(plus a few more to edit)
Place water in mixing bowl and cook for 3 minutes 37°C | Heat level 1.
Add the crumbled yeast and 5 seconds | Mix level 4.
Place all the other ingredients in a mixing bowl and simmer for 3 minutes Knead the dough. Pour the dough into a bowl, cover and leave to rise in a warm place for 45 minutes.
Preheat the oven to the highest temperature.
Spread some flour on the work surface, divide the dough into four parts and shape each into a ball.
Flatten the dough with your fingers and then roll it out with a floured rolling pin. Then cover the pizza dough as desired.
Bake the pizza in the oven for 5-6 minutes at the highest temperature.
Make sure the pizza dough is in a warm place (no hotter than 40 degrees) and not exposed to drafts when it rises.
Why is the Thermomix® so suitable for kneading pizza dough?
The big advantage of the Thermomix® is silk integrated scale accurate to the gramwhich allows you to precisely dose the ingredients and above all the automatic knee stage. The kneading stage mimics the wilting of a baker, and therefore makes for one soft dough and you don’t have to knead it yourself. Another reason why the Thermomix® is perfect for pizza dough is the ability to Yeast must be heated to exactly 37°C. So it can rise optimally.
What is the right flour for pizza dough?
For the pizza dough is mostly wheat flour used. Traditional one special pizza flour called “Tipo 00” used. The flour is particularly good. It is optimal and above all available everywhere Wheat flour type 405. In general, the more gluten the flour contains, the better the dough can be rolled out without shrinking again.
Dry yeast or fresh yeast for pizza dough?
The yeast makes the Thermomix® pizza dough airy, fluffy and light because it produces carbon dioxide, which causes the dough to rise. But what is the difference between fresh yeast and dry yeast?
Fresh yeast has the advantage that she already active is and thereby rising faster as dry yeast. They are conventionally available in 42g cubes. Dry yeast from the packet on the other side take a little longer, to let the dough rise very nicely and also needs to be kneaded a little longer. However, it has one big advantage: Dry yeast has a very long shelf life. So you can always have it in stock at home and spontaneously conjure up a homemade pizza dough from the Thermomix®.
Clue: Note the dose of yeast according to the recipe. As a rule of thumb, a packet of dry yeast (7g) has the same leavening power as half a cube of fresh yeast with 42g per cube.
Please note: If you Thermomix® pizza dough with dry yeast has been prepared, you should extend the kneading time by two to three minutes. It may also be necessary to extend the resting time of the dough.
What makes the pizza dough crispy?
As an extra ingredient you can add to the basic recipe for pizza dough from the Thermomix® to integrate beer. The beer also contains yeast, which makes the pizza dough rise very well and ultimately makes it beautiful fluffy and crispy force. And: The beer gives the dough a very spicy note – delicious!
How long should the pizza dough rise?
You can put the pizza dough in a mixing bowl or in a bowl in a warm place go to three o’clock too late. If it needs to go faster, one is enough quarter past three in a warm place. The bowl always will cover with a damp cloth. And if you don’t have time at all, try our pizza dough without yeast – it is prepared with baking powder and therefore does not need to rise.
Pizza dough does not rise – possible causes
- The fresh yeast has decayed. When yeast has expired or even gone moldy, it can no longer rise because it is “dead”. You can recognize useless yeast by the fact that it is dark in color and brittle or, in the case of mold, has white to green dots.
- The yeast is not activated. To activate the yeast before it is kneaded in the Thermomix®, the water for the yeast in our recipe is heated to 37°C for three minutes. The water used to activate the yeast should never be too cold or too hot.
- The flour is no longer good. If the flour is too old and becomes rancid, the yeast no longer has enough nutrients to process it and cannot start the fermentation process. So use fresh flour if possible.
- The yeast dough needs the right temperature and no draft. Let the pizza dough rise in a warm, draft-free place. However, it should not be warmer than 40°C, as yeast dough is very temperature sensitive. Cold slows down the fermentation process of the yeast.
- The yeast dough is not moist enough. For an optimal fermentation process, the yeast must be supplied with sufficient liquid. Make sure that the pizza dough from the Thermomix® is not too dry.
- The yeast dough was not sufficiently kneaded. If you used dry yeast, the pizza dough must be kneaded in the Thermomix® for about three minutes longer.
Bake pizza dough from the Thermomix® the right way at home
You can get Italian pizza at home through a pizza stone used. The long heating of the stone and the high temperature result in a crispy pizza.
Tip: If you don’t have your own pizza stone and still want to enjoy a pizza as if it were fresh from the stone oven, you can use a simple trick: This Baking tray is simply turned over and preheat in the oven at the highest temperature with the curve upwards. The finished pizza is then placed on the tray with the help of a pizza shovel and Bake at the highest temperature for 5 to 6 minutes until crispy.
Why pierce pizza dough from the Thermomix®?
If you like the pizza crust really nice and crispy, but don’t have a pizza stone at home, you can simply roll out the pizza dough on the tray Prick a few times with a fork. So is the floor airy and does not dry as quickly out.
Can you freeze pizza dough?
To always be equipped with homemade pizza dough, you can simply prepare a little more when preparing the dough. Because pizza dough can very well be frozen in advance and keep up to six months in the freezer.
To be able to freeze the pizza dough well, you simply must not let it rise and freeze it rolled out flat. It works best if the portion of dough is placed directly in a freezer and rolled out with a rolling pin while still in the bag. Then close the freezer well and put it in the freezer. You can find more information in our article Freezing yeast dough.
To thaw, the dough is removed from the packaging and thawed overnight in the refrigerator. It can be freshly covered the next day.
Top pizza dough
There are no limits when it comes to pizza toppings. Cover the pizza dough to your heart’s content with the following ingredients, for example:
- vegetables: Tomatoes, mushrooms, corn, artichokes, broccoli, peppers, onions, capers, garlic, spinach, peppers
- fruit: olives, pineapple
- Meat: Serrano ham, cooked ham, turkey breast, salami
- fish and seafood: tuna, prawns, mussels, salmon
- lettuce and herbs: Rocket, basil and herbs of all kinds
The fastest and easiest way is to make a pizza margherita. All you need is tomato sauce and mozzarella. You can take a delicious pizza sauce with you Tomatoes on the vine, fresh herbs (rosemary, thyme, basil) as well as salt, pepper and a little sugar manufacture.
Place the tomatoes, washed and with the stem removed, in the mixing bowl and puree 10 seconds | level 8 and then add the remaining herbs and spices. You mix it up 10 seconds | level 3. Spread the sauce from the center, leaving the edge free as it will rise during baking. Finally cover the pizza with mozzarella – delicious!
This cheese is best suited for pizza
The original Italian pizza is included Mozzarella proof. However, you can top your pizza however you like.
The following types of cheese are suitable:
- mountain cheese
- Gouda cheese
- blue cheese
What else can you do with pizza dough from the Thermomix®?
Pizza dough can also be used to bake a baguette, pizza rolls, pizza snails, a calzone, mini pizza or pizza bread.