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1 pkg. or cake yeast 1/4 c. water 1 c. warm milk 1/2 c. sugar 2 eggs 4 c. flour 1/4 tsp. salt 1/4 c. melted butter Dissolve yeast in 1/4 cup warm water, 1 teaspoon sugar and let stand a few minutes. Beat eggs well. Add milk, butter, salt, sugar and yeast. Add 2 cups flour and beat very well. Add remaining flour and knead. Put in a warm place to rise. Shape into rolls and let rise again. Bake at 350 for 1520 minutes.


1 pkg. dry yeast 1 c. warm water 2 tbsp. sugar 2 1/4 c. flour 1 tsp. salt 1 egg, beaten 2 tbsp. shortening (soft or melted) Stir all ingredients together. Let rise 30 minutes in bowl. Punch down and stir. Put in 12 small muffin tins. Let rise 30 minutes. Bake at 400 degrees for 15 minutes.


4 cups all-purpose flour 1 package active dry yeast 1 cup warm milk, scalded and skimmed 1/2 cup granulated sugar 1/3 cup butter, melted 1 teaspoon salt 2 eggs

Dissolve the yeast in warm milk and set aside for 5 minutes to proof (foam). Combine sugar, butter, eggs and salt. Stir in flour and yeast mixture. Turn the dough out onto a lightly floured board and knead until smooth. Sprinkle lightly with flour, as needed, to keep dough from sticking (dough should be slightly sticky). Add as little flour as possible; the more flour that is added, the heavier the bread will be, and the goal is to have very light bread, so if the dough is sticking rub a little oil on your hands. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size. Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is

approximately 21 inches long and 16 inches wide by 1/4" thick. If dough begins to resist, stop working and allow it to rest for 15 minutes. Preheat oven to 400F. While oven is preheating, mix ingredients for filling.

1 cup brown sugar, firmly packed 2 1/2 tablespoons cinnamon 1/3 cup butter, softened Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture.

Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4" slices and place into a lightly greased baking pan, allowing about 1 inch space between each. Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden. While the rolls are baking, mix ingredients for icing.

8 tablespoons (1 stick) butter, softened

1 1/2 cups confectioners' sugar 1/4 cup cream cheese 1/2 teaspoons vanilla extract 1/8 teaspoon salt Beat well with a rotary mixer until light and fluffy. When the rolls are done, drizzle generously with the icing while still warm.

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. Its best made with Italian Tipo 00 flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure its a strong one thats high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. 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. 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. 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. 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.

Timing-wise, its a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Dont roll them out and leave them hanging around for a few hours, though if you are working in advance like this its better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so theres 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 tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

from Jamie at Home

1kg strong white bread flour or Tipo 00 flour or 800g strong white breadflour or Tipo 00 flour, plus 200g finely ground semolina flour 1 level tablespoon fine sea salt 2 x 7g sachets of dried yeast 1 tablespoon golden caster sugar 4 tablespoons extra virgin olive oil 650ml lukewarm water

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1.by dino on Thu 05 Apr 2012 @ 11:42

The pizza dough recipes says 2 x 7g sachets of dried yeast yet in Jamies pod cast he says one?? <br /> Is two OK and or one OK as well?<br /> <br />
2.by Sarah\'s Seedlings on Thu 01 Mar 2012 @ 15:19

Jamie Oliver is the bomb! Can the man do no wrong? Another fab recipe, I'd still prefer ti if he cooked it for me. Are you there Jamie?
3.by Jefe de la Casa on Sat 18 Feb 2012 @ 17:26

Straightforward, simple recipe. Of course, you have to know what you are doing. Different flours, different liquid absorption. Cooler ovens - adapt technique. Wetter toppings - (like mushroom - or loads of toms pre-fry in a little olive oil to remove excess moisure) (you'll still get the taste - in fact even enhanced). Don't grumble about no feedback - it's only us visitors who read this.... grrr....
4.by timwa on Wed 08 Feb 2012 @ 07:05

This recipe worked the first time I tried it and the result is just awesome!!! Thanks Jamie!!
5.by Matthias on Tue 24 Jan 2012 @ 21:07

Thank you very much for the comprehensive information on this site. The pizzas were a success, everybody said they liked it. Cooking time was 10 minutes at a temperature of around 300 Degrees. Thanks as well to the participants that gave feedback for example about the flour volcano - I mixed my dough in a bowl, it worked like a charm. Finally, I especially liked the lemon and rocket sauce that Jamie adds after the pizza is baked.
6.by Peter on Fri 20 Jan 2012 @ 17:36

I made this dough today, and it was fantastic. So easy to make and so perfect for a really good pizza crust. I made the dough using bread flour and semolina flour. All ingredients weighed on a scale to the recipe's specifications. The dough was a perfect consistency. I made four large dough balls, cooked two 19 inch pizzas and froze the remaining two dough balls for another day. The first pizza I cooked on the second to bottom shelf in my gas over @ 500F for about ten minutes. The second pizza was cooked on the bottom shelf. I thought the bottom shelf created a better crispy crust.<br /> <br /> Fantastic Recipe. Much simpler than the one I had been using, and it tasted ten times better! Thank you Jamie.
7.by Rach222 on Wed 18 Jan 2012 @ 02:02

I too had the exploding volcano! The video really helps, my mistake was a very little well.
8.by mike on Sun 08 Jan 2012 @ 18:26

