Easy Stand Mixer Pizza Dough

Published Jul 12, 2021 · Updated Jul 30, 2026

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.

Pizza is a favorite in our house because it's something we both enjoy. If you prefer making pizza dough by hand, check out my Pizza Dough by Hand recipe for a larger batch or Small Batch Pizza Dough if you're making pizza for two. But if you'd rather let your stand mixer do the kneading, 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 in the freezer for up to 3 months.

How to make pizza dough using a stand mixer

Dissolve sugar in lukewarm water and bloom your yeast in a bowl.
Mix the flour and salt in a stand mixer bowl.
Add the yeast mixture (wet ingredients) to the flour mixture (dry ingredients).
Let the stand mixer knead the dough until it comes together and the surface appears to be smooth.
Transfer the dough in a large bowl and coat with olive oil.
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.

Frequently asked questions (FAQ)

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

Active dry yeast needs to be dissolved (or "bloomed") in warm water before using. Instant yeast can be mixed directly into the dry ingredients, so there's no need to bloom it first. Both work well for pizza dough, but this recipe is written for active dry yeast.

How long should I knead the dough in a stand mixer?

Instead of watching the clock, look for these signs that the dough is ready:
- The dough pulls away from the sides of the bowl.
- There are no dry patches of flour.
- The dough collects around the dough hook.
- The dough feels soft and slightly tacky, but not sticky.
If the dough feels too sticky, add a little flour, 1 tablespoon at a time. If it feels too dry or dense, add water, ½ tablespoon at a time, and continue kneading.

How do I know when the dough has risen enough?

The dough is ready when it has roughly doubled in size. Rising time usually takes 45 to 60 minutes in a warm kitchen but may take longer in cooler temperatures.
To check, gently press your index finger into the dough about ½ inch deep. If the indentation slowly springs back but remains slightly visible, the dough is ready to use.

Can I refrigerate or freeze pizza dough?

Yes! Pizza dough can be refrigerated for up to 3 days or frozen for up to 3 months.
For the best flavor, you can let the dough rise slowly in the refrigerator overnight (cold proofing). If frozen, thaw the dough in the refrigerator overnight or let it sit at room temperature until fully thawed before using.

pizza dough covered in olive oil in a clear bowl before rising.

Helpful tips

To make the "perfect" lukewarm water, I mix boiling water and cold filtered water in a 1:2 ratio. For example, to make 2 cups of lukewarm water, I add ⅔ cup boiling water to a 2-cup measuring cup, then fill the rest with cold water. I like to dissolve the sugar in the boiling water first before adding the cold water.
Use the dough hook attachment. It's designed to knead pizza dough and gives you the best results.
Add the flour gradually. I like to start with about 2 cups of flour in the mixing bowl, then add the yeast mixture. Once combined, gradually add the remaining flour. Always start the mixer on the lowest speed to prevent flour from flying everywhere.
Coat the dough with olive oil before rising. Transfer the dough to a lightly oiled bowl, roll it to coat all sides, then cover the bowl with plastic wrap or a clean kitchen towel to keep the dough from drying out.
Add seasonings after the dough has risen. For example, if you want garlic-flavored dough, brush it with garlic butter after it has finished rising. Adding garlic or other seasonings directly to the dough can slow down the rising process.
Cold proof for more flavor. If you're making the dough a day ahead, let it rise overnight in the refrigerator (also called cold proofing or cold fermentation). The slower rise develops a deeper flavor and makes the dough easier to work with.

How to store pizza dough

I I like to store leftover pizza dough in a gallon-size freezer-safe plastic bag. Since the dough will continue to rise in the refrigerator, the larger bag gives it room to expand while helping prevent it from drying out.

Refrigerator: Store for up to 3 days.
Freezer: Freeze for up to 3 months.

To thaw frozen dough, transfer it to the refrigerator overnight or let it sit at room temperature until completely thawed. Keep the dough covered while thawing so it doesn't dry out.

What type of stand mixer should I get?

Any stand mixer with a dough hook will work for this recipe. I use a KitchenAid Classic Plus, but you don't need a specific brand to make great pizza dough.

If you're shopping for one, other popular options include Cuisinart and Hamilton Beach stand mixers.

Don't have a stand mixer? No worries!

You don't need a stand mixer to make delicious homemade pizza dough. If you prefer mixing by hand, try one of these recipes instead:

Pizza Dough by Hand: My original hand-kneaded pizza dough recipe that makes a larger batch.
Small Batch Pizza Dough: Perfect for making pizza for two.
Sourdough Discard Pizza Dough: A great way to use up extra sourdough discard while making a flavorful homemade crust.

Put Your Homemade Pizza Dough to Good Use

Now that you've made the dough, try one of these homemade pizza recipes:

Mushroom Spinach White Pizza: A creamy, meatless pizza loaded with sautéed mushrooms and spinach.
Detroit-Style Pizza: Thick, airy, crusty with crispy cheese edges.
BBQ Chicken Bacon Pizza: Sweet, smoky, and topped with tender chicken, crispy bacon, and pickled jalapeños.
Pesto Tomato Pizza: A fresh summer pizza with basil pesto, mozzarella, and ripe tomatoes.