For me there is a very quick answer to this - it's a bread-maker with a pizza dough option on it.  I bought two electronic gadgets to experiment with to find out which ones kneaded pizza dough the best:

  • By hand
  • A hand-held mixer with dough hook (purchase 1)
  • A stand-mixer with dough hook (purchase 2)
  • My trusted Panasonic bread-maker (already owned this)

First of all I tried to knead by hand.  It didn't work for me so I bought the hand-held dough mixer because it was cheaper than the stand-mixer and all the dough cooks recommended using a dough hook to knead dough at home.  It burnt out after using it twice and it didn't have the power to knead the dough properly.

I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!

I then invested in a stand-mixer in the January sales a few years ago and I really persevered with it to make it work.   Many more pizza dough makers had recommended how wonderful these were for making dough.  I tried to make it work.

I allowed it to knead for 5 mins, then 7 mins, then 15 mins then changed to 20 minutes, then back to 7 minutes because the dough just wasn't being kneaded properly using it.

The dough kept moving up the hook and so half the dough was left on the hook for me to push down every 5 seconds.


K16 - US

In the video above, I show how I make pizza dough using my breadmaker.  From my experience, it's certainly the best and most consistent dough kneader I've ever used so I won't be using anything else going forward.

The dough recipe I created is my standard one but I just changed the hydration a little to 62%.

62% Hydration Pizza Dough Recipe

500g Soft Grain 00 milled Pizzeria Blue Caputo flour

310g water - 62% hydration

9g salt - dissolved in 155g of water above

1.5g dried yeast - dissolved in 155g water above (variable based on your climate.   The warmer your climate, the less yeast you may need).

PROOF - 24 hour room + 24 hour fridge + back to warm room temp.  Proof times can vary - so you can proof for up to 7 days in the fridge or you can also fridge proof your dough for say, 3 days, then room proof it for 24 hours.

Try it out and see how it works for you!


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