Important! My attempts to mix it on the side resulted in a big floury volcano collapsing and cascading on to the floor, I'd recommend mixing the flour with the water/oil/yeast in a bowl
9.by Luigi on Sun 08 Jan 2012 @ 07:23

It's a wonderful recipe! The secret to a good pizza is in the rising. Yeasts are living: they eat, drink, reproduce!For this reason we must learn to parties parameters that govern them.This is my article for a good mix and a good rise. <br /> http://gomestic.com/cooking/how-to-make-pizzaoriginal-italian-recipe/
10.by Chuohua on Fri 30 Dec 2011 @ 13:50

The best dough I've ever made!! My little daughter and I watched your "pizza" episode some times before making our first pizza, and she enjoyed the whole process a lot. Thanks very much for everything. Keep on the good work! Cheers
11.by Al on Wed 14 Dec 2011 @ 09:22

I have made your dough twice now here in Singapore. Everybody loves the Pizzas now! Many thanks.
12.by Kabby on Mon 12 Dec 2011 @ 12:10

Got a tip from an italian friend, who told me he'd always make<br /> the dough in the morning, use less yeast, and let it sit through<br /> till after work, knock it back, and then let it sit a couple more<br /> hours before making the base.
13.by Mee` on Sun 11 Dec 2011 @ 19:53

Where is the sauce recipe? I saw Jamie make this pizza on tv years ago and I made it. It was the best pizza I ever ate in my entire life! And it's not soggy like someone posted. They must have done something wrong. Anyway, Jaime made a sauce for it on tv and I can't find the recipe. I had it written down somewhere but lost it.<br /> <br /> It went something like:<br /> <br /> saute garlic with rosemary and basil and I think he added tomato paste from a tube but I can't recall. Does anyone know or have that recipe? Thanks! YUMMY!
14.by Tom on Sat 10 Dec 2011 @ 14:02

Temperature?<br /> <br /> As hot as you can get your oven! I use a pizza stone, preheated to 250 degrees. Lovely crisp base with none of the soggy pizza issues mentioned above. Do it!
15.by Jules on Fri 09 Dec 2011 @ 18:29

When in doubt....use a Jamie recipe. That's what I like to do anyway. In the middle of making this dough for pizzas for the second time tonight after receiving excellent feedback from my boyfriend :)
16.by Rebecca on Mon 05 Dec 2011 @ 16:52

Making pizza twists with this bad boy ;D

17.by charlie on Fri 25 Nov 2011 @ 18:45

great way to get the kids involved and have some fun.some toys they play with werent as much fun as kneading the dough.cheers.<br />
18.by Mrs Glossop on Thu 24 Nov 2011 @ 12:30

Dear Mr Jamie Oliver, your idea of how to make a pizza base was an epic fail in the Glossop/Harris household. However, you have given me a brilliant idea of how to teach and demonstrate volcanoes. This I thank you. Yours Sincerely, Mrs S Glossop (ever the geographer and less of a chef)
19.by Lama on Wed 23 Nov 2011 @ 14:14

Brilliant , easy and it actually worked!!!! needed a more salt for my taste.<br /> <br /> PS i saw a question about temperature, preheat the oven to 180deg C and pop it in for 20 minutes and boom you are done! (time depend on thickness ofcourse
20.by melissa on Thu 17 Nov 2011 @ 14:37

hi my name is melissa harris and i live in swannington and i would like youn to give me some tips on pizza base and on to pthank you jamie oliver you are the best famous cooker
21.by Tanya on Mon 14 Nov 2011 @ 01:01

Tried this dough for make two plump round loaves on baking sheets. This bread is as fluffy as Angel Cake and tasted beautiful! Thank You Jamie, have been trying to get my bread to turn out like this for ages, this is THE ONE! Tx
22.by Aaron on Sun 13 Nov 2011 @ 11:00

What Temperature?!!!!<br /> So confused!

23.by Holly Roberts on Thu 10 Nov 2011 @ 18:57

Great recipe.. easy to follow! :o) however, a warning was needed Jamie regarding MY KITCHEN BEING FLOODED! note to all.. the well of yeast infused water may burst at any point resulting in panic followed by frantic mopping of the sides, the walls and the floor! Other than that it was quite easy to follow!
24.by melissa on Thu 10 Nov 2011 @ 14:44

i love jamie olivers cooking it is the best my dad wants to know how to make piozza base
25.by kaitlan :) on Thu 10 Nov 2011 @ 14:44

what sorte of pizza babses can you have im doning cooking in school and i need so awsome tipps
26.by rase tom on Tue 08 Nov 2011 @ 11:09

hey jamie, your recipe is awesome! i have followed it and my dough turned out awesome. now my family has commented what a wonderful cook i was but i gave the credit to you... anyway thanks!!!
27.by Helen Neobard on Sun 30 Oct 2011 @ 21:31

Fantastic recipe! I used half strong white bread flour and half plain flour as that was all I had left. I used a floured rolling pin to make very thin pizzas, I lost count of how many I made, I also made some garlic dough balls. About 3 minutes cooking time in our homemade pizza oven in the garden, fantastic! When used for cheesy garlic pizza bread, everyone said it was the best they had ever had!
28.by Jessica on Sat 29 Oct 2011 @ 12:57

