Kittencal's Pizza Dough/Crust (Stand Mixer ) Recipe

"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"

Original is 1 serving

Metric US

I've Tried It

Ingredients

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1/2 cup water (warmed to 110 degrees F/45 degrees C, or you can do the baby bottle wrist test)
1 teaspoon granulated sugar
2 1/4 teaspoons active dry yeast (do not use quick-rise yeast or bread machine yeast)
3 1/3 cups bread flour

1 1/4 teaspoons salt
2 tablespoons oil (olive oil -- no olive oil? then any oil will do fine)
1 cup water (warmed, may need a little more)

Nutritional

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

Step by Step Method

Step 1

Prepare a stand mixer with the kneader blade.

Step 2

To the mixer bowl add in 3 1/3 cups of flour, salt and olive oil.

Step 3

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.

Step 4

Allow the yeast to proof for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).

Step 5

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).

Step 6

Transfer to a very lightly floured flat surface and allow to rest another 3-5 minutes.

Step 7

Meanwhile oil a large glass or stainless steel bowl (do not use a plastic bowl).

Step 8

Gather up the dough then shape into a ball and place into the oiled bowl.

Step 9

Cover with plastic and allow to rise for about 1 hour, or you can refrigerate the dough up to 24 hours.

Step 10

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.

GrammiesGrub

Love this pizza dough. The dough is easy to work with and it makes the base of a very good pizza. I like thin crust so my pizza went on my 19 inch pizza stone. It was so good. Browned well on the bottom and soft and chewy crust. I will make this again.

MommaG

I now have a new favorite pizza crust! Thanks for sharing. It produced two medium crusts and was enjoyed by the whole family.

MichelliBelli

Yum! This is just the right dough for me. I loved that it wasn't thick because I like a thin pizza and so does my boyfriend. I don't have to look any further. This is the one I will use when I make pizza from now on!