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Pizza Dough

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Ingredients

6 piece(s)

Pizza Dough

  • 300 grams bakers flour
  • 200 grams semolina
  • 5 grams Extra Virgin Olive Oil (EVOO)
  • 5 grams coarse sea salt
  • 10 grams dry yeast
  • 325 grams lukewarm/tepid water
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Recipe's preparation

    Pizza Dough

  1. Put all the ingredients in the TM and combine on speed 6 for 10 seconds.  

    Dough mode Knead for a further 2 minutes and place into a bowl and cover.

    Leave to rise and then once risen punch down and get the kids to join in and make their own pizza.  

    Roll out dough thinly and top with your favourite pizza topping (less is better) and bake in the oven at the hottest temp for around 10-15 minutes.

     
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Tip

This recipe is only for the pizza dough.  I believe it's the best place to start when making your pizzas.  You can put whatever toppings you want on top but starting with a good dough is where it is at.  When you bake this if you have a pizza stone that you can put in the oven to heat up and cook your pizza on you will get an even better pizza.

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.

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  • Can this be used for a thicker, more doughy base? ...

    Submitted by Ms falky on 3. August 2020 - 11:30.

    Can this be used for a thicker, more doughy base?

    Thanks!

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  • Nice pizza dough that worked very well. We created...

    Submitted by JeffnJulie on 29. October 2018 - 09:23.

    Nice pizza dough that worked very well. We created 6 pizzas as recommended so dough was very thin and cooked well and was the best we've made. Thank you for the recipe.

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  • Very nice pizza dough and

    Submitted by ThermoJSC on 8. August 2015 - 14:42.

    Very nice pizza dough and easy to make.

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  • I am making this now, can't

    Submitted by Pempem on 13. March 2015 - 14:16.

    I am making this now, can't wait to taste it tmrc_emoticons.) 

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  • Best pizza dough 10/10! This

    Submitted by The Rob Fam on 3. February 2015 - 14:10.

    Best pizza dough 10/10! This is easy to manage and tastes fantastic. 

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  • I think you should try it

    Submitted by embi on 20. June 2014 - 19:49.

    I think you should try it again..... its never been wet and noone else has made that comment.... Wrong water measurement????

    My blog.  http://365thermomix.com/

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  • Dough was too wet The dough

    Submitted by dewulf_sarah on 20. June 2014 - 19:21.

    Dough was too wet

    The dough was  too wet, difficult to roll and to put on the pizza stone. Tasty though 

    I tried the EDC recipe afterwards and was way better. 

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  • I found this dough a little

    Submitted by a_jjarrett on 15. May 2014 - 12:16.

    I found this dough a little too sticky and hard to to roll out. 

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  • I tried that today with half

    Submitted by smiley6 on 17. March 2014 - 18:15.

    I tried that today with half water and half beer... Yum!! Really nice and crispy base.. Thank you for a great recipe and for an insider tip!!! We love our pizza and this recipe will be used from now on!! tmrc_emoticons.)

     

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  • This was awesome 

    Submitted by cammsh on 14. March 2014 - 21:07.

    This was awesome 

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  • Fantastic recipe!  Didn't

    Submitted by Miss Lil on 9. March 2014 - 22:27.

    Fantastic recipe!  Didn't have any semolina, so substituted polenta and it worked perfectly.  Also went with 290gm water as suggested by other folks.  We will never buy pizza bases ever again after trying this recipe tmrc_emoticons.)

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  • G8 recipe, we made it at the

    Submitted by Thermo-Tom on 15. January 2014 - 05:01.

    G8 recipe, we made it at the weekend and it was delicious, next time i try it to change half of the water in beer, i heared it from an italian pizza baker and it sounds good.

    cheers Tom

    cheers Tom

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  • Oh whoops, sorry.....just

    Submitted by Deri on 29. December 2013 - 20:11.

    Oh whoops, sorry.....just seen it says 6 pieces! 

