The BEST and EASIEST Thermomix Pizza Dough recipe ever! This classic dough is made from 6 basic ingredients (water, yeast, raw sugar, flour, salt and olive oil) and makes perfect pizzas every single time!
Add your favourite toppings and you'll be eating delicious homemade pizzas in no time.
Every Friday night is homemade pizza night in our house!
Whether it's my all-time favourite (pork sausage, tomato, mozzarella, rocket and kewpie mayo combo), or my son's super easy picks of Hawaiian, Aussie or BBQ... it's SO simple to make your own delicious pizzas and breads using the Thermomix.
This traditional pizza dough recipe can be made using any model of the Thermomix (TM31, TM5 and TM6).
Don't have a Thermomix? No problem! I've also included conventional instructions in the recipe card for you!
Table Of Contents
Why You're Going To Love This Recipe
There's so much to love about my classic Thermomix pizza dough recipe!
- Versatile - this pizza dough recipe can be used to make all of your favourite pizzas! Simply roll the dough out, spread over pizza sauce and add any and all of your favourite toppings.
- Make ahead option - this dough can be prepared and then refrigerated for up to 3 days. You can also freeze the dough for up to 1 month (see my tips below).
- Yummy fake-away option - we make homemade pizzas every Friday night and we would never go back to buying takeaway pizzas again! These are just so much fresher and tastier, not to mention how much cheaper!!!
- Get the kids involved - let your kids make their own mini pizzas using their favourite toppings.
- Let the Thermomix do all the work! - your Thermomix machine will activate the yeast, mix the dough and then do ALL the kneading! Done, done, DONE!
What You Need
Just 6 basic ingredients are needed to make pizza dough using your Thermomix machine.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Lukewarm water - the water must only be just warm for it to activate the yeast. If the water is too hot, it will kill the yeast and your pizza dough won't rise!
- Yeast - you can either use instant yeast (my preference) or fresh yeast for this recipe. Ensure your yeast is still active and within date before using (see my tips below).
- Sugar - use raw sugar or regular white/caster sugar - this 'feeds' the yeast.
- Bakers flour - it's important to use Baker's flour (also referred to as pizza flour or Tipo 00 flour) as it has higher amounts of gluten and protein than regular flour. This makes it perfect for baking breads, pizza bases and loaves.
- Salt - use a pinch of sea salt.
- Olive oil.
Equipment Required
You will need:
- A Thermomix machine - this recipe is suitable for use in any of the Thermomix models. Note: if you don't have a Thermomix, you can follow my conventional method in the recipe card and FAQs below.
- A ThermoServer or large bowl - for rising the dough (alternatively you can refrigerate the dough for up to 3 days).
- A rolling pin (or your hands) - for spreading out the dough.
- Oven - for baking the pizzas.
Step By Step Instructions
Follow my simple steps for easy and delicious Thermomix pizza dough.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Activate The Yeast
Place the lukewarm water, instant yeast and sugar into the Thermomix bowl.
Allow to sit for 5-10 minutes or until the yeast is frothy.
Step 2 - Mix The Dough
Add the flour, olive oil and salt and mix together for 6 seconds, Speed 6.
Step 3 - Knead The Dough
Using the Kneading function (also known as Interval function), knead the dough for 2 minutes.
Step 4 - Allow The Dough To Rise
Shape the dough into a ball and then place into an greased/oiled Thermoserver or large bowl and cover with a lid or tea towel.
Place in a warm spot for 30 minutes or until the dough has risen (roughly doubled in size).
Step 5 - Add Toppings And Bake
Divide the dough in to two portions, then roll out each portion to make pizza bases.
Spread with pizza sauce and then add your favourite toppings.
Bake in a 200 degrees celsius oven (fan-forced) for roughly 15 minutes, until the crust is crunchy and the toppings have cooked through.
Expert Tips
Follow my top tips for the perfect Thermomix pizza dough... every single time!
- Make sure your yeast is still active - using sachets of instant yeast is a great way to ensure that it's still active (just check that it's still within the use by date). If you're using a larger container of instant yeast powder, make sure you store it in the fridge once opened. Yeast that is still active will turn foamy when left in lukewarm water with sugar for 5-10 minutes. If it doesn't go foamy, it's no longer active and your pizza dough won't rise properly. Throw it out and use a new packet or sachet of yeast.
