Stand Mixer Pizza Dough
This easy stand mixer pizza dough makes a light yet perfectly chewy and delicious Italian-style pizza crust. It's foolproof, with no mess and no sticky hands.Recipe yileds two round pizzas (about 25-30 cm/10-11 inches Ø)
Servings: 2
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 (in a forced-fan oven) or until golden brown and with a crispy bottom, then cut it into slices. Enjoy!
Notes
How to measure the ingredients: A kitchen scale is always the best option; however, if you use US cups, be sure to use the spoon-and-level method. Essentially, don’t scoop the flour out of the bag with your measuring cup, as you may end up with more flour than you need. Use a spoon to transfer the flour from the bag into the measuring cup instead, then use the back of a knife to level off the top of the measuring cup.
What to use if you don't have a pizza stone? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza: place pizza and parchment paper on a pizza peel or on a large tray and, when it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy.