Thermomix pizza dough: the easiest, possibly fastest way of making pizza at home. Enough to make two round or one large sheet pan pizza.
If you have a Thermomix, you’ll think twice before ordering pizza again. Why would you? Unless you have an excellent Italian restaurant that delivers near you, homemade is always best.
This pizza dough in the Thermomix is my go-to recipe whenever we’re very spontaneous about having pizza. No need to order greasy food at the local (and in our case not so good) deliverer; the homemade version is even quicker, tastier, and healthier.
Why use Thermomix for making pizza?
- No kneading: that’s my number 1 reason. I don’t mind a bit of kneading from time to time, but I am thrilled if I don’t have to do any kneading at all.
- Easy: Let the machine do the work for you. Just dump all the ingredients into the bowl, press a few buttons, and wait for about 2 minutes.
- Super-fast: it takes 2 minutes to gather the ingredients and another 2 for the machine to knead. Another 2 minutes to roll the dough.
- Short rising time: you should let the base rise for about 30 minutes. Just enough time for you to preheat the oven, mix a quick Neapolitan tomato sauce or make a Hearty Marinara Sauce, think about the toppings, chop some stuff, and grate some cheese.
What to expect?
- Enough dough to make 2 round pizzas or 1 large one baked on a sheet pan.
- Delicious, soft, slightly thick base, perfect for any topping.
- This is not the super thin and crispy Italian base, but you will love it just as much. Just don’t expect it to be very thin.
- A healthier alternative to delivery. Although you would never know it, it tastes just as good as you could expect. My kids adore it, and anyone who’s ever had this meal at my place (and lots of people did) likes this recipe much better than the greasy fast-food kind.
What do you need?
- The original recipe uses all-purpose flour, and that makes good dough.
- However, I’ve made the recipe so often over the years, using whatever kind of flour I happened to have in the cupboard. Here are some ideas:
- All-purpose: the most straightforward option. The dough will be slightly stretchy when you roll it.
- All-purpose mixed with whole wheat flour: love it! The dough will be slightly darker and a little more bread-like. It is even easier to roll than pure all-purpose, and less stretchy. I mix about ⅔ all-purpose with ⅓ whole wheat flour.
- Spelt flour: either white spelt flour or a mixture of white and whole spelt flour. Again, a slightly breadier base, but you will like it.
- A mix of spelt and wheat: I do this when I have rests of flour that need to be used; it tastes excellent, and no one will ever guess that you just wanted to deal with some leftovers.
- Instant yeast
- Water: lukewarm.
- Salt: I always use fine sea salt or Kosher. Table salt is more potent; use a bit less.
- Olive oil
How to make pizza dough in the Thermomix?
- Start preheating the oven is it will have to be very hot. I preheat mine to the highest setting, which is 450 degrees Fahrenheit (230 degrees Celsius). If your oven gets hotter, even better, the baking time will be even shorter.
- Weigh all the ingredients in the bowl of the kitchen machine.
- Knead for 2 minutes/kneading function. The dough should not be very sticky; if it is, add another teaspoon or so of flour and knead again for a few seconds until incorporated. You might need to add a bit of extra flour depending on the kind of flour you’ve chosen. For example, all-purpose might need a bit of extra; whole wheat is usually fine without additions.
- Roll the dough on a lightly floured surface. For example, you can roll two round pizzas about 10-12 inches (26-30 cm). Or you can roll one base to use for a large sheet pan.
- Transfer to the lightly oiled baking tray or pans. Leave to rise in a warm place for about 30 minutes.
- In the meantime, prepare the tomato sauce and the toppings.
- Smear the dough with the marinara and cover with toppings and grated cheese.
How long to bake?
It all depends on how hot your oven can get. I bake the regular sheet pan one for about 20-25 minutes at 450 degrees Fahrenheit (230 degrees Celsius). Two round pizzas need less time, about 15 minutes.
However: ALWAYS CHECK! It depends on your oven. The cheese should be melted and golden brown. The best way to check is to carefully lift a side of the cooked base with a spatula and check the underside: it should be cooked through and have a nice brown, bread-like color. If it’s not, allow a few more minutes in the oven and check again.
- Pepperoni: base + tomato sauce + grated cheese + red pepper slices + onion slices + mozzarella + pepperoni (or salami, which is less spicy).
- Margherita: base + tomato sauce + sliced tomatoes + black olive + grated cheese + mozzarella slices. Top with basil once baked.
- Ham and mushrooms: base + tomato sauce + chopped cooked ham + sliced mushrooms (from a can are fine, drain well) + sliced onions + grated cheese
- Anchovies: base + tomato sauce + anchovies + sliced peppers + grated cheese.
The recipe uses metric measurements because that’s how the Thermomix works and all the ingredients are weighed into the machine.
The baking time depends very much on the oven, and on how hot it can get. So make sure to check after 15 minutes already (10 minutes by smaller, round pizzas). The cheese should be melted and golden brown and the upper side should look cooked through. The best way to check is by lifting the base with a spatula and checking the bottom.
More Italian Recipes
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Easy Thermomix Pizza Dough
- 375 g all-purpose flour Note 2
- 200 g water lukewarm
- 1 sachet instant yeast (7 g/1/4 oz)
- 25 g olive oil
- 1 teaspoon fine sea salt or Kosher
- Weigh all the ingredients into the bowl of the Thermomix.
- Knead for 2 minutes on the kneading function. If the dough seems too sticky, add another teaspoon or so of flour and knead for a few more seconds until incorporated (it depends on the sort of flour you are using).
- Transfer dough to a lightly floured surface and form a ball. Roll into two round bases of about 10-12-inch (26-30 cm). Or roll to a large rectangle to fit a large baking tray. Lightly grease the baking tray with olive oil, edges as well. Then, carefully transfer the dough onto it.
- Let rise in a warm place for 30 minutes.
- In the meantime, preheat the oven to its highest settings (in my case, 450 degrees Fahrenheit/ 230 degrees Celsius). Then, make the pizza sauce and chop the ingredients needed for the topping.
- Smear dough with tomato sauce, add toppings and cheese.
- Bake for about 20-25 minutes if you make a sheet pan pizza and for about 10-15 minutes if you make two smaller round pizzas. Always check! The cheese should be melted and golden brown, the upper side should look cooked through. The best way to check is by lifting the pizza with a spatula and checking the bottom. It should be cooked through and have a nice brown, bread-like color. If it’s not, allow a few more minutes in the oven and check again. (Note 3)
- Let rest for 5 minutes, slice, and serve.
- The recipe uses metric measurements because that’s how the Thermomix works, and all the ingredients are weighed into the machine.
- You can mix all-purpose with whole wheat, about half-half. Or you can use spelt flour, either white or a mixture of white and whole spelt flour.
- The baking time depends very much on how hot your oven can get.