Jamie, you are amazing. I caught the tail end of the Pizza episode of Jamie at home with my 4 year old daughter. and she said mum we have to make those pizza's I already had the book (amazing Guinness and beef pie) so we did, and will continue to from now on. thank you far this easy delicious recipe.
29.by Cressie Scott on Thu 27 Oct 2011 @ 11:03

This pizza dough is bloody fantastic! I'm 15 and I've cooked it many times and all the pizzas have always turned out amazing. Its not that hard to make, and it looks great when friends come around. My dads favourite is lots of melted cheese, cheddar and mozarella, then quickly fry some bacon lardons before sprinkling on top of pizza as it goes in to the oven. Delicious!!!<br /> I'm doing his little fried pizzas for my food technology project at the moment, these are just tinier, simpler versions which also taste great!
30.by Ashleigh on Wed 26 Oct 2011 @ 18:11

Hi Jamie, I have used this recipe a number of times now, and it IS SIMPLY THE BEST one around! I don't think that I am the best cook but everyone who has had the Pizza's think that I am brilliant...but I do give you all the credit and them your recipe. You make me a very happy girl.
31.by Julie on Sun 23 Oct 2011 @ 14:02

I used this recipe last night and it worked out a treat! All the ingredient amounts seemed to be perfect. I did add a little more flour as I was kneading the dough but I presume this is the norm. I used bacon and mushroom toppings and baked it on Jamie's JME Pizza Tray and served it on the JME Pizza Plate. Perfect! I left enough dough in the fridge to make another one today for lunch and I have 4 more balls of pizza dough in the freezer for future use :) Thanks Jamie!<br /> <br /> <br /> <br />
32.by Claire on Sat 22 Oct 2011 @ 19:49

Thank you Jamie,<br /> I quartered the recipe, and found that the amount of water was fine even though it seemed at lot at first so I put half in the well and added bit by bit until it was all included.<br /> I cooked the base on 200.c for 5 mins, then added my toppings and put it back in the oven until it looked cooked. <br /> I used an oiled pizza tray to cook it, and the base was very crisp yet still chewy so perfect really! <br /> I will be using this recipe again.<br /> Great :-D
33.by james and sam age 13 on Sat 22 Oct 2011 @ 19:26

absolutely great the measurements are spot on the recipe is so simple if you read it properley
34.by Lara on Sat 22 Oct 2011 @ 16:37

Jamie,<br /> <br /> I put 650 ml of water but it was so runny I had to add loads more flour. Hoping they still turn our right for X Factor viewing tonight !<br />
35.by Sophie Everett on Fri 21 Oct 2011 @ 17:06

Jamie mate, this pizza dough mix came out like batter!!! Me and the kids got completely covered and trying to get the extra flour out of the cupboard once we had all stuck our hands in the dough

has left the place looking like an explosion in a pancake factory. I measured the water out, too. Pizza carnage, it had better taste good!
36.by James Foster on Thu 20 Oct 2011 @ 17:58

The semolina varient makes the best pizza dough I have ever tasted.
37.by aishah on Fri 14 Oct 2011 @ 16:44

I loved the pizza dough it was great and relly easy to make..xxx
38.by Assumpta on Wed 12 Oct 2011 @ 13:44

Hi i cook pizza's all the time. Thanks to Jamie, there are the nicest pizza's ever. Try blending chilli's in olive oil and garlic in olive oil. then when the pizza is cooked drizzle the oil over the pizza. This makes them even more delicious.
39.by Melanie on Wed 12 Oct 2011 @ 12:49

Excellent pizza dough recipe but surely far too much salt and water?
40.by Gordon Ramsey on Sun 02 Oct 2011 @ 13:22

You should try using shoelaces in the pizza dough, this will stop the pizza disintegrating while you boil it.
41.by Sara on Sat 01 Oct 2011 @ 04:39

I can't eat take away pizzas anymore because this recipe is almost as good as the stuff i ate in Italy, and Italians do the best pizza in the world (in my opinion that is lol). I'm waitng on a batch of dough now and i can't wait til dinner time<br />
42.by jammal on Tue 27 Sep 2011 @ 05:01

greets.. i have a problem with my dough, it is soggy and sticky, maybe i added to much water to the yeast, or somethin else? i added extra flour and it didnt do nothin to make it firm. can it be improve or should i just throw it away? what should i do mate :)
43.by Simon on Fri 23 Sep 2011 @ 14:40

Why not try adding some finely chopped herbs to the dough? Dried will also suffice!<br /> <br /> I add a tablespoon of chopped rosemary and a well smashed clove of garlic to my water before making the dough. Give it a try!
44.by Joe on Wed 21 Sep 2011 @ 13:22

The water is fine for this amount, as you will always be adding more flour to roll, moving in and out of bowls ect. Anyone wondering about the temperature, make the oven as hot as possible and add the pizza's. I cooked a very thin Margarita and it took around 2 minutes. Now trying stuffed crusts and pesto bases.
45.by Melanie on Tue 06 Sep 2011 @ 09:50

I have never made a pizza dough that satisfies my family until I tried this recipe. My 1st attempt was successful and they love it. From now onwards, will stick to this recipe.
46.by lol on Sat 03 Sep 2011 @ 15:30

it was gr8!!
47.by Antonia on Thu 25 Aug 2011 @ 12:38

I need an authentic Italian pizza dough recipe for restaurant use.<br /> Say for 100 dough balls weighing 120 gr each.<br /> Can you help?<br /> Cheers<br /> Antonia x
48.by Veronica Oss on Tue 23 Aug 2011 @ 21:21

This is a great recipe! I love it. I use it over and over and over. Could say I snagged my husband using this recipe. He's a pizza lover. Even before our romance began he would eat my pizzas and loved the crust. He came back for more and then married me. Still married! Still loves my pizza!
49.by kayleigh on Tue 23 Aug 2011 @ 20:14

When i was younger in high school at dinner time we had a garlic bread but it didnt have no hard base it was just like doe sort of how would i make this becasue i have no idea and looking on the internet does not help me so please please please CAN YOU HELP ME!!!????

