It has never been so easy to make the perfect pizza dough in no time at all. Our Basic Thermomix® Pizza Dough Recipe has been perfected over the years and tastes just like your favorite Italian version.
Table of Contents
- Thermomix® Pizza Dough is sure to succeed – we’ll explain how!
- Why is the Thermomix® so good for mixing pizza dough?
- Allowing pizza dough to rise properly
- Pizza dough – here’s how to work it properly
- The secret for unmistakable crispiness
- The right way to bake pizza dough at home
- Store your pizza dough correctly
- Your pizza dough won’t rise? These are possible causes
Thermomix® Pizza Dough is sure to succeed – we’ll explain how!
You love pizza? So do we! That’s exactly why we enjoy homemade pizza at least once a week.
The 5 magic ingredients for our favorite recipe are: flour, salt, yeast, water and olive oil. If desired, milk may be substituted for olive oil in this pizza dough recipe. The oil or milk will make your dough very smooth and fluffy. Furthermore, adding a little sugar is an absolute turbo boost for the yeast.
Why is the Thermomix® so good for mixing pizza dough?
All ingredients can be weighed directly in the mixing bowl and thus precisely dosed. The powerful dough stage of the Thermomix® takes the strenuous kneading work off your hands. Simply put all the ingredients in the mixing bowl, let it knead, and you’re done! That’s why the Thermomix® is perfect for pizza dough and all other types of dough as well.
If you want the yeast evenly distributed throughout the dough, put all the liquid ingredients of the pizza dough with the yeast cube into the mixing bowl and stir for 3 minutes/37 °C/speed 2.
Allowing pizza dough to rise properly
The dough rises beautifully when covered and left to rest for an hour at room temperature. However, if you are very hungry and need to make it quickly, it is ready to use after just 30 minutes.
If you have more time or want to make the pizza dough in advance, it can also rest in the fridge for two days where it expands overtime. During the resting time, the yeast and the enzymes in the flour develop CO2. This reaction in turn causes the dough to become fluffier and fluffier.
Reducing the yeast content of the dough, will require you to allow the dough to rest longer.
Did you know that yeast and wheat can cause flatulence in many people? Longer rising times can make the dough more digestible. The reason for this are so-called FODMAPs, sugar components in cereals that cannot be properly broken down in the small intestine and thus cause flatulence. According to studies by the University of Hohenheim, around 90 % of these intolerable FODMAPs can be broken down in at least 4.5 hours.
Tip: We recommend letting the pizza dough rest overnight! If you’re in a hurry, you can make a quick quark-oil pizza dough without yeast. Simply omit the sugar from our basic recipe.
Pizza dough – here’s how to work it properly
We recommend that you knead the dough again with your hands after it has risen. The warmth of your hands activates the yeast again and ensures that the pizza dough rises particularly well during baking.
How do you roll out the pizza dough?
We usually roll out our dough directly in the baking tray, which is lined with baking paper using a practical kitchen tray roller. This is the best way to get the dough into the shape of the baking tray and saves us from having to “juggle” with the rolled-out dough afterwards.
In addition, you can roll up the edges of the pizza dough very flexibly so that no sauce runs off the sides. We don’t use any extra flour because the consistency of the dough is perfect.
If it is still a little sticky, you can make the work easier by simply dusting the dough with a little extra flour before rolling it out.
You can also roll out the dough perfectly with a rolling pin or bottle. If you don’t want to roll out the dough in a baking tray, please make sure that your work surface is dusted with flour.
The secret for unmistakable crispiness
Want your pizza to be extra crispy? We have the best tips to make your pizza nice and crunchy.
Accessories for crispier pizza
Baking with a pizza stone, cast iron plate or pizza mat will yield a much crispier pizza than your typical baking tray. The pizza really will taste like it does at an Italian restaurant. It will also make the baking time a bit shorter.
