Pizza Dough Recipe

This is a recipe that I have found on the internet and I use it as my definitive recipe for making pizza dough. What is particular to my pizza dough requirements is that I want to bake the pizza on a pizza stone in my oven, and that I want to use my stand mixer with two different dough attachments to make the pizza dough.

There are three parts to this recipe, as there are with all others: (1) Equipment List, (2) Ingredients, and (3) Instructions

Equipment List

I use a stand mixer with two mixing attachments, a teaspoon and a measuring cup.

Ingredients

• 500 grams white flour
• 1 teaspoon of dry active yeast
• 1 palm full of kosher salt
• 1 glop of olive oil
• 1 1/4 cups of warmer water

Instructions

• I preheat my oven to 77 degrees Celsius (170 degrees Fahrenheit) and turn on the internal oven light
• When the oven comes up to temperature, I turn off the heat leaving the door closed.
• I use a kitchen scale with measurement units in grams.
• I place the mixer bowl on the scale and zero it before the next step.
• I put flour into the bowl until it measures about 500 grams.
• I measure out 1 teaspoon of dry active yeast and pour this into the mixing bowl. (I have tried 2 teaspoons but I find that it will rise too much.)
• I pour Kosher salt into the palm of my hand until I have a comfortable pile, and pour this into the mixing bowl.
• From my bottle of olive oil, I pour a glop into the bowl.
• I measure about a cup and a quarter of warm water, not too hot to the touch, into a measuring cup.
• I pour half of the water into the mixing bowl, and I attach the mixing bowl to my stand mixer.
• I attach my beater paddle and start mixing. I want to make sure the dry ingredients are combined well. At first, the ingredients won’t combine into a dough. Keep mixing in small amounts of water until the dough forms.
• Move the speed up one level and let it work the dough until a new consistency is reached.
• Remove the beater paddle, and attach the dough hook.
• If the water to ingredients is good, there should be a good dough consistency. It is normal for dough to be stuck on the paddle, and will need to be washed off.
• Run the dough hook through the dough and let it work the dough.
• Move the stand mixer up to the next setting and continue to work the dough. You will get a feeling when it is ready.
• Turn off the stand mixer and remove the dough hook. The dough should just fall off requiring no washing of the hook.
• This should make between 750 to 800 grams of dough. I like to weigh the dough, divide it by weight into two covered glass storage bowls and put into the refrigerator for further rising.
• I like to put a thin coating of olive oil on my pizza dough before putting the lid on the storage container before putting it into the refrigerator.
• Pizza dough will be ready for using same day while next day is often better. This is my story of the pizza dough the next day.

This recipe that I have come to rely on is one I found this recipe on a web site A Couple Cooks - KitchenAid Pizza Dough Recipe and the authors are Alex & Sonja Overhiser.