This pizza dough recipe from Jamie Oliver is the best we’ve ever tried in The Salford Kitchen. Over the years we’ve dabbled with many other recipes, but this one has remained our firm favourite. This recipe produces a base with a lovely texture, and most importantly it tastes delicious too. We have come to the conclusion that the inclusion of semolina flour as well as strong white bread flour is what really makes it stand out.
The original recipe is here: https://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/
Dough (4 pizzas)
- 400g strong white bread flour
- 100g fine ground semolina flour
- ½ tsp sea salt
- 325ml lukewarm water
- 1 x 7g sachet of easy blend dried yeast
- 1 tsp golden caster sugar
Topping (4 pizzas)
- Extra virgin olive oil
- x1 quantity tomato and basil sauce
- Pre-grated mozzarella cheese
- x1 large ball fresh mozzarella cheese (Fior di Latte)
- Dried oregano
- Fresh basil leaves
- Sieve the flours and salt into a large mixing bowl and make a well in the centre.
- Add the yeast and sugar to 325ml lukewarm water, mix together and leave for a few minutes until the yeast has dissolved. Then pour into the well.
- Using your hands, bring the flour and liquid together in the bowl, mixing until you have a sticky mass. Tip the dough onto a clean surface.
- Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes, or until doubled in size.
- To make the pizza bases, tip the dough onto a surface and divide into 4 equal balls.
- Flour each dough ball, then cover with a clean tea towel and leave to rest for about 15 minutes – this will make it easier to roll each piece thinly.
- Meanwhile, make the tomato and basil sauce.
- Preheat the oven to 250°C/500°F/gas 9.
- When you are ready to roll out the dough, dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick. Brush the base with a tiny bit of extra virgin olive oil and prick the base with a fork, to prevent bubbles forming during baking.
- At this stage, you can apply your toppings of choice: for pizza margherita, spread the tomato sauce over the base, spreading it to the edges. Sprinkle over pre-grated mozzarella, dried oregano and a sprinkle of salt.
- If you can, cook the pizzas on a pizza stone in your conventional oven – if you don’t have a pizza stone, you can use a baking tray which is lightly greased with olive oil.
- Cook each pizza for 7 minutes, then pull out the baking tray / stone and dot over pieces of torn fresh mozzarella. Finish cooking for another 2 – 3 minutes, until the pizzas are golden and crispy. Scatter with a few fresh torn basil leaves and enjoy