This is such great pizza dough, a little sticky to work with initially, but once you have your spatula and breadmat doing all the work, no problem. Use lots of flour to help the rolling pin/paper/hands/spatula not stick to the dough, but don’t be tempted to add more flour to the actual dough. It will result in wonderful, textured dough with a nice little crunch that will give you a great start to any pizza, savoury or sweet.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Mixed Quinoa rinsed and drained
- 1 Litre water for steaming
- 30 Grams Yeast-fresh or 2 tsp dried
- 230 Grams water
- 400 Grams Bakers or Strong Flour Plus some more as needed BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
Place quinoa into simmering basket and insert into Thermomix bowl. Pour water over and steam 12 min/100°C/speed 3. Remove basket and allow quinoa to cool to room temperature.
Drain Thermomix bowl. Place yeast and 250g water into Thermomix bowl and warm 2 min/37°C/speed 1. Leave in bowl until quinoa is cool.
Weigh the cooked quinoa as you add it back into the Thermomix bowl.
Make up the difference to 600g with the bakers flour.
Add salt and oil and blend 6 sec/speed 6.
Knead 2 min/Interval. Leave in Thermomix bowl for 10 minutes.
Knead 3 min/Interval.
Turn out onto well-floured Silpat mat and form into a large round. Wrap and allow to prove until doubled.
Divide dough into 4 thin crust pizzas or 2 thick crust. Form into rounds, flour liberally, as this is very sticky dough. Roll flat and place onto baking paper then allow to rise 10 minutes.
Top with toppings of choice and cook on pre-heated pizza stone as recipe directs.