The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kitchenaid Artisan Mixer for Pizza Dough

hydestone's picture

Kitchenaid Artisan Mixer for Pizza Dough

I am new to using mixers and having a tough time working out speeds etc when mixing dough.  I am used to going by feel and the dough changes quickly with a mixer.  What would you recommend for initial mixing speed and duration and secondary mixing speed and time?  Dough hook for both or a paddle then dough hook?  Here is the link to the pizza dough I am trying to make:

This dough is great when made by hand.  I'd like to give it a shot with a mixer to stock up the freezer.

LindyD's picture

Hi Hydestone,

If you look at your Artisan manual, you'll see that the top speed for mixing dough is two.  I also have an Artisan and have always figured that if I take care of my mixer, it will take care of my dough.  For the past three years that's worked pretty well.

I checked Hamelman's Bread for mixing speeds and time.  For pizza dough it says to mix at first speed for around three minutes to incorporate the ingredients, then five to six minutes at second speed until the dough has some body to it.  With the Artisan, you probably could go to seven or eight minutes, depending on the dough.

There is one fold to the dough after one hour into the bulk fermentation.  I didn't check the recipe  you linked, and don't know if it calls for any folding.

I generally use a paddle to incorporate the ingredients, then switch to the dough hook.  Whatever works best for you is the way to go.

SylviaH's picture

With my KAA mixer just recently on my blog.  I mixed one recipe at a time, first using the paddle to mix the dough until well incorporated.  I let it autolyse, rest, for about 5-10 minutes , switched to the hook and mixed just enough on the second speed to get the dough to start a gluten formation, less than 5 minutes, placed it into an oiled bowl and let it rest for about a half hour, gave it a stretch and fold, checking for a good windowpane.  When it shaped nicedly into a ball it was bulk fermented overnight...or you can place it divided into individual balls in oiled bags into the frig overnight... or freeze the next day.  Just use the same feel for the dough as you do when mixing it by hand.