Hey there, fellow kitchen explorer! If you’re craving a homemade pizza with a tender, chewy crust that’s bursting with flavor, you’re in for a treat. Using your stand mixer makes this process quick and hassle-free — no more kneading that leaves your arms sore!

Why Go Homemade?

Besides the undeniable satisfaction of crafting your own dough, homemade pizza crust offers a crispy exterior and airy, cloud-like interior. Plus, it’s way more customizable—add your favorite herbs or a sprinkle of garlic for an extra punch of aroma.

The Sensory Boost

Imagine a warm, yeasty aroma filling your kitchen, with the dough coming together into a soft, pliable ball. The texture? Delightfully light yet satisfyingly chewy. It’s a punch of comfort in every bite—and it won’t take all day to make!

So, let’s get mixing and see how easy it is to turn simple pantry staples into pizza magic. Ready to roll? Your taste buds are going to thank you!

Homemade Yeast Pizza Dough

A soft, chewy pizza crust made with active yeast, flour, water, and oil, baked to a golden exterior with a tender interior. The process involves mixing, kneading using a stand mixer, and fermenting for flavor development.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Fermentation Time 0

Total Time 1

Servings: 2 pizza

Course: Dough, Main Course

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 1/4 teaspoons Active Dry Yeast For fermentation
1 1/2 cups Warm Water Around 110°F/45°C
3 1/2 cups All-Purpose Flour For dough structure
2 tablespoons Olive Oil Adds flavor and moisture
1 te teaspoon Salt Enhances flavor
1 teaspoon Sugar Feeds yeast

Equipment

Stand Mixer
Measuring Cups
Mixing Bowl
Plastic Wrap
Rolling Pin

Method

Pour warm water into the stand mixer bowl and sprinkle the yeast over the surface. Let sit until frothy, about 5 minutes, and observe bubbles forming on the surface.
Add sugar, salt, and olive oil to the yeast mixture. Mix briefly with a spatula until combined, smelling the yeasty aroma filling the kitchen.
Attach the dough hook to the stand mixer. Gradually add the flour while the mixer runs on low speed until the dough begins to come together.
Increase the mixer speed to medium and knead the dough for about 8 minutes, until it develops a smooth, elastic texture that pulls away from the sides of the bowl.
Remove the dough from the mixer, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let ferment in a warm spot until doubled in size, about 1 hour, with the dough visibly puffed and airy.
Once risen, punch down the dough to release excess air. Turn it out onto a floured surface and roll into your desired pizza shape using a rolling pin, with a thin, even crust forming.
Transfer the prepared dough to a baking sheet or pizza stone to add toppings and bake at 475°F (245°C) for approximately 12-15 minutes, until golden brown and crispy on the edges. Observe the crust's color and hear a slight crunch when tapped.

Notes

For best results, ensure water is at the right temperature for activating yeast and let the dough ferment adequately for flavor.

Now that you’ve got this fluffy pizza dough under your belt, why not experiment with different toppings or even a pesto swirl? I’d love to see your creations—share your pics or ask questions! Happy baking, and remember, the best pizzas are made with a little love and a lot of fun in the kitchen.

Bake Perfectly Fluffy Pizza Dough with Your Stand Mixer!