Pizza Dough

There are a zillion Pizza Dough recipes on the internet but this one was passed to us by our good mate Panda. There are a few simple hints and tips that make it amazing and the good news is you don’t need a thermomix to make it perfectly!

This picture of an uncooked pizza shows how much cheese and sauce should go on the base before the topping. Top with more mozarella cheese and cook.


1kg plain flour

500ml of warm water

25-30g of dried yeast

1/3 cup vegetable oil

.5cm of salt in the bottom of a coffee cup

1 teaspoons of sugar

Method (by hand)

Make sure you water is warm, not hot, not luke warm, but warm.

1) Add just enough water to the salt to dissolve it.

2) In a large mixing bowl add yeast and remainder of water, whisk for 30 seconds by hand, let sit for 5-10 minutes or until it starts bubbling.

3) Stir in oil, salt and sugar to bowl and then immediately start adding flour gradually. Stir in flour by stirring in one direction only until most of the flour has been added and the pizza dough is sticky (you may not need all of the flour).

4) Use hands to continue mixing and adding flour until you have a smooth pizza dough, if dry you have added too much flour but DO NOT add more water.

5) Cover bowl with glad wrap and tea towel over the top and leave for 1 hour.

6) After an hour smack down the pizza dough (I punch it) cover and leave for a further 30 mins.

7) Smack down a second time, weigh dough into 250g lots, roll into balls ready for rolling out.

Hints and tips (both methods)

This recipe works best with plain flour from the supermarket, bakers dough and other white doughs are nice but for an authentic pizza shop, pizza dough, use the plain stuff from the supermarket.

Ensure your pizza dough is at room temperature before rolling out onto pans, too hot and it will become sticky again and not roll, too cold and it will shrink back when being rolled out.

The pizza dough freezes well and can be thawed naturally (do not use microwave you’ll kill the yeast) I freeze it in freezer bags in 250g balls.

After rolling out dough, make sure you prick the base all over with a fork.

Cook on a pizza tray, remove from pizza tray and cook on wire rack for the last few minutes to crisp up base.

Cook in 200c – 220c oven

Remember less is more when it comes to authentic toppings, check out the food gallery for some inspiration

thermomix method

1) Add water, yeast, oil and sugar to bowl mix for 5 seconds on speed 6.

2) Add flour and then salt (not salt first) and mix for 20 seconds on speed 6 to combine.

3) Knead for 2 minutes, closed lid position on tm-interval-kneading interval setting.

4) Transfer to large bowl, cover with glad wrap and tea towel and let rise for one hour.

5) Smack down dough, recover and leave for a 30 mins.

6) Smack down dough again, weigh and roll into 250g balls ready for rolling out onto pizza trays.

Click here for Pizza Sauce Recipe

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