Kitchenaid Pizza Margherita

Recipe by mammafishy
READY IN: 1hr 30mins
YIELD: 1 pizza




  • Dissolve yeast in warm water in warm mixer bowl.
  • Add salt, olive oil and 2 1/2 cups flour.
  • Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
  • 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.
  • Note: Preparation and cooking times are combined, for approximately 90 minutes total.