Pizza Dough For Kitchenaid Mixer Recipe 385 Food

KITCHENAID CRUSTY PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in warmed bowl.
• Add salt, olive oil, and 2 1/2 cup flour.
• Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
• Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
• Place in greased bowl, turning to grease top.
• Cover, let rise in warm place until doubled in bulk (about 1 hour).
• Punch dough down.
• Brush 14 inch pizza pan with oil.
• Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.

PIZZA DOUGH

Steps:

• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

CRUSTY, CRISPY PIZZA DOUGH FOR A KITCHENAID MIXER

Steps:

• 1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)
• 2. Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. ) If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.
• 3. Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk. (I turn my oven on to 200 degrees and set it on potholders on top of the stove.)
• 4. Lightly oil a 16" pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 400-425 degrees for 15 to 20 minutes. (Original recipe said 450, but I thought that was too hot.)
• 5. *Optional- Use garlic infused olive oil to brush on crust just before serving.

KITCHENAID PIZZA DOUGH RECIPE

Steps:

• Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process.
• In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
• 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.
• 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.
• Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
• 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.
• 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.
• 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!

EASY KITCHENAID MIXER PIZZA DOUGH

Steps:

• 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.