How to Make a Pizza Dough Using a Stand Mixer

Making your own pizza dough is awesome! You might think it's hard, but it's actually pretty easy. A stand mixer makes it super simple to get a perfectly kneaded dough without much effort. This recipe will walk you through it step-by-step. You'll be making pizza masterpieces in no time!

What You Need:

• Warm Water: 1 1/4 cups (120-130°F). Warm water helps the yeast get going, and it starts the fermentation process.
• Active Dry Yeast: 2 1/4 teaspoons. This is what makes the dough rise!
• Olive Oil: 2 tablespoons. It adds flavor and makes the dough nice and moist.
• Honey: 1 teaspoon. The yeast eats honey, so it helps make the dough super tasty!
• Salt: 1 1/2 teaspoons. Salt adds flavor and helps control the yeast.
• All-Purpose Flour: 3 1/2 cups. This is the base of your pizza dough.
• Semolina Flour: 1/2 cup. This makes a slightly rough surface for the dough to rest on, so it doesn't stick.

How to Make It:

1. Get the Yeast Going:

1. Put the warm water, yeast, and honey in your stand mixer bowl. Let it sit for 5-10 minutes, or until it looks foamy. That means the yeast is happy and ready to work.

2. Mix It Up:

1. Once the yeast is foamy, add the olive oil and salt to the bowl. Mix it for about 30 seconds on low speed, just to combine everything.
2. Now, slowly add the all-purpose flour, one cup at a time, while mixing on low speed. The dough will start to form a ball.
3. Speed up to medium-low and keep mixing for about 5 minutes. The dough should become smooth and stretchy, like a bouncy ball.
4. If it's too sticky, add a little more flour, one tablespoon at a time, until it's not sticking to the sides of the bowl.

3. Knead It:

1. Once the dough is smooth and stretchy, move it to a lightly floured surface.
2. Knead it by hand for 5-7 minutes, or use the dough hook attachment on your stand mixer for 5-7 minutes. The dough should be smooth, flexible, and not sticky.
3. Kneading develops gluten strands, which give the dough its texture and help it rise.

4. First Rise:

1. Put the dough in a lightly greased bowl and turn it to coat all sides with oil.
2. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm place for about an hour, or until it doubles in size.
3. To make it warm, you can put the bowl in a slightly preheated oven (with the light on) or near something warm.

5. Shape It and Let It Rise Again:

1. After the first rise, punch the dough down to get rid of the air bubbles. Divide the dough into two equal pieces.
2. Shape each piece into a ball and put them on a lightly floured surface.
3. Cover the dough balls with plastic wrap and let them rise for another 30-45 minutes.
4. This second rise makes the dough even more airy and flavorful.

6. Stretch It and Top It:

1. Preheat your oven to 450°F (230°C).
2. Dust a pizza stone or baking sheet with semolina flour. This will keep the pizza from sticking.
3. Stretch or roll each dough ball into a circle, or any shape you like.
4. Add your favorite pizza sauce, cheese, and toppings. Go wild!

7. Bake It:

1. Slide the pizza onto the preheated pizza stone or baking sheet.
2. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is all bubbly and melty.

Tips for Perfect Pizza:

• Use Warm Water: Yeast needs warm water (120-130°F) to wake up. Too hot, and you'll kill it. Too cold, and it won't work right.
• Don't Overdo the Kneading: If you knead it too much, the dough will get tough and chewy.
• Let It Rise: The rising process is super important for the dough's texture and flavor. Let it rise in a warm place until it doubles in size.
• Use a Pizza Stone: A pizza stone helps spread the heat evenly, so you get a crispy crust.
• Try Different Toppings: Don't be afraid to experiment with toppings! From classic pepperoni to fancy stuff, the possibilities are endless.

Make It Your Own:

• Whole Wheat: For a healthier crust, swap out half of the all-purpose flour with whole wheat flour.
• Garlic Herb: Add a tablespoon of dried garlic powder and a tablespoon of Italian herbs to the dough for extra flavor.
• Thin Crust: Reduce the water by 1/4 cup for a thinner, crispier crust.
• Deep Dish: Add an extra 1/2 cup of flour for a thicker, deep dish crust.

Serving and Storing:

Serve your homemade pizza while it's hot and enjoy! If you have leftover dough, you can keep it in the fridge for up to 3 days. Let it warm up to room temperature for about 30 minutes before using it.

Pizza Power!

Making pizza dough with a stand mixer is super easy! With this recipe, you can make delicious and perfectly cooked pizzas right in your own kitchen. From classic pepperoni to your own crazy combinations, the possibilities are endless. Gather your ingredients, fire up the stand mixer, and get ready to make pizza magic!

Don't forget to share your pizza adventures with us! Tell us what toppings you're using on social media. Happy pizza making!