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  • Hi there....I was just

    Submitted by Deri on 29. December 2013 - 20:10.

    Hi there....I was just wondering how much this makes? I'm going to use this recipe for New Year's Eve......have 4 adults and 3 kids to cater for. 

     

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  • Great pizza dough 

    Submitted by maisey59 on 11. December 2013 - 09:08.

    Great pizza dough  tmrc_emoticons.;)

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  • Go to recipie - so easy and

    Submitted by charlioscar on 20. November 2013 - 19:25.

    Go to recipie - so easy and great results perfect every time, thankyou thankyou  Party

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  • Great pizza dough. Garlic and

    Submitted by Babblingapril on 19. October 2013 - 13:43.

    Great pizza dough. Garlic and rosemary chopped first added that extra zing!

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  • So delicious! This now my

    Submitted by cook'n on 28. September 2013 - 21:38.

    So delicious! This now my favorite pizza base! 290g water just fine.

     

     

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  • So delicious! This now my

    Submitted by cook'n on 28. September 2013 - 21:35.

    So delicious! This now my favorite pizza base!

     

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  • Amazing. Perfect base that

    Submitted by EmmalenesMum on 28. July 2013 - 18:20.

    Amazing. Perfect base that didn't go floppy. I didn't have semolina so I used polenta. This will be a regular at our place - no more pre made bases for us  tmrc_emoticons.)

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  • Great Dough! First ever

    Submitted by AoifesBigThermieAdventure on 7. July 2013 - 11:43.

    Great Dough! First ever attempt with 6 guests to feed went off without a hitch. I also added a little extra flour to get right consistency with first batch and then added less water for the other batches. I found 290g to be right for my flour also.      tmrc_emoticons.)

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  • (No subject)

    Submitted by MeniqueLever on 5. May 2013 - 10:07.

    tmrc_emoticons.)

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  • This dough is rising at

    Submitted by annebarnes on 9. February 2013 - 15:31.

    This dough is rising at moment. I found 325g water too much for the bread flour I use.                                                         Rule of thumb for me is 290g water per 500g flour. I added more flour to recipe whilst it was mixing till I got right consistency.I also did garlic & rosemary first in TM bowl. tmrc_emoticons.)

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  • This is the perfect pizza

    Submitted by Lemfloyd on 8. February 2013 - 22:05.

    This is the perfect pizza dough. We regularly use this in our house!

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  • Worked out great

    Submitted by CatandBunny on 26. December 2012 - 15:29.

    Worked out great tmrc_emoticons.)

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  •  Such a beautiful dough, my

    Submitted by Sheltu on 20. December 2012 - 15:28.

     Such a beautiful dough, my house smelt like a pizza store yummy 

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  • Thanks for this recipe - the

    Submitted by Kfm1974 on 7. October 2012 - 23:34.

    Thanks for this recipe - the first pizza dough ever that has got the thumbs up from the whole family!

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  • Thanks for this recipe!  I

    Submitted by Cookiemother2 on 20. September 2012 - 17:56.

    Thanks for this recipe! 

    I made this last night to make pizza scrolls for the kids lunches. I had something in the pantry in Tupperware that looked like either semolina or polenta, so that went in.... worked out great, thanks! 

    Cookiemother2


    I love to cook for my husband, our kids, our families and our friends. Smile 

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  • I ued this recipe last night

    Submitted by Skye Welsh on 17. September 2012 - 11:35.

    I ued this recipe last night for dinner guests and loved using semolina in it and it worked perfect, thank you

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  • Meant to say that I used less

    Submitted by gep67 on 10. July 2012 - 08:32.

    Meant to say that I used less salt than in the recipe, and was perfect I thought.

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  • This dough worked perfectly,

    Submitted by gep67 on 10. July 2012 - 08:24.

    This dough worked perfectly, and was delicious. I loved the addition of the semolina.

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  • Yum will be trying this

    Submitted by Jo Blake on 2. April 2012 - 10:51.

    Yum will be trying this

    Joanne Blake

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