Jamie Oliver Pizza Dough
8 servings
80 minutes
Jamie Oliver's pizza dough is the foundation of true Italian cuisine, embodying a balance of simplicity and perfection. The combination of wheat flour and semolina gives it a unique texture: crispy on the outside and airy on the inside. The secret to its flavor lies in careful kneading and proper fermentation, making it elastic and aromatic. The recipe's history traces back to Italian bakers' traditions, which Jamie Oliver adapted by adding simple steps for home cooks' convenience. This dough is perfect for any topping—from classic Margherita to spicy signature variations.
1
Pour flour and semolina onto the work surface, make a well in the center, and pour in warm water.
- Wheat flour: 800 g
- Semolina: 200 g
- Water: 550 ml
2
Slowly but surely mix the flour and water with a fork. Don't rush to use your hands; the dough needs to prepare for this, warns Jamie.
3
Add salt, olive oil, and dry yeast. Mix with a fork, gathering the flour from the edges.
- Salt: 1 tablespoon
- Vegetable oil: 4 tablespoons
- Fresh yeast: 50 g
4
As soon as you feel it's hard to work with a fork, dust your hands with flour and start kneading the dough. The main task in this process is to achieve maximum elasticity of the dough. It's not easy, but the result is worth it.
- Wheat flour: 800 g
5
Shape the dough into a ball and transfer it to a bowl dusted with flour.
- Wheat flour: 800 g
6
Yeast loves warmth and moisture, so cover the bowl with a damp cloth and place it in a warm spot for 45-60 minutes; the dough should triple in size.
- Fresh yeast: 50 g
7
The dough is ready, it just needs to be rolled out as thin as possible.
8
Bake at 220 degrees Celsius
9
P.S. Now from me!!!!!
10
I take fresh yeast, water is mixed equally with milk. I add a teaspoon of sugar to the total volume of water and let the yeast start working... and only after that I pour it into the mixture of flour, semolina, and spices...
- Fresh yeast: 50 g
- Water: 550 ml
- Wheat flour: 800 g
- Semolina: 200 g