Yesterday was Mad Monday again! The first Monday of every month where I share with you a recipe that is very quick, but also is popular and a great family meal. My Monday yesterday was so mad travelling from Melbourne to Sydney that I didn’t even get a chance to post this recipe on my blog!
This is a great pizza dough. So quick and easy. The best bit I love about it is that it needs no rising time! Many times I have wanted to make pizza for dinner but I often can’t as I’ve left it too late to allow for the 20-30 minutes rising time. This recipe works beautifully with no rising time!
We love the Bacon Jam spread over a pizza base (water it down slightly if jam is too thick) or my tomato pizza sauce. I also like to have in my freezer shredded chicken to have on hand for a delicious topping.
Other ThermoFun sauces that are great on pizzas are: Passata, Satay, Seafood cocktail, Teriyaki and Tomato Jam.
A great dough to handle and can be divided into 2 – 4 pizzas depending on the size you are after. Enjoy!
Looking for more delicious and quick dinners? Then make sure you get a copy of my Meals in a Jiffy cookbook with 35 dinner recipes that can be on the table in approx. 30 minutes!
Recipe converted for Thermomix based from All Recipes.com.au
Ingredients
- 450g bakers flour
- 1 tsp salt
- 2 tsp sugar
- 2 tsp dried yeast
- 30g olive oil
- 250g warm water
Instructions
- Preheat oven to 200°C.
- Place all ingredients in order into TM bowl and mix 5 sec / speed 6.
- Knead 1 min / Interval (wheat symbol).
- Divide into 2-4 equal parts depending on size you want.
- Place on your favourite toppings.
-
Bake in oven for approx. 12 mins
NB: if oven is up to temp and pizza stone is hot it will only need approx. 7 mins.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
What is interval?
Interval is the kneading function (symbol of the wheat picture)
This is great if you want a pizza quick. I do think the one that rises tastes a bit better BUT I’m a busy person and I would probably choose this over the rising one again
This is great, way easier to handle, I couldn’t tell the difference, will make pizza more often now. And I used home made bacon jam, pesto and pizza sauce for bases!
G’day! Great recipe Leonie! I substituted xylitol for the sugar as is my food lifestyle!
So QUICK, easy to do! Love the versatility and with this hot weather we are having, this more than satisfied my pizza craving too!
Thank you! A pizza winner dinner recipe!
Cheers! Joanne
Thanks Joanne. I hope you get a cool change soon too! 🙂
well if this dough encourages my son to make his own pizza for lunch/dinner it’s a big winner. Thanks Leonie for a quick and easy recipe that is so versatile. Love this pizza dough and it gets made every week instead of ordering take away pizza.
Thanks Anne! Fabulous to hear that it got your son in the kitchen too! 🙂
This is an extremely versatile dough recipe it can be used for many things scrolls, stromboli n of course pizza just to name a few n it’s so quick and easy. Thanks for an awesome recipe the we all love ☺
i absolutely love everything about this dough. I love a thin base pizza and this fits the bill perfectly. It is just the nicest dough to work with. I always feel tempted to throw it in the air like the pizza guys do, it’s just so lovely and elastic. I’ve restrained myself so far though! I think it is awesome that I can make a pizza from scratch with this recipe quicker than I can order one and have it delivered!
I used this recipe for some focaccia tonight with using the whole amount of dough and adding olives, salt and olive oil and baking for about 22 minutes!! It was amazing!
oh yum!!! That sounds awesome Josie. Thank you for sharing. 🙂
such a great dough to work with! I used to make the yoghurt/flour fough when ID left it to the last moment but now this is my go-to dough! I leave the sugar out with no issue. Puzza pops in the oven using this dough now 🙂
Thanks Tiffany 🙂
Thanks for this great recipe..have made this a few times for lunch and dinner whenever I have pizza cravings at the last min…easy and fast (save time) will be making pizza with this recipe
in future…
Thanks Christina – yes it is so handy not having to wait for it to rise! 🙂
Friday night is Pizza night in our house. I make this dough most weeks. I divide it into four and use 3 and freeze 1. One minute on auto in microwave straight out of the freezer and it’s ready to roll
Thank you Debbie. Great tip! 🙂
I was a bit dubious after comments that it was good for a quick base. I was thinking it must have been about speed, not quality. Happy to say that everyone agreed it was the best pizza base we had eaten so far from the thermomix. And we have trialled quite a few! It was thin and soft and super easy to work with.
