Easy Kitchenaid Mixer Pizza Dough
"If you have a large mixer, this is so easy and the mixer even does the kneading for you. Our family makes homemade pizza almost once a week, its so easy!"
photo by cfern1376
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
2 Pizzas
- Serves:
- 8
ingredients
- 1 cup hot water
- 1 1⁄4 ounces fast rising yeast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 tablespoon honey
- 2 1⁄4 cups bread flour
directions
- Put water in mixer bowl and sprinkle yeast over water to dissolve.
- Mix water and yeast with whisk attachment until foamy.
- Add Olive Oil, Salt, Oregano and Honey and whisk together until well blended.
- Add 1 Cup of Flour and mix together.
- Remove whisk attachment scraping dough mixture into bowl and attach bread hook to mixer.
- Add another Cup of Flour and mix on low speed until well incorporated and dough is not "sticky". If dough is too sticky, add the additonal 1/4 cup (or more) of flour until it resembles bread dough.
- Mix dough on medium speed for 5-7 minutes until it is elastic and smooth.
- Remove dough ball from mixer and place in an oiled bowl large enough for the dough to double in size.Cover bowl with a damp cloth and allow dough to rise in a warm place, away from drafts.
- When dough is doubled in size (15-20 minutes), remove from bowl and punch down dough, roll out to desired thickness and shape.
- Drizzle Olive Oil on rolled out dough, sprinkle with additonal Dried Oregano and Kosher Salt, and top as desired.
- Bake on a perforated pizza pan in a very hot (500 degree) oven. Start pizza on bottom rack for 5 minutes. Using a pizza peal, slide the peal underneath the pan and move the pizza to the oven's top rack. Continue baking until crust is browned, and toppings are heated (5-7 minutes more).
- Using the pizza peal, remove the pizza pan from the oven carefully. Place pan on a heat proof surface, then use the pizza peal to remove the pizza from the pan. Allow pizza to cool for 2 minutes on the peal, then slice as desired using a pizza cutter.
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Reviews
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It did not work at all!!! My husband and I have been making pizza dough for 20 years and try different ones. We just purchased a Kitchen Aid Mixer with the bread hook attachment....we followed the recipe as written and it did rise a little but did not double...and was unusable!! Very disappointed.
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Flavor was good, rather easy. I would suggest that if your cooking on a non perforated pan you should pre bake the crust a bit. Was hard to get crisp before toppings singed at 500 deg in 10 min.
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This dough worked out very well. It turned out crispy and the oregano gave it a nice flavor without being too overpowering. Next time, I'm going to add a little parmesan cheese to try to enhance the flavor a little more. All in all an easy and flavorful pizza dough recipe. -
Nice pizza dough. I made it as written and didn't have any problems. I didn't follow the pizza making directions as I used my own recipe. It turned out fine. Thanks for sharing. Made for PAC 2013. -
We tried this yesterday. The flour amount worked well for me, but don't use 1 1/4 ounces of yeast. Use one package or just 1/4 ounce of jarred yeast. That should equal 2 1/2 teaspoons of yeast. It turned out to be the best dough recipe we've tried, as long as you like thin, crispy crust. It came out of the oven perfect. We loved it!
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Tweaks
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NOTE: My oven is slow so you may have success in a 475 oven if it cooks too quickly. Also noted water should not be “boiling” hot as it will harm the yeast. I use water that i can hold my finger in without pain. If you are not using rapid rise yeast add the honey and yeast to water first and allow to “bloom” about 5 minutes (activates the yeast organisms) before adding the other ingredients. If it doesn’t rise we’ll try adding more honey (food for the yeast) next time. REALTORFOOD
RECIPE SUBMITTED BY
<p>I am a Realtor in Nashville, TN with Bob Parks Realty. I enjoy cooking and entertaining with my family and friends.</p>
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