Garlic butter pizza dough balls

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baking, thermomix

garlic butter pizza balls

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 280g water
  • 1 pkt (7g) instant yeast
  • 500g strong bread flour ( you can vary this with wholemeal, just remember you will need more water with less refined flours)
  • 10g salt
  • 20g oil

For the garlic butter cream 120g unsalted butter with 3 crushed garlic cloves ( add as many garlic cloves as you like!)


  • Warm water in TM bowl to 37° sp 2,adding yeast through lid.
  • Add flour, salt and oil.
  • Mix 6 seconds, sp8
  • Knead on dough setting for 3 minutes.
  • Let rise in the TM bowl for 30-45 minutes or tip into a bowl and cover until doubled in size.

Preheat oven to 220°F/430°F


Divide your mixture either into balls (will make about 18 or more if you make tiny bite sized ones) or as I have done here half into balls and half into a garlic butter plait.

Spread the rolled strands of the plait with garlic butter and twist into shape. For the balls, flatten and dollop some garlic butter into centre before closing dough around it.

Place on a baking sheet.

Leave for ONLY 15-25 minutes. Don’t treat it like a normal dough for bread. If you want to cook it up later and serve fresh for dinner or a drinks party, pop into the fridge to retard the last part of process.

Bake for 15-20 minutes depending on whether you are baking balls or a plaited bread. Any extra garlic butter can be smeared on top of the plait.

Sprinkle with dried herbs if liked.


eat! And enjoy

I LOVE Instagram- as it develops, more and more interesting businesses and bloggers share their genius. The Australian Thermomix community has been at the forefront of online community sharers for a long time and Instagram is an important part of that. I had forgotten how versatile pizza dough was until I saw Perth based ‘thermowife’ IG last weekThermowife (@thermowife)
If you try this oh so easy dough once it will become a firm favourite. You can always have some in the freezer as a ‘just in case’ someone pops round scenario.

Have a wonderful day! Happy baking and sharing.






Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

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