Easy Pizza Dough (Mixer Method)
Easy Pizza Dough (Mixer Method)
Ingredients
- 925 g bread flour
- 500 g all purpose flour
- 625 g water
- 300 g crushed ice
- 35 g salt
- 28 g sugar
- 28 g olive oil
- 4.2 g instant yeast
Instructions
- 1
Add 925g of bread flour to the bowl of a stand mixer.
⏱️ 1 min
- 2
Add 500g of all purpose flour to the same bowl.
⏱️ 1 min
- 3
Add 625g of water to the bowl.
⏱️ 1 min
- 4
Add 300g of crushed ice to the bowl. This helps control the dough temperature during mixing.
⏱️ 1 min
- 5
Attach the dough hook to the stand mixer and begin mixing the ingredients on a low speed.
⏱️ 1 min
- 6
While the mixer is running, gradually add 35g of salt to the mixture.
⏱️ 1 min
- 7
Continue mixing and add 28g of sugar.
⏱️ 1 min
- 8
Continue mixing and add 28g of olive oil.
⏱️ 1 min
- 9
Continue mixing and add 4.2g of instant yeast.
⏱️ 1 min
- 10
Continue mixing until the dough forms a shaggy mass, then becomes more cohesive, pulling away from the sides of the bowl.
⏱️ 5 min
- 11
Keep mixing on medium speed until the dough is smooth and elastic, stretching and pulling away from the sides of the bowl, wrapping around the dough hook. This typically takes about 8-10 minutes.
⏱️ 10 min
- 12
Stop the mixer and transfer the dough from the hook to a large, lightly oiled bowl.
⏱️ 1 min
- 13
Cover the bowl tightly with plastic wrap.
⏱️ 1 min
- 14
Place the covered dough in a refrigerator to rise for a minimum of 12 hours, or up to 3 days, for optimal flavor development.
⏱️ 720 min
- 15
After refrigeration and rising (the dough should have significantly increased in volume), gently remove the dough from the bowl onto a lightly floured surface.
⏱️ 1 min
- 16
Divide the dough into desired portions using a dough cutter. This recipe yields enough for approximately 3- 16 inch or 5- 12 inch pizzas.
⏱️ 2 min
- 17
Shape each portion of dough into a smooth ball by gently tucking the edges underneath.
⏱️ 2 min
- 18
Place the dough balls into individual lightly oiled containers or on a baking sheet covered with plastic wrap. Return them to the refrigerator for further proofing (at least 1-2 hours) or storage for up to 2-3 days.
⏱️ 1 min
- 19
When ready to use, remove the dough from the refrigerator about 1-2 hours before stretching to allow it to come to room temperature. The dough is now ready to be stretched and used for making pizza.
⏱️ 1 min
Kitchen Tools
Easy Pizza Dough (Mixer Method)
- 925 g bread flour
- 500 g all purpose flour
- 625 g water
- 300 g crushed ice
- 35 g salt
- 28 g sugar
- 28 g olive oil
- 4.2 g instant yeast
Instructions
- 1
Add 925g of bread flour to the bowl of a stand mixer.
⏱️ 1 min - 2
Add 500g of all purpose flour to the same bowl.
⏱️ 1 min - 3
Add 625g of water to the bowl.
⏱️ 1 min - 4
Add 300g of crushed ice to the bowl. This helps control the dough temperature during mixing.
⏱️ 1 min - 5
Attach the dough hook to the stand mixer and begin mixing the ingredients on a low speed.
⏱️ 1 min - 6
While the mixer is running, gradually add 35g of salt to the mixture.
⏱️ 1 min - 7
Continue mixing and add 28g of sugar.
⏱️ 1 min - 8
Continue mixing and add 28g of olive oil.
⏱️ 1 min - 9
Continue mixing and add 4.2g of instant yeast.
⏱️ 1 min - 10
Continue mixing until the dough forms a shaggy mass, then becomes more cohesive, pulling away from the sides of the bowl.
⏱️ 5 min - 11
Keep mixing on medium speed until the dough is smooth and elastic, stretching and pulling away from the sides of the bowl, wrapping around the dough hook. This typically takes about 8-10 minutes.
⏱️ 10 min - 12
Stop the mixer and transfer the dough from the hook to a large, lightly oiled bowl.
⏱️ 1 min - 13
Cover the bowl tightly with plastic wrap.
⏱️ 1 min - 14
Place the covered dough in a refrigerator to rise for a minimum of 12 hours, or up to 3 days, for optimal flavor development.
⏱️ 720 min - 15
After refrigeration and rising (the dough should have significantly increased in volume), gently remove the dough from the bowl onto a lightly floured surface.
⏱️ 1 min - 16
Divide the dough into desired portions using a dough cutter. This recipe yields enough for approximately 3- 16 inch or 5- 12 inch pizzas.
⏱️ 2 min - 17
Shape each portion of dough into a smooth ball by gently tucking the edges underneath.
⏱️ 2 min - 18
Place the dough balls into individual lightly oiled containers or on a baking sheet covered with plastic wrap. Return them to the refrigerator for further proofing (at least 1-2 hours) or storage for up to 2-3 days.
⏱️ 1 min - 19
When ready to use, remove the dough from the refrigerator about 1-2 hours before stretching to allow it to come to room temperature. The dough is now ready to be stretched and used for making pizza.
⏱️ 1 min