Pizza dough


Pizza dough

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which...


Pizza » Main Courses » Italian recipes

Recipe Language : English


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 .


starter | makes 6 to 8 medium-sized thin pizza bases

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s 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 it’s a strong one that’s 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, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s 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

Recipe Details

Recipe Name : Pizza dough
Recipe Chef Name : Jamie Oliver
Recipe Course : Main Courses
Recipe Type : Pizza
Recipe Cuisine : Italian recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

moroccan style broad bean salad with yoghurt and crunchy bits
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Steak 2 sauces
Awesome spinach and ricotta cannelloni
Best tiramisu
Apple sponge pudding
One minute berry ice cream
Green veggies with flavoured butter
Red grape pizza with honey, rosemary and pecorino
Tuna carpaccio - japanese style
Pizza dough
Amazing lamb rack
blackberry tart (torta di more)
spring vegetable stew (vignole)
quesadillas with guacamole
crostini (small toasted bread)
posh japanese-inspired beef carpaccio
hamilton squash
aegean kakavia (beautiful fish stew)
Dos de bar aux truffes
Asparagus frittata
Fraîcheur de King crabe
Baked eggs
Appleberry pie
roquefort salad with warm croutons and lardons
Farfalle with carbonara and spring peas
leek and potato soup (usa version - imperial)
Beautiful home-made crab cakes with a hot blackened salsa
gorgeous rosemary prune skewers
asian-inspired turkey salad and pancakes
My favourite paella
cool mexican bean wraps
Aioli
grilled flatbreads with rosemary oil
Tarte aux girolles -
A basic recipe for fresh egg pasta
Tartare de saumon
southern indian rice and seafood soup
carrots
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
antipasti of mozzarella, chilli, and lemon crostini

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Newcastle-upon-Tyne, United Kingdom

Big Mussel
Restaurant in Newcastle-upon-Tyne, United Kingdom
Seafood Restaurant of the year!
By Nick Whitten, The Evening Chronicle
From fine dining to stotties and pease pudding, the North East has got it licked....

More...
List your Restaurant for FREE...


Recommended Wines

Wines from France

Cuvée Vieilles Vignes
Wines from France
Dans la Cave, la plus longue du Beaujolais (108m), le Brouilly est élevé en foudres de bois pendant 6 à 9 mois. L'épaisseur de ses murs garantisse une températu...
More...
More Wines...
List your Vineyard for FREE...





Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved