PIZZA ON BREAD RECIPES

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HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES



Homemade pizza dough recipe | Jamie Oliver recipes image

Once you've tried this easy pizza dough recipe, you'll never look back (trust me)

Total Time 20 minutes

Yield 8 medium-sized thin bases

Number Of Ingredients 5

1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil

Steps:

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre

FRENCH BREAD PIZZA RECIPE: HOW TO MAKE IT



French Bread Pizza Recipe: How to Make It image

Slices of this hearty french bread pizza are guaranteed to please. I sometimes substitute spaghetti sauce for the pizza sauce, or add our favorite veggies to the toppings. —Sue McLaughlin, Onawa, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 5

1/2 pound ground beef
1 can (15 ounces) pizza sauce
8 ounces canned sliced mushrooms, drained
1 loaf (1 pound) French bread
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce and mushrooms; set aside. , Cut bread in half lengthwise, then into eight pieces. Spread meat sauce on bread; place on a greased baking sheet. Sprinkle with mozzarella. Bake, uncovered, 10 minutes or until cheese melted and bubbly.

Nutrition Facts : Calories 296 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 764mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

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Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
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    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.
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    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.
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