Stand Mixer Pizza Dough
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This easy stand mixer pizza dough recipe makes a chewy and delicious Italian-style pizza crust. It’s quick to make, and no mess, and no sticky hands.
No kneading is required; your stand mixer does all the work!
If you haven’t guessed by now, I’m obsessed with homemade pizzas, and I’ve shared numerous pizza recipes, including vegetarian options, some of the most amazing pizza toppings, and my popular no-knead pizza dough.
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And just in case you haven’t gotten that message clearly, today I’m sharing another incredible pizza dough recipe that you can make in your stand mixer.
Yes, pizza again, and you’ll love how delicious and easy it is!
I started working on this dough recipe as soon as I got a new pizza oven. I wanted a high-hydration dough to whip up in my Kitchenaid and with a flexible proofing time. You know, sometimes we just crave pizza on short notice, and this stand mixer pizza dough is precisely for those days.
I also needed a pizza dough that was easy to work with, especially to make a perfect launch in my new pizza oven, with minimal mess and zero stickiness to my pizza peel. If you have a pizza oven, you know what I mean!
After numerous attempts and dozens of pizzas, I’ve finally perfected my new pizza dough, inspired by the traditional Neapolitan pizza. It’s so simple, easy to stretch, and it works perfectly in both a regular oven and a pizza oven. And it’s so delicious, the perfect dough for when you decide that pizza is for dinner!
Enjoy your pizza night! x
Equipment
1. Stand mixer. I use a KitchenAid stand mixer, but any other stand mixer would work just as well.
2. Kitchen scale. To measure the flour correctly.
List of ingredients
- Flour
- Instant yeast
- Water
- Salt
- Extra virgin olive oil
Flour
- 00 flour: This is my go-to pizza flour for the best flavor and texture.
- All-purpose flour works fine for this pizza dough. If possible, opt for good-quality unbleached flour.
- Bread flour: It works fine too, but has a higher protein content which provides a crispier texture. The difference is noticeable, but if you prefer a crunchy and thin crust, feel free to use this flour (or a combination of all-purpose and bread flour)
- Whole-wheat flour, although rich in fiber and healthier, tends to make a dense, less crusty pizza. If you wish to use it, I would advise using no more than a 1/3 of the flour.
yeast
- Instant yeast: It’s convenient and easy to use. You can stir it directly into the flour; there is no need to activate it in water first. Easy peasy.
- Active dry yeast: You can use Active dry yeast instead, but in this case, start with water and yeast. Dissolve the yeast in warm water first, mix with a fork, let it stand until it becomes foamy, then add the flour and salt (following the manufacturer’s directions).
Water
We use slightly warm water, which helps dissolve the salt and speeds up the yeast action.
Salt + olive oil
Salt is essential for flavor, and we add it at the beginning. We then use a little olive oil that provides flavor, a crispier crust, and also makes the dough a bit more pliable.
Tips for success
1. Measure the ingredients properly. This is crucial, and I recommend using a kitchen scale for the flour or the spoon-and-level method (notes in the recipe card).
2. Add flour gradually. To prevent flour from spilling out and to help the dough absorb water effectively, resulting in a more manageable consistency.
3. Let the stand mixer do the work. Mix the dough for at least 10 minutes to develop the gluten, which is crucial for a light, stretchy crust. Don’t rush this step!
4. Proofing time. Ambient temperature plays a significant role. Cooler temperatures result in slower fermentation and a longer rise time, whereas warmer temperatures have the opposite effect. The timing guideline gives directions, but trust your judgment on how the dough rises in your kitchen.
5. Final proofing. A long rest, especially overnight, in the refrigerator or at room temperature, helps develop flavor and texture. However, this recipe is adjustable to suit your needs, allowing you to modify the yeast quantity to adjust the proofing time as needed (check my tips below in the post!).
6. Don’t use a rolling pin. Okay, technically, you can if you wish (no one is stopping you!), but gently stretching the dough with your fingers will help preserve air pockets, resulting in a lighter and airier crust.
7. The hotter the oven, the better! If you use a regular oven, ensure it’s very hot, ideally preheated to 450°F for at least 30 minutes (if using parchment paper) or even 500°F.
How to make a stand mixer pizza dough
(Note: this is a quick description, the full recipe is at the bottom of the page.)
- Combine the water and salt in a mixing bowl until the salt is dissolved.
- Mix on low speed, gradually adding the flour and yeast, and ensure the water absorbs the flour evenly. The flour-to-water ratio should be just right, but various factors can influence water absorption. Feel free to add a bit more flour if needed.
- Finally, add the olive oil and mix for 10 minutes.
