Homemade Dough and Pizza Sauce with the KitchenAid Attachment – Strainer

My mother in law came for a visit and in tow she had a plastic bag full of KitchenAid stand mixer attachments! She said she was doing some cleaning in the basement and found these from about 15 years ago which were never used. She took a chance bringing them as she did not know for sure which mixer I had. But as you know, if you are a regular reader of my blog that my mother bought me a KitchenAid stand mixer just a short time ago (I love this thing if you could not tell and sorry that I have not posted all the things I have made with it. Sometimes I get so involved in cooking that I forget to get the camera out.). Here is the contents of the bag:

  • Fruit/Vegetable Strainer Set (used in the recipe below)
  • Slicer/Shredder Attachment
  • Food Grinder Attachment
What's in the bag

What’s in the bag

I came up this pizza sauce recipe while at the farmers market looking at all the fresh produce. I just LOVE fresh produce!

Ingredients for pizza sauce

  • About 5 large red ripe tomatoes – strained through the KitchenAid Fruit/Vegetable Strainer
  • 2 table spoons of extra virgin olive oil  – I used Oliveto Mediterranean Blend – first cold pressed – Yum!
  • 1 medium sized yellow onion – diced
  • A couple dashes of kosher salt
  • A couple of grinds of black pepper
  • 1 to 1 1/2 cups of fresh Basal, no stems – chopped – THIS IS A MUST!
  • 2 cloves garlic – diced

Sauce is boss

  1. Using the KitchenAid Fruit/Vegetable Strainer strain the tomatoes. I am sure you can strain these by hand but it would take longer.
  2. In a medium sized sauce pan add olive oil and heat over medium high heat, add onion and salt and lightly brown the onions  – around 10 minutes
  3. Add strained Tomato sauce and boil covered for 10 minutes
  4. Remove cover reducing heat to low for about 35 minutes.
  5. Add basal, garlic, pepper and continue over low heat until sauce has reduced to the thickness you would like. I added about another 30 minutes or so.
Dough and Sauce

Dough and Sauce

Ingredients for Pizza Dough

  • 1 package active dry yeast
  • 1 cup warm water (105° F to 115°F)
  • 1/2 tsp salt
  • 2 tsp extra virgin olive oil
  • 1/4 cup cornmeal plus a dash extra for the pizza pan
  • 2 1/4 to 3 1/2 cups all-purpose flour
  • Your toppings

Build the pizza from the dough up

  1. Dissolve yeast in warm water in warmed mixer bowl
  2. Add salt, olive oil, 1/4 cup cornmeal and 2 1/4 cups flour
  3. Attach bowl and dough hook to mixer
  4. Turn to Speed 2 and mix about 1 minute
  5. Add remaining flour, 1/2 cup at a time, and mix about 3 minutes. The dough should clean sides of bowl during this time and then start to ride up the hook. Please note humidity and temperature can have a huge impact on how the dough will perform. Your dough may be too sticky or too dry so add a table spoon of water or flour at a time to get the proper behavior as described.
  6. Place dough in greased bowl, turning to grease all sides of dough ball.
  7. Cover with plastic wrap and let rise in warm place, free from draft, about 1 to 1 1/2 hour. I put mine in a cold oven.
  8. Preheat oven to 450 F – Don’t forget to remove the dough! he he.
  9. Punch dough down, yes with your fist!
  10. Brush 14″ pizza pan with oil. Sprinkle with cornmeal. I use a cast iron pizza pan and this recipe reflects that.
  11. Roll dough out to a disc on a floured surface about and inch or two larger then the size of the pizza pan. I make two pizzas with this recipe. One small personal pizza and the larger one. Just cut of a bit of dough for the smaller pizza.
  12. Place on pizza pan and form a ridge around edge of the dough
  13. Add toppings
  14. Heat pan on stove until you see a bit of steam being release from below the dough
  15. Bake at 450°F for 10-15 minutes or until cheese is just golden brown
  16. Let rest for one minute then slice and enjoy!

The test taste results: Bowing down on the floor, I am not worthy. This is so good! Yum! wait I need to test it again. Yum! Wait one more time just in case. Yum!!!

Top me!

Top me!


Breakfast Pizza with my new KitchenAid stand mixer!

My mom gave me a new toy! It’s a KitchenAid stand mixer! I was so excited I could hardly maintain control! After I settled down a bit I was thinking what could I make first? Could it be pizza dough, cup cakes with homemade frosting, cookies, breads, rolls, on and on the list could go. Something had to be first and I wanted it to be easy so I can learn how to properly use the machine. So pizza dough won out plus I have been wanting to try out my idea of a breakfast style pizza. Hmm two new things at once, so many variables. Lets do it!

My new toy!

My new toy!

Breakfast Pizza!

Breakfast Pizza!

As for the pizza dough I made the one found in the recipe book that came in the box called “Crusty Pizza Dough” which you can find by doing a search for “KitchenAid Crusty Pizza Dough” on the internet.


