Let’s talk about pizza with the stand mixer: Do you want to make pizza but aren’t sure it will turn out well? Have you never tried or have you tried and it didn’t turn out well? Would you like to achieve a good dough for both pan and refractory stone? Then you are in the right place.
To work the pizza with the mixer, I use the Kenwood Prospero 280, but there are many models from other excellent brands on the market that can help you create many recipes, but you can easily make this dough by hand! Prepare the dough a day in advance and let it rest because the fundamental ingredient of this recipe is time, which will make the dough rise and increase in volume by producing carbon dioxide inside the gluten network and mature, which means breaking down complex structures like starches, fats, and proteins into simpler elements, making it more elastic and digestible. Follow these instructions, and the pizza with the mixer will turn out great.
- Difficulty: Easy
- Cost: Economical
- Portions: 3 dough balls on stone and 2 in pan
- 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 teaspoon Salt
- 2 tablespoons Olive oil
Tools
- Mixer Kenwood Prospero KM280
Preparation
Dissolve the fresh yeast in the warm water in the mixer 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 obtain a soft and smooth 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 bowl’s sides.
Transfer the dough to an oiled bowl, cover it with plastic wrap, and put it in the fridge to mature for 24-36 hours. Once matured, the dough will have doubled in volume and is ready to be worked.
The next day, take the dough out of the fridge. Did you 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 dough balls. With 500 g of initial flour, you can get 2 dough balls for pan pizza or 3 dough balls of 300 g each to make round pizza with a baking stone.
Place the dough balls on a clean cloth and cover them. Add another cloth moistened with water and wrung out on top. Let them rise for about 2 hours. This will allow them to rise without forming a crust.
Turn on the oven in fan mode at 465°F / 480°F, and while it heats, roll out the pizza on the pan with a little oil, add the desired toppings, and once the oven reaches temperature, bake. If you want a pizza with stringy mozzarella or not too cooked ham, add them halfway through cooking. When the pizza edges are well-colored, it’s ready. If you want to use the baking stone and have a nice crunchy pizza, click HERE.
Was it difficult to prepare the pizza with the stand mixer? Read the comments of those who tried it or, like you, had some doubts, you can discover other useful information for making your pizza!
Watch how I stretch the round pizza
Watch how I stretch the round pizza
How to make pizza on a baking stone
Here you can find the guide on how to cook 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 cook pizza on a baking stone. https://blog.giallozafferano.it/lemilleunapassione/come-fare-la-pizza-con-pietra-refrattaria/
Notes
The dough must mature for a more digestible and elastic pizza. You can do it in the fridge, where the yeast works slowly.
If you don’t have time to let the dough mature, you can skip the fridge 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 baking sheet or a low-edged pizza pan for even cooking.
Storage
If leftover, the dough can be stored in the fridge for 1-2 days in a well-covered bowl.
Cooked pizza, if leftover, can be stored in the fridge 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 aromatic herbs like oregano, rosemary, or basil to the dough for an extra touch of flavor.
For a lighter pizza, try replacing part of the flour with whole wheat flour or spelt flour.
Customize the pizza topping 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?
Sure, 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 strenuous.
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 give excellent results.
How do I know if the dough is ready to be worked?
The dough will have increased in volume, appear elastic, smooth, and will have visible air bubbles. It should not 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 extra minutes to get a crispy base.
Can the pizza be frozen?
Yes, you can freeze the raw dough balls before the final rise. When you’re ready to bake them, let them thaw and rise as instructed.
Find out what are the 5 most common mistakes with the stand mixer
