- 20 minutes, plus about an hour's proving and 10 minutes' baking
- Makes 8
Adapted from Pizza dough, jamieoliver.com ↗
Ingredients
- 1kg strong white bread flour or Tipo '00' flour, or 800g of either plus 200g finely ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
Let's cook
- Sift the flour and salt onto a clean work surface and make a well in the middle.
- Stir the yeast, sugar and oil into the lukewarm water, leave it for a few minutes, then pour it into the well.
- Gradually draw the flour into the liquid, then knead until the dough is smooth and springy.
- Cover and leave somewhere warm for about an hour, until doubled in size.
- Knock the air out. Use it straight away, or chill or freeze it for later.
- Divide into eight balls, one per pizza, and roll them out 15 to 20 minutes before baking.
- Heat the oven to 250°C (gas 9), or fire up a pizza oven.
- Stretch each base thin, leaving a slightly thicker edge, and add your toppings.
- Bake low in the oven for 7 to 10 minutes until golden and crisp, or about 4 minutes in a pizza oven.
Tags
In Feed the family, Plant powered, Weekend brunch and bakes.
Check every packet for allergens.