Easy Basic Pizza
Pizza is such a good way to use up leftovers and empty the fridge. I tend to have pizza night whenever I have lots of veggies and ham and cheese leftover and it all goes straight onto a wonderful pizza. This is such an easy Thermomix recipe to prepare at home and you could even prepare the pizza base in the morning, use a little less yeast and place in the fridge all day to prove. There is no way you are going to go back to store bought pizza after you have discovered how easy it is.
My dad and I would always make pizza on a Sunday for the whole family and I had so much fun helping in the kitchen. This is his recipe and I totally love it. It is important to prove the pizza dough before rolling out and using because it will create a much better flavour and also rise in the oven. I use my Thermi Servebowls as proving bowls because they keep the temperature super steady and it allows me to use my mixing bowl in the meantime for other food prep.
- 330 g water
- 1 Tbsp dry active yeast or 30g fresh yeast
- 500 g 00 flour or plain flour
- 2 tsp salt
- 20 g olive oil
- Any toppings you like
Place the water and dry active yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2.
- Add the flour, salt and olive oil and knead 2 Min. / Kneading function. Transfer the dough into the Thermi Servebowl to rise for 1 hour until doubled in size. Alternatively, keep the dough in the mixing bowl and leave to rise covered with the lid.
- Preheat the oven to 250°C / 230°C Fan / Gas Mark 9.
- To remove the dough from the bowl easily, tip the bowl upside down onto a lightly floured surface. Remove the base, then press down the blade so that it drops down inside. Lift up the bowl and remove the blade from the dough.
Divide the dough into 3 equal pieces using a dough cutter or spatula. Roll each out into a large circle. Place on an oiled baking tray, top with any toppings you like, then bake in the oven for 6-15 minutes until crispy and golden. My dad's top tip for a good crust is to brush it with some olive oil before baking. It will make a world of a difference. If you can get a pizza stone, heat it up for at least 1 hour before using. You can place the pizza on reusable baking liners dusted with some polenta for an even better base that is definitely not soggy.
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