KitchenAid Pizza Dough Recipe for a Crisp, Chewy Crust

This KitchenAid pizza dough recipe makes two Italian-style crusts with flour, water, yeast, salt, and olive oil. A stand mixer handles the kneading, while a warm rise and a thoroughly heated oven help produce a dough that stretches easily and bakes up crisp at the edges with a chewy center.

Ingredients

3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
1 cup (240 ml) warm water, about 105–110°F (41–43°C)
2¼ teaspoons (7 g) instant yeast
1 teaspoon (4 g) granulated sugar
1 teaspoon (6 g) fine salt
1 tablespoon (15 ml) olive oil, plus a little extra to coat the bowl
1 tablespoon (9 g) cornmeal or semolina, optional, for dusting a pizza peel

Instructions

Check the water and prepare the mixer. Measure warm water with a thermometer if you have one; it should feel warm, not hot. Water much hotter than 120°F (49°C) can damage yeast. Fit the KitchenAid stand mixer with its dough hook. Use a roomy bowl so the dough can expand during rising.
Combine the liquids and yeast. Pour the water into the mixer bowl and add the instant yeast, sugar, and olive oil. Stir briefly with a spoon or the hook. Instant yeast can be mixed directly into the dough, so there is no separate proofing wait. If the yeast is old or has been stored open for a long time, check its freshness before starting.
Add the flour and salt. Add the flour and salt to the bowl. Mix on speed 1 for about 1 minute, just until the flour is mostly moistened. Stop the mixer and scrape down the sides if dry flour is collecting there. The mixture may look rough at this point; it will become more cohesive as it kneads.
Knead with the dough hook. Switch to speed 2 and knead for 5–7 minutes. The dough should gather around the hook and become smooth and elastic, while remaining slightly tacky to the touch. If it clings in a wet smear to the bottom of the bowl, add flour 1 tablespoon (8 g) at a time. If it looks stiff or leaves dry crumbs, add water 1 teaspoon (5 ml) at a time. Avoid adding a large amount of flour at once, because a dry dough is harder to stretch and can bake up tough.
Let the dough rise. Lightly oil a clean bowl, transfer the dough into it, and turn the dough once so its surface has a thin coat of oil. Cover the bowl with a lid, reusable cover, or plastic wrap. Leave it in a comfortably warm, draft-free spot for about 75 minutes, until it has roughly doubled in size. In a cool room, it may take longer; judge by its expansion rather than the clock alone.
Heat the oven and divide the dough. Set a pizza stone or baking steel on a rack in the upper-middle part of the oven, then preheat to 500°F (260°C), or the highest temperature your oven allows. Allow 30 minutes for the oven and baking surface to heat. If you do not have a stone or steel, preheat an inverted, sturdy rimmed baking sheet instead. Turn the risen dough onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a ball without squeezing out all the air.
Rest and shape the rounds. Cover the dough balls and let them rest for 30 minutes while the oven finishes heating. This rest relaxes the gluten, making the dough easier to stretch. Working with one ball at a time, press gently from the center outward, leaving a slightly thicker rim. Stretch by hand to about 12 inches (30 cm); if the dough springs back, cover it and give it a few more minutes to relax. Avoid using a rolling pin if you want a more open, airy edge.
Add toppings and bake. Dust a peel with cornmeal or semolina, or use a sheet of parchment rated for your oven temperature. Transfer one stretched round to the peel and add a light layer of sauce and toppings; too much topping can weigh down the center. Slide it onto the hot stone or steel and bake for 12 minutes, until the rim is browned and the underside is crisp. Repeat with the second dough ball. Let each pizza sit briefly before slicing so the cheese and toppings settle.

Tips

Choose flour for the texture you like. All-purpose flour makes a tender, easy-to-stretch crust and is widely available. Bread flour can replace it cup for cup by volume (use 375 g by weight); it usually makes a chewier crust, and the dough may need an extra teaspoon or two of water. Measure flour by weight when possible, or spoon it into a measuring cup and level it instead of packing it down.
Keep the mixer on a low kneading speed. Speed 2 is the usual dough-kneading setting for a KitchenAid stand mixer. Higher speeds can strain the mixer and may overwork the dough. If the mixer begins to move across the counter, stop it and check that the bowl and head are locked in place.
Make the dough tacky, not sticky or dry. Flour absorbs water differently depending on the brand, storage, and humidity. A slightly tacky dough is normal and helps keep the crust tender. Use only small adjustments during kneading, and lightly oil your hands rather than repeatedly dusting the dough with flour when shaping.
Use toppings sparingly. A thin coating of sauce and a moderate amount of cheese help the base cook before the toppings release too much moisture. Pat watery vegetables dry, and cook raw sausage or other raw meat before topping the pizza. A crowded pizza can turn soggy even when the dough and oven temperature are right.

