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    Home » MAIN ENTREE

    Easy Stand Mixer Pizza Dough

    July 12, 2021 by George 26 Comments

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    flatten pizza dough on top of parchment paper.
    pizza dough in the stand mixer bowl.
    pizza dough photo on top and process photos on the bottom.

    Easy stand mixer pizza dough - With simple pantry ingredients, you can now whip up a pizza dough in no time using your trusty stand mixer!

    flatten circular pizza dough on the parchment paper.

    The original recipe was published on November 28, 2018, and updated on July 12, 2021.

    Pizza is a popular menu in my household since it's something my husband and I can both enjoy. I have a pizza dough recipe that does NOT require a stand mixer (pizza dough recipe by hand). But if you rather spend your energy eating the pizza rather than kneading the dough, this recipe is for you 😉

    Why this recipe works

    • Simple ingredients – water, sugar, active dry yeast, all-purpose flour, and salt.
    • Minimum effort – All the kneading will be done by your trusty stand mixer!
    • You can make it ahead - Pizza dough will keep in the refrigerator for 3 days and freezer for up to 3 months. 

    How to make pizza dough using a stand mixer

    1. Dissolve sugar in lukewarm water and bloom your yeast in a bowl.
    2. Mix the flour and salt in a stand mixer bowl.
    3. Add the yeast mixture (wet ingredients) to the flour mixture (dry ingredients).
    4. Let the stand mixer knead the dough until it comes together and the surface appears to be smooth.
    5. Transfer the dough in a large bowl and coat with olive oil.
    6. Let the dough rise until it doubles the size and uses in any pizza recipe of your choice!
    • yeast mixture added to the flour in the stand mixer bowl.
    • wet dough in the stand mixer bowl.
    • finished pizza dough in the stand mixer bowl

    Frequently asked questions (FAQ)

    What is the difference between active dry yeast and instant yeast?

    Active dry yeast is the yeast that needs to be "bloomed" in water. And instant yeast is the yeast that you can add directly to your dry ingredients and requires no blooming. 

    How long should I knead the dough and how do you know when it's done kneading?

    It is difficult to say the exact time. Rather than giving you the exact time of the kneading in the stand mixer, you should look for several signs.
    There should be no dry ingredient present in the dough.
    The dough should pull away from the side of the bowl (see the photo below), leave it clean, and collect onto the hook.
    Also, the feel of the dough is something you should check as well. The dough shouldn't be too sticky (This means it has too much water. Add a little more flour) or too dense (This means the dough is too dry. Add ½ tablespoon of water at a time and continue to knead in the stand mixer). pizza dough shaped into a bowl in a stand mixer bowl.

    How do you know when the dough has risen enough?

    I usually let the dough rise until it doubles in size. During the warm weather, it takes about 45 minutes to an hour but it may take longer during the colder month. The easiest way to test is to gently press the dough with your index finger until your first joint disappears into the dough. If the indentation in the dough remains after you remove your finger, the dough is ready (see photo below).risen dough in the bowl with the indentation made with a finger tip in the middle.

    What type of stand mixer should I get?

    I had a brief phase where I was very into baking. And during this time, kneading the dough and making cookie dough got a little too much so I decided to get a stand mixer. That being said, if you bake often, I think it is worth upgrading your electric mixer to a stand mixer. However, I don't believe that a stand mixer is a necessary item in the kitchen. 

    But if you thinking to get one and looking for a recommendation, I have Kitchenaid Classic Plus Stand Mixer and am very happy with the purchase. My runner up choices were:

    • Cuisinart Stand Mixer
    • Hamilton Beach Electric Stand Mixer

    But for this recipe, any stand mixer will work. 

