KitchenAid Pizza Dough Recipe

This KitchenAid pizza dough recipe has consistent results every time with just your stand mixer and 45 minutes! Get foolproof pizza dough that bakes up crispy outside, chewy inside.

Kitchenaid pizza dough

Over the years, I’ve made so many pizza recipes that I’ve become a homemade pizza expert. And the one tool I’ve found I can’t live without is my KitchenAid stand mixer!

What has surprised me is how incredibly consistent the results became. No more wondering if I’d kneaded the pizza dough long enough or if the dough felt right. The stand mixer makes the same perfect texture every single time. Since I first shared this recipe, thousands of readers have made it their go-to pizza dough method: and it’s still my favorite, too!

Why This KitchenAid Pizza Dough Works

After making dozens of pizzas with hand-kneaded and stand mixer methods over the years, I’ve found that the KitchenAid’s consistent kneading speed develops the gluten perfectly. Plus, it’s so much easier than hand kneading! Here’s what you’ll love about this recipe:

  • Hands-free kneading: The dough hook does all the work while you prep your pizza sauce or toppings.
  • Beginner-friendly: If you’re new to pizza making, the stand mixer takes the guesswork out of proper kneading.
  • Delicious results: This dough really has the best texture and flavor: which is why it’s become a reader favorite,

5 Star Reader Review

⭐⭐⭐⭐⭐ “Wow, I nailed it on my first try and pizza was delicious. This recipe is a life saver. After a couple failed attempts with other pizza dough recipes, I stumbled across this website and tried yours. Can’t wait to try your other recipes!” -Brian

Essential Equipment

You don’t need much to make this recipe, but a few key tools make all the difference:

  • KitchenAid stand mixer with dough hook: This recipe works with any stand mixer, but I developed it using my KitchenAid. The dough hook attachment is essential. Here’s the KitchenAid stand mixer I use.
  • Pizza stone: This is my top recommendation for crispy, crust. Here’s the pizza stone I use.
  • Pizza peel: Makes transferring your topped pizza onto the hot stone seamless. A rimless baking sheet works if you don’t have one. Here’s the pizza peel I use.
  • Kitchen scale (recommended): Measuring flour by weight ensures consistent results! Here’s the kitchen scale I use.
KitchenAid stand mixer

Tips for Perfect KitchenAid Pizza Dough

I’ve refined this recipe over hundreds of pizzas, and these tips make the biggest difference:

  • Use the right flour. The best flour to use is Tipo 00 flour, a finely ground flour used in Italian cuisine. The high gluten content lets the dough stretch easily without tearing, making a fluffy, chewy texture. Tipo 00 is pretty widely available at American grocery stores, or you can order it online. If you can’t find it, all-purpose also works and makes a delicious dough!
  • Don’t skip the rise. That 45-minute to 1-hour rise is crucial for flavor development and workability. Rushed dough fights back when you try to stretch it.
  • Use the right mixer speed. Start on low to combine, then increase to medium-low for kneading. Going too fast can strain your mixer and overwork the dough.
Pizza dough

How to Stretch Pizza Dough Without Tearing

Even perfect dough can tear if you rush the stretching process. After your dough has risen, here’s my technique:

  • Let the dough rest for a few minutes after dividing if it resists stretching. The gluten needs time to relax. Shape each piece into a circle by pressing with your fingertips, leaving a slightly thicker edge for the crust.
  • Pick up the dough and drape it over your knuckles, rotating it slowly and letting gravity do most of the work. If the dough springs back, set it down for 2-3 minutes, then try again.
  • Go to my tutorial: How to Stretch Pizza Dough.
Step 4: If it starts to resist, set it down for 1 minute

Best Ways to Use This Stand Mixer Pizza Dough

This KitchenAid pizza dough works for any pizza toppings you love! Here are my favorite ways to use it:

  • Classic pizzas: Try a simple Margherita pizza with fresh mozzarella and basil, or go traditional with a homemade cheese pizza. The dough’s mild flavor lets toppings shine.
  • Creative flavor combinations: I love making taco pizza for family movie nights, spinach pizza when I want something veggie-forward, or spicy Pizza Diavola.
  • Beyond pizza: This dough makes great calzones too!
  • Outdoor cooking: While this dough is optimized for conventional ovens, you can adapt it for outdoor pizza ovens. Just note that Ooni pizza dough has slightly different hydration levels for high temperatures.

Storage and Make-Ahead Tips

After the initial rise, you can use the dough immediately. It’s ready in just over 1 hour.

You can store shaped dough balls in the fridge for up to 2 to 3 days. Brush them with olive oil, place in containers, and cover tightly. The dough actually develops better flavor after a day or two. Make sure to bring to room temperature 30 minutes before stretching.

Freeze dough balls for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator, then let come to room temperature for 30 minutes before using.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour creates a slightly chewier crust with more structure. The dough may need a bit more water due to higher protein content.

Do I need to preheat my pizza stone?

Absolutely. A properly preheated stone (at least 30 minutes at 500°F) is essential for crispy crust. Cold stones lead to soggy bottoms.

Can I make this dough by hand if I don’t have a stand mixer?

Of course! Check out my homemade pizza dough recipe for hand-kneading instructions. It takes about 8 minutes of kneading.

Can I use active dry yeast instead of instant yeast?

Yes!

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KitchenAid Pizza Dough Recipe

Kitchenaid pizza dough
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

This KitchenAid pizza dough is my go to pizza dough recipe! It turns out perfectly every time in the stand mixer. 

  • Author: Sonja & Alex Overhiser
  • Prep Time: 1 hour
  • Cook Time: 6 mins
  • Total Time: 1 hour 6 mins
  • Yield: 2 medium pizzas
  • Category: Pizza Dough
  • Method: Baked
  • Cuisine: Italian

Ingredients

  • 450 grams (3 cups) Tipo 00 or all-purpose flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¾ teaspoon (2 large pinches) kosher salt
  • 1 ⅓ cups warm water
  • Cornmeal

Instructions

  1. Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process.
  2. In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
  3. Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
  4. Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium-low until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
  5. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-low (or according to your mixer instructions.
  6. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour. (You can freeze pizza dough you don’t plan to use the day of; see storage notes below.)
  7. To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  8. Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!

Notes

Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.

Refrigerator storage: You can store shaped dough balls in the fridge for up to 2 to 3 days. Brush them with olive oil, place in containers, and cover tightly. The dough actually develops better flavor after a day or two. Make sure to bring to room temperature 30 minutes before stretching.

Freezer storage: Freeze dough balls for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator, then let come to room temperature for 30 minutes before using.

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More homemade pizza recipes

This KitchenAid pizza dough can be used for dozens of different pizzas. Here are a few of our all-time favorites:

Perfect Homemade Pizza Dough | A Couple Cooks

A few more stand mixer recipes

Outside of this KitchenAid pizza dough, we have several more KitchenAid mixer recipes and stand mixer recipes:



from A Couple Cooks
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Alex Overhiser
November 15, 2025 at 10:15PM

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