Thermomix Quick Pizza Dough is one of our family's most often-used recipes! It is on such high rotation even the kids no longer need to look at the recipe.
Before I bought my Thermomix I owned a bread maker. I would make bread at least once a week and pizza dough most weekends. Now I only ever use the Thermomix to make bread and pizza dough! The breadmaker was sold long ago in a garage sale.
My Pizza Dough is super easy to make! It is a no-fail recipe and it tastes just as good cooked in the oven or in the Ovana Pizza Oven, on the stone. The reason I prefer this dough is that it isn't sticky so it is really easy to work with.
Our family makes pizza most weekends because I find it easy. I like letting the kids make their own pizza's and we usually finish with a shared dessert pizza. It's a lovely thing to do together. I like that the whole family is involved in deciding on toppings, cooking dinner, and tasting each other's creations.
Step by Step Pizza Dough
Quick Pizza Dough Tips
Although there are only a few ingredients used in making the dough, it's important to know a few little tips. Did you know that yeast is a living organism? It is sold in a dormant state and comes back to life when the right conditions are provided.
For this reason, I want to give you some tips to ensure your yeast is happy and ready to make a light pizza crust.
- Always start with quite warm water. This is the magic trick to QUICK Pizza Dough.
- Add sugar to the water first so it makes a sugary bath for the yeast to wake up in. Sugar is the yeast's favourite food. This gets the yeast active.
- The order of ingredients is important, salt will kill yeast so it's better not to dump the salt directly in the yeasty water.
- Add the flour next to create a physical barrier between the yeast and salt.
- Finally and the salt and oil and knead.
- Allow the dough to proof in a warm environment.
- The earlier you make the pizza dough the better the flavour will be and the easier the dough will be to handle.
- Newly-made dough has a tendency to bounce back when rolled, but aged dough usually holds its shape. Making it easier to roll into a circle.
Watchpoints Cooking Your Pizza
Oven Cooked Pizza
When you cook your pizza you should have the oven at the highest possible temperature. This ensures the Pizza base and toppings cook evenly.
- Having the oven temperature too low will result in the toppings being cooked and the base still raw.
- Don't overcrowd the oven or there will be a drop in temperature that can make the pizza slow to cook properly.
- Go easy on the toppings, overloading the base will make the pizza soggy.
- Consider using a Pizza Tray with a perforated base to ensure the base cooks evenly.
Pizza Oven Cooked Pizza
- Have the temperature above 350 degrees Celsius
- Place the door on the pizza oven in between cooking the pizzas to keep the oven hot.
- If you're using a pizza oven always use semolina on the base of the pizza so it rolls off the pizza launcher easily.
- Go easy on the toppings overloading the pizza will make it harder to launch.
With the Ovana Pizza Oven on the back deck, we have been making even more pizzas.
Pizza Toppings
What should you top your quick pizza dough with? Pizza toppings are VERY individual. I like to keep my pizzas simple and just choose a few favourite combinations.
I think the perfect pizza formula is:
- Sauce
- 2-3 toppings
- Matching cheese
- Finish with a flourish -like a mayonnaise swirl or rocket or some other ingredient to add pizzaz!
We also like to vary the sauce we use on the base;
- Pesto Sauce
- Pizza Sauce
- Buffalo Sauce
- BBQ Sauce
- Creamy Garlic Sauce
If you're looking for a fabulous topping for your pizza, take a look at this Spicy Buffalo Chicken Pizza. It is amazingly drizzled with homemade mayonnaise!
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Quick Pizza Dough Thermomix
Equipment
Ingredients
- 320 gm tap water warm to slightly hot
- 5 gm sugar
- 10 gm dried yeast
- 510 gm bakers flour
- 5 gm salt
- 25 gm oil
- 1 teaspoon dried oregano flakes optional
Instructions
- Wash a glass bowl in hot water then dry thoroughly.
- Spray the clean, warm bowl with oil and put it in a warm place.
- Add the water, sugar, and then yeast to the TM bowl.320 gm tap water, 5 gm sugar, 10 gm dried yeast
- Warm the water. 2min/37 degree/Speed 1
- Add flour, oil, salt, and oregano if using.510 gm bakers flour, 5 gm salt, 25 gm oil, 1 teaspoon dried oregano flakes
- Knead 2 minutes.
- Remove the dough from the TM and form it into a ball.
- Place the dough in the warmed bowl and cover with a clean tea towel.
- Leave until it doubles in size.
- Spray 5 medium size pizza trays with oil.
- Punch down the pizza dough and divide into 5 portions, approx 180gm each.
- Oil or flour the bench (this is a personal preference).
- Roll each dough ball out and place on a 20 cm diameter pizza tray.
- Leave the pizza trays in a warm spot, covered with a tea towel to proof until required. (They can be used immediately, or allowed to sit for a puffier "pan pizza".)
- Top with pizza sauce and your favourite toppings.
Notes
Nutrition
Pizza Dough
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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MH says
Can this be made gluten free? If so, what flour would you recommend? If not, do you know of a good gluten free pizza dough recipe?
Julie Carlyle says
Hi
I am really sorry, I have made this with gluten free flour but it was very hard to use. I think pizza dough will need an extra binding agent such as xanthen gum. I don't have a Gluten Free pizza dough recipe at the moment.
Julie
Lynne says
Just wanted to make sure can make bread pizza dough by hand I do have a instant pot also
Julie Carlyle says
Hi Lynne
Yes, you can absolutely use this recipe for pizza dough even if you don’t have a Thermomix. The dough will have to be kneaded for a bit longer so the gluten can be activated (you will know when this has happened as the dough will be become shiny).