50.by Viktria on Mon 22 Aug 2011 @ 18:07

Hello Jamie!<br /> Nagyon szeretnm a elkszteni a Te recepted szerinti pizzt.A problma,hogy nem beszlek angolul.-sajnos- Esetleg magyar nyelven elrhet&#337; valahol?<br /> Egyebekben gratullok az tkeidhez!!!Kivlak!!!
51.by eve hyde on Sat 06 Aug 2011 @ 13:09

good repice
52.by abby on Fri 05 Aug 2011 @ 12:36

this is sick but i can not print it out

53.by Sheryl on Tue 02 Aug 2011 @ 14:14

I improvised using organic unbleached white flour. I previously used the recipe from an Italian chef in Ivrea. Now this one is much simpler and faster. More suitable for hungry kids. Thanks, Jamie.
54.by shelbey monk on Sat 30 Jul 2011 @ 16:55

perfecto! love it will use it all the time :D

55.by Chris on Tue 19 Jul 2011 @ 05:50

Great recipe - but way too muc water, go for 450ml max!!!!
56.by Marianne Lykke Kjaer on Tue 12 Jul 2011 @ 18:54

I have experimented with adding rye flour to get a healthier solution, and I exchance 100 g of the strong white bread flour with 100 g of fine rye flour. (when making half a portion)<br /> Thank you for so many fab receipes! All the best from Copenhagen :)
57.by Ian on Sat 09 Jul 2011 @ 19:00

Jamie we love you weeuw!! your pizza rules! just letting the yeast settle now
58.by emma on Fri 08 Jul 2011 @ 08:57

Anyone know what what gas mark, were in the oven and for how long i shoud cook it??
59.by sam on Tue 05 Jul 2011 @ 18:04

simple yet brilliant recipe, a chefs route to success!

60.by Kathleen on Mon 04 Jul 2011 @ 20:08

I made a pizza base for the first time using this recipe and it worked a dream. The 4 kids loved it. I was always nervous of working with yeast but you make it so easy. I officially a fan now!
61.by Carla de Lima on Mon 27 Jun 2011 @ 17:15

Dear Jamie,<br /> <br /> just tried your pizza dough at our country house (inland So Paulo / Brazil) this long weekend and can say it was spetacular good and 100% successfull!<br /> Thank you very much for your tips that makes our family meetings and parties more fun and exciting! Will send some photoes as soon as down load in my pc!<br /> <br /> Millions hugs!<br /> Keep well,<br /> Carla de Lima<br /> So Paulo / Brazil<br />
62.by Alex on Wed 15 Jun 2011 @ 14:53

i like food especially yours jamie <3 <3 <3 <3

63.by Alex on Wed 15 Jun 2011 @ 14:51

I like food as im fat<br />

64.by Simon on Wed 25 May 2011 @ 20:41

I tried the self raising flour recipe, in my opinion I ended up with pizza topping on crusty pastry.
65.by Andrea Thomson on Mon 23 May 2011 @ 10:23

I watched your Meals in 30 minutes over the weekend and I thought you did a pizza dough with self raising flour (1 cup) and half a cup of water. Is this correct?
66.by thomas on Wed 18 May 2011 @ 17:32

I have tried the pizza's at Trattoria Sapori in newington green and they are great, self rising dough, and they use....
67.by Mark on Tue 17 May 2011 @ 06:26

I'm surprised that nobody has mentioned it, but probably the best "tipo 00" flour out there is the Caputo Molino brand that is milled in Naples, Italy. I've been told that 80% of the pizzerias in Naples use this flour. There are a couple of varieties: The Caputo Pizzeria which is sometimes referred to as "Caputo Blue" because it comes in a blue bag. Caputo Rinforzato (sometimes called Rosso or Red because it comes in a red bag), and the "Chef's" flour, which comes in small 1 Kilo (2.2) pound bags. Google for caputo 00 flour and you'll find places that sell it. It's difficult to find locally, unless you're in a fairly urban area with a heavy Italian population.<br /> <br /> Some Italian 00 flours are low in protein content because they are used by pastry chefs. Caputo is still ground extra fine (00), but it's protein content is higher than all-purpose flour (12.5%)
68.by Fayez on Wed 04 May 2011 @ 17:09

I made the dough almost two hours ago, now thepizza in the oven. can't wait....Me so hungry(;
69.by Heather and Jessica on Fri 29 Apr 2011 @ 18:19

Great pizza recipe, the only thing was that my sister forgot to add the water to the yeast and olive oil :) we had to add later on, apart from that great recipe Jamie x
70.by chocolatebickys on Wed 27 Apr 2011 @ 13:21

