Basic Thermomix Pizza Dough Recipe

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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 make Thermomix pizza dough! I had the Breville breadmaker for 20 years but I gave it away yesterday because I never use it. What was an invaluable, loved appliance prior to the Thermomix now doesn’t get used at all.

Thermomix Pizza Dough

Thermomix Pizza Dough

It’s just so easy to make bread and doughs in the Thermomix. It’s also so much quicker than the bread maker. Today I want to share my Thermomix pizza dough recipe. It’s actually the same recipe I’ve been using for the last 20 years!

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 finished with a shared dessert pizza. It’s a lovely thing to do together. I like the whole family being in the kitchen together, deciding on toppings, and tasting each other’s creations.

Step by Step Pizza Dough

Thermomix Dough

Thermomix Dough

3 Steo by Step Pizza Dough images

Thermomix Pizza Dough

Thermomix Pizza Dough

Julie Carlyle
A fuss free, never fail, pizza dough
4.84 from 6 votes
Prep Time 3 mins
Cook Time 10 mins
proofing 30 mins
Total Time 13 mins
Course Main Course, Main Dish, Snack
Cuisine American, Australian, Italian
Servings 5 pizza
Calories 425 kcal


  • 510 gm bakers flour
  • 320 gm hot tap water
  • 10 gm dried yeast
  • 5 gm sugar
  • 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, yeast then all other ingredients to the TM bowl.
  • Knead 2 minutes.
  • Scrape down the bowl. Knead 30 sec.
  • 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!

We’ve just recently added a wood fired pizza oven to our backyard so I’m sure you will be seeing a lot more pizza recipes on the website.

Pizza Dough

Pizza Dough

If you’re looking for a fabulous topping for your pizza, take a look at this Spicy Buffalo Chicken Pizza.  It is amazing drizzled with homemade mayonnaise!

Overhead shot of Buffalo Chicken Pizza on white background

Buffalo Chicken Pizza

Lets’ Connect

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Don’t forget to pin my Thermomix pizza dough recipe for the next time you decided to throw together a pizza night.

If you’re looking for more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers.

29 thoughts on “Basic 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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