Tip: We prefer to use the pizza mats from Lékué. The base of the platinum silicone mould is full of small air holes that direct the hot air into the pizza base during baking. Nothing sticks and the base becomes mega-crispy.
Ingredients for crispy dough
The original recipe from Italy is already very crispy. In our pizza dough version, we add a dash of olive oil to the dough. But you can also use any other vegetable oil you prefer. This makes the pizza soft, but not rubbery. It creates a looseness that allows the heat to spread throughout the dough during baking.
The sugar added in our recipe allows the yeast to work better as it metabolizes sugar. The sugar caramelizes slightly during baking, which makes the dough extra crispy.
Why prick pizza dough?
With this tip you can make the pizza dough even crispier! Take a fork and lightly prick the base of the rolled-out pizza dough at intervals of a few centimeters. This makes the base airier. When baking, the holes allow the heat to penetrate the base of the dough better.
The right way to bake pizza dough at home
Are you wondering whether you can bake your homemade pizza without using the stone oven at your favourite Italian restaurant? We can reassure you. With our tips and tricks, it’s child’s play.
Baking pizza in the oven
Tip: Preheat the oven on the convection setting and set the grill setting 5 minutes before you put the pizza in.
Baking pizza at the grill
If you have a pizza stone, you can bake your pizza on the grill. Heat the stone with the grill and place the pizza on the stone. The stone-grilled pizza is ready to enjoy in just 5 to 10 minutes.
Store your pizza dough correctly
Can’t manage to process all your pizza dough straight away? No problem! With these tips and tricks, yeast dough will keep fresh for 2 days.
Put the yeast dough in a clean bowl, cover it with a damp cloth and put it in the fridge. Dampen the cloth occasionally and knead it briefly with your hands before placing it back in the fridge.
It is even better to keep the dough wrapped in airtight cling wrap or airtight containers. Likewise, knead the dough regularly with your hands.
Pizza dough is very suitable for freezing. We recommend rolling out the dough before freezing. If you want to freeze several rolled-out pieces of dough, separate them with a sheet of baking paper. Only freeze the pizza dough in an airtight container, otherwise it will become dry. If well packaged, your homemade pizza dough can be kept frozen for up to three months.
Your pizza dough won’t rise? These are possible causes
- Have you kneaded your yeast dough sufficiently? When using dry yeast, we recommend adding two to three minutes to the kneading time.
- Has the yeast been activated? To activate the yeast before kneading it in the Thermomix®, we use lukewarm water in our recipe. It must never be too cold or too hot. Test the temperature by sticking a finger into the water and check that it is neither heat nor cold.
- Is the yeast dough at the right temperature? Let the yeast dough rise in a warm place, without any cool air flow. It should be maintained at a maximum temperature of 40 °C. Any cold air will slow down the fermentation process of the yeast. This is why yeast dough is very sensitive to temperature. Work the dough on a wooden or plastic work surface and not on glass or stone.
- Is the yeast dough too heavy and too dry? Sufficient liquid is necessary for the yeast to ferment properly. For this reason, make sure that the dough is not too dry. Add extra liquid to solve this problem.
Basic Thermomix® Pizza Dough Recipe
- 360 grams all-purpose flour
- 1/2 packet dry yeast or 30 g fresh yeast
- 1/2 tsp sugar
- 1 tsp salt
- 180 grams lukewarm water
- 25 grams olive oil
- Put all the ingredients in the mixing bowl, knead for 2 min/dough mode, set aside and leave to rise in a warm place for 1 hour.360 grams all-purpose flour, 1/2 packet dry yeast, 1/2 tsp sugar, 1 tsp salt, 180 grams lukewarm water, 25 grams olive oil
- Roll out the dough using a dough roller and place on a baking tray lined with baking paper, top as desired and bake for approx. 20 – 25 minutes in a preheated oven at 220 °C top and bottom heat (200 °C convection oven). Or top with the dough and bake on a pizza stone. If you use a pizza stone, the baking time is reduced!