Thermomix Sourdough Pizza Crust

10.11.19

I have been using my sourdough starter more than usual lately but often for tried and true recipes, like bread or waffles.
Today before dropping my son off at soccer, I realized I forgot to prepare dinner. I was thinking of what I have in the pantry and refrigerator when I remembered that I have not made pizza in a while.

So a few minutes before leaving, I mixed this dough in the Thermomix, drove the to practice, stayed a little to walk our dog around the park, then drove back home to prep our pizza dinner. The dough has risen perfectly by then so all I did was roll and stretch it to fit the pizza pans and then top with sauce, cheese, sausages, and pepperoni and baked. My husband and son came home right as I was topping the dough with cheese. Perfect Friday dinner with a salad!

*I did not let the dough rest after shaping, adding the toppings right away and I had a thin, crisp, cracker like crust. If you prefer it more bread like, let rest for 30 minutes after shaping, but before topping.*

  • 1 cup sourdough discard starter
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 1/2 cups “00” flour or unbleached all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast, optional

Place all ingredients in the thermomix bowl and set to 3 minutes/Knead.

*to make without the Thermomix: place starter and water in a large bowl. Mix well. Add oil, flour, salt, and yeast if using. Mix well until a ball forms then knead in the bowl for 10 minutes, until the dough is smooth. Continue with the recipe.*

Let rise until double, 2 to 5 hours, depending on how strong your starter is, and if you used the additional yeast.

Remove dough from bowl onto a floured surface. Pour some olive oil in your palm and divide dough in half to make 2 14-inch pizzas. Pat the oil all around the dough as you shape it into balls. Cover and rest for 10 minutes.

Grease pans with olive oil. Roll or stretch dough balls to the size of the pizza pans. Transfer to pans and stretch to fit.

Brush edges of the dough with olive oil, top with whatever sauce, cheese, and toppings you like and bake at 550F for 8-15 minutes until bubbly, browned, and toppings are cooked through.

Enjoy it hot!

Thermomix Pizza Crust

  • Servings: 3-5
  • Difficulty: easy
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An easy to make pizza crust using the Thermomix.

Ingredients

1 cup sourdough discard starter

1/2 cup water

2 tablespoons olive oil

2 1/2 cups “00” flour or unbleached all purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast, optional

Directions


Place all ingredients in the thermomix bowl and set to 3 minutes/Knead.

Let rise until double, 2 to 5 hours, depending on how strong your starter is, and if you used the additional yeast.

Remove dough from bowl onto a floured surface. Pour some olive oil in your palm and divide dough in half to make 2 14-inch pizzas. Pat the oil all around the dough as you shape it into balls. Cover and rest for 10 minutes.

Grease pans with olive oil. Roll or stretch dough balls to the size of the pizza pans. Transfer to pans and stretch to fit.

Brush edges of the dough with olive oil, top with whatever sauce, cheese, and toppings you like and bake at 550F for 8-15 minutes until bubbly, browned, and toppings are cooked through.

Enjoy it hot!

Here are the links to the 14 inch pizza pans that I use in the home oven.

Cuisinart Chef’s Classic Nonstick Bakeware 14 inch Pizza Pan:

Wilton Perfect Results Nonstick Pizza Crisper Pan 14 inch Pizza Pan:

Korean Style Pork Ribs

My son loves ribs and my go to recipe was always the braised ribs that I featured here https://athomewiththeresa.com/2019/07/06/braised-pork-ribs/.

Today I wanted to branch out a little since we had dinner at Shik Do Rak (Korean bbq) a couple of weeks ago, and Enzo loved the Korean barbecue beef. This has some similar ingredients to the other recipe so I think it will be yummy. I only have pork ribs on hand so I am using pork ribs and since it is drizzling outside I’m going to try to braise it instead of marinating overnight and grilling it. Hoping it will turn out good!

It did turn out really good! Top with chopped green onions then serve.

Ingredients:

3/4 soysauce

1 cup water

1/4 cup white vinegar

1/4 cup dark brown sugar

2 tablespoons white sugar

1/2 – 1 teaspoon black pepper

2 tablespoons toasted sesame oil

6 cloves garlic, minced

1 small onion, chopped

3 pounds pork ribs, cut into individual bones

Chopped green onions, for serving

Procedure:

This is the easy part if you’re braising! Place everything in a dutch oven and simmer until almost dry, about an hour. Sprinkle with chopped green onions before serving.

*If you want to grill it instead, place everything in a ziplock and marinate overnight in the refrigerator. Drain and grill until done. Sprinkle with chopped green onions before serving.