We floured the board with plain flour to roll it out and used a pizza tray with baking paper.
We have rolled the extra into bases and popped them in the freezer on baking paper to use for an even quicker pizza in the future 🙂
Thanks!
Super quick, easy and delicious 🙂
Thanks Sarah – it sure is! 🙂
Hi Can the dough be frozen? as we will only use half of the dough in one sitting.
thanks
Yes Fiona it freezes very well! 🙂
Hi, has anyone tried this with gluten free flour? Thanks
I had such high hopes! Unfortunately this gets a thumbs down from me. I think we went wrong by making them in pizza trays – the recipe rose in the oven and puffed out/baked into the trays so we had to hack the pizza out. Sorry to say I prefer the EDC pizza base and this didn’t save much time – the EDC recipe can prove while you’re cutting up the toppings.
Best for those using pizza stones I think.
Oh no Lee! I have found that sometimes if your yeast is super amazing 🙂 or you leave it a little too long it does start to rise. I have found that if it prick the base with a fork before adding my topping I get low rise when cooking then. If you are up for another try of the recipe try the fork pricking around the base. Thanks for the feedback 🙂
Good tips, maybe I do look after my yeast too well 😉 Thankyou!
I have 15 pizza’s to make for tomorrow night. If i make the bases today would they be ok to be kept in the fridge until tomorrow? Will they rise in there? Or best to freeze?
My apologies Lanika I’ve just seen this now. What did you end up doing?
Very easy to make, i usually don’t add sugar but did this time as I like to follow recipes when 1st making so i know the real taste before playing around with it. Have you tried it without Sugar and was the taste ok?
I’ve made it a couple of times without the sugar and it’s always seemed to have worked out fine.
Such an easy recipe even the thermo avoiding DS can make himself.
Always brings a smile to my face when avoiding family use the TM 😀 Thanks Cathy.
This dough is so quick and easy forget takeaway pizza you can whip this up in a few minutes and have pizza cooked before picking up takeaway. It’s a firm favourite at our house. ??????
Thanks Anne 😀
Made this for dinner with the basil pesto from the recipe book (except mine was baby spinach pesto). Was very quick and easy. I made 2 bases and froze 2 for next time.
Oh Darra a basil pesto base, sounds devine!
I love this recipe, have just done a batch for the freezer for easy meals over the Christmas break. Thanks for another great recipe Leonie.
My pleasure Elizabeth & great planning!
Just had to add Leonie, that this has become our go to pizza dough! Previously I had been using the recipe from the EDC but this one is just so much better to work with and always gives a great result.
Thanks Elizabeth! It’s great appreciated 😀
Love this recipe – perfect for pizza and calzone – easy Friday night dinner!!
Great to hear Alison thank you! 🙂
Love this pizza dough, always gives a great result fast. Thanks Leonie.
My pleasure Elizabeth and thank you! 🙂
This is now my go to pizza base. I love the fact you don’t have to wait for it to rise and it ends up being quite crunchy on the bottom. Thanks for the recipe 😀
Thank you Cassie! 🙂
I’ve made this before using the full recipe and decided to try half the recipe today. I stuck with the kneading time. Worked perfectly. One base for the freezer. One for now.
I like to call it ‘no wait’ pizza base. Hurry up
oven !! I’m hungry.
Thanks Sue, great to know re halving it worked well.