes before stretching.

Freezer storage: Freeze dough balls for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator, then let come to room temperature for 30 minutes before using.

Bread flour variation: You can also make this pizza dough with bread flour. Go to my Bread Flour Pizza Dough recipe for more tips!

Find it online: https://www.acouplecooks.com/pizza-doughstand-mixer-method/