Place everything in the dutch oven.
Done!

Korean Style Pork Ribs

  • Servings: 4
  • Difficulty: easy
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An easy, braise recipe that uses pantry ingredients and is so delicious. .

Ingredients

3/4 soysauce

1 cup water

1/4 cup white vinegar

1/4 cup dark brown sugar

2 tablespoons white sugar

1/2 – 1 teaspoon black pepper

2 tablespoons toasted sesame oil

6 cloves garlic, minced

1 small onion, chopped

3 pounds pork ribs, cut into individual bones

Chopped green onions, for serving

Directions

This is the easy part if you’re braising! Place everything in a dutch oven and simmer until almost dry, about an hour. Sprinkle with chopped green onions before serving.

*If you want to grill it instead, place everything in a ziplock and marinate overnight in the refrigerator. Drain and grill until done. Sprinkle with chopped green onions before serving.

Sauteed Green Beans with Beef, Tofu, and Rice Noodles

I grew up in the Philippines where breakfast, lunch, and dinner consisted of multiple dishes prepared by the household cook/s. Meats, veggies, fruits, sweets, and always, rice. Meat or fish is the main dish, then there would be 1-3 sides of veggies, some fruits and desserts. Usually vegetables were “ginisa” (sautéed) with garlic, onions, and tomatoes. They were always delicious specially with fried main dishes.

Nowadays, with no live in help, a full time job and a kid with a lot of extra curricular activities, I only get to serve one side and one main, usually with some salad or some sort of cooked veggies. Most of the time I would make an all in one dish, meat and vegetables together in the main dish.

This is one of my favorite, although slicing the green beans at an angle is work, it’s worth it as it tastes yummy! You could use ground or cubed beef or pork, even chicken, add cubes of fried tofu, chayote, whatever you feel like. It adapts to whatever you have on hand easily although I always have the green beans, meat, and the noodles. Take the amounts stated in the recipe only as a guideline, add more or less to adjust to your taste.

This is my version for today’s recipe. I added tofu because I had some on hand.

Slice the beans at an angle

Ingredients:

1 pound green beans, ends removed and sliced at an angle

1 block extra firm tofu, cubed

2 tablespoons oil

1 pound ground beef

4 cloves garlic, minced

1 onion, chopped

1 tomato, chopped

4-6 cups water

1/2 package of dried rice noodles, soaked in water

1-2 tablespoons Beef bouillon, adjust to taste

1-2 tablespoons soy sauce

1 tablespoon fish sauce, optional

Procedure:

Rinse and slice the green beans. You’ll have to do this one by one as i never did a good job with even 2 at a time. Place in a large bowl with water and set aside.

Heat the oil in a fry pan and fry the tofu until browned on both sides. Set aside.

Fry the tofu until browned and crispy.

Heat a dutch oven over medium high heat and add the ground beef. Let it cook and brown, breaking up big pieces with a spatula.

Move the meat to one side of the pan and add garlic to the empty side. Brown lightly then add onions. Cook until onions are softened and lightly browned. Add tomatoes and cook a few more minutes until tomatoes are soft. Stir in the ground beef and mix well.

Add the fried tofu, 4 cups of water (adding more later as necessary), drained noodles, bouillon powder, soy sauce and fish sauce, if using. Make sure noodles are submerged. Simmer for about 10 – 15 minutes, until noodles are cooked. Add water if necessary.

Add the sliced green beans and cook for an additional 5 minutes.

Serve hot.

Sauteed Green Beans with Beef, Tofu, and Rice Noodles

  • Servings: 4-6
  • Difficulty: easy
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A refreshing, light veggie side with beef, tofu, and noodles.

Ingredients

1 pound green beans, ends removed and sliced at an angle

1 block extra firm tofu, cubed

2 tablespoons oil

1 pound ground beef

4 cloves garlic, minced

1 onion, chopped

1 tomato, chopped

4-6 cups water

1/2 package of dried rice noodles, soaked in water

1-2 tablespoons Beef bouillon, adjust to taste

1-2 tablespoons soy sauce

1 tablespoon fish sauce, optional

Directions

Rinse and slice the green beans. You’ll have to do this one by one as i never did a good job with even 2 at a time. Place in a large bowl with water and set aside.

Heat the oil in a fry pan and fry the tofu until browned on both sides. Set aside.

Heat a dutch oven over medium high heat and add the ground beef. Let it cook and brown, breaking up big pieces with a spatula.

Move the meat to one side of the pan and add garlic to the empty side. Brown lightly then add onions. Cook until onions are softened and lightly browned. Add tomatoes and cook a few more minutes until tomatoes are soft. Stir in the ground beef and mix well.

