I usually use a recipe from Bugialli to make pizza dough by hand. It always turns out well.
But I've read here about the things people are using their stand mixers for, and decided I would like to learn to use mine KA (an Artisan) more. I used the recipe for Crusty Pizza Dough in the KA manual. I didn't expect it to be a prize-winning authentic crust, actually, but since it was the first time I'd made pizza dough by machine, I thought I'd use the manufacturer's recipe to get the hang of mixing/kneading by machine.
I don't know whether I mixed it or kneaded it for too long, but it was unpleasantly dry...not tough, but dry and tasteless, and hard to shape, too.
The yeast was fine; I proofed it, and the dough rose, so I know it's not that. I used King Arthur AP flour. The KA recipe calls for more flour (2-1/2 to 3-1/2 c.) than Bugialli's (2 c., definitively); 1 t. less oil; and about the same amount of H20 to proof the yeast. I started with the minimum amt. of flour (2-1/2 c.), but it wasn't coming off the side of the bowl, so I added more, gradually, up to 3 c., and in that process I would say I kneaded it a total of 4 minutes, versus the recipe's suggested 2 minutes.
Any guidance you can give me? I don't think I'm going to like the KA recipe, ultimately, anyway, but it's definitely easier to do it with the mixer. Any clues as to what I need to do differently to improve the product? TY.
Updated 5 months ago | 0
Updated 5 months ago | 10
Updated 1 month ago | 9
Updated 1 month ago | 17
Updated 2 months ago | 1