Stand Mixer Recipe For Pizza Dough
An easy stand mixer recipe for pizza dough. Make two 30 cm thin pizza dough bases with this recipe. When baked you get slightly crisp, puffy and chewy crust.
Servings: 2 x 30 cm thin pizza bases
- 1 level teaspoon active dry yeast
- 300 grams warm water
- 1 teaspoon level salt
- 250 grams white bread flour baker’s flour/strong flour
- 115 grams plain flour all-purpose flour
Place the warm water and yeast into the mixer bowl and leave for 5 minutes.
Add the salt and flour to the yeast/water mixture. Use a wooden spoon to mix to form a soft dough.
Attach the dough hook to the stand mixer. Turn the machine to a low or medium speed and knead the dough for about 8 – 9 minutes or, until the dough is smooth and elastic and leaves the sides of the bowl clean.Note: this dough is very soft and will be slightly sticky to the touch.
Divide the dough into two pieces and place int lightly oiled bowls. Roll the dough around in the oils so that they are lightly covered.
Tightly cover the bowls with plastic and place in a warm area for about 1 – 2 hours or until they have doubled in size.Note: If you like to make the dough the night before you want to use it, the sealed bowls can be put in the fridge at this stage. Remove from the fridge about 1-2 hour before use and make sure it is room temperature before making the pizza. If the dough is cold, it doesn’t stretch as well and springs back and will take a little longer to bake.
Preheat the oven to 200°C (400°F).
Lightly dust each ball in flour. Use your fingertips to stretch each ball into a large 30 cm circle. Place onto baking trays or round pizza trays and top with your desired toppings and bake.Tip: The dough can be stretched on a piece of baking paper, which makes handling easier. The dough can be left on the paper and baked.Transfer the dough (with baking paper if you have used it) on to baking trays or round pizza pan trays and top with your desired topping and bake. (See notes below Tips for Topping A Pizza)Note: This pizza dough is very soft so avoid using a pizza tray with holes, the dough with fall through the holes making it stick to the tray when baked. If you want to use a tray with holes line the base with baking paper before placing this dough on it.
Just about anything and be used to top a pizza and you don’t need very many ingredients to do so. Most pizzas will have some sort of cheese and tomato sauce. The toppings can be anything you have on hand, you can even any bits you might have as leftovers.
Tips for Topping a Pizza
- Spread on a thin layer of pizza sauce (or bottled pasta sauce), don’t make it too thick, because you could end up with a soggy pizza.
- Use a cheese that melts well. Some will add a thin cheese layer on top of the tomato sauce followed by the other toppings. Others will say to add the cheese last. There is not right or wrong way.
- Precook raw ingredients like meats, seafood and hard vegetables like broccoli before using as a topping. If put on raw these foods may not be completely cooked when the rest of the pizza is done.
- Avoid topping with too many watery ingredients like tomatoes, artichokes and zucchini these can make the pizza go soggy.
- Give the pizza a thin layer of toppings, less is best. Because a pizza with too many toppings doesn’t not cook well.
- If using fresh herbs, cover these with other toppings. Doing this will stop them from burning during cooking.
- Cook the pizza soon after adding the toppings, don’t leave it sit for too long because, you could end up with a soggy pizza.
Serving: 1pizza base | Calories: 666kcal | Carbohydrates: 139g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 195mg | Fiber: 5g | Sugar: 1g | Calcium: 27mg | Iron: 8mg