    Helpful tips

    • To make the "perfect" lukewarm water, I mix boiling water and cold filtered water in a ratio of 1:2. For example, to prepare 2 cups of lukewarm water, I mix ⅔ cup of boiling water in a 2 cup size measuring cup and fill the rest with cold water. I like to dissolve my sugar in boiling water first and add cold water. 
    • Make sure to use a hook attachment for making the pizza dough. 
    • When mixing the dry ingredients and wet ingredients, I like to start with 2 cups of dry ingredients in the mixing bowl. Then add the yeast mixture. Once they are mixed, I gradually add the rest of the dry ingredients. When adding the flour, always start your stand mixer with the lowest setting. This will prevent your flour to go everywhere and create a big mess.
    • Once the dough has formed in the stand mixer, grab a large size bowl and add some olive oil to the bottom. Transfer the dough into the bowl and coat it with olive oil by rolling the dough into the bowl. Then cover the bowl with plastic wrap or a kitchen towel so the dough won't dry out while rising. 
    • If you want to add flavor to your dough, do so after the dough has risen. For example, if you want garlic flavor dough, brush the dough with garlic butter after the dough has risen. Adding garlic and other seasonings will slow down the rising time. 
    • If you are making the dough a day before, you can let the dough rise in the refrigerator overnight (this is referred to as cold-proving or cold rising). 
    • pizza dough covered in olive oil in a clear bowl before rising.

    How to store pizza dough

    I like to keep my leftover pizza dough in a gallon-size, freezer-safe plastic bag. The dough will continue to rise even when you place them in the fridge. So I like to place my dough in a large-size bag to give it enough room to rise. Plus, the plastic bag will help prevent the dough from drying out.

    • The fresh dough will keep in the refrigerator for up to 3 days.
    • The dough will keep in the freezer for up to 3 months.

    If you freeze your dough, you can place the frozen dough in the fridge overnight to thaw or place them on a countertop until it thaws completely. Make sure your dough is covered completely so it won’t dry out.

    Don't have a stand mixer? No worries!

    If you don't have a stand mixer, that doesn't mean you can't make delicious pizza dough at home. Here is an easy pizza dough recipe without a stand mixer!

    Looking for delicious pizza recipes?

    • Mushroom spinach white pizza
    • Sausage pepper and onion white pizza
    • Whole mushroom and spinach white pizza cut up in the baking sheet after baking in the oven
      Mushroom Spinach White Pizza
    • close up shot of a slice of pizza with chicken sausage
      Sausage Pepper and Onion White Pizza
    Print

    Easy stand mixer pizza dough

    flatten circular pizza dough on the parchment paper.
    Print Recipe

    ★★★★★

    5 from 6 reviews

     With simple pantry ingredients, you can now whip up a pizza dough in no time using your trusty stand mixer!

    • Author: George
    • Prep Time: 75 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: dough enough for 2 large pizza
    • Category: Main course
    • Method: Knead
    • Cuisine: American
    • Diet: Vegan

    Ingredients

    Scale
    • 2 cups warm water
    • 1 tablespoon sugar
    • 1 tablespoon active dry yeast
    • 4 and ½ cups packed all-purpose flour
    • 2 teaspoons salt
    • 2 tablespoons extra virgin olive oil

    Instructions

    1. In a 2 cup size measuring cup, dissolve 1 tablespoon of sugar in ¾ cup of boiling water. Once the sugar is dissolved, add cold water to make up a total of 2 cups (this method will yield lukewarm water). Add the active dry yeast. Let it sit for 5-10 minutes until they are foamy and bloomed.
    2. While waiting for your yeast to bloom, mix together the flour and salt in a large bowl so the salt will be evenly distributed.
    3. Attach the dough hook to a stand mixer.
    4. In a stand mixer bowl, add about 2 to 3 cups of the flour mixture and pour in the yeast mixture. Mix at a low speed until they are well incorporated. The mixture will resemble a wet batter.
    5. Add the rest of the flour mixture (½ cup of the flour mixture at a time) and continue to knead the dough on a low-speed setting. Make sure to use the lowest setting each time you add the flour. If you were to use the higher speed setting, the flour will go everywhere and make a mess. You may have to scrape the side of the bowl a couple of times to get everything well mixed. 
    6. When you no longer see the dry ingredients, increase the speed to medium and continue to knead the dough. It should pull away from the side of the bowl and leaves it clean and collect onto the hook.
    7. Once the dough is ready, grab a  large bowl and add about 2 tablespoons of extra virgin olive oil. Transfer the dough to the bowl and roll it around so the dough will be completely covered with oil. Cover the bowl with a plastic wrap or a kitchen towel and let it rise until it doubles its size. 
    8. When the dough has risen, shape it into a pizza form and enjoy. 

