I use this recipe all the time. It is important to only put as much flour as needed usually closer to 2.5 than 3.5 cups. Sometimes I double the olive oil, sometimes I add herbs to the dough such as rosemary or italian seasoning.
Great! I only needed about 2 1/2-3 cups flour and proofed the yeast with a tsp of sugar. I did knead it in the mixer for at least 5 minutes until I thought the dough was ready. I let rise for 1 hour then a second rise for 45 minutes. I was able to stretch and roll this out to a huge round pizza (we like it thin) and still save a small ball of dough to make my son one for lunch tomorrow. Thanks Kitten!
I LOVE this dough recipe. I used to make it all the time when my KA mixer was new, then I lost the recipe book. I use a white wheat flour now, and it's dryer for some reason, so I end up adding a few TBS warm water to the mix while it's mixing. So if you use a whole grain flour, add water if dough it acting crumbly and not balling up as it should!
I used this dough for a stromboli recipe and it turned out great. Crusty exterior with soft, chewy interior. I used 2 1/2 cups of flour and had to add a few tablespoons of warm water to get the right consistency. Also, if you buy yeast in a jar rather than a packet, a 1/4 oz package is 2 1/4 teaspoons of yeast.
I made this dough recipe with my new kitchenaid. I thought it was very good and I will make it again. I only added less then 3 cups of flour because it didn't need anymore. I didn't have to add any water. I baked my pizza at 450 for 20 minutes but I think that was a little too long for that high of an oven temp. Next time I will either lower the temp or the baking time. It was a nice crispy crust but I almost burned it leaving it in that long. I have tried several different pizza dough crust and I actually like this one the best!
follow the recipe exactly as written, you will notice that the dough becomes this doughy mess that doesn't all stick together, slowly add water and oil in small amounts until you notice the dough starting to stick together. At one point I paused the kitchen aid and formed the dough into a ball on my own, dropped it back in and let the machine work it for a few minutes longer, turned out great!
As others have mentioned I let the kitchen aid work the dough for at least five minutes.
My home is fairly cool so in order to create a warm environment for the dough I set the oven to 125 (the lowest it would go), then turned it off before the oven had the chance to fully heat up and let the dough rise in the warm oven. make sure to coat the top of the dough as well as the sides of the bowl in some oil. The top was a tiny bit crust but don't worry about it, when it was fully risen i quickly kneaded it in and it was great!
ALSO! i prefer my dough not as crispy and hard so if you are not making a super thin crust pizza you should lower the oven temp to 350 and cool longer!
GOOD LUCK! HAPPY COOKING! =)
Simple dough and easy to follow directions! I usually use Pizza Dough for my dough but I thought I'd give this one a try. I did add some pizza spice to the dough but I kept everything else the same. I think next time I will add some grated parmesan cheese to the dough as well, just like the other recipe has. I will also pre bake the shells a bit too, as they did not stay as crusty as I would have liked them. I topped this with my new favourite topping Bar b que chicken (chopped chicken breast mixed with Bobbie q sauce Bobbie-Q Sauce (Barbecue Sauce)) along with caramelized onions, and mushrooms. I also do not have a kitchen aid mixer but the dough was easy to work with my hands.
This is just perfect .. I think I forgot to add the oil, but it was still excellent, and so simple .. This one is a keeper, thank you!
This was a fine pizza dough. I got about 1 1/4 lbs. of dough and that was enough for two 12 inch pizzas. I only needed 2 1/2 c. of flour. I liked the idea of starting with a warm mixing bowl.
I really liked this recipe. We like a thin crust I made 2 pizza's instead of one and it turned out great!