Ingredients
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1
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1
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1/2
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2
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2 1/2 - 3 1/2
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-
-
-
-
-
-
-
-
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Directions
Kitchenaid Crusty Pizza Dough,This is an easy, really good pizza dough from the cookbook that came with my KitchenAid mixer. Last night, I topped it with grilled vegetables, pine nuts, and fresh mozzarella but the possibilities are endless. Enjoy!,I usually make pizza every Sunday and for the last 2 months this has been my go to recipe for dough. I made a 15″ Detroit style deep dish on my grill in my cast iron pan last weekend and It came out perfect and my wife loved it. Thanks for a great recipe!,I’m far from pretentious, but I love good pizza. If you are having difficulty with this recipe, I’d suggest that the consistency is key, so measure carefully (like a baker.) Too much flour, a bit too much salt, not enough water or yeast, and you will end with a brick of glue. As with most baked goods, measure precisely and you will be amazed at the difference in the results. SIFT, SIFT, SIFT your flour. I don’t sift flour for much because I generally don’t bake, but with pancakes and pizza dough (the two flour-based recipes use) I only get a consistent result when I measure consistently. Some comments below reference needing a bit more water, or having a dry crusty mess. Next time you try this recipe, measure 3.5 cups of (unsifted) flour and then sift it and measure again, you’ll have 4+ cups of flour, which is not what you want in this! This is a great recipe for a good universal pizza dough. YMMV – I prefer to roll 4x 15″ diameter pizzas out of one batch. This is quite thin crust, but crispy like a cracker when cooked on a 550 degree pre-heated pizza stone. I’ve also taken this very same recipe and made the whole batch into a single Chicago-style deep dish. After pressing into a deep dish pan, I put slices of mozzarella on top of the dough to keep the liquids in the ingredients (tomatoes and mushrooms from making everything soggy.
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Steps
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1
Done
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Dissolve Yeast in Warm Water in Warmed Bowl. |
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2
Done
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Add Salt, Olive Oil, and 2 1/2 Cup Flour. |
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3
Done
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Attach Bowl and Dough Hook, Turn to Speed 2 and Mix 1 Minute. |
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4
Done
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Continuing on Speed 2, Add Remaining Flour, 1/2 Cup at a Time, Until Dough Clings to Dough Hook and Cleans Sides of Bowl. Knead on Speed 2 For 2 Minutes. |
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5
Done
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Place in Greased Bowl, Turning to Grease Top. |
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6
Done
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Cover, Let Rise in Warm Place Until Doubled in Bulk (about 1 Hour). |
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7
Done
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Punch Dough Down. |
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8
Done
|
Brush 14 Inch Pizza Pan With Oil. |
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9
Done
|
Press Dough Across Bottom of Pan Forming Collar Around Edge to Hold Filling Top With Fillings and Bake at 450f For 15 to 20 Minutes. |
