Thermomix Pizza Perfection: No Knead Dough for Amazing Homemade Pizzas

Let your Thermomix do the mixing and just sit back and wait for the most wonderful, puffy pizza dough you can make at home! All you need is a bit of patience and before long you'll be rolling out a wonderful Thermomix pizza!

THE BEST No Knead Pizza Dough in the Thermomix!

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes plus 36-48 hours resting

Cooking time: 8 minutes per pizza

Makes: 4x26cm/10inch pizzas

Note: start this at least 2 days before you want to eat your pizza

• 1 teaspoon/3.5g/0.12oz instant dried yeast
• 350ml/11.8flozs. water
• 500g/1.1lbs flour (all purpose, plain or bread) plus 75g/2.7ozs extra for dusting and rolling
• 1.5 teaspoons/9g/0.3oz salt
• 1-2 tablespoons oil (optional, for crispy pizza)
• 4 tablespoons polenta (not finely ground) (optional, for crispy pizza)

Step 1 - Place the yeast and water in your Thermomix and heat to 37C, speed 1 for 2 minutes. Add the flour and salt and blend for 5 seconds on speed 6. Set your Thermomix to knead function for 3 minutes. Scrape into a bowl and cover and allow to prove at room temperature for 12-18 hours.

Step 2 - The next day flour your hands and punch down the dough and shape into a ball again and cut into quarters. Dust the quarters with a bit more flour and re-flour your hands and smooth the balls so that the dough is smooth on top. Place in four separate containers with lids. You can keep this in the fridge for up to 5 days and you can cook it from there. Allow for at least 24 hours for this second ferment.

Step 3 - Take the boxes of pizza dough out of the fridge 2 hours before you want to bake it. Heat your oven to maximum heat (mine is 300C/572F). Get your metal pizza trays ready (instructions for pizza stone are at the end). Add cornmeal and oil (if you want it crispy) or just flour (if you want it soft) to the metal tray and flour your hands and stretch the dough out a little. Make the centre thinner, it should almost be translucent but don't try to get the whole thing to stretch all the way to the edge of the tray yet.

Step 4 - Rest the dough for 5 minutes and then gently stretch out with your floured fingertips to the edges making sure that there's enough cornmeal or flour underneath the pizza to stop it sticking to the tray. Spread with pizza sauce and add your toppings. Bake for 6-8 minutes or until toppings are cooked through.

For directions on using pizza stones please see this post on pizza dough.