Homemade pizza dough recipe | Jamie Oliver recipes (2024)

FAQs

What are the three ingredients in Jamie Oliver pizza dough? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

All Purpose Flour or Bread Flour mixed with Semola Remacinata di Grano Duro for thick crust pan pizza. “00” Farina di Grano Tenero mixed with Bread Flour for long rise, thin crust pizza (pizzeria style) “00” Farina di Grano Tenero for fresh, egg pasta.

No matter the form it's in, any yeast can work well for making pizza dough. It all depends on how much time you want to spend making it, and what kind of flavor you want. For example, sourdough starter will produce a much different-tasking crust than other yeast types.

American bread flour is commonly used for making NY-style or Detroit-style pan pizzas. The high gluten content in bread flour allows for a longer fermentation. This helps the dough develop a more complex flavor profile. The fineness of 00 flour is ideal for pizzeria-type light and airy Neapolitan pizza.

Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.

Don't let it rise for too long, though.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.

Rolling pins not allowed: Stretching your pizza dough preserves the gas bubbles created by yeast, resulting in an open-structured crust. Rolling pins push out the gas, reducing oven spring and creating a dense, tough crust.

Should you put sugar in pizza dough? ›

Sugar not only adds flavor, but is helpful in the fermentation of the yeast. It will also give your dough that lovely golden brown color diners are looking for. Additionally, sugar increases the moisture retention of your dough, tenderizing the crust.

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation.

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

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. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household.

Arguably, the most important pizza ingredient is the crust. Think about the crust as the foundation of your pizza. The crust is the carrier of your sauce and all the ingredients.