Add the fried tofu, 4 cups of water (adding more later as necessary), drained noodles, bouillon powder, soy sauce and fish sauce, if using. Make sure noodles are submerged. Simmer for about 10 – 15 minutes, until noodles are cooked. Add water if necessary.

Add the sliced green beans and cook for an additional 5 minutes.

Serve hot.


Basque Cheesecake

Perfect for the upcoming holidays, this cheesecake is dense and heavy but tastes heavenly. It was one of the first things I made in the Thermomix. As I was scrolling through Thermomix recipes online, I saw Dani Valent describing this and I just thought “I have to make THAT!”

It surely did not disappoint. It was so good that I was only able to get one picture. It is a little tricky though as the batter was dripping down from the bottom of the springform pans and made a bit of a mess in my oven. I added in the directions to place a thick foil over the bottom of the pan and to place this on a baking sheet prior to baking, so hopefully you won’t have to clean your oven like I did.
All in all, it is a delightful cheesecake that never ceases to please every time I make it. A lot of my friends request that I make it for their birthdays. It’s that good!

Ingredients:

  • 7 eggs
  • 1000 grams (35.3 oz) cream cheese, chopped in cubes
  • 350 grams (12.3 oz) white sugar
  • 500 grams (19 oz) pouring cream (thickened is fine)
  • 30 grams (1 oz) flour

Thermomix Method

1. Preheat oven to 390°F.

2. Place eggs into mixing bowl and mix 20 sec/speed 4.

3. Add cream cheese and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.

4. Add sugar and mix 1 min/speed 5.

5. Add cream and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.

6. Add flour and mix 2 min/speed 5.

7. Line the bottom round of a 9 inch springform pan with a heave duty foil, clip on the sides and work the foil up the outside of the pan. Line the inside with parchment paper, ensuring paper extends 4 inches beyond the top of the pan. Place the pan on a baking sheet and pour cheesecake mixture in.

8. Bake for 1 hour at 390°F (see Tips). Cool in pan. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.

You could serve it with berries or by itself!

Traditional Method

1. Preheat oven to 390°F.

2. Place eggs into mixer bowl and mix until smooth and combined.

3. Add cream cheese and blend until smooth, stopping the scrape the sides of the bowl as necessary.

4. Add sugar and mix until smooth.

5. Add cream and mix until smooth.

6. Add flour and mix until smooth.

Continue with procedure #7 above.

Tips

  • Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge. Err on the side of over-baking rather than under-baking if you are not sure.
  • It is normal for the cake to darken on top as it caramelises but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.

Basque Cheesecake

Dense and heavy but so delightful, this Basque cheesecake was among the first recipes I tried using the Thermomix..

Ingredients

  • 7 eggs
  • 1000 grams (35.3 oz) cream cheese, chopped in cubes
  • 350 grams (12.3 oz) white sugar
  • 500 grams (19 oz) pouring cream (thickened is fine)
  • 30 grams (1 oz) flour

Directions

    Thermomix Method

  1. Preheat oven to 390°F.
  2. Place eggs into mixing bowl and mix 20 sec/speed 4.
  3. Add cream cheese and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.
  4. Add sugar and mix 1 min/speed 5.
  5. Add cream and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.
  6. Add flour and mix 2 min/speed 5.
  7. Line the bottom round of a 9 inch springform pan with a heave duty foil, clip on the sides and work the foil up the outside of the pan. Line the inside with parchment paper, ensuring paper extends 4 inches beyond the top of the pan. Place the pan on a baking sheet and pour cheesecake mixture in.
  8. Bake for 1 hour at 390°F (see Tips). Cool in pan. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
  9. You could serve it with berries or by itself!

    Traditional Method

  10. Preheat oven to 390°F.
  11. Place eggs into mixer bowl and mix until smooth and combined.
  12. Add cream cheese and blend until smooth, stopping the scrape the sides of the bowl as necessary.
  13. Add sugar and mix until smooth.
  14. Add cream and mix until smooth.
  15. Add flour and mix until smooth.
  16. Continue with procedure #7 above.

    Tips

    • Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge. Err on the side of over-baking rather than under-baking if you are not sure.
    • It is normal for the cake to darken on top as it caramelises but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.

Raisin, Walnut, and Cinnamon Swirl Sourdough Batard

This recipe is a variation of the sourdough boule recipe. The raisins and walnuts give it enough sweetness and flavor to enjoy on its own. Of course, with butter and jam it is even better!

Ingredients:

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Procedure:

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.

