dough hook

How To Use Your Stand Mixer’s Tools Right: The Dough Hook

CategoryCooking MethodTags, , DifficultyBeginner
Yields1 ServingPrep Time10 minsCook Time5 mins
Yields1 ServingPrep Time10 minsCook Time5 mins

The dough hook attachment is used mainly for kneading bread dough. The hook picks up the dough and twists it around, ensuring elasticity and consistency. Using the mixer to make bread frees up time for you to do other things. Just remember to use the paddle attachment first to mix up the bread ingredients, before switching to the dough hook. A good dough hook never tears the dough up, pushes all ingredients down the bowl for efficient mixing, and helps you knead heavy dough amounts like a dream.

Forget tasteless frozen pizza bases! Here’s an easy pizza dough recipe that you can create with the dough hook.


 450 g all-purpose flour
 1 packet of instant yeast
 ½ tbsp olive oil
 1 tsp salt
 320 ml water at room temperature



Combine all ingredients into the mixing bowl. Using the paddle attachment on a low speed, mix all the ingredients until it looks like a shaggy, loose dough.


Switch to the dough hook. Start mixing on low speed, increasing the speed slowly to medium. The dough should form a neat ball and stop sticking on the sides of the bowl. If it is sticky, add a small pinch of flour. If it is too dry, add sprinkles of water.


Once the dough becomes a ball, continuing mixing for another 5 minutes.


Remove the dough from the mixer. Separate into two same-sized balls and cover them with an oiled cling wrap. Allow the dough to rise for an hour. You could also let it rise overnight in the refrigerator, in a bowl covered with oiled cling wrap.


When you are ready to bake, spread the dough out onto a lightly-oiled baking sheet. Use your fingers to push the dough out to the sides of the tray gently. Be careful not to tear holes in the dough.


Place toppings on the dough and bake at 230°C for 5 minutes. Use the middle rack of the oven so as to not burn the toppings.

This recipe uses Kitchen Machines

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