    Notes

    • The original recipe was published on November 28, 2018. 
    • If you were to measure flour correctly, the recipe calls for 5 to 5 and ½ cups of all-purpose flour. However, I tend to pack my flour when measuring. And I find that 4 and ½ cups work perfectly for this recipe. 
    • To check to see whether your dough has risen enough, you should look for a couple of things. Your dough should double in size. And also, you should test it with your finger. When the dough seems to be double in size, gently push your index finger in the middle of the risen dough. If the indentation remains after removing your finger, your dough is ready.
    • The dough will keep in the fridge for 3 days and in the freezer for up to 3 months. 
    • If you don't have a stand mixer, check out my other pizza dough recipe (by hand, without a stand mixer). 

    Keywords: easy stand mixer pizza dough, stand mixer pizza dough, pizza dough

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!


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    Reader Interactions

    Comments

    1. Barb

      July 21, 2020 at 11:22 pm

      Do you have instructions for making it without a mixer?

      Reply
      • George

        July 22, 2020 at 11:39 am

        Hi Barb,
        Here is a pizza dough recipe without using a stand mixer:
        https://www.myeclecticbites.com/easy-pizza-dough-recipe-without-a-stand-mixer-with-active-dry-yeast/
        Hope this helps and let me know how it turns out!

        Reply
    2. Melony Reid

      November 14, 2020 at 8:50 am

      Can you freeze the dough?

      ★★★★★

      Reply
      • George

        November 14, 2020 at 9:36 am

        Hi Melony,
        Yes, you can freeze the dough! I do it all the time.
        Place dough in a freezer-safe bag, get as much air out as possible and store it in the freezer. It lasts about a couple of months in the freezer.
        When you are ready to use it, just thaw it out and use it as it's fresh dough! Let me know if you have any other questions!

        Reply
        • Kayla

          January 11, 2022 at 11:16 am

          Do you refrigerate or freeze AFTER the dough has risen or before?

          Thanks !

          Reply
          • George

            January 11, 2022 at 1:04 pm

            Hi Kayla! You can do both! If you want to make your pizza the next day then you can leave it in the fridge before the dough has risen. It will still rise slowly and it should be ready by the next day. I personally like to freeze my dough after it has risen and keep them in freezer safe bag and keep in the freezer. Hope this helps!

            Reply
        • Dee

          March 28, 2022 at 1:19 pm

          Does the dough, need to rise first, before freezing it?

          Reply
          • George

            March 28, 2022 at 1:33 pm

            Hi Dee, yes I let the dough rise first then freeze it. If you are in a rush, you can let the dough rise in the refrigerator overnight. This will help the dough rise slowly in a colder environment. Then in the morning, you can transfer the dough into a freezer-safe bag and freeze it. I hope this helps!

            Reply
    3. Lisa

      January 28, 2022 at 11:41 am

      We love it ! I have a friend though that needs gluten free? Is it simple to change flour to gluten free for them?

      ★★★★★

      Reply
      • George

        January 28, 2022 at 11:44 am

        Thank you so much, Lisa!! I have not had a chance to experiment with gluten free flour. But this one seems to have an excellent review: https://www.glutenfreepalate.com/gluten-free-pizza-9-ingredients/. Hope this helps! Once again, thank you so much for your review 😊🙏🏻

        Reply
    4. Heidi

      January 29, 2022 at 3:03 pm

      I just made this dough and realized there is no baking directions?

      Reply
      • George

        January 29, 2022 at 3:15 pm

        Hi Heidi! Because the recipe is for making the dough itself, I didn’t include the cooking time but I realize that I should. I will include the baking direction shortly. Meanwhile, when I make my pizza using this recipe, I bake my pizza (after adding sauce and toppings) at 450 for 11 to 15 minutes. Hope this helps 😊

        Reply
    5. Nicole

      February 08, 2022 at 9:55 am

      About how long does it take for the dough to rise?

      Reply
      • George

        February 08, 2022 at 9:58 am

        Hi Nicole, it depends on several factors such as the temperature of your place for the dough to rise. So instead of giving you a set time, I'd like to say until the dough double the size. It usually takes me about 45 minutes to an hour. You can also let it rise in the refrigerator overnight and use the dough next day. Hope this helps!

