Well we all should have one of these types of recipes up our sleeves. Easy, perfect for pizza or calzone or gozleme, you will find yourself whipping up a batch of flat breads in no time. Fresh yeast is optional, but seriously does add a lot of oomph to your dough. And if you have For Foods Sake, you should probably add in a tsp or two of the very delicious powdered malt from that book. Enjoy this one. It’s on me.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 30 Grams fresh yeast OR 1 sachet instant
- 1 Teaspoon sugar
- 1 Teaspoon Pink Salt Flakes pink salt flakes BUY
- 300 Grams water
- 20 Grams Extra Virgin Olive Oil (EVOO) EVOO BUY
- 500 Grams bakers flour
Place yeast, sugar, salt, water and EVOO into Thermomix bowl and warm 2 min/37ºC/speed 1-2.
Add flour and mix 6 sec/speed 6.
Knead 2 min/Interval.
Turn out onto Silpat mat and roll into tight ball, wrap and rise for 10 minutes. Use as required.
This quantity of dough will make 2-4 large pizzas depending on the thickness rolled out.
This dough freezes well. Roll out to shape, place between sheets of baking paper, wrap in cling wrap and freeze.
Picture credit; Shea Walsh