  • Pizza dough
  • 1 stick of melted butter
  • A few tables spoons of oil
  • A few tables spoons of of corn meal
  • 8 eggs – cooked scrambled
  • deli ham – chopped  – enough to cover the pizza
  • Cheeses – I used a new cheese blend call Mac and Cheese blend
  • Cooked chopped bacon – enough to your liking

Steps to building a fine breakfast pizza

  1. Make the Pizza dough and roll it out to fit the cast iron pizza pan
  2. Preheat oven to 450 F
  3. Brush oil onto a cast iron pizza pan then sprinkle with corn meal
  4. Place the dough onto the a cast iron pizza pan
  5. Brush the dough with melted butter
  6. Top with an even layer of cooked scrambled eggs
  7. Add the ham
  8. Sprinkle with cheese
  9. Add the bacon
  10. Heat the cast iron on the stove top for a few minutes to get things started. This will help the pizza cook faster in the oven and help crisp up the bottom of the pizza.
  11. Cook pizza for about 15 minutes or until the cheese just starts to turn brown
  12. Let rest for 5 minutes, cut, serve and enjoy. We sure did at my home!
I am hungry!

I am hungry!

BBQ Chicken Onion Bacon Pizza


This pizza is so good you will have to make it again and will not be able to stop at eating two pieces. I mean this is REALLY GOOD! I would not change a thing.

If you try this let me know what you think. This was a huge hit in my house. Plus it was a great use of leftovers.

Ingredients – for a 12 inch pizza

  • Pizza dough – homemade or store bought. I went with homemade using my bread machine to kick things off
  • 5 small BBQ Chicken thighs – cooked and chopped. I used my leftovers that I cooked on the gill. I grilled them four minutes per side, brushed with BBQ sauce on each side cooking an additional 30 seconds each side
  • 1/4 cup – Sweet Baby Rays BBQ sauce – enough to just coat the pizza
  • 1 Onion sliced into rings then sliced in half
  • 3 slices of cooked bacon – chopped
  • 1 cup of grated white cheeses blend – just enough to coat the top of the pizza
  • Dash of Oregano to garnish
Your onions should look like this.

Your onions should look like this.

Everything but the cheese.

Everything but the cheese.

Build it and they will eat it!

  1. Prepare pizza dough
  2. Preheat oven to 450 F
  3. Caramelize the onion
  4. Top the pizza dough with BBQ sauce (see picture below)
  5. Top the pizza with the onion, chicken, bacon and cheeses
  6. Bake for 10 minutes or until the cheese in golden brown
  7. Let cool for 5 minutes before slicing
  8. See if you can only eat two pieces!
Top with BBQ sauce

Top with BBQ sauce

I have BBQ sauce, I have chicken, I have onion, I have bacon.

I have BBQ sauce, I have chicken, I have onion, I have bacon.

I am cheesy and ready to be baked!

I am cheesy and ready to be baked!

Waiting to be sliced

Waiting to be sliced

still waiting to be sliced

still waiting to be sliced

Wheat deep dish pizza. In an iron skillet!

I love pizza and so does my entire family but I did not want the white crust, I wanted wheat. So without further delay come along for the adventure.

Pizza of course!

Pizza of course!

I am not sure if this is cheating or not but I had the bread machine make the dough for me. I also used the recipe from the book that came with the machine. After the finishing beep I walked over to the machine pulled out the container and dumped it on a floured surface. I kneaded it for about a minute, formed a tight ball then waited for 15 minutes.


After the wait it’s time to roll the dough. Because I made a double batch I partially split the dough ball with a  dough slicer. My end result will be a large and small pizza.


On a floured surface, hands and rolling pin start rolling from the center of the dough ball in all directions. Keep doing this until you have a nice round flat shape that is a few inches larger then the iron skillet you plan on using. What I do to find the proper size is just put the iron skillet on top of the rolled dough.

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Next up make sure you have a coating of oil inside the iron skillet. This will help brown up and give the bottom and sides of the crust a nice soft crunch. Now place the dough inside the iron skillet and form a raised edge around the entire pizza crust.


Now it’s time for the crust to rise in a warm place for 20 to 25 minutes. What I like to do is turn on the oven to the lowest setting and once the oven reaches the temperature I turn it off and put it in the oven to rise.

Next up remove the skillet with risen dough from the oven and preheat the oven to 450 F.

Time for the toppings! I start with store bought sauce but you can of course make your own which is much better BTW. You don’t want to much sauce or to little.


Now for the rest of the toppings. This time around I am using pepperoni, leftover steak burgers I made the other day that I sliced up, and black forest  ham. Then add that grated mozzarella cheese but not too much as you don’t want your pizza to heavy. Then top again with just a bit more pepperoni and some dried oregano.

Here is a very important part. Put the pizza on the stove and cook on high for a few minutes. Yes the stove. This will help heat up that heavy iron skillet and help brown the bottom of the pizza. Now you can put it in the oven and let it cook until the cheese is a golden bubbling brown. I would start with ten minutes then check it every minute or two after that.

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When it’s done take it out of the oven and let it cool down in the skillet for about five minutes before slicing. Oh this looks so good and it was! My family said comments like “Did you call heaven for takeout”. “How do you keep topping your self?” , and “This is amazing!”.

Almost time to eat!

Almost time to eat!