Stand Mixer Pizza Dough Serious Eats

It s also gentler to the developing gluten than a fast spinning blade.

Stand mixer pizza dough serious eats.

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

It s great for aerating fluid mixtures the stand mixer s large and open balloon whisk when combined with the motor s power produces more voluminous whipped cream and meringues than the narrow tines of a traditional whisk or the beaters of a hand mixer. 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. The first job that a stand mixer excels at is whipping the daylights out of stuff whether it s cream or egg whites. Kitchenaid mixer available here.

From a couple cooks. 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. 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. Either the stand mixer or the food processor will do.

I m just not sure how long to mix it and at what speed. With a stand mixer it s fairly easy to correct a dough s hydration by. Sometimes i m sure its undermixed. Sometimes i think its overmixed worked so much it has zero spring back.

Simple instructions for making perfect pizza dough using a stand mixer. A stand mixer is somewhere in the middle of the spectrum between slow soft hand kneading and the quick work of food processor. The ratios for the nerds. Anyway we re broke so i can t buy a new food processor just yet.

Dough is not smooth. Its a pretty standard 5 3 ap flour water ratio salt plus instant yeast. As a former baker pastry chef i ve got a workhorse of a stand mixer that i m making our pizza dough with now. I m trying to use my kitchen aid stand mixer for pizza dough.

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.