        Reply
    6. Carol Addison

      March 14, 2022 at 8:19 pm

      This was my 1st time making pizza dough and I have to say it turned out amazing! I only have 1 pizza stone so I just used cookie sheets for the other 2 and they were just as good as the one with the stone. Definitely a saver!

      ★★★★★

      Reply
      • George

        March 14, 2022 at 8:23 pm

        Hi Carol! I'm so happy to hear that it turned out great! Yay!!! I really appreciate your review!

        Reply
    7. Neisha

      August 24, 2022 at 11:30 am

      I made this pizza dough last night and OH YUM!!! It is absolutely the best! I used my big sheet pans and it made an awesome thin crust for our pizzas. I will now be using this recipe all the time.

      ★★★★★

      Reply
      • George

        August 24, 2022 at 11:36 am

        Yay!! I'm really happy to hear that! Thank you so much for your review, Neisha!

        Reply
    8. Jamie

      October 24, 2022 at 12:08 pm

      *If you were to measure flour correctly, the recipe calls for 5 to 5 and ½ cups of all-purpose flour. However, I tend to pack my flour when measuring. And I find that 4 and ½ cups work perfectly for this recipe*
      I have to say I was very annoyed when finding your little note ^ This was my first time making this recipe so I read the recipe in its entirety before starting (so I thought) I didn't see this ridiculous note until I was completely finished and had placed the plastic wrap on my dough. I have never seen a recipe where someone gives the incorrect flour measurements because the author can't measure flour correctly. Now that I have completed this recipe I'm more than annoyed to find that I am 1 to 1 1/2 cups short on flour because I correctly measure flour like everyone else who cooks & bakes. In the future how about just putting the correct measurements in the ingredients list and leave your quirks out.

      Reply
      • George

        October 24, 2022 at 12:39 pm

        Hi Jamie, thank you for your comment. Most people I know (novice cooks) tend to just stick the measuring cup in the flour bag and level (the way I described in the recipe) rather than fluff the flour, spoon them, and level them (the correct way of measuring flour). My hope is to share recipes that are easier for people who are not advanced cooks and professional chefs. But I realized that it can cause confusion. I'll have this in mind and try to provide measurements in grams as well in the future. Thank you for your feedback!

        Reply
    9. Sherri

      October 27, 2022 at 8:35 am

      What speed on the mixer do you use with the dough hook and about how long do you mix?

      Reply
      • George

        October 27, 2022 at 1:21 pm

        Hi Sherri,
        I start my mixer on low speed so that I'm not covered in flour, haha. Once everything seems incorporated, I increase the speed to medium (for my Kitchen Aid, I use setting 4 - 6) and let it knead with the dough hook for 5 to 7 minutes until the dough comes together and appears to be smooth. I hope this helps!

        Reply
    10. Noreen

      December 12, 2022 at 1:05 pm

      This recipe is amazing. Just made it again. My now go to pizza dough recipe!

      ★★★★★

      Reply
      • George

        December 12, 2022 at 9:00 pm

        Thank you so much, Noreen. I'm so happy to hear you are enjoying the recipe!

        Reply
    11. Beth K

      January 28, 2023 at 7:41 am

      Every Friday night is pizza night in our home and this is now our go-to dough recipe. It is easy, delicious and versatile. I appreciate the ratio of boiling vs cold water to get the perfect temperature water to bloom yeast. I typically throw in some spices/herbs (garlic powder, basil, oregano, etc.) in with the flour. We use a pizza stone and bake our pizzas for about 10 minutes at 500 degrees. Also, used the dough to make breadsticks last night (coated with butter and garlic salt) and they were yummy! Thank you for the great recipe 🙂

      ★★★★★

      Reply
      • George

        January 28, 2023 at 8:12 am

        Hi Beth, thank you so much for your kind words and review! I'm so happy to hear that you are enjoying the recipe. I also appreciate how you share great ideas! I love your breadstick idea and am totally going to steal that 😉

        Reply

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    Welcome! I’m George.
    I’m the author, recipe developer, and photographer behind My Eclectic Bites. I wanted to create a space to share my love of food and cooking with as many people as possible and that’s how My Eclectic Bites was born! Read More…

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