Any tips for yummy toppings? i bought a pizza bace in a farmers market but i'm stuck for what to put on it. is it true that if you cut your tomatoes in advance and put salt on them that they don't get the bace all soggy????
71.by Patricia on Tue 26 Apr 2011 @ 12:48

Hi, I was looking for a pizza recipe and came upon Jamie's. I was delighted to find that it used olive oil and not 'vegitable oils or seed oils' Since my beautiful sister died last year of cancer our family have read books ,articles etc as you do when this happens and one of the most striking findings has been that despite the prevailance of vegitable oils and seed oils in all our food no one seems to care that vegitable oil is rendered toxic by heat and that most manufacturers use this heat process to extract or produce the vegitable oil.I now scan everything I buy in the supermarket and there is practically nothing that does'nt have vegitable oil in it. I feel like I am systematically poisioning my family with the very food that should sustain them.So thank you Jamie I will now be making my own pizzas with this recipe. Patricia
72.by vloggingrapefruit on Mon 25 Apr 2011 @ 16:32

Hey I made this, watch me do it on youtube! http://www.youtube.com/watch?v=K1LuBBVge04

73.by Haylz on Sun 24 Apr 2011 @ 12:25

This is my favourite pizza dough recipe! I always try to stock up on Tipo 00 flour when I see it because my supermarket doesn't stock it, but I've used Allinson strong white bread flour for this recipe too. <br /> <br /> It makes a great pizza but I also like to add some rosemary and dried oregano to the flour, bake it without any topping, spread it with Jamie's flavoured butter and serve it warm. Its good for party nibbles with antipasti, or as an accompaniment to pasta. Makes a nice change from doughy supermarket garlic bread.
74.by Alex on Sat 23 Apr 2011 @ 15:21

Bread flour is easy to get in Australia and makes beautiful dough. A 6 minute kneading, proofing and then another but shorter kneading makes a great dough. Make sure your yeast is not old and dead otherwise you'll notget a rise. Bellissimo mate!
75.by Shane Catton on Fri 22 Apr 2011 @ 09:47

Hi Jamie,<br /> i love this pizza dough and tried to make it as bread last night but had to guess the cooking time i cooked half the mix for 30mins on gas mark 8 top was well browned but a bit doughy in the middle and bottom. i have the other half in the freezer to try again but wondered if you could give some advice on the cooking time.<br /> P.S This is a great recipe for a lactose intolerant child only have to watch the yeast ingredients my daughter loves it.<br /> Thank you
76.by ange on Fri 15 Apr 2011 @ 22:54

what temperature is best to cook the pizza's with fillings on please

77.by Andy on Wed 13 Apr 2011 @ 16:19

Hi Jamie, have you tried using a pizza stone? I bought one online and I get great results every time!
78.by Mitchell Beachuamp on Thu 07 Apr 2011 @ 05:29

Dam jamie you hot stud.

79.by iain macphee on Mon 04 Apr 2011 @ 15:48

to get the base nice and crispy, you need to pre-heat your oven to what ever temperature your recipe say's, and put a tray upside down on the bottom rack, when you put the other tray with what ever is on it on the top rack in your oven, your base should be all nice and quite a bit more crispier on the bottom! enjoy!!!!!
80.by shaz on Thu 31 Mar 2011 @ 23:51

i have used this recipe a few times and we all love the pizzas, the only problem i have is the base always looks white and floury....some people have mentioned a stone slab for the oven can anyone tell me where i can get one, or how i can get the base to go crispy????
81.by mrs angel chan on Mon 28 Mar 2011 @ 13:02

Hello Jaime<br /> A warm hello to you and your family.<br /> Many thanks for this pizza dough recipe. It is wonderful and absolutely easy to make.I did not have golden caster sugar, so i made it with just white caster sugar; still turned out beautifully!<br /> This pizza dough recipe was a fantastic delight and a great help to a new cook like me! ~ Angel from Singapore
82.by Alejandra Aguilar on Sat 26 Mar 2011 @ 20:02

Dear Jamie<br /> I really love your shows and all your recepies. I think you are a great chef and i admire you. I have alwasy wanted to be a chef but i didn't have the opportunity, i really love to cook and bake. I have a passion for it, i would like to have one of your books, where could i find one ? I'm from Mexico.I hope you can answer soon ! <br /> thank you :)
83.by faz on Sat 26 Mar 2011 @ 11:09

this came out really great for me about 6months ago and im doing it again today!
84.by keith on Thu 16 Dec 2010 @ 23:47

The best soggy pizza I ever had

85.by vitalia on Wed 15 Dec 2010 @ 22:03

If you do not want soggy pizza, the key is to brush on a thin layer of olive oil onto your pizza dough before putting on the wet ingredients.
86.by lokeshani on Tue 28 Sep 2010 @ 16:01

hi jamie!!! how u doin? recently i strated to watch ur show on tv. i am from Srilanka. actually ur food recipies are really good. my mom crazy on it. i was refering ur recipy for pizza douhg. that thing is here i cant find this semolina four. can i use any other flour insted of this? tc
87.by Lara on Sun 29 Aug 2010 @ 06:52

