Jamie’s Pizza Dough

This is a never fail, simple Jamie Oliver Pizza Dough Recipe - I make it all the time!

 

Ingredients

• 800g strong white bread flour or Tipo ‘00’ flour
• 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon raw caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

Method

Sieve the flours and salt into a bowl (preferably the bowl for the mixer).



In a bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then gradually pour into the flour mixture.

Put the mixer on low speed until dough is well combined.

 

When it all starts to come together, take off the dough hook and 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.

 

Cover the bowl with a damp tea towel and place in a warm room for about an hour until the dough has doubled in size. (If making on a cold winter’s day, heat the oven to 50°C the turn it off and wait 10 minutes before placing the bowl into the oven)

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 cling wrap, 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 9 medium

sized pizzas (a bit less than 1 centre metre in thickness)

Once the dough has been rolled out you can place a different variety of toppings.

                          

 The pizza pictured is a marinara pizza.

To make all 9 pizzas marinara flavour you will need:

• One kilo of marinara mix
• One whole bulb of garlic crushed
• ½ bunch of chopped flat leaf parsley
• ½ cup of olive oil
• 1 cup grated Parmesan cheese (to sprinkle over the top)

Marinate marinara overnight to maximise the flavour.

Cook until golden brown.

Enjoy!

Mel x