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Pizza Dough

Serves: Makes 2 (12-inch) pizzas

Ingredients:

  • 1½ teaspoons (7 mL) honey
  • 1½ teaspoons (7 mL) active dry yeast
  • 1 cup (250 mL) lukewarm water (95- 100°F)
  • 2½ cups (625 mL) bread flour
  • 1½ teaspoons (7 mL) kosher salt
  • 2 teaspoons (10 mL) olive oil
  • 1 cup (250 mL) prepared tomato sauce
  • 1 pound (450 g) sliced fresh mozzarella cheese
  • 2 (290 g) Roma tomatoes, sliced
  • ½ cup (125 mL) loosely packed fresh basil leaves


Procedures:

Rich, flavorful beef broth, sweet caramelized onions and a great melting cheese that hardens around the bowl into seductively crispy bits are a must for this classic.

Mix honey, yeast and water in small bowl. Let stand 5 to 10 minutes or until mixture starts to lightly foam.

Add flour and salt to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and dough hook to mixer. Turn to Speed 1 and mix about 1 minute. Stop mixer and add yeast mixture. Turn to Speed 4 and knead about 10 minutes or until dough becomes smooth and elastic. Divide into two equal balls.

Place each dough ball into separate medium bowls greased with 1 teaspoon olive oil. Cover with plastic wrap and let rise in warm place about 1 to 2 hours or until doubled in size.

Preheat oven to 550°F. Punch down dough, reshape into a ball, and transfer to clean work surface. Cover each dough ball with damp paper towels and let rest 30 to 60 minutes or until doubled in size.

Stretch each dough ball into 12-inch circle. Transfer to inverted baking sheets. Top each crust with ½ cup tomato sauce, half the cheese and 1 sliced tomato. Bake 10 to 15 minutes or until cheese is melted and crust is nicely browned. Remove from oven and top each pizza with ¼ cup fresh basil before slicing.

Chef’s Tips:For a true New York-style taste, let the pizza dough rest overnight to develop the yeasty flavor. After Step 3, the dough will have doubled in size. Punch down dough and reshape into balls. Return dough to oiled bowls, cover with plastic and refrigerate overnight. The next day, remove dough from refrigerator and bring to room temperature, about 1 hour. Preheat oven and proceed with Step 5.

Due to its higher gluten content, using bread flour in this recipe will give the crust that classic chewy texture of a Neapolitan pizza dough.

by KitchenAid

These Are Perfect For This Recipe

KitchenAid® Artisan® Mini Premium Tilt-Head Stand Mixer with Flex Edge Beater, 3.5 qt.

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Tiny kitchen owners, rejoice! The new KitchenAid Mini packs legendary power and functionality in a space-saving design that’s 25% lighter and 20% smaller than the classic KitchenAid Artisan® Series stand mixer™. Featuring a roomy... More About KitchenAid Artisan Mini Premium Tilt-Head Stand Mixer with Flex Edge Beater »


Perfect Pizza Flour

New Make delicious, crisp or chewy pizza crust with this ideal blend of unbleached all-purpose flour and durum flour. A touch of baking powder in the formula ensures that your crust will always rise—even when you’re in a hurry. King Arthur Flour... More About Perfect Pizza Flour »

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Artisanal Pizza Seasoning

Stars: 5.0

Exclusive Sprinkle this appealing blend of onion, garlic, herbs, spices and a dash of salt atop your pizza for extra color and a spicy kick. Add some zest to homemade pizza, focaccia and flatbread or stir into your favorite olive oil for a gourmet dipping sauce. Try ... More About Artisanal Pizza Seasoning »

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