Stand Mixer Pizza Dough Serious Eats

While our food processor pizza dough method works well too and kneading by hand is also an option we get great and consistent results every time with the kitchenaid stand mixer.

Stand mixer pizza dough serious eats.

I do use other bowls here at serious eats and on instagram when staging photos whether to create a more practical scene most folks can t avail themselves to multiple stand mixer bowls to avoid implying a stand mixer is part of the recipe as with a no knead bread or easy olive oil cake or to avoid distracting reflections in a. Sometimes i m sure its undermixed. Making kitchenaid pizza dough in a stand mixer. The stand mixer is nowhere near as fast as a food processor but the kneading is just as effortless and it s unlikely to overheat or overknead dough even if you leave it running longer than required.

From a couple cooks. The ratios for the nerds. The first job that a stand mixer excels at is whipping the daylights out of stuff whether it s cream or egg whites. A stand mixer is somewhere in the middle of the spectrum between slow soft hand kneading and the quick work of food processor.

Simple instructions for making perfect pizza dough using a stand mixer. It isn t as violent as the food processor and doesn t cut gluten. Its a pretty standard 5 3 ap flour water ratio salt plus instant yeast. Sometimes i think its overmixed worked so much it has zero spring back.

It s also gentler to the developing gluten than a fast spinning blade. As a former baker pastry chef i ve got a workhorse of a stand mixer that i m making our pizza dough with now. With a stand mixer it s fairly easy to correct a dough s hydration by. Either the stand mixer or the food processor will do.

However after making pizza last night the dough turned out tasty with a good structure but it was a serious pain in the rear to form. Since the stand mixer isn t as fast as a food processor it allows the baker to watch the development of the dough and add ingredients along the way. Kitchenaid mixer available here. Anyway we re broke so i can t buy a new food processor just yet.

I m trying to use my kitchen aid stand mixer for pizza dough. Kenji lópez alt is a stay at home dad who moonlights as the chief culinary consultant of serious eats and the chef partner of wursthall a german inspired california beer hall near his home in san mateo his first book the food lab. Better home cooking through science based on his serious eats column of the same name is a new york times best seller recipient of a james beard award and. I prefer the latter as it develops gluten a bit faster and with new york dough you can essentially bake it the day after it s made so no need for the long slow ferment that best benefits no knead doughs or stand mixer doughs.

Using the stand mixer and a single rise the dough almost melts into shape when you stretch it.