Quick Thermomix Pizza Dough Recipe

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:

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;

• 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!

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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Quick Pizza Dough Thermomix

Julie Carlyle

A fuss free, never fail, pizza dough

4.84 from 6 votes

Print Recipe

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

Equipment

• 1 Thermomix
• 1 Pizza Trays
• 1 Ovana Pizza Oven

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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
• 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.

Notes

The nutrition information is for one whole pizza base.

Nutrition

Calories: 425kcalCarbohydrates: 79gProtein: 11gFat: 6gSodium: 393mgPotassium: 128mgFiber: 3gSugar: 1gCalcium: 15mgIron: 4.8mg

Keyword Bread, Dough, Pizza, Thermomix

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