I’ve always dream of making my own pizza bases and then decorate them with my favorite fillings. How hard can they be? It’s actually fairly simple and straight-forward. Well that’s what I found after making my very first pizza dough few weeks back. I adapted this pizza dough recipe from Jamie Oliver’s Jamie At Home book in which I cut the recipe in half. Remember my JO’s tomato sauce recipe in my previous post? It’s from the same book and the tomato sauce will go hand in hand with this pizza dough.
First, sift the flour and salt into a mixing bowl or flat surface. Make a well in the middle.
Use a fork or in my case, my fingers and bring the flour in gradually from the sides until it all come together. Knead the dough until you get a springy dough.
Remove the dough and place in a floor-dusted surface and proceed with kneading the dough to get the air out. That’s it, you can now use the dough. Divide them into smaller ball depending how many pizza bases you want to make.
Jamie Oliver’s Pizza Dough
Adapted from Jamie At Home
Makes 2-3 medium-sized pizza bases
3 1/2 cups strong white bread flour
1/2 level tablespoon fine sea salt
7g active dried yeast
1/2 tablespoon sugar
2 tablespoon extra virgin olive oil
250ml lukewarm water
1. Sift flour and salt into a bowl/flat surface and make a well in the middle.
2. In a measuring cup, mix the yeast, sugar and olive oil into the water and leave for few minutes. Then pour into the well.
3. Use a fork or your finger and bring the flour in gradually from the sides and swirl it into the liquid and let it all come together.
4. Knead with your hand until you have a smooth springy dough.
5. Place the dough in a large-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.
6. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands (punching down the dough). The dough can be used immediately for making pizza. Just divide the dough to 2-4 balls – depending how many pizza bases you want to make.
7. It’s best to roll out the pizzas about 15 to 20 minutes before you want to cook them.
8. To keep the dough, wrap it in cling wrap and store either in fridge or freezer.