Pizza dough in Kitchenaid(10 Posts)
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I've been gifted a Kitchenaid and while I absolutely love it, we're going to pile on the pounds if I contine to just make meringues and cupcakes with it!!
We have pizza once a week and I make the dough in a breadmaker. I'd like to try the Kitchenaid instead but am worried I'll make a mess of it. I'm used to bunging all the ingredients into the breadmaker, switching it on and coming back to perfect dough!
Can anyone share a recipe and instructions for using the Kitchenaid please? I just want to use strong white flour, I don't have semolina and don't want to have to buy it. Thanks!
I would use the normal recipe that you use in the bread machine but mix in your kitchenaid with the dough hook instead. Once it’s been mixed for ten minutes or so, it should be ready. Transfer to a lightly oiled bowl and leave in a warm place until doubled in size, approximately 2-3 hours. Then treat as you would your bread machine dough.
Thanks so much, will try that.
I do 250g white bread flour, 160ml of water, 20ml of olive oil, 5g of dried yeast and 5g of salt. Knead in mixer for 5 minutes, leave in oiled bowl for an hour or so (with clingfilm or teatowel over the top), then shape into base.
I do 300g bread flour, 180g warm water, 10g oil, 10g fast action dried yeast, 10g sugar, 10g salt.
Put all ingredients in the kitchen aide with the dough hook and leave to knead for 10 mins.
Shape into a ball and half.
On a floured surface roll out each half into the shape of a pizza each (this makes 2 quite thin pizzas).
Leave to rise for how ever long you can be bothered in a warm place.
Add half a tin of tomatoes to each Base, plus seasoning and cook for 12 minutes at about 160-180deg.
Add cheese and cook for another 5.
We make this loads!
(Oh I leave it them to rise on the baking trays)
I’ve not got a breadmaker but do the dough in a kitchenaid pretty much weekly. I’m not strict with my measurements - say 350g ish of bread flour or plain if no bread, sachet of instant yeast, pinch of salt, slosh of olive oil then add 200ml ish of water. Mix with the dough hook - add more water if dry, more flour if wet. The texture you need is for it to pull away from the bowl. Leave it to rest for an hour then roll. Puzza dough is pretty forgiving on the whole
Thanks so much everyone I'll go with my usual bread maker recipe and add more flour or water if needed. Still getting used to the kitchenaid so I'm sure it will be trial and error for a while!
We use our Kenwood Chef to make pizza dough which is similar and we use the dough hook. We use the Pizzapp to work out amounts and use 00 flour and fresh yeast as we like a neapolitan base (we have an Ooni pizza oven). After the yeast is activated in warm water it just gets poured straight into the flour and salt in the mixer. Mix it for 10 mins and its ready to prove. So much easier than doing it by hand.
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