Quick Thermomix Pizza Dough Recipe

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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.

Thermomix Pizza Dough
Thermomix Pizza Dough

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.

How to make Thermomix Pizza Dough
How to make Thermomix Pizza Dough

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

3 Steo by Step Pizza Dough images

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.
Thermomix Pizza Dough on pizza trays
Thermomix Dough

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

Garlic prawn pizza on a wood background ready for slicing,
Creamy Garlic Prawn Pizza

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:

  1. Sauce
  2. 2-3 toppings
  3. Matching cheese
  4. 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;

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!

Overhead shot of Buffalo Chicken Pizza on white background
Buffalo Chicken Pizza

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Thermomix Pizza Dough

Quick Pizza Dough Thermomix

Julie Carlyle
A fuss free, never fail, pizza dough
4.84 from 6 votes
Prep Time 3 mins
proofing 30 mins
Total Time 3 mins
Course Main Course, Main Dish, Snack
Cuisine American, Australian, Italian
Servings 5 pizza
Calories 425 kcal


  • 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 tsp dried oregano flakes optional


  • 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
  • Add flour, oil, salt, and oregano if using.
    510 gm bakers flour, 5 gm salt, 25 gm oil, 1 tsp 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.


The nutrition information is for one whole pizza base.


Calories: 425kcalCarbohydrates: 79gProtein: 11gFat: 6gSodium: 393mgPotassium: 128mgFiber: 3gSugar: 1gCalcium: 15mgIron: 4.8mg
Keyword Bread, Dough, Pizza, Thermomix
Tried this recipe?Let us know how it was!
Quick Pizza Dough on a floured bench

Pizza Dough

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking



29 thoughts on “Quick Thermomix Pizza Dough Recipe”

  1. Lynne says:

    Just wanted to make sure can make bread pizza dough by hand I do have a instant pot also

    1. 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

  2. Alma says:

    4 stars
    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.

    1. 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

    2. 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

  3. 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!!

    1. 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

  4. 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?

    1. 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

  5. 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 🙂

    1. Brett Carlyle says:

      Thank you so much Sophie!!

  6. 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 🙂

  7. 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

    1. 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

  8. Leisa Ferg says:

    5 stars
    5 stars. Quick and great pizza dough. Easy to handle and roll into pizza shapes. nice and light to eat and really tasty.

  9. Kasey says:

    Do you think this would work with Rice Flour to make it Gluten Free?

    1. 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.

  10. Sue turner says:

    5 stars
    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

    1. 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

  11. Winn says:

    What mixing attachment are you using in the thermix?

    1. Julie Carlyle says:

      Hi Winn, just the regular blades are used in the TM.

  12. 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.

    1. 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

  13. Cheryl Godefroy says:

    5 stars
    Excellent recipe – thank you! This is our new favourite pizza dough recipe. Easy to make – can roll it quite thin. Very light and fluffy!!

    1. Julie Carlyle says:

      Thank you so much for your comment, I’m so pleased you liked the recipe 😊😊😊

  14. Nicki Jury says:

    5 stars
    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?


    1. 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 😊😊

  15. Rita Raso says:

    5 stars
    This pizza dough is absolutely delicious and so light! It will be my “ go to” recipe in the future.

    1. Julie Carlyle says:

      I’m so pleased you like the recipe! We use it A LOT in our house too 🙂

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