Britt and I have been looking to find a good pizza dough recipe for the past year or so, but we’ve yet to find one that’s turned out well. This will be my new go to recipe. I made pesto, mushroom and cheese and a white pizza with spinach, ricotta, onion and spinach. I might try starting with 1 cup white wheat and 2 cups regular all purpose. Does this recipe work with the j shaped dough hook. I made this recipe this evening and I had a heck of a time with it. Preheat oven to 450°F. I’ve never used that much coconut flour (due to its high absorbency) in a recipe before ever and I don’t want to waste my coconut flour if this is a typo, Yup! • 13 grams olive oil (1 tablespoon) I got a Kitchen Aid this past Christmas and couldn’t WAIT to start making my own pizza crust. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. I even added in some finely grated parmesan and herbs for an extra special dough. The thought of never again having a perfectly cheesy, doughy piece of pizza made me almost break down in tears. I’m new in the kitchen, and have a new stand mixer. Feel free to add some dried oregano, basil, and other Italian herbs to this pizza crust mix to add another flavor dimension. This KitchenAid pizza dough can be used for dozens of different pizzas. Thanks! This should take about 30 seconds. Oh boy! If you’re looking for all measures in grams, you can use the info from our standard pizza dough recipe: 500 grams* Tipo 00 or all-purpose flour If doubling the recipe, 8 minutes should still be fine. When I start the machine kneading it pulls away from the bowl and forms a ball on the hook, maybe a minute after starting. :). Hi! If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. Thank you for posting this recipe. I’m not sure what happened? • 8 grams instant or active dry yeast (2 teaspoons) Great recipe; I’ve have many frustrations making pizza and last night this recipe was a success. This made the best consistency dough! I loved the crust. What type of pizza did you make? Mix on medium for 15 to 30 seconds until dough is completely combined. I love this recipe, I make it at least 2-3 times a month! I never need two crusts at once :(. Sonja and Alex Overhiser are writer and photographer behind A Couple Cooks and authors of Pretty Simple Cooking, named one of the best vegetarian cookbooks and best healthy cookbooks. Heaven! To freeze fully topped pizzas, follow the entire process through topping the pizza, then place the pizza (on the baking sheet) in the freezer to flash freeze. 1 55+ Easy Dinner Recipes for Busy Weeknights ... For me, though, it’s the pizza crust mix that’s the real game changer. Fantastic! assume the same results ;) Please advise and thanks! This makes it perfectly crispy on the outside and chewy on the inside. Cloudflare Ray ID: 5f8269ed4e9aaf3f I've never had it not come out and I've been making nearly weekly for at least a year. This form collects information we will use to send you updates about promotions, special offers, and news. The last thing I would want is to break the mixer. I have never commented on a recipe before but I had to on this one! It needs to rise in a warm place. And speaking of the mixer, I kneaded on speed #2; things worked out just fine, and that is the maximum speed that Kitchenaid says is safe for the motor when using the dough-hook. Thanks ! I feel vindicated and just may dip my toes a little deeper into the baking end of the pool. This is my favorite pizza crust recipe. Place the pizza back in the oven and bake it for approximately 15 minutes or until the cheese is completely melted and the crust is golden brown. Nope. Corn-Free, 6 Review(s)/Comment(s) We’ve spent a lot of time trying to master a pizza dough that would remind of us our pizza experience in Italy and I’m happy to announce your recipe nailed it. It has saved us so much time and money in having to order pizza out. This turned out awesome! • 500 grams* Tipo 00 or all-purpose flour (3 1/3 cups) No not pre heating the stone. Glad you liked it! I like my pizza really thin and was worried it would be too fluffy the second day – no problems – pure deliciousness! Thank you :). Good luck! I know a recipe isn’t a good fit time-wise when I find myself drifting to ready-made convenience foods, and I found myself relying on frozen grain-free pizzas more often than I wanted—even though I had this super tasty recipe in my back pocket. Refrigerate up to 3 days or you can freeze it as well. Recipes › Essential Recipes › KitchenAid Pizza Dough Recipe. Or too crumbly. I’m so glad to hear that the dough worked out for you! It had the same consistency as our favorite dough we buy at a local pizzeria. ), we get great and consistent results every time with the KitchenAid stand mixer. This recipe has a little less oil though so I think I’ll try yours soon. When frozen solid (about 3 hours), wrap tightly in plastic wrap. It would take about the same amount of time as the mixer — about 8-10 minutes. You’ll love the flavor with this extra slow ferment! is your birthright. Man, thank you for this. The dough should slide on the cornmeal instead of sticking to the board. We’re thinking about how to use the 2nd dough for pre-made school lunches :). It mixes up easily, pushes out into the pan easily and bakes up nice and crisp. Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. In the mix itself, I also added garlic powder and salt for seasoning. In your opinion, is it safe to go about 2 without ruining the mixer? , Can the pizza be made with just almond and coconut flour? Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Just wanted you two love birds to know how much our family has enjoyed your blog and recipes. Thank you! Then place the crusts either in a gallon freezer zip-top bag (they should just fit width-wise) or in a large glass food storage container. Sure is! So it was either go bankrupt buying $10 a pop specialty pizzas or streamline the process, so streamline the process I did by tweaking the original recipe and turning it into an easy-to-use pizza crust mix! I’ve been making pizza doughs since covid started as time on my hands. Yes, still oil them while rising and then transfer to a freezer bag. We’ve updated the instructions to make this more clear. Thanks for letting us know :). We had are fair share of pizza failures in the past too! Jessica, good question! Crust is light and airy with just enough crisp underneath. I love trying new recipes. I had dough all over my hands, counter top, towel…. Loved the crust despite the dough covered hands! Both cups and grams are provided in the instructions. Hi. As I keep kneading the dough seems to break down and comes off the hook and gets really sticky. I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Looking for suggestions. mixer does all the work. If a dough doesn’t form, add the rest of the water. However, will use saran wrap next time! Love this! Hi! We haven’t tested this recipe with an all purpose gluten free flour. Is it okay to let it rise more than 45 minutes if we are not ready to make pizza? Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (dough can be put into refrigerator overnight and baked the next day after warming to room temperature). new to Wholefully family . Thankfully, as I’ve healed from Lyme, I’ve been able to loosen up the restrictions on my diet a bit. What’s the best pizza stone? and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown… This pizza crust is completely yeast-free. oven. My husband moved to Montreal from Italy 5 years ago and he told me that there is no difference between the one I made (your recipe) and the one he had in Italy. Hi – wondering if I can make this dough in advance? Cheers. Can you provide some instructions/tips in this “make ahead” option? Thank you! About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap. I used sundried tomato pesto and mushrooms-delicious! We’re working on a recipe! Place parchment with dough on cookie sheet, or directly on oven rack. After buying a food mixer with a dough hook I decided it was time to make my own pizza from scratch and a quick Google search found your recipe.