If you would like a specific bread recipes, I have one on this site which outlines how to make the bread by hand, in a bread maker and in the Thermomix.
Happy cooking
J
Alma says
Hi, I’ve made pizza twice with your recipe, rose brilliantly, tasted great. One thing though, each time I had to add a lot of extra flour to get it more dough like, it was very similar to runny porridge otherwise. I used a whole meal ‘pizza’ flour. Easy fix, but no idea what I did wrong.
Julie Carlyle says
Hi Alma
The amount of flour you will need is very dependant on the flour type. The flour I'm using in this recipe is white baker's flour. Different flours will have different liquid absorbency levels. I'm pleased you have been able to adjust the recipe for your whole meal four.
Happy Cooking
Julie
Julie Carlyle says
Hi Alma
Thank you for coming back and commenting. It is important for everyone to know that if they substitute the type of flour used in the recipe it will make a difference to the dough. Every flour has a different level of liquid that it will absorb. By substituting to wholemeal flour you will have to adjust the amount of liquid. I'm so pleased you found a ratio that works for your flour.
Happy Cooking
Julie
Susan Kuhl-Krahn says
This looks amazing. I'm thing to make it tomorrow. I got my thermomix last week so busy working on all my recipes to adjust to work with it. Can you make a double batch of bread or is that too much for the machine. Thanks!!
Julie Carlyle says
Hi Susan
Congratulations on your new machine. The dough is very quick to make. If you want double the quantity just make one batch and add it to a bowl to proof. Then, without cleaning the bowl, make another batch and allow it to proof also.
I hope you enjoy your machine.
Julie xx
Nicole says
How long can I leave the dough at room temp (proofing) for? Is 8 hours too long? I want to host a pizza night for 12 people but I don't know when I should make all the dough?
Julie Carlyle says
Hi Nicole
Make the dough in the morning and cover it with plastic wrap and place in the fridge. Take the dough out of the fridge an hour before you want to use it. Know it down and place it in a warm place and it will proof.
Happy Cooking
J
Sophie G says
OMG! Best dough recipe I've found yet! Wasn't soggy/gluggy, cooked beautifully. Will definitely be our family go to now. Thank you 🙂
Brett Carlyle says
Thank you so much Sophie!!
Sophie says
OMG! Best dough recipe I've found yet! Wasn't soggy/gluggy, cooked beautifully. Will definitely be our family go to now. Thank you 🙂
Kerry O'Toole says
Hi, new to your page and videos, loving them, great job, and off to order books. Question, you look like you have small pizza trays like in pizza shops, I hav only ever found the larger ones with holes in them. Do you find the solid ones better? And where did you source them please? I assume your cooking on the trays and not on a pizza stone
Julie Carlyle says
Hi Kerry
I bought the pizza trays from a restaurant supply shop years ago. They were so cheap and I have all different sizes.
I find using the smaller trays there isn't any need for a pizza stone although with the bigger ones, halfway through cooking I slide the pizza out of the tray and onto the pre-heated stone.
Happy Cooking
j
Leisa Ferg says
5 stars. Quick and great pizza dough. Easy to handle and roll into pizza shapes. nice and light to eat and really tasty.
Kasey says
Do you think this would work with Rice Flour to make it Gluten Free?
Julie Carlyle says
Hi Kasey
I’m so sorry, I’m really not sure about the rice flour. I would be more inclined to try a slightly lesser quantity of GF flour.
Please let me know how you go.
J
Sue turner says
Really nice pizza dough. Works every time. I make the bases , roll out then on baking paper, then freeze in large zip lock. Easy to pull one out, let it prove and make as usual
Julie Carlyle says
Thank you so much for commenting and sharing your fabulous idea! I love having pre-made basics in the freezer.
Happy Cooking
J
Winn says
What mixing attachment are you using in the thermix?
Julie Carlyle says
Hi Winn, just the regular blades are used in the TM.
Margie says
What temp do you cook at?
Does the dough cook through?
I have had a few fails with pizzas. I make all my bread with no problems.
Julie Carlyle says
Hi Margie
Here are some pizza baking tips:
1: To make the perfect pizza you want to cook with a very hot oven. Pre-heat the oven to about 210 degrees Celsius.
2: Make sure you don’t use too much tomat
Sauce or the dough could get too moist.
3: Don’t overload the pizza with toppings, less is more 😊
4: watch the pizza carefully as it should cook quite quickly at the high temp 😊😊
Good luck
I hope you enjoy the recipe
J
Cheryl Godefroy says
Excellent recipe - thank you! This is our new favourite pizza dough recipe. Easy to make - can roll it quite thin. Very light and fluffy!!
Julie Carlyle says
Thank you so much for your comment, I’m so pleased you liked the recipe 😊😊😊
Nicki Jury says
I’d love to make this pizza dough for my family when we’re away on holidays, and am thinking I may try to make it at home before we go. How long would it last for? And could I freeze it?
Thanks!
Julie Carlyle says
Hi Nicky,
I have never made pizza dough ahead of time as even in the fridge it will continue to proof. If you were planning to freeze the dough I would try rolling it out on the greased pizza pans and then freezing them already prepped. One you make the pizzas, add the toppings and allow them to come to room temp before you back then so they get a chance to puff up a little. Please let me know how you go 😊😊
Rita Raso says
This pizza dough is absolutely delicious and so light! It will be my “ go to” recipe in the future.
Julie Carlyle says
I'm so pleased you like the recipe! We use it A LOT in our house too 🙂