kitchenaid

This KitchenAid pizza dough has been made by thousands and become their go to pizza dough recipe! It turns out perfectly every time in the stand mixer. For the best possible pizza dough, we recommend this pizza stone. Here's why we love it.

KitchenAid Pizza Dough Recipe

(3 cups) flour

(1 packet) instant yeast

olive oil

(2 large pinches) kosher salt

water

Cornmeal

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&#8217;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!

Just made this and it was perfect. really nice to stretch and my kids helped too :)

This recipe was a HIT in my house! My two boys can't eat it fast enough. After many other recipes this is the one! https://healthykitchenhealthybudget.com/2016/05/15/pizza-pizza/

I made this dough according to your instructions for a holiday pizza lunch in December 2015. I would like to make it again for an upcoming event. I wonder if the dough would benefit from a slow rise in the refrigerator. If so, do you think I should place it in the fridge after the 45-60 minute room-temp rise or instead of that?

Hi! I just got a stand mixer and so so excited to use it. What a great video! When I unpacked my mixer it had a big warning not to use the dough hook on anything above level 2. In your opinion, is it safe to go about 2 without ruining the mixer? The last thing I would want is to break the mixer. Do you know why they recommend going slow?

Used these for calzones last night. The dough worked beautifully. Thanks for testing this out on the stand mixer. Cheers.

Great recipe; I've have many frustrations making pizza and last night this recipe was a success. Thanks !

Hi. Tried this recipe before and it’s perfect. 
Quick question though; we are hosting a pizza party and will be cooking around 12 pizzas throughout the night over a 3 or 4 hours... will the dough be ok left out for that long rather than putting in the fridge? Or I guess the question is if I make the dough early afternoon will it be ok left out till the night? 
Many thanks

Excellent advice throughout this thread, so much appreciated.  The simple answer as to how long to leave the dough in the mixer kneading is great, and so hard to find online.  Happy 6th year birthday to this post, amazing!

Can this dough be frozen, thawed, and used later?

https://www.youtube.com/watch?v=S_AQZhBbc9A

Simple instructions for making perfect pizza dough using a stand mixer. From A Couple Cooks. KitchenAid Mixer available here: http://amzn.to/1M28VIK

More recipes and videos here: www.acouplecooks.com

How To Make Homemade Pizza Dough In Your KitchenAid Stand Mixer

The best homemade pizza dough recipe. It&#x27;s delicious, easy and makes the perfect pizza crust. It can easily be made with a Kitchenaid mixer or made by hand.

Best Pizza Dough Recipe

beer

yeast (2 1/4 teaspoons)

white sugar

salt

olive oil,

bread flour or all-purpose flour

Combine beer, water and yeast in a large...

Combine beer, water and yeast in a large mixing bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.

IF YOU'RE USING A STAND MIXER WITH DOUGH...

IF YOU'RE USING A STAND MIXER WITH DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic. Continue to step #4.

IF YOU'RE MIXING BY HAND: Add 1 cup...

IF YOU'RE MIXING BY HAND: Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Finish mixing in the flour with your hands, then turn the dough out onto a floured surface. Knead for 6 to 8 minutes, until dough is smooth and firm.

Place the ball of dough in a clean,...

Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes.

To bake: Roll out your dough to 1/4″...

To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza pan.

Parbake at 425 for 4-5 minutes.

Cover with desired toppings, then bake 8-12 additional...

Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.

https://mediavine-res.cloudinary.com/video/upload/njxcccpdwez6wkvl2ktp.mp4

This is the best Kitchenaid pizza dough recipe, but it can also easily be made by hand! Make this pizza dough in a stand mixer or with your hands and a wooden spoon. Either way, the mixing takes just a few minutes and you'll be on your way to the best homemade pizza crust ever!

Kitchenaid Pizza Dough Recipe

Fluffy sponge, sweet raspberries and smooth mascarpone - this cake is pretty much heaven on a plate.



















Coconut sponge with raspberries and mascarpone

unsalted butter, softened

caster sugar

eggs

sour cream,

lemon,

(300 grams) self-raising flour, sifted

desiccated coconut

mascarpone

vanilla bean paste

raspberries

cream cheese,

(240 grams) pure icing sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Preheat oven to 200°C/400°F. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined.

