With Jamie Oliver’s pizza dough, you have the perfect base for the next pizza night. For the simple recipe you need time, but only five ingredients.
Jamie Oliver is a British chef, known worldwide for his many recipes, cooking shows and cookbooks. In his first cooking show, he mainly prepared simple recipes with just a few ingredients. This recipe for Jamie Oliver’s pizza dough comes with just five ingredients and is uncomplicated.
If you are looking for tips and inspiration for a suitable rubber, you will find it here:
Besides that: When shopping for your ingredients, pay attention to organic quality. With this you support more sustainable agriculture without synthetic pesticides. If you buy flour from your region, you also avoid long, energy-intensive transport routes.
Jamie Oliver’s pizza dough: This is how the recipe works
Jamie Oliver pizza dough
- Preparation: about 30 minutes
- Break time: about 60 minutes
- Crowd: 8 servings
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1 kg
Flour type 405 (plus more for dusting)
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1 teaspoon
fine sea salt
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2 pack(s)
Dry yeast (7g each)
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1 tablespoon
sugar
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4 tablespoons
Extra fine filtered olive oil
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650 ml
lukewarm water
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Put the flour in a sieve with the salt and sift it on your clean work surface.
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Make a small pile of it and make a well in the middle.
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Place the yeast, sugar, olive oil and water in a small bowl and mix well. Danger: The water should be lukewarm. If it is too hot, the dough will not rise later, and if it is too cold, the dough will take a long time to rise.
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Let the yeast mixture sit for a few minutes and then pour it into the well in the flour.
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Knead the ingredients gradually into a smooth dough.
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Dust a bowl with a little flour, form the dough into a ball and place it in it. Cover the bowl with a damp cotton towel and let the dough rise in a warm place for about an hour.
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Then dust your work surface with a little flour and knead the dough again briefly.
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Then divide the dough into six to eight pieces and roll them out into round flatbreads. The flatbreads should be about half a centimeter thick.
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You can then cover the dough according to your taste. Bake the pizzas at 220 degrees top/bottom heat for about 15 to 20 minutes.
Jamie Oliver Style Pizza Dough: Tips and Tricks
(Photo: CC0 / Pixabay / felix_w)
In Italy, type 00 flour is used for pizza dough, which corresponds to the German 405 – it works just as well.
Jamie Oliver also recommends that you let the rolled out dough rest for about 20 minutes before putting it on top. If you want to prepare the dough longer in advance, it is better to keep it as a ball of dough in the fridge. Clue: If the dough goes in the fridge for many hours (eg overnight), you can prepare it with a little less yeast. You should also let it come to room temperature before rolling it out.
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