This Christmas a very generous friend gave me a shiny, new KitchenAid stand mixer. I had wanted one for a number of years but the truth is I wasn’t sure I would use it enough to justify the investment. Now as I think about all I prepare with it I can say that having this gorgeous machine on my kitchen counter sparks my curiosity and motivates me to experiment with new recipes.
New recipes like homemade PIZZA! This is the recipe that started it all. It is simple and quick to make. The dough is versatile and can be rolled out thin or thick based on your preference. So spend less time on your dough and more on your toppings.
Ingredients:
1 rounded teaspoon active dry yeast 1 cup warm water (105F -115F) ½ teaspoon salt 1 teaspoon olive oil 2 ½ to 3 cups all purpose flour 1 tablespoon cornmeal or semolina flourDirections:
- Temperature is important when working with yeast. I like to warm my KitchenAid bowl prior to
starting. I do this by turning the faucet to a warm setting and allowing the water to run on the outside of the bowl for 30 to 60 seconds. After this step make sure the outside and inside of the bowl are dry, secure the bowl in place and continue. - In the warm mixing bowl mix the yeast and the warm water until the yeasthas dissolved. I like to use a thermometer to make sure that water is in the 105- 115F range.
- Add the salt, olive oil and 2 ½ cups of the flour.
- Using the flat beater mix on speed 2, until most of the flour has incorporated, about 1 minute.
- Change to the dough hook and mix for another 30 seconds on speed 2. At this point it is important to check if you need additional flour, the best way to know is by the consistency of the dough. If it feels wet and very sticky add ¼ cup of flour until you reach the consistency you want. You will know your dough is ready when it clings to the hook and it cleans the side of the bowl
- When the dough is at the right consistency knead on speed 2 for another 2 minutes.
- Remove what should now be a ball of dough and grease the bottom of the bowl with olive oil.
Return dough to the bowl turning once to grease the top as well. - Cover the bowl and let the dough rise in a warm place for 1 hour. I like to cover the bowl with plastic wrap and a tea towel.
- After an hour the dough should be double in size. Punch dough down.
- Sprinkle cornmeal or semolina flour on work surface and begin to work dough to the desired thickness.
Cooking directions for 
this recipe depends on the thickness of the dough, or method of cooking (pizza pan vs. pizza stone). I suggest you follow the steps outlined on your pizza recipe.
There you have it the easiest and quickest pizza dough!
Let me know if you have a great pizza dough recipe I love to experiment!