Serving Suggestions

Serve the pizzas hot, cut into wedges, with a green salad, roasted vegetables, or a bowl of olives for a simple meal. For a classic flavor, spread on a modest amount of tomato sauce, add mozzarella, and finish with fresh basil after baking. A drizzle of olive oil or a pinch of dried oregano can add flavor without covering up the crust.

This dough also works well for smaller personal pizzas. Divide it into four pieces instead of two and make rounds about 6 inches (15 cm) wide; keep an eye on them because smaller pizzas may bake faster. For a casual gathering, let everyone choose a few toppings, but keep the portions light so the crust remains crisp. Slice the pizza on a board rather than cutting directly on a baking stone or steel, which can damage the surface.

Variations

Part whole-wheat dough: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. Whole-wheat flour absorbs more water and gives the crust a heartier flavor and denser bite. If the dough feels firm during kneading, add water a teaspoon (5 ml) at a time until it is supple and slightly tacky.

Herbed dough: Add 1 teaspoon (1 g) dried oregano or Italian seasoning with the flour and salt. The herbs lend a savory aroma to the crust and pair especially well with tomato sauce. Avoid adding a large quantity of dried herbs, since too much can interfere with the dough’s texture and make the flavor overpowering.

Garlic crust: Add ½ teaspoon (1.5 g) garlic powder with the dry ingredients. For a stronger garlic finish, brush the baked crust with a little olive oil mixed with finely minced garlic. Do not add fresh garlic to the dough itself in large pieces; it can make shaping uneven and may scorch during baking.

Long, chilled rise: For more developed flavor and a flexible schedule, reduce the instant yeast to ½ teaspoon (about 1.5 g), cover the dough, and refrigerate it after kneading for 18–24 hours. The slower rise changes the timing, so this variation does not follow the total time above. Let the dough warm at room temperature for about 60–90 minutes before dividing and shaping, until it is relaxed enough to stretch.

Storage and Reheating

If you are not baking the dough right away, place it in a lightly oiled, covered container and refrigerate it within 2 hours of mixing. It can be refrigerated for up to 3 days; the dough may continue to rise slowly, so use a container with room to expand. For the best handling, take it out about 45–60 minutes before shaping. If it has become very puffy, press it down gently before dividing.

To freeze dough, divide it into balls, coat each lightly with oil, and place them in separate airtight freezer bags. Freeze for up to 3 months for best quality. Thaw in the refrigerator overnight, then let the dough sit covered at room temperature for 45–60 minutes before stretching. Do not thaw it on the counter for several hours, where the outside could warm too much while the center remains frozen.

Refrigerate leftover baked pizza within 2 hours and use it within 3–4 days. Reheat slices on a baking sheet in a 375°F (190°C) oven for about 7–10 minutes, until hot and crisp, or warm them in a covered skillet over medium-low heat. A microwave is quick but softens the crust. Discard pizza that has been left at room temperature longer than 2 hours.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?
Yes. Use 2¼ teaspoons (7 g) active dry yeast. Stir it into the warm water with the sugar and leave it for about 5–10 minutes, until foamy, before adding the oil, flour, and salt. That extra time is not included in the recipe’s total time. If it does not foam, the yeast may no longer be active.

Why is my pizza dough not rising?
Yeast may be old, the water may have been too hot, or the room may be cool. Give the covered bowl more time in a comfortably warm place; dough rises at different rates with room temperature. Avoid putting it directly on a hot stove or in a very hot oven, since excessive heat can harm the yeast and begin cooking the dough.

Can I make this dough without a KitchenAid mixer?
Yes. Stir the ingredients together in a large bowl, then knead by hand on a lightly floured surface for about 8–10 minutes, until smooth and elastic. The dough may feel sticky at first; knead before deciding whether it needs more flour. Continue with the same rise, division, rest, shaping, and baking instructions.

How do I keep the dough from shrinking while I stretch it?
Cover the dough and let it rest for 5–10 minutes whenever it resists stretching. Resting gives the gluten time to relax, so the round is less likely to pull back. Start by pressing from the center toward the edge, and avoid stretching it paper-thin in the middle, where toppings can make it tear.

Can I prepare the dough the day before?
Yes. Refrigerate it in a covered, lightly oiled container for up to 3 days, or use the lower-yeast variation for a planned 18–24-hour rise. Allow chilled dough to warm and relax before shaping. The flavor and texture can vary with refrigerator temperature and how long the dough ferments, so check its expansion rather than expecting it to look exactly the same each time.

What if I do not have a pizza stone or steel?
Use a sturdy rimmed baking sheet turned upside down and preheated in the oven. The hot metal gives the base a better start than a cold pan. Build the pizza on parchment if needed and follow the parchment package’s temperature limits. Avoid placing a cold stone into a hot oven, since a sudden temperature change can crack it.

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