Jamie Oliver's Pizza Dough
Votes: 14
This dough is best made with Italian "00" flour, which is finer ground than regular flour, resulting in an incredibly smooth dough. Look for this flour in Italian stores, as Italians are among the best bakers in the world. If you use white bread flour instead, make sure it's strong enough and has a high gluten content, which will ensure good kneading and the elastic dough you're accustomed to. If desired, you can add a little semolina for color and texture.
Time: 1 hour 20 min.
Complexity: average
Complexity: average
This is a fantastic, sturdy pizza dough for everyday use. It can also be used to make bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
6-8 medium sized pizza bases:
- 7 cups strong bread flour or type "00" flour or 5 cups strong bread flour or type "00" flour, plus 2 cups finely ground semolina
- 1 level tbsp fine sea salt
- 2 packs (7 g) active dry yeast
- 1 tbsp. unrefined sugar
- 4 tbsp. l. olive oil
- 2.5 cups of warm water
We recommend
Recipes with similar ingredients: bread flour, semolina, yeast dough
Cooking the dish according to the recipe:
- Sift the flour and salt onto a clean work surface and make a well in the center. In a large measuring cup, combine the yeast, sugar, olive oil, and water. Let sit for a few minutes, then pour the mixture into the well.
Using a fork, gradually fold the flour from the edges into the liquid. Continue stirring, picking up more and more flour, and when it begins to gather into the dough, knead in the remaining flour with clean, floured hands. Knead until you have a smooth, elastic dough. - Place the dough ball in a large, floured bowl and dust it with flour. Cover the bowl with a damp cloth and let it rise in a warm place for about an hour, until it doubles in size.
- After this, transfer the dough to a floured surface and knead it a little more with your hands to release any air. This is called kneading the dough. You can use the dough immediately or store it, wrapped in plastic wrap, in the refrigerator (or freezer) until needed.
If using the dough right away, divide it into as many pieces as you want to make pizzas. This amount of dough is enough to make 6-8 medium-sized pizza crusts.
In terms of time, it would be a good idea to roll out the pizzas about 15-20 minutes before cooking.
Culinary advice: Don't roll out the dough and leave it out for several hours. If you've made it ahead of time, it's best to cover it with plastic wrap and refrigerate it. But if you want to have the dough ready right before guests arrive, you'll have one less thing to do if you simply roughly roll the dough into circles about 0.5 cm thick and place these circles on large pieces of aluminum foil, lightly greased and dusted with flour. Then you can stack them, cover with plastic wrap, and refrigerate them. Then, just before guests arrive, you can bake pizza or bread piping hot.
Categories:
recipe / Fast food / Pizzas / Bakery / Savory pies / Homemade bread
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