EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES
Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
Total Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
- Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
- 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.
- 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.
- 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.
- For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
- 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.
- 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.
- 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.
- 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.
- Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
- 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.
- When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
- 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.
- 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.
- Here are some of my favourite 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
Nutrition Facts : Calories 481 calories, FatContent 4.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 17.6 g protein, CarbohydrateContent 97.9 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
Provided by Maurizio Leo
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
- (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
- (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
- (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
More about "pizza oven dough recipe recipes"
GLUTEN-FREE PIZZA DOUGH RECIPE — OONI USA
Love pizza but need a pizza dough that loves you back? Your days of eating store-bought, cardboard-like crusts are over! For those avoiding gluten, our awesome gluten-free pizza dough recipe uses a certified gluten-free flour brand and is super easy to make. For this recipe, we use Caputo Fioreglut Gluten Free Flour. If you prefer to use a different gluten-free flour, it’s important to note that the results will vary significantly and may require different quantities of water, yeast and/or olive oil, plus different prove times and preparations. This recipe is our tried and tested method – it’s sure to reignite your love of pizza!Makes 3 x 16” pizzas, or 4 x 12” dough balls
From ooni.com
Reviews 4
Total Time 2 hours 26 minutes
From ooni.com
Reviews 4
Total Time 2 hours 26 minutes
- Enjoy and share with all your gluten-free pizza-loving friends!
See details
CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI USA
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza - perfect pizza dough recipe!Makes 3 x 330g dough balls or 4 x 250g dough balls
From ooni.com
Reviews 4
Total Time 4 hours 21 minutes
From ooni.com
Reviews 4
Total Time 4 hours 21 minutes
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
See details
PIZZA DOUGH RECIPE - BBC GOOD FOOD
A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Cuisine Italian
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Cuisine Italian
- Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.
See details
PIZZA DOUGH RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Cuisine italian
Reviews 4.5
Cuisine italian
- Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
See details
EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES
Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
- For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
- Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
- 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.
- 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.
- 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.
- For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
- 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.
- 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.
- 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.
- 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.
- Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
- 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.
- When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
- 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.
- 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.
- Here are some of my favourite 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
See details
QUICK PIZZA DOUGH RECIPE - NYT COOKING
The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
- Make the pizza:
See details
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
From theperfectloaf.com
Total Time 24 hours 10 minutes
From theperfectloaf.com
Total Time 24 hours 10 minutes
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
See details
CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI UNITED KINGDOM
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza!Makes 3 x 330g dough balls or 4 x 250g dough balls
From uk.ooni.com
Reviews 4
Total Time 4 hours 21 minutes
From uk.ooni.com
Reviews 4
Total Time 4 hours 21 minutes
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
See details
CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI USA
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza - perfect pizza dough recipe!Makes 3 x 330g dough balls or 4 x 250g dough balls
From ooni.com
Reviews 4
Total Time 4 hours 21 minutes
From ooni.com
Reviews 4
Total Time 4 hours 21 minutes
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
See details
PIZZA DOUGH RECIPE - BBC GOOD FOOD
A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Cuisine Italian
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Cuisine Italian
- Place the pizza back on the grill, uncooked-side down, and shut the lid. Give it another three to four minutes, then remove when the cheese is melted and the toppings are hot.
See details
PIZZA DOUGH RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Cuisine italian
Reviews 4.5
Cuisine italian
- Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
See details
QUICK PIZZA DOUGH RECIPE - NYT COOKING
The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 500 per serving
- Make the pizza:
See details
PIZZA DOUGH I RECIPE | ALLRECIPES
Preheated the oven to 400.. greased my pizza pan with olive oil, used the whole dough for one pizza, it fit perfectly. Then take a fork and make indentions all over the dough (so the crust does not bubble up anywhere) Then bake for 5 minutes, take out and continue on making your pizza.
