Let’s talk about pizza with the stand mixer: you want to make pizza but aren’t sure if it will turn out well? Have you never tried or tried and it didn’t turn out well? Would you like to achieve good dough for both a tray and baking stone? Then you’re in the right place.
To work the pizza with the stand mixer, I use the Kenwood Prospero 280, but there are many other great models from other brands on the market that can help you make many recipes, but you can easily make this dough by hand! Prepare the dough a day in advance and let it rest because the key ingredient in this recipe is time, which will allow the dough to rise and increase in volume, producing carbon dioxide within the gluten network and maturing, breaking down more complex structures such as starches, fats, and proteins into simpler elements, making it more elastic and digestible. Follow these instructions; the pizza with the stand mixer will turn out great.
- Difficulty: Easy
- Cost: Economical
- Portions: 3 pieces on stone and 2 on tray
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Flour (for medium strength pizza)
- 1.5 cups Water (room temperature)
- 0.1 oz Fresh yeast
- 1 tsp Salt
- 2 tbsps Olive oil
Tools
- Mixer Kenwood Prospero KM280
Preparation
Dissolve the fresh yeast in the lukewarm water in the stand mixer’s bowl.
Add a few tablespoons of flour and knead at low speed using the hook.
As the machine works, add the rest of the flour, salt, and oil. Continue kneading until you get a smooth and soft consistency that detaches from the sides of the bowl.
You might have some flour left over or need to add more, depending on the dough’s consistency, which should be soft and detach from the sides of the bowl.Transfer the dough to an oiled bowl, cover it with plastic wrap, and place it in the fridge to mature for 24-36 hours.
The dough, once matured, will have doubled in volume and is ready to be worked.The next day, take the dough out of the fridge. See how it’s grown? Look at those bubbles!
Let it rise at room temperature for about 4 hours/4 and a half hours, then take the dough and make pieces.
With 500 g of initial flour, you can make 2 pieces for tray pizza or 3 pieces of 300 g each for round pizza with the baking stone.
Place the pieces on a clean dish towel and cover them, add another damp dish towel on top, and let them rise for about 2 hours; this will allow them to rise without forming a crust.
Preheat the oven in fan mode to 465°F / 480°F, and while it heats up, spread the pizza on the tray with a drizzle of oil, add toppings as desired, and once the oven reaches temperature, bake.
If you want a pizza with melting mozzarella or not overly cooked ham, add them halfway through cooking.
When the edges of the pizza are nicely colored, it is ready.
If you want to use the baking stone for a crispy pizza, click HERE.Was it difficult to prepare pizza with the stand mixer?
Read the comments of those who have tried it, or had some doubts like you, to discover other useful information for preparing your pizza!
Watch how I stretch the round pizza
Watch how I stretch the round pizza
How to make pizza on baking stone
Here you can find the guide on how to bake pizza on a baking stone. https://blog.giallozafferano.it/lemilleunapassione/come-fare-la-pizza-con-pietra-refrattaria/
Here you can find the guide on how to bake pizza on a baking stone. https://blog.giallozafferano.it/lemilleunapassione/come-fare-la-pizza-con-pietra-refrattaria/
Notes
The dough needs to mature to achieve a more digestible and elastic pizza. You can do this in the refrigerator, where the yeasts work slowly.
If you don’t have time to let the dough mature, you can skip the refrigerator maturation step, but the result will be less digestible and less elastic.
Baking at 465-480°F is ideal for a crispy crust. If you don’t have a baking stone, use a tray or a pizza pan with a low edge for even baking.
Storage
If leftover, the dough can be stored in the refrigerator for 1-2 days in a well-covered bowl.
Cooked pizza, if leftover, can be stored in the refrigerator for 2-3 days. To reheat it, place it in the oven at 355°F for 5-10 minutes to get a crispy base.
Variations
You can add herbs like oregano, rosemary, or basil to the dough for an extra flavor touch.
For a lighter pizza, try substituting part of the flour with whole wheat or spelt flour.
Customize the pizza toppings with your favorite ingredients, such as grilled vegetables, mushrooms, or different cheeses.
FAQ – Pizza with the Stand Mixer
Can I use another type of mixer?
Of course, any mixer with a dough hook can be used. If you don’t have a stand mixer, you can knead by hand, but it will be a bit more laborious.
How long does it take for the dough to mature in the fridge?
Ideally, between 24 and 36 hours. The longer it matures, the better, but even 24 hours will yield great results.
How do I know if the dough is ready to be worked with?
The dough will have increased in volume, appear elastic and smooth, and will have visible air bubbles. It shouldn’t be too sticky.
Can I bake the pizza in a static oven?
Yes, you can, but I recommend increasing the temperature to about 480°F and baking for a few more minutes to achieve a crispy base.
Can the pizza be frozen?
Yes, you can freeze the raw pieces before the final rising. When you’re ready to bake them, let them thaw and rise as indicated.
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