This pizza dough was amazing! I had to add a bit more flour, because my dough kept getting very sticky, but with a bit of work it was perfect. I don't understand why people are getting soggy pizzas, mine had quite a few toppings (Sauce, zucchini, tomatoes and loads of cheese) and it wasn't soggy at all. The only thing that is bothering me a bit is that I left it to rise for more than an hour, kneaded the air out, then I kept a small ball of leftover dough in my fridge, and over night it popped a hole in the cling film and started growing all over the fridge. I wrapped it up again, but it is still growing. I hope it stops soon! Another amazing recipe that I will definitely use again!
88.by boris on Thu 11 Feb 2010 @ 04:37

if you want the dough to be cooked properly without a soggy middle: just put the base (with nothing on top) in the oven on the highest temp for 4 or 5 minutes. then put your toppings on, and then put it back in for around 2 minutes.
89.by nisan on Tue 13 Oct 2009 @ 00:26

hello Jamie, the dough is incredible. me and my boyfriend, we spent our saturday afternoon preparing it, we made six pizza bases and put some of it to the refrigirator. we added toppings of our choice and the result was really more than just delicious. it is the best pizza ever! thank you very much. nisan
90.by Mr Bee on Sat 18 Jul 2009 @ 18:19

Ive been using an almost identical recipe which my grandmother used for many years, the only real difference is we use some lukewarm milk and less (about half the volume here) sugar to get the yeast going and we always use cornmeal in the mix and to roll the dough. Its a very good reliable everyday recipe and never fails to produce very good quality dough and super tasty bread. If your pizza is soggy in the middle, then either your oven is not hot enough or you have too much topping, you should really only put 2-3 toppings on and dont go crazy on the cheese either or the bread wont rise properly, especially if your oven doesnt do high heat. If your having trouble with even cooking get a pizza stone it will improve your pizza no end.
91.by Johnno on Sun 12 Jul 2009 @ 21:29

@ the dude Mon 08 Jun 2009 Ever hear of this new technique called 'HALVING' the recipe? Do the math numbskull ... HALVE the ingredients and you'll make 3-4 medium pizzas! WOW! what a revelation. Guess what? DOUBLING the recipe will give you 12-16 pizzas! Madness!
92.by Julia from Sweden on Sat 11 Jul 2009 @ 16:01

This is an awesome pizza dough recipe. I use it all the time and have taught everyone I know how to make it. To make sure your pizza is not soggy in the middle, pre-bake the dough by itself for about 5 minutes, then go nuts with the toppings. It turns out perfect every time. Thanks Jamie, for all the fantastic recipes. Love everything you do :) and I think you should come to Sweden and do a show here.
93.by Stephanie Millar on Fri 10 Jul 2009 @ 12:50

I am making home made pizzas for some family tonight, so I made the dough and sauce last night. I made the dough exactly as the receipe required but it keeps on growing!! It virtually exploded in my fridge last night....whilst I was, ironically, at a Jamie At Home party (very good btw, I bought an entire crockery set and plan to have a big Greek party with my old IKEA set). I managed to knead a bit more air out - thought this might help - and then put it in the freezer to calm it down. It is currently sitting in my work's fridge but, frankly, it is growing by the minute!!

Have I done something wrong??

94.by laurie -florida on Wed 01 Jul 2009 @ 03:57

I made the pizza dough and sauce for Sunday dinner. It was GREAT! My family loved it. I halved the recipe as we have a small family, but I have enough dough to make another pizza later on in the week- I popped it in the freezer. The pizza sauce is the best!
95.by Kim on Tue 30 Jun 2009 @ 12:19

Tried this at the weekend and it was alot of fun. Everyone was very impressed with them! Ill be doing it again for sure
96.by Nathalie on Thu 25 Jun 2009 @ 19:20

I have made this recipe more than I recall now, however i discovered this: use spelt flour and it gives your pizza dough a wonderful nutty taste. That flour makes a fantastic pizza, fully recommended! Thank you Jamie for the recipe.
97.by neetu on Mon 22 Jun 2009 @ 06:49

hi Jamie ! can you pls. tell me how to make pizza dough by using whole meal flour.
98.by Trev on Mon 22 Jun 2009 @ 06:24

WOW LOOK AT THIS You need a slab of stone in the oven . Oven temp as hot as you can get it . In a proper pizza oven temp is about 400. So my oven will only go to about 300 this will do . Do not over load your pizza thats why its soggy as well . After you made your base , About 2025 mm thick of your contents to go on it and it should be all ok . Hope this helps cheers Trev .
99.by laura on Sun 14 Jun 2009 @ 23:44

just tried this pizza dough out for dinner, it was great! we used a pizza stone in the oven as well and it turned out fantastic. make sure you roll the dough quite thinly and you won't have a problem with sogginess :)
100.by Kevin Wakefield on Sat 13 Jun 2009 @ 16:31

We are now making this for the fourth time and its briliant pizza's are fantastic. just would like an idea on how to make a calzone because when i try using this dough it tends to go like pastry :~). Any advice would be brilliant many thanks Kev
101.by MOUSE on Fri 12 Jun 2009 @ 17:17

I have made this recipe twice now and about to make it for a third time. I use a pizza stone in the oven and my bases have turned out nice and crisp. I preheat the stone for at least 30 minutes prior to putting the pizza in and use quite a hot oven. First time I rolled the dough too thin and therefore my pizza collapsed, you need to have quick a medium thickness to the base.
102.by Kerry n Doug on Wed 10 Jun 2009 @ 20:31

