Pizza Party Revisited

Thermomix pizza dough makes excellent white pizza with a rocket salad on top

Thermomix pizza dough makes excellent white pizza with a rocket salad on top

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.

Oiled pizza dough ready for rising

Oiled pizza dough ready for rising – I have added some herbs to this batch for added depth of flavour

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.


  1. Weigh water into Thermomix bowl. Weigh in sugar and yeast. Warm 37° C/5 minutes/Speed Spoon to activate the yeast.
  2. Add flour, semolina and salt. Mix together 30 seconds/Speed 5 or until the dough just comes away from the sides of the bowl.
  3. 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.
  4. 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!



  1. Madame Thermomix

    3 October 2014 at 11:14

    Thanks, Nora, I’m delighted to hear that this pizza dough freezes well. Isn’t it handy to have some ready to defrost?

  2. It’s rather nippy this morning! | Dancing With Frogs

    22 May 2013 at 00:45

    […] Thermomix recipe: Jamie Oliver’s Pizza Bases. […]

  3. Nora

    21 May 2013 at 10:32

    I love pizza too and we always make individual pizzas at home because we all want different toppings anyway. I like the way you have the proportions for 4 and 6 servings, although I always tend to make lots as it freezes so well!

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