Make Pizza Dough with a Stand Mixer

Описание: You can also see how to make fantastic pizza dough with a stand mixer in Pizza School at http://www.PizzaHomeChef.com/Pizza-Sc.... There you can download a free ebook with full instructions as well. And you can pick up a great stand mixer with free shipping at http://www.pizzahomechef.com/stand-mi....

How to Make Pizza Dough with a Stand Mixer

Ingredients: 2&2-3rds cups of water
4 teaspoons of dry, active yeast

8 cups of unbleached all-purpose flour

1 tsp of salt

Note: These are the basic proportions for 4 medium diameter pizzas.
You can make dough in your stand mixer as explained here, or you can see my video, How to Make Pizza Dough by Hand, or go through the recipe on our blog.

1) Place all of the dry ingredients in your stand mixer's bowl and mix them a few seconds with the dough hook.

2) Gradually pour in water. As the dough will start clumping together, drip in more of the water till the dough comes together in one, moist, but not sticky ball. If it doesn't feel moist, trickle in more water until it does. If it's still sticky, little by little add more flour, a spoonful at a time.

3) Once the dough's reached the right feel and consistency, knead it another 5 minutes. If you want to knead the dough by hand, see our directions for Hand Kneading in our Recipe section.

4) With flour-dusted hands form the kneaded dough into a ball on a flour-dusted surface. You've made enough dough for at least 4 fourteen0inch diameter pizzas. So form the entire batch of dough into a loaf shape and divide into the right amounts for the size of pizza you want to make. For a thin crust pizza, a pound of dough is enough to make that 14-inch pizza.

5) Quickly ziplock the dough you're not going to bake today and freeze it air-tight. You can keep it around for several months this way for thawing, rising and baking at your convenience. More details and pictures in Pizza School.

6) Form the dough you are now going to use to make pizza into a ball. Drip a little olive oil into the bowl and roll the dough in it. This will keep the dough from drying out or sticking to the bowl.

7) Seal the dough into the bowl with a sheet of plastic and seal it with a rubber band.

Then let the dough stand until it rises to twice its original volume. This can take 1-2 hours, depending on room temperature and if you want to delay it with refrigeration or accelerate with warmth. (Pizza School shows you how.)

Finish your pizza in Pizza School on PizzaHomeChef.com.