Ingredients
THERMOMUMMA PIZZA DOUGH (WITH SOURDOUGH OPTION)
- 360 g water
- 1.5 tsp sugar
- 2 tsp dried instant yeast
- 600 g bakers flour
- 2 tsp salt
- 20 g oil
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To your Thermomix bowl - add water, sugar, yeast, flour, salt & oil. Knead 6 minutes/dough function...
Place dough onto an oiled bench & divide into 4 x 250g portions. You can use straight away if you wish... or place into well oiled containers & refrigerate to use later...
Prep your pizza toppings...
Preheat oven - if using a normal oven i'd reccomend using a pizza stone & setting to max temperature. If using the Ovana - crank it to high with the door on...
One at a time - tip your dough onto a well floured surface & shape into a pizza base. Use your hands to flatten, stretch & manipulate the dough. Add your favourite toppings. Less is more...
Gently slide onto your pizza stone & bake until golden. We love ours charred! Home ovens generally take 20ish minutes, the Ovana takes just a few minutes (making sure to turn every 20 seconds)...
Tip
OVANA PIZZA OVEN:
https://thermomix.com.au/products/ovana-portable-pizza-oven (be sure to tag your favourite Thermomix Consultant before checkout)
MAKING MULTIPLE BATCHES:
You can make 1 batch, then make another straight after, without washing the bowl.
SOURDOUGH:
For a sourdough base, you can omit the instant dried yeast & replace 50g bakers flour & 50g of water, with 100g of sourdough starter. For example you would use 310g water, 550g bakers flour, & 100g starter, plus sugar, salt & oil.
Keep in mind sourdough grows at a slower pace to regular yeasted doughs. I would reccomend making the morning or day before. If you'd like to speed the process up a little more you could replace 100g of the bakers flour & 100g of the water with 200g of sourdough starter.
Lailah Rose Bowie,
Virtual Thermomix Consultant.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The best pizza dough by far. It's the chosen recipe after trying a few.
Great recipe, halved it, delicious!
Made for lunch today, was making bread but wanted lunch sorted easily... sooo I cheated on pizza sauce (too tired) and just used 3/4 cup of tomato sauce with 2 tsp garlic paste and fresh oregano.. worked well for a tomato sauce addict husband
Fantastically easy and tasty with great texture . Good to watch her video on Facebook
Our new family favourite go to for pizza bases! So delicious 😋
I'm confused. Is there no resting/rising time?
Turned out really nice, this is the best pizza dough recipe I've used so far. I left the 4 portions to prove for about 30 mins while the pizza sauce was cooking. Cooked for about 15 mins on the top rack of the oven at 240° (fan-forced).
Wow this pizza dough is the best - I was a devoted fan of the Cookidoo one, them tried Theo's pizza dough but this is my new favourite - thank you 👏
Thermomumma Lailah Rose 🌻
Thermomumma Lailah Rose 🌻
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