Kittencal's Pizza Dough/Crust (Stand Mixer )
November 07, 2011
"Step-by-step instructions for the perfect pizza dough! Because of the small amount of sugar this produces a more crispier crust, the dough may be prepared then refrigerated overnight to rise which is what I most always do, and after the rising time you may punch down shape in a semi-flat ball and freeze until ready to use (see recipe for instructions on freezing) Amounts listed will yield 1 large pizza or 2 medium, prep times does not include 1 hour rise time. Please click on the photo set to enlarge the size"
- Serving Size: 1 (802.8 g)
- Calories 1642.8
- Total Fat - 37.7 g
- Saturated Fat - 5.5 g
- Cholesterol - 0 mg
- Sodium - 2934.2 mg
- Total Carbohydrate - 295.5 g
- Dietary Fiber - 45.2 g
- Sugars - 5.8 g
- Protein - 56.4 g
- Calcium - 151.3 mg
- Iron - 14.8 mg
- Vitamin C - 0 mg
- Thiamin - 3 mg
Prepare a stand mixer with the kneader blade.
To the mixer bowl add in 3 1/3 cups of flour, salt and olive oil.
In a small bowl mix 1/2 cup warm water with 1 teaspoon of sugar; add in the yeast and mix for a couple of seconds.
Allow the yeast to proof for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
Pour the proofed yeast into the bowl, then add in 1 cup warm water; start mixing/kneading the dough, adding in a small amount more of warm water if needed (IMPORTANT!!! stop the machine about halfway during kneading to allow the dough to rest for about 15 minutes, then continue kneading until the dough is soft and smooth, adjusting with a little more water if needed adding in no more that 1 teaspoon at a time).
Transfer to a very lightly floured flat surface and allow to rest another 3-5 minutes.
Meanwhile oil a large glass or stainless steel bowl (do not use a plastic bowl).
Gather up the dough then shape into a ball and place into the oiled bowl.
Cover with plastic and allow to rise for about 1 hour, or you can refrigerate the dough up to 24 hours.
Punch down the dough and transfer to a well-floured surface; cover with a clean dry tea towel and allow to rest for about 10 minutes (after you punch down the dough you may shape into a semi-flat ball then place onto a plate until the dough is completely frozen, then wrap well in foil and then place into a freezer bag, thaw in refrigerator overnight or at room temperature before using.
Tips & Variations
No special items needed.