Pizza, pizza, pizza. PIZZA! I love pizza and so do lots of you out there. Not only is it delicious, it is fun to make your own (did I tell you yet that it was Fast and Easy in your Thermomix??) and it’s a great way to get kids involved in healthy eating and cooking. They’ll be having so much fun they won’t even notice that you’re getting good stuff into them 😉
In my original post called Pizza Party I adapted a Jamie Oliver pizza dough recipe for my beloved Thermomix. Since then I know that some very astute readers and Thermomix users have noticed that the proportions are actually a bit too much for the Thermomix bowl. FYI, the capacity of the Thermomix bowl for kneading is a total weight of dry ingredients plus water of 1.5 kgs or 1500 grams. My Jamie Oliver-based proportions yield 1650 grams so you are quite correct, Dear Reader, that my recipe is too big. When I have made this dough for two or even four of us, I have frozen the leftovers for another use but sometimes I’d just like to make enough to use that day.
In addition to comments on this subject on the Thermomix Forum I have also had comments from my own customers about the pizza dough taking over their kitchens – yikes! – and a while ago I promised Eppie that I would update the recipe. Well, Eppie, all things come to he who waits and here are some updated proportions for this loveliest of lovely pizza dough recipes!
Oh-so-Simple Pizza Dough – updated proportions
Adapted for the Thermomix from Jamie Oliver’s “pasta per pizza” recipe in jamie’s italy (Michael Joseph, 2005).
|For this many pizza bases, use||6||4|
|water||500 g||325 g|
|golden caster sugar||1.5 tsp.||1 tsp.|
|instant or fast-acting yeast||1.5 tsp.||1 tsp. or 1 sachet|
|strong white bread flour||600 g||400 g|
|fine ground semolina flour||150 g||100 g|
|fine sea salt||1.5 tsp.||1 tsp.|
- 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 again, Jamie!