I have made this pizza dough many, many times and it is fantastic. Easy to make, delicious to eat and, as a bonus, quite tolerant of young children kneading and rolling the life out of it before turning it into butterfly shaped pizza complete with little dough antennae!
It is a Jamie Oliver Recipe from his first book The Naked Chef which I have converted for the Thermomix. To allow for proving time it’s a good idea to make the dough first then prep all your pizza toppings while it rises. This recipe makes enough for 6-8 thin crust pizzas. If you want to make more dough, do it in 2 lots as the thermomix can’t handle doubling this recipe.
- 15g fresh or dried yeast
- 15g honey
- 300-350ml warm water
- Water weighs 1:1 so 350ml of water is 350g of water
- 250g white baker’s flour
- 250g semolina flour
- 15g pink salt
- extra flour and semolina flour mixed together for dusting
- Place yeast, honey and half the warm water in TMX
- Mix 5 sec, Sp 7 with MC in place
- Leave in TMX for 5 min to allow yeast to react
- Add flours then salt and mix 5 sec, Sp 7
- Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water
- Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
- Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
I like to turn my oven onto 100C for 5 min then switch off and put dough in there to prove. I place the dough in a large, lightly oiled bowl and place a tea towel across the top to stop any drafts.