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Everyday hook practice

Weeknight Stand Mixer Pizza Dough

Published

Knead a moderate pizza batch with the hook, use a short rest for extensibility, and divide it into two crusts.

Prep: 20 minutesRise: 1 hourCook: 12 minutesMakes: Two 12-inch pizzas
Weeknight Stand Mixer Pizza Dough served and ready to eat

What you need

  • 3 1/4 cups bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups warm water
  • 2 tablespoons olive oil

Method

  1. Fit the dough hook. Mix the flour, yeast, sugar, and salt on the lowest speed.
  2. Add the water and olive oil and mix until no dry flour remains. Rest 10 minutes in the bowl.
  3. Knead at the model-approved dough speed until smooth and elastic, 5 to 8 minutes. Transfer to an oiled bowl, cover, and rise until doubled, about 1 hour.
  4. Divide in two, rest 10 minutes, stretch, top, and bake on a fully preheated surface at your oven's safe high setting until the crust is browned and cooked through.

Stand mixer lesson

The rest hydrates flour and can reduce the motor time needed for a stretchy dough. Do not add flour merely because the dough touches the bowl early.

Record the dough temperature and kneading time so future batches become consistent.

Cold-rise option

After mixing, refrigerate the covered dough for 24 to 48 hours. Divide and bring toward room temperature before stretching.

Keep dough refrigerated at 40 degrees F or below and use clean containers and hands.

Products that fit this everyday hook practice

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Safety note: Do not taste raw dough, and use heat-safe handling around a fully preheated pizza steel, stone, or pan.

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