- Instant or fresh yeast - you can use either instant yeast or fresh yeast in this recipe. I always use instant yeast as it's easy to purchase from the supermarket.
- Ensure you use LUKEWARM water - if your water is too hot, it will kill the yeast and the dough won't rise. The water should be 36-40 degrees celsius - just slightly warm to the touch.
- Use Baker's flour - also known as pizza flour or Tipo 00 flour. This variety is perfect for pizza dough as it has a higher amount of gluten and protein than regular flour, making it perfect for making big, soft and fluffy dough that bakes in to pizzas with crusty edges. You can buy Bakers flour from the flour section of the supermarket.
- Allow the dough to rise in a warm spot - oil or grease a large bowl or ThermoServer and cover with a tea towel or lid. Leave in a warm spot (near a sunny window, in a oven that's been heated to a very low temp and then turned off, or near a heater).
- Overnight rise option - instead of rising your dough, you can leave it in the fridge overnight (up to 3 days) in a ziplock bag. Remove from the fridge, roll out and bake.
- Freeze - you can freeze any unbaked dough for up to 1 month. Allow to defrost in the fridge overnight and then bring to room temperature before rolling and baking.
FAQs
Two very large pizzas, four medium pizzas or eight mini pizzas.
Yes, absolutely! Simply place the lukewarm water, yeast and sugar into a small bowl. Leave it for 5 minutes or until the yeast begins to foam. In a large bowl, sift the flour then add the salt. Make a well in the centre of the flour and pour in the yeast mixture and the olive oil. Use your hands to combine the dough and then knead it on a lightly floured board for 5 minutes. Then proceed as per the Thermomix method for rising and baking instructions.
Yes you can! In fact, dough that's been rested in the fridge overnight makes the BEST pizzas with the crunchiest crusts. If you're planning to rest the dough overnight in the fridge, you can skip the rising step and go straight from kneading to the fridge. Divide the kneaded dough into portions (based on the size you'd like your pizzas to be) and refrigerate in ziplock bags. You can refrigerate pizza dough for up to 3 days.
Related 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
- Make sure your yeast is still active - using sachets of instant yeast is a great way to ensure that it's still active (just check that it's still within the use by date). If you're using a larger container of instant yeast powder, make sure you store it in the fridge once opened. Yeast that is still active will turn foamy when left in lukewarm water with sugar for 5-10 minutes. If it doesn't go foamy, it's no longer active and your pizza dough won't rise properly. Throw it out and use a new packet or sachet of yeast.
- Instant or fresh yeast - you can use either instant yeast or fresh yeast in this recipe. I always use instant yeast as it's easy to purchase from the supermarket.
- Ensure you use LUKEWARM water - if your water is too hot, it will kill the yeast and the dough won't rise. The water should be 36-40 degrees celsius - just slightly warm to the touch.
- Use Baker's flour - also known as pizza flour or Tipo 00 flour. This variety is perfect for pizza dough as it has a higher amount of gluten and protein than regular flour, making it perfect for making big, soft and fluffy doughs that bake into perfect pizzas with crusty edges. You can buy Bakers flour from the flour section of the supermarket.
- Allow the dough to rise in a warm spot - oil or grease a large bowl or ThermoServer and cover with a tea towel or lid. Leave in a warm spot (near a sunny window, in a oven that's been heated to a very low temp and then turned off or near a heater).
- Overnight rise option - instead of rising your dough, you can leave it in the fridge overnight (up to 3 days) in a ziplock bag. Remove from the fridge, roll out and bake.
- Freeze - you can freeze any unbaked dough for up to 1 month. Allow to defrost in the fridge overnight and then bring to room temperature before rolling and baking.
- Serves - this recipe will make two very large pizzas, four medium pizzas or eight mini pizzas.
- Conventional (non-Thermomix) Method - to make this pizza dough recipe without a Thermomix, simply place the lukewarm water, yeast and sugar into a small bowl. Leave it for 5 minutes or until the yeast begins to foam. In a large bowl, sift the flour then add the salt. Make a well in the centre of the flour and pour in the yeast mixture and the olive oil. Use your hands to combine the dough and then knead it on a lightly floured board for 5 minutes. Then proceed as per the Thermomix method for rising and baking instructions.
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