Raspberry molten chocolate cupcakes

10.5 oz chocolate (semisweet)

tbsp butter

sugar

vanilla bean

flour

confectioner’s sugar

Now, line muffin tin with muffin liners. Fill each one halfway full with batter. Place two raspberries in each cup and then top with remaining batter. Reserve leftover raspberries for serving. Place muffin tin in the freezer for approx. 10 min.

Take muffin tin out of the freezer and transfer directly to preheated oven and bake at 200°C/400°F for approx. 7 - 9 min. Remove from oven and allow to cool for approx. 10 min. Lightly dust with confectioner’s sugar. Serve with the remaining raspberries on the side. Enjoy!

https://player.vimeo.com/external/144368454.m3u8?s=bc0407aa5e31a95a7840e81bf9964cd0ad98b298&oauth2_token_id=1198999172

A marble cake in bundt form with a smooth chocolate glaze.

Marbled coffee cake

butter

tbsp unsweetened cocoa powder

oz dark chocolate cake glaze

butter (for greasing)

flour (for dusting)

Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.

Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.

Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.

Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.

Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.

Spoon chocolate glaze evenly over the top and leave to set. Enjoy!

https://player.vimeo.com/external/162837567.m3u8?s=a5dc8d76451844915aaee50785b63f3c10f36625&oauth2_token_id=1198999172

Adding another layer of design to a marble cake by baking it in a bundt pan. Enjoy!

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

Carrot cake with cream cheese frosting

carrots (medium)

all-purpose flour

brown sugar

cream cheese

tsp vanilla extract

lemon juice

tsp baking powder

tsp baking soda

cinnamon

0.25 tsp nutmeg (ground)

whipped cream

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

Now, blend in eggs, adding one at a time until fully incorporated.

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7  min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.

Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.

Lemon cake with blueberries

lemons (divided)

vanilla sugar

tbsp baking powder

blueberries (divided)

In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.

Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.

Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.

For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.

Enjoy as a snack with a cup of coffee or for dessert!

https://player.vimeo.com/external/137339970.m3u8?s=d1d3f6a2847e0e54230ad5bb973634fd7ffc49ac&oauth2_token_id=1198999172

Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.

Tarte au citron

butter (cold)

water (ice-cold)

whipping cream

lemons

Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.

Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.

Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.

Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.

Serve dusted with confectioner’s sugar.

https://player.vimeo.com/external/144131423.m3u8?s=e8096d7407eeb302f885a0b8c5bee69e4603814f&oauth2_token_id=1198999172

Wonderfully creamy! If you like your desserts a bit sweet and sour, you should definitely try this recipe!

French Bread with  Kitchenaid Mixer - perfectly soft and easy bread, perfect with any meal! #frenchbread #freshbread #bread #kitchenaid #french

French Bread with a KitchenAid Mixer

yeast

water (105°F

cornmeal

This recipe is best when you can use a Kitchenaid Stand Mixer (or similar mixer).  Dissolve the yeast in warm water in a mixing bowl. 

Next, add salt, butter, and flour.  Attach bowl to mixer and use the dough hook to mix and knead for about 3 minute on Speed 2.  The dough will be sticky, but that's okay!

Transfer the dough to another greased bowl and turn it to coat with oil. 

Cover and let it rise in a warm, draft-free place for about an hour (or until doubled).

Punch dough down and divide in half.  Roll each ball on a floured surface into a 12" x 15" square.  Roll each rectangle up tightly (from the longest side), tapering ends if desired.

Grease baking sheets and dust with corn meal. 

Cover and let rise for another hour (or until doubled) in a warm, draft-free environment. 

Cut diagonal slices in the top of each loaf with a sharp knife. 

Bake at 450°F for 25 minutes, then remove from oven.  Beat egg white and water together; brush each loaf with the mixture. 

Allow to cool and serve with butter, garlic, cheese, etc.