From allrecipes.com
From allrecipes.com
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HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES
Jan 03, 2022 · Pizza Dough: Makes enough dough for two 10-12 inch pizzas. 1 1/2 cups (355 ml) warm water (105°F-115°F). 1 package (2 1/4 teaspoons) active dry yeast. 3 3/4 cups (490 g) bread flour. 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven). 2 teaspoons salt. 1 teaspoon sugar. Pizza …
From simplyrecipes.com
From simplyrecipes.com
See details
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Recipe Notes: *This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza …
From tasteandtellblog.com
From tasteandtellblog.com
See details
PIZZA RECIPES - SERIOUS EATS
Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style. Outdoor Pizza Oven Charred Broccoli Rabe and Anchovy Pizza
From seriouseats.com
From seriouseats.com
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QUICK AND EASY PIZZA CRUST RECIPE | ALLRECIPES
I heat the oven to 450, put the dough on a big cookie sheet, pop it into the oven on the lowest rack, turn it up to 500, and let it bake for 5 minutes. Then I pull it out, turn the heat down to 450 again, spread on sauce, cheese and toppings, and put it back into the oven …
From allrecipes.com
From allrecipes.com
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BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
Mar 18, 2019 · 4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza. 5. Roll into pizza …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
EASY HOMEMADE PIZZA DOUGH - JOYFOODSUNSHINE
Sep 02, 2018 · I put the dough on the middle rack in a 400 degree oven for 5 minutes, remove from the oven and then cook the all dressed pizza for approx. 12 to 15 minutes at 400 degrees. I always …
From joyfoodsunshine.com
From joyfoodsunshine.com
See details
HOMEMADE PIZZA & PIZZA DOUGH RECIPE - SIMPLY RECIPES
Jan 03, 2022 · Pizza Dough: Makes enough dough for two 10-12 inch pizzas. 1 1/2 cups (355 ml) warm water (105°F-115°F). 1 package (2 1/4 teaspoons) active dry yeast. 3 3/4 cups (490 g) bread flour. 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven). 2 teaspoons salt. 1 teaspoon sugar. Pizza …
From simplyrecipes.com
From simplyrecipes.com
See details
PIZZA DOUGH RECIPE - JO COOKS
Jun 22, 2019 · My Pizza Dough Recipe couldn’t be any easier, I promise you that!So put down the phone, you’ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your time!. With my easy, fool proof Pizza Dough Recipe, you’ll learn to make your own homemade pizza …
From jocooks.com
From jocooks.com
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MASTER PIZZA DOUGH | ALLRECIPES
This is THE best pizza dough recipe I have found and deserves more than 5 stars. I have made it many times and it always turns out great. I start with 2c of flour but add more until the dough is soft and rolls out well. I usually add some garlic powder to the dough …
From allrecipes.com
From allrecipes.com
See details
BASIC NEAPOLITAN PIZZA DOUGH RECIPE - SERIOUS EATS
Jun 25, 2020 · With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and gluten formation will occur, allowing you to stretch the dough out easily and making for a dramatic rise and good charring in the oven.
From seriouseats.com
From seriouseats.com
See details
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Recipe Notes: *This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza …
From tasteandtellblog.com
From tasteandtellblog.com
See details
PIZZA RECIPES - SERIOUS EATS
Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style. Outdoor Pizza Oven Charred Broccoli Rabe and Anchovy Pizza
From seriouseats.com
From seriouseats.com
See details
BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
Mar 18, 2019 · 4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza. 5. Roll into pizza …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
PIZZA DOUGH RECIPE - JO COOKS
Jun 22, 2019 · My Pizza Dough Recipe couldn’t be any easier, I promise you that!So put down the phone, you’ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your time!. With my easy, fool proof Pizza Dough Recipe, you’ll learn to make your own homemade pizza …
From jocooks.com
From jocooks.com
See details
MASTER PIZZA DOUGH | ALLRECIPES
This is THE best pizza dough recipe I have found and deserves more than 5 stars. I have made it many times and it always turns out great. I start with 2c of flour but add more until the dough is soft and rolls out well. I usually add some garlic powder to the dough …
From allrecipes.com
From allrecipes.com
See details
BASIC NEAPOLITAN PIZZA DOUGH RECIPE - SERIOUS EATS
Jun 25, 2020 · With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and gluten formation will occur, allowing you to stretch the dough out easily and making for a dramatic rise and good charring in the oven.
From seriouseats.com
From seriouseats.com
See details
THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Recipe Notes: *This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza …
From tasteandtellblog.com
From tasteandtellblog.com
See details
BEST PIZZA DOUGH RECIPE - TASTES BETTER FROM SCRATCH
Mar 18, 2019 · 4. Divide the dough into 2-3 balls depending on whether you want to make thin crust pizzas or a thicker, chewy pizza crust. I personally like to divide my pizza dough recipe into three because I like the thin crust pizza. 5. Roll into pizza …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details