Thermomix Pizza Dough

A pizza with pork meatballs, tomato, basil, cheese and kewpie.

The BEST and EASIEST Thermomix Pizza Dough recipe ever! This classic dough is made from 6 basic ingredients and makes perfect pizzas every single time!

5 from 5 votes

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Course: Dinner

Cuisine: Italian, pizza

Prep Time: 15

Cook Time: 15

Rising Time: 30

Total Time: 1

Servings: large pizzas

Calories: 880kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix
ThermoServer or bowl for rising
Oven

Ingredients

220 g lukewarm water
7 g instant yeast 2 tsp instant yeast or 20g fresh yeast (crumbled into pieces)
1 tsp raw sugar
400 g Baker's flour or pizza flour or Tipo 00 flour
1 tsp 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

RECIPE NOTES & TIPS

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 If it doesn't go foamy, it's no longer active and your pizza dough won't rise properly.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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