Artisanal KitchenAid Pizza Margherita
Savor the authentic flavors of Italy with this Artisanal KitchenAid Pizza Margherita. This delightful recipe marries the traditional essence of Neapolitan pizza with the convenience of modern kitchen equipment. Crafted using a KitchenAid stand mixer and a Bialetti pizza stone, our fresh pizza dough is paired with a simple yet flavorful tomato sauce, creamy mozzarella, and fragrant basil. Enjoy a perfect, blistered crust that is both crispy and chewy, making for an irresistible pizza experience. Ideal for family gatherings or cozy nights in, this recipe yields a pizza that’s as beautiful as it is delicious.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
bulk yeast
2 1/4 teaspoons (dissolved in warm water)
warm water
1 cup (at 105 - 115 degrees F)
salt
1/2 teaspoon (added to the dough mixture)
olive oil
2 teaspoons (added to the dough mixture)
bread flour
2 1/2-3 1/2 cups (measured for dough preparation)
cornmeal
1 tablespoon (for pizza stone dusting)
olive oil
1 tablespoon (for brushing the dough)
tomato sauce
1/2 cup (spread onto dough)
mozzarella cheese
2 ounces (sliced 1/8-inch thick)
salt and freshly ground black pepper
to taste (to season)
basil leaves
1/2 cup (loosely packed)
freshly grated parmesan cheese
1/4 cup (for topping)
semolina or cornmeal
for dusting (for pizza peel or surface)
Instructions
1
Begin by dissolving your yeast in warm water in the mixing bowl of your KitchenAid mixer. Allow it to activate for a few minutes until frothy.
2
Once activated, add salt, olive oil, and 2 1/2 cups of flour to the bowl.
3
Attach the bowl and the dough hook to your mixer. Set it to speed 2 and mix the ingredients for about a minute until well combined.
4
While remaining on speed 2, gradually add the additional flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and doesn't stick to your hands. Knead the dough on speed 2 for about 2 additional minutes until smooth and elastic.
5
Transfer the dough to a greased bowl, turning it to coat the top. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for approximately 1 hour, or until it has doubled in size. Once risen, punch the dough down to release air.
6
Prepare your pizza stone by placing it on the lowest rack of a cold oven. Preheat the oven to 500 degrees Fahrenheit or its highest setting, allowing it to heat for at least 30 minutes.
7
After the dough has risen, place it on a lightly floured surface. Shape it into a disk and use a rolling pin or your hands to stretch the dough into a circle about 1/4 inch thick, 10 to 12 inches in diameter.
8
Transfer the shaped dough onto a pizza peel or an inverted baking sheet that has been generously dusted with semolina or cornmeal.
9
Using a pastry brush, lightly brush olive oil along the edge of the dough. Then, spread the tomato sauce over the center to within 1/2 inch of the edge.
10
Layer the mozzarella slices evenly over the sauce. Season with salt and freshly ground black pepper to taste before arranging the basil leaves on top. Reserve a few basil leaves for garnish, if desired, and sprinkle the pizza with fresh grated Parmesan cheese.
11
Drizzle a little remaining olive oil over the top for added flavor.
12
Before baking, lightly sprinkle a bit of cornmeal (or semolina) on the hot pizza stone or baking sheet.
13
Carefully slide the prepared pizza onto the hot stone and bake for 6 to 8 minutes. The pizza is finished when the crust is crisp and golden, and the cheese is bubbling.
14
Remove from the oven, garnish with the reserved basil leaves, and allow to cool for a minute before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Artisanal KitchenAid Pizza Margherita?
It is an authentic Italian-style pizza featuring Neapolitan flavors, fresh dough, tomato sauce, mozzarella, and basil, designed to be made using a KitchenAid stand mixer.
What equipment is recommended for this recipe?
You will need a KitchenAid stand mixer with a dough hook and a pizza stone, such as a Bialetti pizza stone, for the best results.
How long does the pizza dough need to rise?
The dough needs to rise in a warm, draft-free area for approximately 1 hour, or until it has doubled in size.
What is the ideal water temperature for activating the yeast?
The water should be warm, specifically between 105 and 115 degrees Fahrenheit.
How do I know when the yeast is activated?
After dissolving the yeast in warm water for a few minutes, it should become frothy.
Which KitchenAid mixer attachment should be used for the dough?
The dough hook attachment should be used for both mixing and kneading.
What speed should I use on my KitchenAid mixer?
Set the mixer to speed 2 for both the initial mixing of ingredients and the kneading process.
How much flour is required for the dough?
The recipe calls for 2 1/2 to 3 1/2 cups of bread flour, added gradually until the dough is no longer sticky.
How long should the dough be kneaded in the mixer?
Once the ingredients are combined, knead the dough on speed 2 for about 2 additional minutes until smooth and elastic.
How do I prepare the bowl for the dough to rise?
Transfer the dough to a greased bowl and turn it once to coat the top of the dough with oil.
What should I do after the dough has doubled in size?
Once risen, you should punch the dough down to release any trapped air before shaping.
How should I preheat the pizza stone?
Place the stone on the lowest rack of a cold oven and then preheat the oven to 500 degrees Fahrenheit for at least 30 minutes.
What is the recommended oven temperature?
The oven should be set to 500 degrees Fahrenheit or its highest possible setting.
How thick should the pizza dough be rolled?
The dough should be stretched or rolled into a circle about 1/4 inch thick.
What is the diameter of the finished pizza?
This recipe yields a pizza that is approximately 10 to 12 inches in diameter.
How do I prevent the dough from sticking to the pizza peel?
Generously dust the pizza peel or an inverted baking sheet with semolina or cornmeal before placing the dough on it.
Should I brush the dough with anything before adding toppings?
Yes, use a pastry brush to lightly brush olive oil along the edges of the dough.
How much tomato sauce is used?
Use 1/2 cup of tomato sauce, spreading it to within 1/2 inch of the edge of the dough.
What kind of mozzarella is best for this recipe?
The recipe suggests 2 ounces of mozzarella cheese sliced 1/8-inch thick.
When should I add the fresh basil?
Arrange the basil leaves on the pizza before baking, but reserve a few leaves to use as a fresh garnish after baking.
Does this recipe include Parmesan cheese?
Yes, the pizza is sprinkled with 1/4 cup of freshly grated Parmesan cheese before going into the oven.
Should I season the pizza before it bakes?
Yes, season the toppings with salt and freshly ground black pepper to taste.
What is the purpose of drizzling olive oil over the top?
A final drizzle of olive oil is added just before baking to provide extra flavor.
How long does the pizza take to bake?
The pizza typically bakes for 6 to 8 minutes on a hot stone.
How can I tell when the pizza is finished cooking?
The pizza is done when the crust is crisp and golden and the cheese is bubbling.
What is the total ingredient count for this recipe?
There are 13 ingredients required to make this Artisanal Pizza Margherita.
Can I use bread flour for this recipe?
Yes, the recipe specifically lists bread flour as the ingredient for the dough.
What should I do immediately after removing the pizza from the oven?
Garnish with reserved fresh basil leaves and allow the pizza to cool for a minute before slicing.
Why is a pizza stone beneficial for this recipe?
The stone helps create a blistered crust that is both crispy and chewy, mimicking a professional pizza oven.
Is this recipe suitable for family gatherings?
Yes, its beautiful presentation and delicious authentic flavor make it ideal for family gatherings or cozy nights in.