Easy Kitchenaid Mixer Pizza Dough
Effortlessly whip up homemade pizza night with this Easy Kitchenaid Mixer Pizza Dough recipe! Perfect for beginners and seasoned bakers alike, this no-fuss dough comes together in just 10 minutes using your trusty KitchenAid mixer and a few pantry staples like all-purpose flour, olive oil, and active dry yeast. The dough is perfectly pliable, rises beautifully, and bakes into a golden, crisp-yet-chewy crust that’s ideal for any toppings you desire. With simple step-by-step instructions, including tips for kneading and rising, this recipe ensures a fail-proof base for your favorite pizza creations. Whether you’re crafting a classic Margherita or experimenting with gourmet flavors, this versatile pizza dough will quickly become a household favorite!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In the bowl of your KitchenAid mixer, combine the warm water (about 110°F/45°C), active dry yeast, and sugar. Stir gently to combine, then let the mixture sit for 5-7 minutes until it becomes foamy. This indicates the yeast is activated.
Add the flour, salt, and olive oil to the mixing bowl. Attach the dough hook to your KitchenAid mixer.
Start the mixer on low speed (setting 2) and allow the ingredients to combine. Once the dough starts to come together, increase the speed to medium (setting 4) and knead for about 5-7 minutes until the dough is smooth, elastic, and slightly tacky to the touch. If the dough is too sticky, add a small sprinkle of flour (about 1 tablespoon at a time).
Remove the dough from the hook and shape it into a ball. Lightly grease a mixing bowl with olive oil, place the dough ball in the bowl, and cover it with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm place for 1-1.5 hours or until it doubles in size.
Once the dough has risen, punch it down gently to release excess air. Divide the dough into 2 equal portions if you're making smaller pizzas. Shape each portion into a ball and let them rest for 10 minutes before rolling out.
Your pizza dough is now ready to be rolled out, topped, and baked at 475°F (245°C) for 12-15 minutes, or until the crust is golden and crisp.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
