There's nothing better than homemade pizza night - especially when it's quick, foolproof, and completely family-approved. This Thermomix pizza dough recipe uses just 6 simple ingredients and makes the best chewy, fluffy base every single time. Whether you're rolling it thin and crispy or leaving it thick and pillowy, this is the easy Thermomix pizza dough you'll come back to again and again.
If you love simple family dinners like my Creamy Beef Mince Pasta or Quiche Lorraine, then this one is going to be on repeat in your kitchen too.
Once you've tried this recipe, you'll never go back to store-bought bases. It's budget-friendly, freezer-friendly, and quicker than waiting for delivery. Plus, with this recipe you can use the Thermomix kneading function to do all the hard work for you.
This Thermomix pizza dough recipe is versatile too - it works for classic margherita pizzas, kid-friendly ham and pineapple, or even a loaded meat-lovers feast. And if you want to branch out, you can use the dough for garlic bread, scrolls, or even calzones.
Need more family-friendly recipes for your week? Try my Homemade Sausage Rolls or Zucchini Fritters.
Jump to:
Why You're Going To Love This Recipe
- Fail-proof - this recipe works every single time (no sinking, no flat bases).
- Quick prep - just 5 minutes of hands-on time, then let your Thermomix do the work.
- Flexible servings - makes 2 large pizzas, 4 mediums, or 8 minis.
- Freezer-friendly - stash a batch in the freezer for instant pizza nights.
- Family favourite - picky eaters included (because everyone can choose their own pizza toppings!). Mozzarella cheese and pepperoni are always a hit with the kids!
Dough Ingredients
You only need pantry staples for this dough. Here are a few key notes:
- Lukewarm water - it should feel just slightly warm to touch (36-40°C). Too hot and it will kill the yeast.
- Instant yeast - make sure it's in date and still active. If it doesn't froth when mixed with warm water and sugar, start again with a fresh packet.
- Baker's flour (Tipo 00 flour) - this high-protein flour gives that chewy, fluffy crust. Regular plain flour will work in a pinch, but pizza flour gives the best texture.
Variations
- Gluten-free option - swap the baker's flour for a good-quality gluten-free bread flour blend. You may need to add a little extra olive oil to help bind.
- No-yeast pizza dough - substitute 200g self-raising flour and 200g Greek yoghurt for a quick 2-ingredient Thermomix pizza dough (no rising time needed).
- Herbed base - knead through dried oregano, garlic powder, or Italian herbs for extra flavour.
- Semolina edge - dust your bench with semolina instead of flour for that authentic, slightly crunchy crust.
How To Make Thermomix Pizza Dough
Making pizza dough in the Thermomix couldn't be easier. The machine does the mixing and kneading for you - all you need is a warm spot for rising.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Add water, yeast and sugar to the Thermomix bowl. Allow to sit 5-10 mins until frothy.
- Step 2: Add flour, olive oil and salt. Mix 6 seconds, Speed 6.
- Step 3: Knead for 2 minutes on the Dough/Kneading function.
- Step 4: Shape into a ball, place in a greased ThermoServer or covered bowl, and let rise for 30 minutes until doubled in size.
- Step 5: Divide into 2, roll into circles, and add your favourite toppings.
- Step 6: Bake in a hot oven (200°C fan-forced) for 12-15 minutes, or until the crust is golden and toppings are cooked.
Top Tip
For the fluffiest crust, always check your yeast is active before mixing. Frothy yeast = perfect rise.
Recipe Tips
- Store yeast in the fridge once opened for a longer shelf life.
- Always use lukewarm water - never hot.
- Grease your rising bowl well to prevent sticking.
- To speed up rising, place the bowl near a sunny window or in a just-warmed (then switched-off) oven.
- For a slow rise, refrigerate the dough overnight (up to 3 days) in a ziplock bag.
- Freeze raw dough for up to 1 month. Defrost overnight in the fridge, then bring to room temperature before rolling.
- Freeze baked bases (without toppings) for up to 3 months - perfect for super-fast dinners.
- One batch makes 2 large pizzas, 4 medium, or 8 mini bases.
- Conventional method: Combine yeast, water and sugar in a bowl and let it foam. Add to flour, oil and salt, then knead by hand for 5 minutes before resting and baking as above.
Thermomix Pizza Dough FAQs
Yes - wrap unbaked dough in plastic wrap and freeze up to 1 month. Defrost in the fridge overnight.
Absolutely! Store covered in the fridge for up to 3 days. Just bring it to room temperature before rolling.
Baker's flour (pizza flour/Tipo 00) gives the best chewy texture. Plain flour works if that's what you have on hand.
Usually this means the yeast wasn't active, or the water was too hot and killed it. Always test your yeast first.
More Thermomix Recipes
Love your Thermomix? Me too!
Here's a few of my favourite savoury Thermomix recipes:
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Thermomix Pizza Dough
Ingredients
- 220 g lukewarm water
- 7 g instant yeast 2 teaspoon instant yeast or 20g fresh yeast (crumbled into pieces)
- 1 teaspoon raw sugar
- 400 g Baker's flour or pizza flour or Tipo 00 flour
- 1 teaspoon salt
- 30 g olive oil
Instructions
- To make the pizza dough, place the yeast, lukewarm water and sugar into the Thermomix bowl and allow to sit for 5-10 minutes or until the yeast is frothy.
- Add the flour, olive oil and salt and mix for 6 seconds, Speed 6.
- Knead for 2 minutes on Interval speed (Kneading function) then shape into a ball and place into a lightly greased Thermoserver (or bowl).
- Place into a warm spot for 30 minutes (or until doubled in size). Note: If using a bowl, make sure you cover it with a tea towel to keep the heat in.
- Divide the dough into 2 portions. Roll out to make two large dough circles.
- Top the bases with pizza sauce and your favourite toppings and cook in a 200 degree celsius oven (fan-forced) for roughly 15 minutes or until toppings are cooked and base is cooked.
Notes
- For the fluffiest crust, always check your yeast is active before mixing. Frothy yeast = perfect rise.
- Store yeast in the fridge once opened for a longer shelf life.
- Always use lukewarm water - never hot.
- Grease your rising bowl well to prevent sticking.
- To speed up rising, place the bowl near a sunny window or in a just-warmed (then switched-off) oven.
- For a slow rise, refrigerate the dough overnight (up to 3 days) in a ziplock bag.
- Freeze raw dough for up to 1 month. Defrost overnight in the fridge, then bring to room temperature before rolling.
- Freeze baked bases (without toppings) for up to 3 months - perfect for super-fast dinners.
- One batch makes 2 large pizzas, 4 medium, or 8 mini bases.
- Conventional method: Combine yeast, water and sugar in a bowl and let it foam. Add to flour, oil and salt, then knead by hand for 5 minutes before resting and baking as above.
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