Crusty, Crispy Pizza Dough For A KitchenAid Mixer

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If you like a nice crispy pizza dough, this is your recipe. This was included in a recipe book that came with my KitchenAid stand mixer. All of the recipes that I've tried from that book so far, have been outstanding. The little bit of cornmeal added to the oiled pan makes a big difference. Very good flavor.

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Makes One 16 Inch Pizza (Don't make smaller or the crust will be too thick.)


15 Min


15 Min




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

Directions Step-By-Step

Dissolve 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.)
Continue 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.
Place 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.)
Lightly 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.)
*Optional- Use garlic infused olive oil to brush on crust just before serving.