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pizza dough
makes 6 to 8 medium-sized thin pizza bases
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method
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. Its best made with Italian Tipo 00 flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure its a strong one thats high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, its a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Dont roll them out and leave them hanging around for a few hours, though if you are working in advance like this its better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so theres one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
from Jamie at Home
ingredients
• 1kg strong white bread flour or Tipo 00 flour
or 800g strong white bread flour or Tipo 00 flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water
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How to Make Pizza Dough<br /> <br /> <a class="bestrecipes-ever.blogspot.in/2012/11/how-to-make-pizza-dough.html">How to Make Pizza Dough</a><br /> <br /> <a class="adf.ly/ERdWc">Click Here</a>
Pizza Dough Recipes<br /> <br /> bestrecipes-ever.blogspot.in/2012/11/pizza-dough-recipes.html<br /> <br /> adf.ly/EHdaX
Hey jemie oliver recipes please keep these great recipes special healthy recipes because we need them in our life.<br /> thanks<br /> you are great cooker
hey i love pizza and i might trye this my self
Good article. Thank you.<br /> If you like to see how Italian makes pizza at home, I've created a video that explains some useful tricks to make a very good italian's pizza! Enjoy!<br /> It is on youtube : adf.ly/A6jaz
Great tip regarding making the dough in the morning and leaving it to prove for the whole day! Been making pizzas for a long time, different variations of the recipes but guess the 'whole day proving' might be my answer. Will be trying again and reverting here ;)<br /> Thanks!
Will try this tomorrow with friends in Gaborone, Botswana!!!<br />
WOW Surprised myself and flatmates. First attempt at making pizza from scratch and I have to say :<br /> 1. Cheap & fun.<br /> 2. Everyone was happy with the results and they're a picky bunch so no patronising.<br /> 3. An interactive experience where everyone sips their favourite tonic in the kitchen and become involved in the procedure and the one by one consumption.<br /> <br /> All in all a great casual dinner amongst likeminded chaps n lasses.<br /> Will be a weekly event through the hot Australian summer. Lagers, pepperonies, Ale's and inventive toppings. Less is more with this pursuit. A simple margarita knocks me out every time.<br /> <br />
i tried pizza base...its just perfect....Jamie can you suggest why my piza got soggy in the middle? i used homemade pizza sauce, and mushrooms...doj i need to have pizza sauce not any watery at all??
brill,liked the 'gordon ramsey 'comment lol
Hi guys. My pizaa is cool, im the best. Love.
Hi Jamie !! Please provide me the exact recipe for 10 and 6 inches dough as I needed them for my costing and pricing. Thank you and more power to you. Best wishes.
In reply to Hayley Lowman & chef robin.<br /> <br /> The best way to reduce this is to 1/2 everything. This will make 4 pizzas, so just freeze 3 dough balls and cook the remaining one.<br /> <br /> Robin :- yeast actually comes in 7 gram sachets as standard so Jamie was simply saying use two sachets for this recipe
What would the measurements of the ingredients be for just one pizza. I live on my own and wouldn't be able to eat that much! <br /> <br /> Thank you<br />
in your pizza dough recipe, can you translate 2 x 7 gram yeast to a more understandable measure? thanks
At last the best recipe for pizza dough!! I knew i should have gone to a Jamie Oliver recipe, Yummmmm....
My kids and I (aged 6, 8 and 45) have just made this dough, using strong bread flour and halved the recipe, It didn't seem to rise and has it is my first ever dough I was disappointed more so for my kids, if it didn't work. However, hey presto 4 lovely medium pizza made with simple strong cheese and mozzarella and tomato puree for kids and tuna for me!!!!<br /> Delicious, have tried a few recipes and enjoy watching your shows Jamie, my kids love cooking too. You can't go wrong with this. Cheers matie.
Just made your pizza dough recipe...was really nice but i think i made it a little thick - i kept adding more dough as was worried it looked to thin! I shoukd trust the recipe.Anyine have any tios for how to roll out a pizza and get a better shape..my dough was so elastic it kept springing back.Thanks Jamie!
This was amazing.... love it...perfect pizza dough... didn't need to tweak it at all.
This pizza dough recipe is incredible!!! Ive been making pizzas for many years and never had results as good as this dough. Congrats Jamie, youre the boss!
thak you Jamie for your pizza dough we have a successful family dinner...they like it....God bless
Hey here!<br /> <br /> I have a question about the freezing of the pizza dough - how to refreeze it again? Just leave it in a warm room and that is?
For a crispy pizza...use a cast-iron skillet.
I love PIZZA!!!!!!!!
wonderful cooking<br />
I've been using a recipe very close to this one for years; however, I've never bothered to use semolina or bread flour, I've always just thrown in plain/all purpose flour. Otherwise, pretty much the same, I do them on baking sheets or pizza trays that have been lightly Crisco-ed at 250 C in a massive cheapo toaster oven (the kind you can rotisserie a chicken in). The pizzas turn out perfect with a bit of crisp to the outer crust and soft fluffy centers. :-D
Hi all. Thanks Jamie for the info on the galic topping! Your "Naked Chef", book was the first cookbook I bought for my son, when he was 18. He loves your pasta recipies, as I do. A friend and I went to a Bunnings Ladies night, where they were doing Pizzas on BBQ, (mine is a Webber Q), great results, but uses a lot of gas because of the high temp, 250 c. about 12mins. Used a pizza stone, must put in BBQ first to pre-heat. Best not to move stone once heated, as stone fragile when heated and may crack. This recipie used 3cups of tepid H2O, one satchet of yeast, 6 cups of white flour, ( depending of humidity, temp. etc, if too moist to work dough, just add more flour, tbls at time till, able to work with it, have also used 00 Tipo flour), (results good with ord. flour), only needed 1 teaspoon sugar, only 1and a half teaspoon salt. Combine small amt. of the tepid water, yeast, (two Tbls of light olive oil if like), and sugar, in jug, to make paste, while waiting for yeast mix to bubble, (you do this if you want to use dough within shorter time, as it gets things started sooner). In VERY LARGE Pudding Bowl,( about 10 lts), ( they used one of thos appox. 10 lt clear plastic boxes with lid) sift flour , (I also added 1 tbls of powdered milk, to make it light and fluffy), make well then add some of the balance of water to jug with bubbling y