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Stand Mixer Pizza Dough

This pizza dough is my go-to recipe when using my Smeg Stand Mixer to make dough. It’s the quickest and easiest way to make homemade pizza.

I’ve been making pizza from scratch for years now but I make it much more frequently now that I have my Smeg, it makes the whole process so quick and simple with less than 10 minutes to make the dough and just an hours proving time. Yes it’s quicker to pick up the phone to the local pizza place but when you can make it yourself this quickly, you won’t look back!

Stand Mixer Pizza Dough

The quickest and easiest way to make pizza dough using a stand mixer.

Course Bread
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 8-10 inch pizzas
Author Victoria


  • 450 g strong white bread flour
  • 7 g instant yeast (one sachet)
  • 1 tbsp olive oil
  • 2 generous pinches sea salt
  • 250 ml warm water
  • semolina for dusting


  1. Add all of the ingredients to the bowl of your stand mixer. Use the dough hook attachment to stir through the mixture until it begins to slowly come together.

  2. Fit the dough hook to the mixer and place the mixer on a low speed, increasing to medium after a minute. If the dough isn't coming together add a drop more water; if it's too wet add a tablespoon of flour.

  3. Once the dough comes together put the mixer on high and knead for 6-8 minutes until the dough forms a soft ball.

  4. Tip the dough ball out onto a lightly floured surface, split into quarters and shape into slightly flattened balls. Place on a lightly floured board, cover with a damp tea towel and leave for an hour to prove.

  5. Once the dough has risen you'll need to stretch it. When you pick it up you should feel it collapse in on itself slightly as the air escapes. Hang the dough over your knuckles and spin slightly, letting gravity pull the dough downwards. Once you have some stretch place onto the work surface again and flatten slightly using the palm of your hands.

  6. To cook, place your dough onto a baking tray dusted in semolina and add your favourite sauce and toppings before baking at 220 degrees for 15 to 20 minutes.

  7. If you're not ready to use the dough straight away place it into a freezer bag and freeze for up to three months. When you're ready to use the dough remove from the freezer overnight and leave the defrost in the fridge. Remove from the fridge 45 minutes before cooking to allow the dough to warm up to create stretch.

Being able to make pizza dough with my Smeg (link below) has been a real help in still being able to eat homemade food even when I’m super busy, as I can make big portions of dough and pop them in the freezer.

Stand Mixer Pizza Dough

With all of the ingredients just going straight into one bowl, there can be no excuses that making your own pizza dough is too time consuming.

Drag the dough hook through in a bow shape to bring a loosely formed dough together.

Once you have a loose dough, attach your dough hook to the mixer and knead on a low speed.

You should have a supple dough that comes away from the sides of the bowl in about 10 minutes.

Once you’ve turned the dough out you don’t want to handle it too much and you certainly don’t want to knead it anymore otherwise you risk over-kneading and making the dough too tight.

Divide your dough into two or four.

Place on a lightly floured surface and cover with tea towels.

Once the dough has doubled in size, it’s ready!

The dough should be soft, springy and twice the size it was before the prove.

If the dough starts to collapse in on itself when you lift it, it should be ready to be stretched.

You should hang the dough over your knuckles as shown in the first picture and allow it to stretch using its own weight. Once it’s started to stretch you can being to roll it out if necessary or just pull it gently using your hands.

Keep the dough reasonably thin as it puffs up quite a lot in the oven.

The pizza should take only 15 to 20 minutes to cook in a hot oven and if you’re not ready to use all of your dough you can freeze it for up to three months, removing it from the freezer 24 hours before use to allow the dough to defrost and come to room temperature.

I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.


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