My daughter got a kitchen aid mixer as a bridal shower gift from her grandmother. The first thing she made was this bread recipe.  It was scrumptious. Nice crust and perfect inside. She’ll definately make this again.  So will I. Thanks!

i baked this bread last night! this was the first ever loaf of bread i've ever baked, and it was super easy and turned out so moist and tasty! my only complaint is that its VERY dense... any tips on making it more fluffy and light?

This is the best homemade bread, and I am so grateful that it makes 2 loaves.  It’s no more work to make 2 loaves, so why not!  
I do wonder if there is a way to make the tops crispy.  Thank you very much for the great recipe!  
Tip: if you put the dough in your instant pot (with a regular pot lid on it) on the yogurt setting, it will take half the time to rise.

I use to many this years ago and came across this recipe again. I’m excited but not sure how it will turn out. The dough seemed really dry and I kept adding more water. It still wasn’t sticky but I put it in an oiled bowl anyway. Waiting

Made it. So good. Family can’t eat it fast enough. My first yeast bread. Thank you!

I made this bread this morning. It came out perfect! Will be making this again.

Poor mixture that comes out dry and the bread is dense. See earlier comment about lack of sugar in recipe. Waste of time

Mehl, Butter und Puderzucker in eine Küchenmaschine geben und kurz pulsieren. Einen Teil der Eier trennen. Eigelb sowie Eiswasser hinzugeben. Nur so lange pulsieren bis ein geschmeidiger Teig entsteht. Teig in Plastikfolie einwickeln und ca. 15 Min. kalt stellen.

Mehl

g Butter (kalt)

g Puderzucker

Eier

EL Wasser (eiskalt)

Zucker

Mascarpone

60 ml Sahne

Zitronen (Abrieb und Saft)

Butter zum Einfetten

Puderzucker zum Servieren

Tarteform mit Butter einfetten. Teig dünn ausrollen, in die Form legen. Bei Bedarf überstehende Ränder abschneiden. Teig in der Form weitere ca. 30 Min. kalt stellen.

Backofen auf 200°C vorheizen. Ein Stück Backpapier auf den Teig legen, mit Keramik-Backbohnen füllen und ca. 20 – 25 Min. blind backen. Aus dem Backofen nehmen, Backbohnen entfernen und abkühlen lassen. Ofentemperatur auf 180°C reduzieren.

Restliche Eier und Zucker in einer Küchenmaschine schaumig aufschlagen. Mascarpone, Sahne und Zitronenabrieb hinzugeben. Zitronen auspressen und einen Teil des Saftes hinzufügen.

Füllung in die Tarte geben und im vorgeheizten Backofen bei 180°C ca. 30 – 35 Min. backen. Aus dem Backofen nehmen und abkühlen lassen.

https://player.vimeo.com/external/144130012.m3u8?s=ea66b14180d0025e2ebfc61ec897195f87542efd&oauth2_token_id=1198999172

Wunderbar cremig! Wer auf die süß-saure Kombination steht, sollte dieses Rezept auf jeden Fall ausprobieren.

Chewy and fluffy with brown sugary notes, this is the go-to recipe for every chocolate chip cookie lover.

Chewy chocolate chip cookies

g chocolate chips

0.5 tsp baking soda

Preheat oven to 180°C/350°F. In a bowl, mix flour, baking soda, and salt.

In another bowl, beat soft butter, brown sugar, and vanilla sugar until fluffy and pale.

Beat in eggs, one at a time, until fully incorporated.

Add flour mixture to the butter mixture. Whisk until combined, then fold in chocolate drops.

Scoop dough onto a lined baking sheet, leaving enough space in between cookies. Flatten slightly with the back of the scoop. Bake in preheated oven for approx. 10 – 12 min. at 180°C/350°F until golden. Cookies should remain soft on the inside. Allow to cool for approx. 10 min. before serving.

https://player.vimeo.com/external/157307056.m3u8?s=9fc8a46606cb723ee390ca562908caad14950a92&oauth2_token_id=1198999172

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Top Tags

KitchenAid Pizza Dough Recipe

Best Pizza Dough Recipe

Coconut sponge with raspberries and...

KitchenAid Pizza Dough Recipe

Raspberry molten chocolate cupcakes

Marbled coffee cake

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Chewy chocolate chip cookies

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The most viewed kitchenaid recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine