It is day two of the KitchenAid stand mixer recipe week! I am oh so happy to be sharing one of my favorite recipes with you…PIZZA. There was a period in my life where I was NOT a fan of pizza. I know you are probably thinking how on earth can you not like pizza? In my defense, there are many places (not naming names) that just make bad pizza. However, when the dough is made from scratch and the ingredients are fresh, pizza is just the most delicious thing.
The KitchenAid mixer dough hook attachment really comes in handy when making this pizza dough. It is just awesome and also sorta the main the reason why I wanted a KitchenAid Mixer in the first place…
Servings: Dough for Two 12-in dia Pizzas
Total Time: About 2-3 Hours
- 1.5 tsp active dry yeast
- 1 cup luke-warm water, divided
- 3 1/4 cup all-purpose flour, divided
- 1 tbsp olive oil
- 1/2 tbsp salt
- In a cup or small bowl, mix the yeast with 1/4 cup luke warm water** After about 5-10 minutes, the mixture should be foamy/bubbly (this means that the yeast has been activated!)
- In a large bowl (I used my new Kitchenaid Stand Mixer) pour in the yeast mixture. Turn on the mixer and gradually add in 1 cup of flour.
- After the flour has been incorporated, gradually add in olive oil, salt, 3/4 cup water and 1 cup of flour.
- At this point, the mixture will seem very liquidy but don’t worry, that’s how it should be! If you have a Kitchenaid Mixer, I’d suggest at this point switching to the dough hook. With the mixer running, gradually add flour in 1/4 cup increments (up to 1 1/4 cup flour). Add as much as needed to be soft and not sticky.
- Now here comes the fun part. Prepare by lightly dusting flour on a clean space on your counter. Take the pizza dough out of the bowl and slap it on to the counter about 7-8 times. Yes, you read that right, like literally throw it onto the counter. Don’t ask me why, but my boyfriend swears by it, and his pizza comes out great so I don’t mess around. Knead the dough for about 7-10 minutes.
- Clean the mixing bowl, and coat it will a little bit of cooking spray. Put the dough back in the bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for about 1.5-3 hours, until it roughly doubles in size.
- Roll out and top as desired. Need topping ideas? Here’s two of my favorites!
**note: I know that “luke-warm” is a pretty ambiguous term, but it should be hot, but not too hot that you aren’t able to stick your finger in it for a second or two.