I think the Pizzas are great and the person who thinks the dough is sticky, doesn't have enough muscle! You really have to work it
103.by the dude on Mon 08 Jun 2009 @ 21:48

Dear Jamie, I really think this recipie sucks.....not in a bad way no offense......but its all wrong. Why would you want to make 6-8 pizzaz?????????? and the base is too soft cant even pick it up once rolled out......you should see the state off my supper.........I do respect you as a cook but u need to sort that one out dude......BIG time.
104.by noneyour bussiness on Thu 28 May 2009 @ 10:17

Dear Jamie , Such a Big Fann ( With your F'ing and blinding ).But Could you help me out could i make pizza without yeast ? Anoymos .
105.by Andy L on Wed 20 May 2009 @ 14:59

Hell Jamie, Cause most dont have a pizza oven you could have mentioned so's they dont get soggy dough in middle to put the base of the pizza on tray when ready to cook ontop of the stove for a few mins turning it round constantly so's to brown the base and also get the middle cooking before finishing off pizza in oven. Keep the Recipes Coming dude!!!!
106.by SCOTT D on Mon 18 May 2009 @ 08:40

Best toppings ever 1) tomato paste, hot sopressa, chili flakes, red capsicum, tomato, povodoro cheese 2) rub pizza with olive oil, shreds of smoked salmon, fresh dill, dill pickle, crumbled goats cheese WOW
107.by Andy on Mon 11 May 2009 @ 14:01

I've tried this recipe several times. It's simple and fun to do but, like others leaving comments on this page, haven't been able to cook a pizza which doesn't have soggy uncooked dough in the middle. Others have suggested this may be because domestic ovens can't get hot enough to cook the pizza properly so I'm going to give up. My constructive criticism for this page is - 1) some guidance on cooking times and temperatures would be very helpful; and 2) it would be useful if Jamie (albeit unlikely) or his media manager would respond to comments (particularly when negative about the recipe) as this is what you'd expect from a comments section of a blog.
108.by geordie bri on Sat 09 May 2009 @ 19:12

areet Jamie

do you reckon this pizza dough is better than the ready made stuff from sainsbury's (the one you advertise)?
109.by Leanie Engelbrecht on Sun 03 May 2009 @ 11:41

I love your books and your Shows Im in school and i have a passion for food my latest dish was pancakces with sausage filing it was gr8 can you send me a book cause i just need to have it but my buget just wont allow it . my friends does not see how inportant it is to have chefs in S-A I want to let them see how much i love food. if possible pleas send the book love Leanie ;)
110.by boris on Fri 24 Apr 2009 @ 08:26

jamie, this pizza base was a bit chewy. and very sticky. how do you use a pizza base like this? could you improve the recipe? other than that it was fit;

go jamie. ps; your gorgeous,

111.by Peter on Fri 17 Apr 2009 @ 13:48

Hi! The pizzas look amazing on the show, but somehow the crust on my pizzas got way to dry. I was hoping that the edges would be larger with pockets of air. Does anybody know what I did wrong?
112.by Seb on Sat 11 Apr 2009 @ 16:36

I found it best to cook the dough (rolled out and in shape already) for a few minutes so the dough has risen a bit and is a little firmer before adding any toppings. Otherwise the topping burns before the dough has cooked fully, or if the base is cooked before toppings are added the base burns.
113.by White on Thu 02 Apr 2009 @ 12:53

erm..i wanted to know that what type of flour do u all use to make pizza dough? can i use wheat flour to make pizza dough?
114.by paedophile on Thu 02 Apr 2009 @ 06:07

thank u james ps its good with garlic bread as well

115.by Andrew Pinki Bain on Mon 30 Mar 2009 @ 16:10

Would it not be possible to have all these opinions under a seperate heading? After a few years this web page will be VERY long?
116.by michael on Fri 27 Mar 2009 @ 14:41

hi Jamie's thank You for the nice pizza dough recipe, but i really need you help,the matter is? in Bali there is one baker company (Baker Corner ) there are sale pizza dough beads ready to used,so if we have order we just put the topping on the dough and bake , i really have difficult to make the dough bread ,in this case if You can help me how to make that,for example how to roll, bake in how many Celsius,i will be very thanks to You if You want sharing it King regard

MIchael Mardjoen CDp Toba Art And Resto Canggu Bali

117.by Maybeth Drozd on Wed 25 Mar 2009 @ 19:27

Excellent, and it worked!!! Thanks Jamie.

118.by Niteen on Mon 23 Mar 2009 @ 09:44

Will the same procedure work with microwave as well ?

119.by karen on Sat 21 Mar 2009 @ 05:28

This dough is a good friend, reliable and consistant. It makes a great pizza. I have only ever used just good quality plain white flour and occasionally the semolina variation. Thanks for a wonderful recipe.
120.by Gibson on Fri 13 Mar 2009 @ 16:18

I used this recipie for the first time I ever tried to bake anything, and it worked great! I was surprised because I got a book of pizza recipies and all the different dough recipies say to let the dough rest in the fridge for "at least ten hours." I didn't have that kind of time, so I used Jamie's recipie instead, and it was really good.
121.by louise on Fri 13 Mar 2009 @ 13:47

your pizzas are choonge nice 1

122.by donna on Wed 11 Mar 2009 @ 14:39

jamie i love all your shows they give me so good ideas. x

123.by sofia on Tue 10 Mar 2009 @ 12:38

I want to know how to prepare the dough very, very thin and crunchy almost like a cracker
124.by Your mum on Mon 23 Feb 2009 @ 19:35

