Perfect Pizza Dough
yields 2 pizzas with regular or thin crust or 1 deep-dish pizza
- 1 package active dry yeast
- 1 cup warm water (105 to 115 degrees)
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons olive oil
- 3 ½ cups all purpose flour
- 1 tablespoon cornmeal
(mixing and kneading)
- Warm the mixer bowl by running hot water over it both inside and out.
- Add the warm water and sugar to the bowl then sprinkle in the yeast.
- Wait a few minutes. The yeast will probably foam.
- Add salt, olive oil, and 2 ½ cups flour.
- Using the dough hook, mix on low speed about 1 minute.
- Continue mixing as you add remaining flour ½ cup at a time.
- Knead until dough cleans to hook and pulls away from sides of bowl then knead about two minutes longer.
- Place a plastic bag (like you get from the grocery store when you forget your reusable shopping bags) over the mixing bowl.
- Place a clean kitchen towel over the plastic bag.
- Let dough rise in a warm place for at least an hour. (Better results with 2 to 3 hours rise time. Dough should double in size.)
- Punch dough down.
- Preheat oven to 450 degrees.
- (optional) Brush baking pan with a bit of olive oil.
- Sprinkle pizza stone, pizza pan, or cast iron skillet (good for deep dish crust) with cornmeal.
- Roll, press, or otherwise shape the dough to fit your pan.
- Add desired sauce and toppings. (Less is more here. The crust itself tastes wonderful.)
- Bake 15 to 20 minutes.
Recipe adapted from KitchenAid’s “Crusty Pizza Dough” published in Instructions and Recipes for Your KitchenAid Stand Mixer, 2009.