Last Updated on May 11, 2023 by Lori Walker
Pizza dough is a staple ingredient for creating delicious and authentic homemade pizzas. Whether you’re a seasoned baker or just starting, kneading pizza dough in a mixer can be a time-saving and convenient option.
However, it’s important to knead the dough for the right amount of time to ensure the perfect crust has the right texture and structure.
We’ll explore how long to knead pizza dough in a mixer, what to look for, and some tips on achieving the perfect texture and flavor.
How Long Should You Knead A Pizza Dough In A Mixer?
When kneading pizza dough in a mixer, the recommended time is about 8-10 minutes on low to medium speed.
This allows the gluten  strands in the dough to fully develop, giving it the desired elasticity and texture for the perfect crust.
Over-kneading can lead to a tough, dense crust, while under-kneading can result in a weak, flimsy crust that doesn’t hold up well when baked.
Monitoring the dough as it’s being kneaded is essential to ensure it reaches the proper consistency. Once the dough has been kneaded, it should rest and rise before being rolled out and baked.
Learn how long pizza dough may be stored in the fridge here.
Why Is Kneading Pizza Dough Important?
Kneading pizza dough is an essential step in making pizza crust. Kneading helps to develop the gluten strands in the dough, which gives the crust its structure and elasticity.
“We’ve got a wood-burning pizza oven in the garden – a luxury, I know, but it’s one of the best investments I’ve ever made.”– Gwyneth Paltrow, Actress
This allows the dough to rise correctly and create a light, airy crust that’s easy to work with. Kneading also helps evenly distribute the dough’s ingredients, resulting in a more consistent texture and flavor.
Kneading may make the dough more dense and crumbly, resulting in a tough and unpleasant crust. But what causes my pizza dough to tear?
How Do You Know When Pizza Dough Is Properly Kneaded?
- Touch: One of the most reliable ways to tell if pizza dough is kneaded correctly is by touch. Gently poke the dough with your finger – if it springs back slowly and leaves a slight indentation, it’s appropriately kneaded. It needs more kneading if it springs back quickly or doesn’t leave an indentation.
- Appearance: Properly kneaded dough will have a smooth and elastic appearance, with no lumps or bumps. If the dough is rough or uneven, it needs more kneading.
- Windowpane test: Take a small piece of dough and gently stretch it into a thin sheet. If the dough is kneaded correctly, it should be able to stretch into a translucent sheet that you can see through (like a windowpane). If it tears or breaks, it needs more kneading.
- Time: Generally, kneading pizza dough in a mixer for 8-10 minutes on low to medium speed should be enough to develop the gluten strands properly. However, the actual time may vary depending on the recipe and the type of mixer being used.
You might also like to read about the differences between pizza steel and cast iron here.
Mistakes To Avoid When Kneading Pizza Dough In A Mixer
- Over-kneading: Over-kneading pizza dough  can lead to a tough and dense crust. It is essential to monitor the dough as it’s being kneaded and stop once it reaches the desired consistency.
- Adding too much flour: Adding too much flour to the dough can make it too dry and difficult to work with. Adding flour gradually is best until the dough reaches the desired consistency.
- Using the wrong speed: Using too high or too low speed on the mixer can affect the texture and structure of the dough. It’s essential to follow the recipe’s instructions for the recommended speed.
- Not letting the dough rest: After kneading, it’s essential to let the dough rest and rise before baking. This allows the gluten strands to relax and the dough to become more pliable.
- Not measuring ingredients correctly: Accurately measuring ingredients is crucial for the recipe’s success. Using too much or too little of any ingredient can affect the texture and flavor of the dough.
Read: Signs To Tell If Your Pizza Dough Has Gone Bad
Can you knead pizza dough by hand instead of using a mixer?
Yes, pizza dough can be kneaded by hand instead of a mixer. Many traditional pizza recipes call for kneading the dough by hand.
Can you over-knead pizza dough in a mixer?
Yes, it is possible to over-knead pizza dough in a mixer. Over-kneading can cause the gluten strands to become too strong and tough, resulting in a dense and chewy crust. Monitoring the dough as it’s being kneaded and stops once it reaches the desired consistency is essential.
Kneading pizza dough in a mixer is essential in making homemade pizza. The recommended time for kneading pizza dough in a mixer is 8-10 minutes on low to medium speed.
This allows the gluten strands in the dough to develop correctly, resulting in a light and airy crust with the desired texture and structure.
It’s essential to monitor the dough as it’s being kneaded and to avoid common mistakes such as over-kneading and adding too much flour.
Following these tips and guidelines, you can create delicious homemade pizza dough perfect for any occasion.
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1 thought on “How Long To Knead Pizza Dough In A Mixer:Solved (2023)”
Remember that pizza dough is nothing more than bread. It will all depend on flour used and fats added to the flour and hydration ( better to be too wet than too dry) and what kind of dough your trying to accomplish. My preferred Friday night pizza dough is a lean wet dough that so wet it has to be shaped on the counter top and only has four ingredients ( AP flour 250 gr, 1 Cup water, 6 gr salt, 1 teaspoon yeast. Makes a 12″-14″ pizza. Baked at 500 deg for 15 minutes.