Raisin, Walnut and Cinnamon Sourdough Batard

  • Servings: 6-8
  • Difficulty: easy
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A delicious variation for the basic sourdough boule recipe. This yield loaves that are just sweet and flavorful enough to enjoy on its own.

Ingredients

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Directions

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.


Sourdough Boule

Sourdough….I just can’t stop making breads using my starter. Easy ones that taste wonderful are my go to right now. It’s still amazing to me what flour, salt, and water can do when given time!

This recipe makes 2 loaves. Feel free to halve everything if you want to only make 1 loaf. Or you could prepare the dough, then divide into two and make 2 different breads, one filled, one plain, like I usually do.

Remember to start the evening before as the dough needs to rest overnight to develop it’s structure and flavor. This doesn’t require much hands on time but a lot of resting/proofing time. Work it around your schedule, refrigerating the dough if you have to delay baking more than an hour after shaping, up to 8 hours. It’s all well worth it.

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Lightly shape into a ball by pulling the sides in, and rotating the dough 1/4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

Turn the dough out onto a floured surface. Divide into 2 equal parts.

Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.

Sourdough Boule

  • Servings: 2 loaves
  • Difficulty: easy
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One of the easiest Sourdough Boule recipe ever, you just have to remember to start it the night before. A versatile recipe, you can use this as a base for filled batards too!

Ingredients

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Directions

Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Lightly shape into a ball by pulling the sides in, and rotating the dough 1.4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

Turn the dough out onto a floured surface. Divide into 2 equal parts.

Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.


Lomo Saltado (Peruvian Stir Fried Beef with French Fries)

This is one of those recipes that every family in Peru makes a little different from the others, so I encourage you to try all if you can!

When I was in Lima at my in law’s home, the cook said that no one likes onions in the household so she is adding thinly sliced celery instead. I’m all for adding veggies so I picked that up and have been adding it since. I usually add a handful of chopped cilantro but somehow I did not have it right now. I was going to go get some tomorrow but my dish was gone before then. Try it with cilantro if you can as it adds another layer of flavor that goes really well with this dish.

For the french fries, I usually use the ones available in the freezer section of the grocery stores to make this dish come together that much faster. I air fry the whole bag of fries while I am cooking the meat on the stove. If you have the time and inclination, feel free to substitute home made fries!

Ingredients:

  • 3 tablespoons vegetable oil, divided
  • 2 lb sirloin steak, cut into strips
  • salt, to taste
  • black pepper, to taste
  • 1 onion, sliced
  • 2 medium tomato, sliced
  • 4 cloves garlic, minced
  • 3 stalks celery, sliced thinly into matchstick sizes
  • 1 teaspoon to 1 tablespoon aji amarillo paste
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1 lb french fries, fried
  • white rice, cooked with some oil and salt

Procedure:

  1. Heat 2 tablespoon of oil in a large pan over high heat. Season the meat with salt and pepper, and cook until browned, 5-10 minutes. Move to one side of the pan.
  2. Heat the remaining tablespoon of oil in the same pan, then add the garlic and cook for about 2 minutes, until browned. Add the onion and cook until softened and browned, about 5 minutes. Add tomato, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  3. Add the soy sauce and vinegar and stir to combine, let boil for about 1 minute.
  4. Add the fries, and cilantro. Toss gently to coat the fries in the sauce.
  5. Serve with rice on the side.

Lomo Saltado(Peruvian Stir Fried Beef with French Fries)

  • Servings: 4
  • Difficulty: moderate
  • Print

A very tasty Peruvian main dish that is served with rice and topped with french fries.

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 2 lb sirloin steak, cut into strips
  • salt, to taste
  • black pepper, to taste
  • 1 onion, sliced
  • 2 medium tomato, sliced
  • 4 cloves garlic, minced
  • 3 stalks celery, sliced thinly into matchstick sizes
  • 1 teaspoon to 1 tablespoon aji amarillo paste
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1 lb french fries, fried
  • white rice, cooked with some oil and salt

Directions

  1. Heat 2 tablespoon of oil in a large pan over high heat. Season the meat with salt and pepper, and cook until browned, 5-10 minutes. Move to one side of the pan.
  2. Heat the remaining tablespoon of oil in the same pan, then add the garlic and cook for about 2 minutes, until browned. Add the onion and cook until softened and browned, about 5 minutes. Add tomato, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  3. Add the soy sauce and vinegar and stir to combine, let boil for about 1 minute.
  4. Add the fries, and cilantro. Toss gently to coat the fries in the sauce.
  5. Serve with rice on the side.