Easy pizza base recipe | Jamie Oliver pizza recipes (2024)

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Basic pizza

Simply delicious dough & topping

  • Vegetarianv

Simply delicious dough & topping

  • Vegetarianv

“Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways. Serve with a lovely fresh salad on the side to boost your 5-a-day. The pizza dough can be easily doubled if you want to make a bigger batch. ”

Serves 8

Cooks In1 hour 20 minutes

DifficultyNot too tricky

BreadItalianMainsBaking

Nutrition per serving
  • Calories 481 24%

  • Fat 4.9g 7%

  • Saturates 1.8g 9%

  • Sugars 5.1g 6%

  • Salt 1.5g 25%

  • Protein 17.6g 35%

  • Carbs 97.9g 38%

  • Fibre 4.2g -

Of an adult's reference intake

Tap For Method

Ingredients

  • DOUGH (8 PIZZAS)
  • 800 g strong white bread flour
  • 200 g fine ground semolina flour or strong white bread flour
  • 1 level teaspoon fine sea salt
  • 2 x 7 g sachets of dried yeast
  • 1 tablespoon golden caster sugar
  • TOMATO SAUCE (4 PIZZAS)
  • 1 clove of garlic
  • 1 bunch of fresh basil
  • olive oil
  • 1 x 400 g tin of plum tomatoes
  • TOPPING (4 PIZZAS)
  • 85 g mozzarella cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
  2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
  3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
  4. 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.
  5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
  6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
  7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
  8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
  9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
  10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
  11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
  12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
  13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
  14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
  15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Tips

TOPPING IDEAS:
Mozzarella, anchovies, chilli, capers and parsley
Smoked pancetta, mozzarella, fresh chilli and tomatoes
Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil
Green and red grapes, rosemary, pine nuts and ricotta
Potatoes, mozzarella, rosemary, thyme and tomatoes
Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

LOVE YOUR LEFTOVERS:
Leftover mozzarella? Tear up and mix with other grated cheeses, scatter over toast and grill briefly for a quick snack/lunch. Toss into a simple pasta with tomato sauce, leave to sit for a couple of minutes to allow it to melt before serving – a total treat!

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Easy pizza base recipe | Jamie Oliver pizza 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.

How to make homemade pizza taste like a pizzeria? ›

Simmer Your Sauce

The best way to achieve restaurant style pizza sauce is by making it yourself. Don't bother using fresh tomatoes. Canned whole San Marzano tomatoes are the most consistent in quality, and have the perfect balance of sweetness and acidity.

What flour is best for pizza dough? ›

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

How to make pizza in 7 steps? ›

Pinchin' Pennie$ in the Kitchen: 7 Steps to Making Your Own Pizza
  1. Start with a crust. ...
  2. Add a sauce. ...
  3. Add some veggies, such as: ...
  4. Try some fruit on your pizza, such as: ...
  5. Add some protein, such as: ...
  6. Add cheese. ...
  7. Bake your creation in a hot oven (450 F or above).

What seasoning makes pizza taste better? ›

Popular Seasonings and Herbs to Add to Pizza
  1. Parmesan Cheese. Parmesan cheese is a hard cheese that can be grated, shredded or shaved over the top of pizza after it has finished baking. ...
  2. Italian Seasoning. ...
  3. Oregano. ...
  4. Garlic. ...
  5. Red Pepper Flakes. ...
  6. Parsley. ...
  7. Basil. ...
  8. Thyme.
Apr 21, 2023

Why does restaurant pizza taste so good? ›

The No. 1 reason restaurant pizza is better than homemade is that they have ovens that can reach 900°F, or even hotter, which makes for perfectly crisp and chewy crusts, with those lovely charred spots, says Kierin Baldwin, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.

What flour do Italians use for pizza? ›

The secret to the tender yet stretchy pizza crust at your favorite pizzeria is probably 00 flour, a powdery fine Italian flour that you can find online or in specialty grocery stores.

What yeast is best for pizza dough? ›

No matter the form it's in, any yeast can work well for making pizza dough. It all depends on how much time you want to spend making it, and what kind of flavor you want. For example, sourdough starter will produce a much different-tasking crust than other yeast types.

What is the difference between 00 flour and all-purpose flour? ›

Why Use 00 Flour? Besides the level of the grind, the other big difference between “00” flour and all-purpose flour is how the gluten in each flour behaves. The gluten from durum wheat flour tends to be strong but not very elastic, while the gluten in red wheat flour is both strong and elastic.

How to make a pizza step by step list? ›

Steps to Make Pizza from Scratch:
  1. Prepare Dough:Mix Ingredients: Combine flour, yeast, water, olive oil, and salt. ...
  2. Roll Out Dough:Flour Surface: Roll the dough into desired thickness. ...
  3. Add Sauce and Toppings:Spread Sauce: Tomato sauce or olive oil for the base. ...
  4. Bake:Preheat Oven: Ensure it's hot (around 475°F or 245°C).
Oct 27, 2022

What are the three main ingredients in pizza? ›

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

What are three other ingredients you can add to the pizza dough to make it more flavorful? ›

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.

What are the most important ingredients in pizza? ›

Arguably, the most important pizza ingredient is the crust. Think about the crust as the foundation of your pizza. The crust is the carrier of your sauce and all the ingredients.

What is pizza base sauce made of? ›

Classic Pizza Sauce

Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho.

References

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