Can I use bread flour instead of all-purpose flour?

Yes! Bread flour creates a slightly chewier crust with more structure. The dough may need a bit more water due to higher protein content.

Do I need to preheat my pizza stone?

Absolutely. A properly preheated stone (at least 30 minutes at 500°F) is essential for crispy crust. Cold stones lead to soggy bottoms.

Can I make this dough by hand if I don't have a stand mixer?

Of course! Check out my homemade pizza dough recipe for hand-kneading instructions. It takes about 8 minutes of kneading.

KitchenAid Pizza Dough Recipe

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4.6 from 26 reviews

This KitchenAid pizza dough is my go to pizza dough recipe! It turns out perfectly every time in the stand mixer.

Author: Sonja & Alex Overhiser
Prep Time: 1 hour
Cook Time: 6 mins
Total Time: 1 hour 6 mins
Yield: 2 medium pizzas 1x
Category: Pizza Dough
Method: Baked
Cuisine: Italian

Ingredients

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450 grams (3 cups) Tipo 00 or all-purpose flour
2 teaspoons (1 packet) instant yeast
1/2 tablespoon (1 glug) olive oil
3/4 teaspoon (2 large pinches) kosher salt
1 1/3 cups warm water
Cornmeal

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Instructions

Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process.
In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium-low until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-low (or according to your mixer instructions.
After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour. (You can freeze pizza dough you don’t plan to use the day of; see storage notes below.)
To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!

Notes

Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.

Refrigerator storage: You can store shaped dough balls in the fridge for up to 2 to 3 days. Brush them with olive oil, place in containers, and cover tightly. The dough actually develops better flavor after a day or two. Make sure to bring to room temperature 30 minutes before stretching.

Freezer storage: Freeze dough balls for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator, then let come to room temperature for 30 minutes before using.

Find it online: https://www.fancyfoodsshow.com/pizza-doughstand-mixer-method/