Total Time
1hr 55mins
Prep 1 hr 30 mins
Cook 25 mins

This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my Kittencal's Pizza Sauce *or* Kittencal's No-Cook Pizza Sauce or Marinara Dipping Sauce

Ingredients Nutrition

Directions

  1. Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
  2. Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
  3. When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
  4. With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
  5. Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
  6. Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
  7. Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
  8. Place the dough into a well-oiled bowl (I just use the same bowl).
  9. Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
  10. At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
  11. Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
  12. Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
  13. Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
  14. Trim the dough that is hanging around the edges (I use a pizza cutter for this).
  15. Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
  16. Bake as desired.
Most Helpful

I couldn't find the other recipe I was using which we loved... so I found this. We liked it even more! Super recipe. I'm going to try 1/3 whole wheat flour next time. Thanks for a wonderful recipe.

Chef TanyaW April 25, 2010

Delicious! I made a half-batch by hand, and it turned out Great! It didn't take any longer than the recipe said it would take in a mixer! I put in the parmesan and couldn't really pick out that flavor--I'd leave it out next time just because it didn't make a difference to me. I cooked one 14" pizza on a pre-heated pizza stone at 400 for 5 minutes before adding the toppings and for 20 minutes after adding them. Great! Thanks so much, kittencal!

JessicaBella January 31, 2009

Very good pizza dough. I used this recipe with Kittencal's Cabbage-Beef Stuffed Bread Buns (Runza). The dough was very easy to work with and tasted great. Next time I am going to cut down on the salt a bit (personal preference). I can't wait to make pizza with this dough recipe.

skiingpeaches July 18, 2008