Pizza dough Thermomix® |



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  1. Put water in the mixing bowl and cook for 3 minutes | 37 ° C | Heat level 1.

  2. Add crumbled yeast and 5 seconds | Among level 4.

  3. Put all the other ingredients in the mixing bowl and simmer for 3 minutes | Knead the dough. Pour the dough into a bowl, cover and leave to rise in a warm place for 45 minutes.

  4. Preheat the oven to the highest temperature.

  5. Spread some flour on the work surface, divide the dough into four parts and shape each into a ball.

  6. Flatten the dough with your fingers and then roll it out with a floured rolling pin. Then cover the pizza dough as desired.

  7. Bake the pizza in the oven for 5-6 minutes at the highest temperature.

Make sure that the pizza dough is in a warm place (not hotter than 40 degrees) and is not exposed to drafts when raised.

Why is Thermomix® so suitable for kneading pizza dough?

The big advantage of Thermomix® is its integrated scale exactly to gramswhich allows you to dose the ingredients accurately and above all automatic kneading step. The kneading stage mimics the withering of a baker, and thus gives one airy dough and you do not have to knead yourself. Another reason why Thermomix® is perfect for pizza dough is the possibility of Yeast to be heated to exactly 37 ° C. So it can rise optimally.

Which flour is right for pizza dough?

For the pizza dough is most wheat flour used. Traditionally one especially pizza flour called “Tipo 00” used. The flour is especially nice. This is optimal and above all available everywhere Wheat flour type 405. In general, the more gluten the flour contains, the better the dough can be rolled out without shrinking again.

Dry yeast or fresh yeast for pizza dough?

The yeast makes the pizza dough from Thermomix® airy, airy and light because it produces carbon dioxide, which allows the dough to rise. But what is the difference between fresh yeast and dry yeast?

Fresh yeast has the advantage that she already active is and thus rises faster as dry yeast. They are conventionally available in 42g cubes. Dry yeast from the package on the other side takes a little longer, to let the dough rise really nicely and should also be kneaded a little longer. However, it has a great advantage: Dry yeast has a very long shelf life. So you can always have them in stock at home and spontaneously conjure up a homemade pizza dough from Thermomix®.

Tips: Note the dosage of yeast according to the recipe. As a rule, a packet of dry yeast (7 g) has the same raising power as half a cube of fresh yeast with 42 g per cube.

Note: If you Thermomix® pizza dough with dry yeast prepared, you should extend the kneading time by two to three minutes. It may also be necessary to increase the rest time on the dough.

What makes pizza dough crispy?

As an extra ingredient, you can add the basic recipe for pizza dough from Thermomix® integrate beer. The beer also contains yeast, which makes the pizza dough rise very well and in the end makes it beautiful airy and crispy power. And: The beer gives the dough a really spicy tone – delicious!

How long must the pizza dough rise?

You can put the pizza dough in a mixing bowl or in a bowl in a warm place walk up to three hours to let. If it is to go faster, one is enough three quarters of an hour in a warm place. The dish will always covered with a damp cloth. And if you do not have time at all, try our pizza dough without yeast – it is prepared with baking powder and therefore does not need to rise.

Pizza dough does not rise – possible causes

  • The fresh yeast has expired. Once the yeast has expired or even becomes musty, it can no longer rise because it is “dead”. You can recognize useless yeast by the fact that it is dark in color and crispy or, in the case of mold, has white to green dots.
  • The yeast is not activated. To activate the yeast before kneading in Thermomix®, the water for the yeast is heated up to 37 ° C for three minutes in our recipe. The water used to activate the yeast must never be too cold or too hot.
  • The flour is not good anymore. If the flour is too old and rancid, the yeast no longer has enough nutrients to process it and cannot start the fermentation process. Therefore, use fresh flour if possible.
  • The yeast dough needs the right temperature and no draft. Let the pizza dough rise in a warm, draft-free place. However, it should not be hotter than 40 ° C, as yeast dough is very temperature sensitive. Cold slows down the fermentation process of the yeast.
  • The yeast dough is not moist enough. For an optimal fermentation process, the yeast must be supplied with sufficient liquid. Make sure that the pizza dough from Thermomix® is not too dry.
  • The yeast dough was not kneaded sufficiently. If you have used dry yeast, the pizza dough should be kneaded in Thermomix® for about three minutes longer.

Bake pizza dough from Thermomix® in the right way at home

You can get Italian pizza at home by having one pizza stone used. The long heating of the stone and the high temperature results in a crispy pizza.

Tip: If you do not have your own pizza stone and still want to enjoy a pizza as if it is fresh out of the stone oven, you can use a simple trick: This Baking tray is turned upside down quite easily and preheated in the oven at the highest temperature with the basket facing upwards. The finished pizza is then placed on the board using a pizza spatula and Bake at the highest temperature for 5 to 6 minutes until crispy.

Why punch holes in pizza dough from Thermomix®?

If you like the pizza crust very nice and crispy, but do not have a pizza stone at home, you can simply roll out the pizza dough on the board Dot sometimes with a fork. The floor will do the same airy and does not dry as quickly out.

Can you freeze pizza dough?

To always be equipped with homemade pizza dough, you can simply prepare a little more when preparing the dough. For pizza dough can be frozen very well in advance and keeps up to six months in the freezer.

In order to freeze the pizza dough well, you should simply not let it rise and freeze it rolled out flat. This works best if the dough part is placed directly in a freezer bag and rolled out with a rolling pin while it is still in the bag. Then close the freezer bag tightly and place it in the freezer. You will find more information in our article Freezing yeast dough.

To thaw, take the dough out of the packaging and thaw in the refrigerator overnight. It can be topped fresh the next day.

Top pizza dough

There are no limits when it comes to topping pizza. Cover the pizza dough lightly with the following ingredients, for example:

  • vegetables: Tomatoes, mushrooms, corn, artichokes, broccoli, peppers, onions, capers, garlic, spinach, peppers
  • fruit: olives, pineapple
  • Meat: Serano ham, cooked ham, turkey breast, salami
  • fish and seafood: tuna, shrimp, mussels, salmon
  • salad and herbs: Rocket, basil and herbs of all kinds

The fastest and easiest way is to make a pizza margherita. All you need is tomato sauce and mozzarella. You can bring a delicious pizza sauce Tomatoes on the vine, fresh herbs (rosemary, thyme, basil) as well as salt, pepper and a little sugar production.

Place the tomatoes, washed and with the stem removed, in the mixing bowl and puree 10 seconds | level 8 and then add the remaining herbs and spices. You mix it up 10 seconds | level 3. Spread the sauce from the middle, leaving the edge free as it rises during frying. Top the pizza at the end with mozzarella – delicious!

This cheese is best suited for pizza

The original Italian pizza is included Mozzarella proven. However, you can top your pizza as you like.

The following types of cheese are suitable:

  • mountain cheese
  • Emmental
  • Gouda ost
  • parmesan
  • pecorino
  • blue cheese
  • Gorgonzola
  • Roquefort

What else can you do with pizza dough from Thermomix®?

Pizza dough can also be used to bake a baguette, pizza rolls, pizza snails, a calzone, mini pizza or pizza bread.

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