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

Print Pin

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 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

RECIPE NOTES & TIPS

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.

Nutrition