All the kids in the family are sick and tired of the T-word (that’s Turkey to you and me) so my absolutely brilliant sister-in-law decided we would have a Pizza Party at lunchtime today. It keeps the kids busy preparing, choosing and arranging the toppings for their individual pizzas and it keeps them happy because they only put what they want on their pizza. And it’s their own creation, and they can make it as different to their sister’s or brother’s as they want. So there!
My brother-in-law suggested we use his recipe for pizza dough which he makes in the Thermomix, of course. It’s actually a Jamie Oliver recipe and it makes the best pizza dough both my husband and I have ever tasted. While the dough was rising we took all three doggies for a nice long (and wet) walk, but you can use that time to get your toppings ready. We had a tomato-y pizza sauce for the kids but my husband gets indigestion from cooked tomatoes so some of us had white pizzas. Our toppings today were tomato sauce, mozzarella, tinned tuna, anchovies, grilled asparagus, (sweet) corn, sliced yellow peppers, sliced spring onions/scallions, olives and a bit of grated Cheddar for that extra zing. Oh, and some really strong chilli oil I made in the Thermomix, too.
So here is my Thermomix adaptation of the best pizza dough recipe ever.
Oh-so-Simple Pizza Dough
Adapted for the Thermomix from Jamie Oliver’s “pasta per pizza” recipe in jamie’s italy (Michael Joseph, 2005).
Makes 6 – 8 medium-sized thin pizza bases. Can be halved, or make the whole recipe and freeze the excess (before rising) until needed.
650 g water
15 g golden caster sugar
2 x 7 g sachets/15 g of instant or fast-acting yeast
800 g strong white bread flour
200 g fine ground semolina flour (now available in most supermarkets in the UK)
15 g fine sea salt
- Weigh water into Thermomix bowl. Weigh in sugar and yeast. Warm 37° C/5 minutes/Speed spoon to activate the yeast.
- Add flour, semolina and salt. Mix together 30 seconds/Speed 5 or until the dough just comes away from the sides of the bowl.
- Knead 3 minutes/Dough setting. Place in an oiled bowl and cover with cling film/plastic wrap. Let rise for at least 15 minutes and up to about an hour or until doubled in size.
- Shape, top and bake in a preheated 240° C /250° C oven for 7 to 10 minutes or until golden on top and crispy on the bottom.
Buon appetito and thanks, Jamie!