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Pizza Dough Recipes Thermomix



Making a good pizza dough, it's absolutely a must for Italian people. We call it Neapolitan pizza. And it has to be absolutely perfect!!! With Thermomix you can make a delicious pizza dough very quickly, without any effort I'd say!

When people ask me "What can Thermomix do?", the first thing I say is...pizza dough!

Reading your questions and comments I noticed that it's important to have an overview of the various recipes for this dough and of some basic advices.

I had already published a video-recipe that explains how to do pizza dough.
Now, I would like to give you an overview of all the recipes you can make to prepare a pizza dough with Thermomix. It's just a list.

Your contribution is essential. Leave a comment with your suggestion and I will add it to the list.

We have to say that everyone likes and makes pizza in a different way. I personally specialized in making pizza according to my husband's taste. After many years of practising, it is so good now.

I will also talk about how to prepare pizza in future but now I want to focus my attention on the dough. To make a good pizza dough you need an "art" that must be refine day by day.

Just choose the dough you prefer! The numerical order is only a convenience....not my ranking!


Pizza Dough N° 1


(this is the recipe I follow and it's taken from the basic orange cook book)

- 600 g All Purpose Flour
- 320 g Water
- 20 g Olive Oil
- 1 Cube Brewer’s Yeast (25g)
- 10 g Sugar
- 10 g Salt


How to prepare Pizza Dough N° 1


Put the water, the olive oil, the sugar and the yeast in the mixing bowl. 5 Sec. Speed 3.

Add the flour and the salt. 3 Min. Dough Mode.

Put the dough in a large bowl and cover it with a dishtowel and let leaven.

The period of rising depends on your home temperature and humidity. A good leavened dough must rise well.

Sometimes I use a trick but I really don't know how I learned it. I put a little ball of dough in a glass full of water. When the ball bobs up it means the dough is well leavened.


Pizza Dough N° 2


- 500 g All Purpose Flour
- 200 g Water
- 100 g Milk
- 20 g Olive Oil
- 1 Cube Brewer's Yeast (25g)
- 10 g Sugar
- 10 g Salt


How to prepare Pizza Dough N° 2


(this recipe is taken from the TM21 base cook book and I adapted it for TM31)

Put water, milk, olive oil, sugar and yeast in the mixing bowl: 5 Sec. Speed 3.

Add flour and salt. 3 min. Dough Mode.

Put the dough in a large bowl covered with a dishtowel and let it leaven.


Pizza Dough N° 3


(this is from Stefania that follows one of the first Thermomix cook books. I don't know if cooking time is equal for people who have new Thermomix model)

- 500 g of Superfine Flour
- 2 Measuring Cups Full of Warm Water
- 1 Measuring Cup Full of Milk
- 50 g Olive Oil
- 1 Dry Yeast Sachet
- A Pinch of Sugar
- 20 g Salt


How to prepare Pizza Dough N° 3


Put the yeast, the olive oil, the milk, the water and the sugar in the mixing bowl. 3 Sec. Speed Turbo.

Add the flour, the olive oil and the salt. 30 sec. Speed 3 and then 30 Sec. Dough Mode.

It's really important to let the dough leaven very well. (6-7 hours)

For those who have TM31, the procedure is equal to the other recipes.


Pizza Dough n° 4


This recipe has been suggested by Margherita and it is a fantastic recipe because she uses A VERY LITTLE QUANTITY OF YEAST!!!

"I make it with a very little quantity of yeast...it becomes so light but it also leaven very well. The secret is in leavening it for many hours. To have it for dinner I prepare the dough after lunch. "

- 3 g Yeast
- 250 g Water
- 500 g Flour
- 2 Spoons Salt
- 5 Tbs Olive Oil


How to prepare Pizza Dough N° 4


Cut a cube of Brewer's yeast in 2 pieces, then in 2 again and again.
You will have 8 little cubes.

Melt 3 g of yeast with water in the mixing bowl. A few Sec. 37° Speed 5.

Add flour, salt and olive oil. 2 Min. 37° Dough Mode.

Setting 37° helps the dough starting its rising!!

After 5-6 hours, spread out the dough in a baking pan, put it into the oven and set 60°. You will clearly see when it's well leavened.

Then dress it as you like and bake at 240°.