- Transfer the dough to a surface, cover with a damp cloth, and let it rest for about 30 minutes. The dough should be perfectly pliable and not sticky.
- Using a spatula or a knife, split the dough into 2 equal pieces.
- Gently pull the edges and fold them over the center, or until the dough has tightened into a ball.
- Turn it over, roll the dough into a ball shape, and make a seam at the bottom to create tension.
- Cover the dough balls with a damp towel to let them rise (2 hours).
How to adjust the proofing time
1. Pizza in less than 2 hours? Use 1 1/2 teaspoons of yeast, and let the dough balls rest for only 1 hour.
2. To speed up the proofing time. I recommend preheating the oven to its lowest temperature, then turning it off and letting it cool slightly. This can be the perfect spot for the dough balls to rest and double in size quickly.
3. Less yeast, longer proofing, and better flavor! If you plan to bake your pizza in the evening or the day after, use only 1/4 teaspoon of yeast, and let the dough balls double in size. See storage tips below!
- Finally, stretch each dough ball into a thin disc, starting from the center outward. Use a little bit of flour or semolina flour during the stretching (and please use both hands; I’m using only one as my other hand is holding the camera!) 😂
- Top it with my Neapolitan pizza sauce and fresh mozzarella cheese, or your favorite topping, and bake in a preheated oven according to your favorite recipe. Yum!
How to bake your pizza
If using a regular oven, I recommend preheating the pizza stone or a baking sheet as well (see my tips in the recipe card) to achieve a crispy and evenly baked pizza crust. Alternatively, grease or line a baking pan with parchment paper or use a pizza pan.
REcipe notes
Storage tips
When the dough has risen and is ready, gently place each dough ball into an airtight container greased with olive oil (I use olive oil spray). Close the lid, and put it in the fridge for up 2 days, this will make a chewier and more flavorful dough. Bring the pizza dough back to room temperature before baking your favorite pizza.
You can also freeze it for up to 1 month. When it’s pizza time, remove your frozen homemade pizza dough from the freezer and let it thaw on the counter, covered, or in the refrigerator overnight.
Delicious pizza recipes you’ll love!
This is the best pizza dough recipe you can make in your stand mixer, which is just perfect for one of my vegetarian pizza recipes and amazing pizza toppings. Below, you’ll find some of our favorites:
- Fresh tomato pizza
- Pizza with pepper
- Spinach pizza
- Caprese pizza
- Artichoke pizza
- Veggie pizza
- Mini pizzas
- Goat cheese pizza
- Pesto pizza
- Pizza with onions
If you make this stand mixer pizza dough or have any questions, please let me know by leaving a comment. I would love to hear from you! x
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Stand Mixer Pizza Dough
Ingredients
- 1 cup (240 ml) luckwarm water
- ¾ teaspoon fine salt
- 3 cups (360 grams) Flour (00, all-purpose, or bread flour)
- ½ teaspoon instant yeast
- 1 tablespoon olive oil
Instructions
- I recommend reading the post from start to finish before starting. Add 1 cup of lukewarm water (240 ml) and salt in the bowl of a stand mixer bowl. Start mixing on a low speed with the dough hook attachment.
- Mix flour and yeast, and gradually add them to the water. When you see the flour added has been incorporated, add more, using a spatula to scrape down the flour you might have on the side of the bowl. The dough should look perfectly pliable at this stage, but feel free to add a little bit of flour if it looks a bit sticky.
- When all the flour has been incorporated, add the olive oil, increase the speed to medium, and let the stand mixer mixing for 10 minutes until the dough forms a smooth, elastic ball that no longer sticks to the sides of the bowl.
- Transfer the dough to a lightly floured surface (you need just a tiny amount of flour as the flour should be perfectly smooth and not sticky). Cover with a damp tea towel and let it rest for about 30 minutes.
- After the first rest, using a knife of a spatula, divide the dough into 2 equal parts. Now, take a each piece of dough, gently pull the edges and fold them over the center, or until the dough has tightened into a ball. Make a seam at the bottom to create tension. Repeat with the other dough piece.
- Cover the dough balls with a damp tea towel and let them rest at room temperature for about 2 hours (or let the dough rise until it doubles). You can also place them in separate bowls and cover with plastic wrap. Once they have doubled in size, they are ready to use to make your pizza.
- Use your fingertips to push the dough outward from the center, creating a circular shape (approx 11 inches/30 cm in diameter) and leaving about 1 inch of dough untouched around the edge. Try to keep the air bubbles if you can.
- Top with your favorite topping and bake in the preheated oven (at least 230 ℃/450℉ – a hotter oven leads to a better pizza!) for about 8 minutes or until golden brown and with a crispy bottom, then cut it into slices. Enjoy!
