Crusty, Crispy Pizza Dough For A KitchenAid Mixer
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- package quick rise or instant yeast
- cup warm water, 105-115 degrees
- tsp. salt
- tsp. olive oil or canola oil (i used canola.)
- 2 1/2-31/2
- cups ap flour (i used about 1 1/2 tb. shy of 3 cups)
- yellow corn meal to sprinkle on oiled pan before baking
1Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)
2Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. ) If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.
3Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk. (I turn my oven on to 200 degrees and set it on potholders on top of the stove.)
4Lightly oil a 16" pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 400-425 degrees for 15 to 20 minutes. (Original recipe said 450, but I thought that was too hot.)
5*Optional- Use garlic infused olive oil to brush on crust just before serving.