Ingredients
Pizza base
- 375 g lukewarm water
- 500 g plain flour
- 1 tsp dry yeast
- 10 g salt flakes
Potato and rosemary
- 3 cloves garlic, crushed and drowning in olive oil
- 1 potato, thinly sliced on a mandolin
- 1 sprig rosemary, de-leafed
- salt flakes, to taste
Quattro-Formagi
- 50 g mozzarella
- 30 g Provolone or cheddar
- 30 g pecorino
- 30 g gorgonzola or any other blue cheese
- 3 cloves garlic, crushed and drowning in olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place yeast and 150g of lukewarm water into mixing bowl and mix 30 sec/37°C/speed 2.
Check that yeast has begun to bubble slightly (if not, give it another 30 sec) and then add the rest of the water, flour and salt into mixing bowl, blending together on 20 sec/speed 4.5 or just until all of the ingredients have incorporated (don’t overmix).
Scoop the sticky mix into a big plastic bowl, cover with plastic wrap or a clean, damp teatowel and leave to prove for at least an hour (the longer the better).
When ready to bake, preheat the oven to 250°C.
Flour a clean bench-top/large chopping-board well, then scoop out grapefruit-sized pieces of the sticky dough and shape into balls (no need to knead – just roll them around in the flour until they come together into luscious looking domes on the bench) be prepared for it to be quite sticky to begin with, but it will behave once you’ve added a bit more flour. Repeat for the rest of the mix.
Oil a pizza stone/baking tray and shape the domes into rounds on your chosen baking surface.
Brush the pizza with crushed garlic oil, then top with the rest of the ingredients.
Bake at 250°C for 12-15 minutes (or until golden brown but slightly blonde through the middle… think reverse-balayage).
Tip
This recipe came about because my husband Nick and I found ourselves on the family farm with an unusually strong craving for pizza.
Making the dough in the TM was ridiculously easy - about as much effort as picking up the phone to place an order from the local shops. The resulting chewy yet crispy base left us convinced that we’d never bother making it any other way.
Thermomix Model
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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
Wow this is so good! I eat gluten free so chose another recipe, but my fuzzy husband loves this base and it is so easy!
This is by far the simplest and best pizza dough recipe I have tried. Finally!
Sticky to start with but came together perfectly.
Best pizza dough I've made in the Thermomix. Go-to recipe from now on. I roughly rolled them out about 6mm thick, makes 4 small pizzas. Love the spud, garlic EVO and rosemary: a winner. Thanks for sharing.
Should I use bread/pizza flour or plain flour?
Seriously one of the best and easisest doughs's we've ever cooked! So so so simple to make, and the dough is crunchy, yet chewy - absolutely delicious.
Needs no more than 10 mins in the oven on a hot pizza stone.
Ikan Bilis, little fried fish, found at Coles go really well on the spud & rosemary pizza.
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