Suggestions About Flours


(by Antonella and Michela from the Facebook group)
You can use Manitoba Flour or mix Manitoba flour with durum wheat flour.


When is the dough well leavened?


Roberta Terenziani: "The dough is well leavened if you put a little ball of dough in a glass full of water and the ball bobs up. It means the dough is ready to be baked."


Suggestions about Mozzarella Cheese


(by Giulia Marchiani, from the Italian Facebook group)
"Maybe you already know that... just mince mozzarella in the Thermomix...it won't release water. A friend of mine taught me that.....and it works!:-) ♥"


About yeast intolerance


Do you suffer from yeast intolerance? Here you'll find a lot of interesting advices that some friends left to Marina because her daughter also has this kind of intolerance.
Thanks everyone for all your suggestions!!! :-)))) it's wonderful to have a community of friends that shares advice.

Barbara Di Giacomo
The first thing that comes to my mind is to replace water with milk.

Annalina Gala Mastrorilli
I found many informations about it on Google, you should have a look on them. It would be better.

Monica Adinolfi
If you add a potato to the dough, the result is softer.

Valeria Cambozia
http://www.veganblog.it/2010/04/11/pizza-senza-lievito/

Teresa Federico
I know that using dry yeast, rising times are longer. Maybe the result wasn't good because she didn't wait enough.

Cinzia Corrado
Just mix the ingredients very quickly.

Maria Palumbo
My sister has got the same problem...my mother prepares pizza without yeast....and it is delicious all the same.

Valeria Bagiolini
I had the same problem while I was pregnant and I used dry yeast, the one usually added to savory tarts. Yes, it doesn't leaven so much, I solved the hardness problem by using more water so that the dough is softer and then I usually dress it with a watery tomato sauce.

Giorgia Cappello
You must add sparkling water and a little bit of sugar!

Silde Ceccaroni
Sometimes I use dry yeast too...It doesn't leaven so much and it changes the savour. However you have to add sugar with the yeast, because it helps the dough raise.

Sonia Di Dario
You must add a little bit of oil too.

Roberta Di Bari
I think it's better to use the chemical one! I'm intolerant too and I only use the chemical one. Use Mastrofornaio Paneangeli...excellent.

Emma Fiorenzani
My doctor told me to use only bicarbonate instead of every type of yeast, or yeast-based preparation (with bicarbonate). Savour is not exactly the same, it's better if you add milk to water so that you make it more fine-grained.

Marianna Adinolfi
I always use the chemical yeast and it raises perfectly! Obviously you don't risk it goes bad as the natural one does.

Stefania Arena
Hi! Try to put a bigger quantity of water and make a softer dough, almost sticky, I do so.
A friend of mine instead, she adds bicarbonate to the flour, something I do only to prepare sponge cakes without yeast.
I hope you'll find the better solution.

Rosanna Paradiso
Don't let the yeast get in contact with salt..I put salt, sugar, oil, flour, water and yeast into the mixing bowl according to the recipe on the basic cook book....excellent....cover with a blanket for about 4 hours.

Giusy Caponnetto
You must add a little bit of sugar to the dough to make a softer pizza....just try and let me know.

Gloria Cangemi
To help the raising you can also add a tablespoon of honey instead of sugar. Mix honey with water and oil during the first steps.

Lara Narducci
I also use barley malt!! It helps a lot.

Marilia Paonita Schiritino
Add an half of a lemon where you melt a big pinch of bicarbonate. The dough is more digestible and softer for sure! Bye, Marilia.

Sarah Salazar
Use a tablespoon of honey instead of yeast, or condensed apple juice.

Alessandra Meloni
An excellent pizza dough needs more water during summer, just because during summer the flour is "drier", while in winter it is more "wet". However, the basic cook book recipe is perfect!
Milk and water together, try again and enjoy your meal!

Caterina Grimaldi
An advice for everyone, JUST USE LESS YEAST than the quantity on the recipe (1/4 in summer, 1/2 in winter just in case you don't live in the Pole), you will avoid stomach ache and the dough will raise more slowly, and that's fine.
I made it in August following the recipe perfectly: after 10 minutes the dough was so leavened but pizza didn't raise in the oven (because it was too much leavened) and there was too much yeast smell. A cube of yeast is good enough for those who live at a temperature of -20°!








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