Pour in 180g of water at room temperature, followed by 40g of hot water into mixing bowl. Add yeast and sugar, stir to combine. Then add flour, olive oil & salt. Start Dough mode. After few minutes, check dough to ensure ingredients are well combined. Use spatula to scrape if flour sticks to the corners of the bowl.
Transfer dough to a silicone bread mat, and divide into halves. Shape into balls, wrap loosely using cling wrap/damp towel and proof for at least 15 mins. I let mine proof for at least 30-60 minutes.
Pizza Dough - Thermomix
Place water, yeast & sugar into mixing bowl - warm for 2 mins/37°C/Sp1. Add flour, olive oil & salt, then knead 2 mins. Transfer dough to a silicone bread mat, and divide into halves. Shape into balls, wrap loosely using cling wrap/damp towel and proof for at least 15 mins. I let mine proof for at least 30-60 minutes.
Tomato Based Pizza Sauce
CONVENTIONAL: Blend all of the ingredients using a conventional blender/food processor.
THERMOMIX: Add peeled garlic cloves in the TM bowl. Keep your MC on to avoid splattering. Chop 3sec/Spd6. Scrape down bowl and add in remaining ingredients. Puree for 20secs/Spd7 or until paste is smooth.
This recipe makes sauce enough for 4-5 large pizzas (you’d need only 1/3 cup per large pizza). Store remaining sauce in clean glass jars for up to 2 weeks. This sauce can also be used for pasta.
Baking your Pizza
Preheat your oven to the highest temperature possible for at least 40-45 minutes prior to cooking. Mine goes up to 250°C at maximum.
Leave baking tray to heat up inside, which we will use in substitute of a pizza stone.
Pinch/roll out pizza dough as thinly as you like and place it atop a pizza crisper, which you would place directly on top of the heated baking tray.
With the oven temp this high, the pizzas would take only 8-9 mins at most to cook. When cooked, there might be a few large bubbles on the crust, the bottom would be slightly charred but the center would remain chewy with melted and bubbling cheese.
Notes
The pizza dough recipe was adapted from Cookidoo for Thermomix, but converted to conventional method by The Bakeanista.