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    You are in: Home / Recipes / Kitchenaid Pizza Margherita Recipe
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    Kitchenaid Pizza Margherita

    Kitchenaid Pizza Margherita. Photo by mammafishy

    1/1 Photo of Kitchenaid Pizza Margherita

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    mammafishy's Note:

    I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty!

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    Serves: 4-6



    Units: US | Metric

    Pizza Dough

    • 2 1/4 teaspoons bulk yeast (or 1 package active dry yeast)
    • 1 cup warm water (105 - 115 degrees)
    • 1/2 teaspoon salt
    • 2 teaspoons olive oil
    • 2 1/2-3 1/2 cups flour (I use bread flour)
    • 1 tablespoon cornmeal

    Margherita Sauce


    1. 1
      Dissolve yeast in warm water in warm mixer bowl.
    2. 2
      Add salt, olive oil and 2 1/2 cups flour.
    3. 3
      Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
    4. 4
      Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
    5. 5
      Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
    6. 6
      Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
    7. 7
      When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
    8. 8
      Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
    9. 9
      Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
    10. 10
      Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
    11. 11
      Note: Preparation and cooking times are combined, for approximately 90 minutes total.

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    Ratings & Reviews:

    • on August 04, 2011


      FANTASTIC pizza! We really loved this. DH exclaimed this is his new favorite pizza. I must admit I was very skeptical about using plain tomato sauce, but it was great. Next time I won't add any salt, the parmesean cheese added enough saltiness for us. What a simple, great recipe.Can't wait to make this again. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kitchenaid Pizza Margherita

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 427.6
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 3.8 g
    Cholesterol 16.7 mg
    Sodium 641.4 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 3.4 g
    Sugars 1.7 g
    Protein 15.4 g

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