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.
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Need
- 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
- 1 Teaspoon pink salt flakes BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
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.
- 2
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.
- 3
Weigh the cooked quinoa as you add it back into the Thermomix bowl.
- 4
Make up the difference to 600g with the bakers flour.
- 5
Add salt and oil and blend 6 sec/speed 6.
- 6
Knead 2 min/Interval. Leave in Thermomix bowl for 10 minutes.
- 7
Knead 3 min/Interval.
- 8
Turn out onto well-floured Silpat mat and form into a large round. Wrap and allow to prove until doubled.
- 9
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.
- 10
Top with toppings of choice and cook on pre-heated pizza stone as recipe directs.
