Homemade pizza dough recipe | Jamie Oliver recipes (2024)

FAQs

What are the three ingredients in Jamie Oliver's pizza base? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

They aren't exactly the same, but very similar. Pizza base is made from the same sort of dough as bread, but with slightly different ratios of flour, yeast and water to ensure it doesn't rise quite so much plus olive oil. Pizza base usually uses the same high protein flour as bread dough.

Grandma pizza contains sliced mozzarella cheese and randomly scattered thick plum tomatoes on top. Kind of like an upside-down pie. It's almost always drizzled with a heavy dose of garlic-infused olive oil and finished with some Sicilian oregano and Pecorino Romano cheese.

Why You Should Use Semolina Flour for Baking Pizza. If you want to make your pizza crust a little more crunchy, try using semolina flour. Semolina is excellent for making crusts that won't stick to your baking trays. If you don't want to use semolina flour, you can substitute it with Caputo 00 flour.

Active Dried Yeast - Most Common

Active dry yeast is the most commonly used type of yeast for making baked goods. It is yeast that has been dried out so that it has a longer shelf-life.

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

Far too many of us forget about the art of the par-bake, but it's a handy trick that keeps crust from getting soggy. If you're topping your pizza with something that's moist or wet (like fresh mozzarella), you want to partially bake the crust before proceeding with the add-ons.

How long should pizza dough rest before using? ›

If you're making pizza now: Let the dough rise for an hour to an hour and a half. Then proceed with making your pizzas right away. If you're making pizza later: Cover the dough with cling wrap and keep it in the refrigerator for up to three days until you're ready to use it.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said. Over-proofing is another consequence of resting your dough for too long.

Baste crust with oil, then butter

Pizza crust is no exception and a bit of basting oil and/or butter will make your homemade pizza way more flavorful. Just after you've finished stretching the dough into its final shape, brush the entire surface with olive oil before adding your sauce, cheese, and any toppings.

Vinegar: Strengthens gluten and helps dough to rise higher. May enhance yeast activity in small amounts, or is at least unharmful. Retards yeast in large quantities. From a teaspoon to a tablespoon per loaf is typical, depending on the flavor desired and the vinegar being used.

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

The Italian pizza crust is thin but perfectly balanced. It's not too crunchy and made with wheat flour and olive oil. Sometimes they may add herbs to the dough as well as the sauce. Many people don't know this, but there's a chance they may have never tried Italian pizza, even if they've eaten pizza a hundred times.