125.by khwlah on Fri 20 Feb 2009 @ 19:36

thank you
126.by A scone mix for a base ? on Tue 17 Feb 2009 @ 23:17

when I make a home made pizza, if I dont buy the frozen bases in he supermarket, I just make a scone mix. flatten it out cook and make the pizza. Works for me
127.by Very happy novice cook! on Tue 17 Feb 2009 @ 23:07

WOW!!! My first attempt at making any kind of dough and the instructions worked perfectly. I even rolled some mozzarella into the crust and made a stuffed crust (just like a well known pizza/pasta place!). No instructions on how to cook it so I just added my toppings, pre-heated my oven to 200C, put the pizza onto a baking tray (with some flour on it to stop it sticking), and left it in the oven for around 15 mins. Very easy to make, very tasty, very very happy Thanks Jamie!!!
128.by catherine on Tue 17 Feb 2009 @ 14:28

this is my first time to make pizza dough. it's really easy and yummy, in fact, i mix some wholemeal flour too. oh also, i cut the quantity of all ingredients in half which i make 3 pizza dough at the end. i think it is perfect for 2 persons.
129.by esther on Mon 16 Feb 2009 @ 19:29

hi Jamie, is plain flour nice for pizza dough.

130.by Sammy on Thu 12 Feb 2009 @ 05:30

I made this pizza and it was mint..! I mixed it up a bit and added a few bits which made is extra tasty. Good on you Jamie. PS Fifteen in Melbourne is one of the best restaurant I have ever eaten in ( even better than Claridges!!)
131.by Aykut Hilmi on Tue 10 Feb 2009 @ 21:40

Fantastic Pizza mate! Is it possible to freeze the left over dough as there is too much left from your ingredients for two people? Cheers
132.by Angus Morgan on Fri 06 Feb 2009 @ 04:32

Thanks mate.. this recipe is dynamite! hope you don't mind if I borrow it to teach my kids at school. Cheers
133.by Steven Andrews on Mon 02 Feb 2009 @ 18:23

I've just come up with a good recipe, very simple, give it a go: 2 cups of flour 2 desert spoons salt 2 desert spoons of olive oil 400ml luke warm water mix with water adding as needed until a soft dough is formed. If you add a little too much water and the dough is too sticky, dust with a little more flour and mix until the dough feels right. Lightly dust a board and roll out. Use a tin with high edges, and stretch the dough up over the rim of the tin all the way around. Cut up a mild block of cheese into 1cm thick long slices and put inside tin around edge. Fold the dough that's up on the rim over the cheese and onto the base. For base sauce use a mixture of tomato ketchup and bbq sauce, mix in a small bowl and place in the centre, then smooth out using the back of a spoon and then crack some black pepper over the base, finally add some mixed herbs. Grate cheese on top, then add toppings of your choice, mushrooms / ham etc. Finish with a final thin layer of cheese on top. Pre heat over gas mark 6. Put on top shelf for 15 minutes until golden. Serve!

Just did it and the family loved it! Cheers,

134.by Angela on Fri 30 Jan 2009 @ 06:03

We have been using this recipe since we saw Jamie make it on tv, last week we had friends around for a pizza night because they had heard about our fantastic homemade pizzas. They even bring their pinnies(aprons) to join in making the dough, it's so easy and it's a great social evening, thanx a million
135.by Bruce lee on Fri 30 Jan 2009 @ 01:50

Hi jamie~ I love this dough. It's so perfect and easy~~~^^ ~~~from South KOREA
136.by Doughnutchef on Thu 29 Jan 2009 @ 04:05

I'm a doughnut/ bread maker and from my experience 00 flour really isn't necessary at all to a fine pizza dough.Any medium gluten(11-12%) quality bread flour will work good.In this recipe you posted ,the salt levels are too low and the yeast slightly high.Of course 00 flour is lower in protein and normally would lend itself to less salt,but non-the less it gives for bland flavor.Olive oil is good and gives a little crispness to the crust,but it has a low-smoke point and not neutral in flavor.The absents of sugar would tend to make a somewhat chewy and white colored pizza ,unless you own a high temperature(700-1000*f) professional oven.And you would indeed need such heat in order to gelatinize the starch granules and to brown this pizza dough using the shorttime straight dough method.I know i sound critical of this recipe,to the contrary,it is a good recipe for its purpose.But people who bake are always trying to improve things,or at least I have.Keep up the good work!
137.by Tracy Gwynn on Mon 26 Jan 2009 @ 11:56

Just made this with my 3 year old (who has to 'bake' almost every day!) - great recipe to make with little ones cos they can then decorate with whatever they are eating this week!!!
138.by jordan on Fri 23 Jan 2009 @ 11:23

sorry in the measurements on my last comment it is supposed to be a quarter tsp of salt and 2 thirds cup of water
139.by jordan on Fri 23 Jan 2009 @ 01:44

hi Jamie and all, I'm from Australia and I'm 15 and every time i go to Melbourne i want to go to lygon street to have pizza and gelati( lygon st is the Italian part of Melbourne) i recently went there and got some inspiration and decided i would make my own pizza here's the recipe for the dough its YEAST FREE !!! 2 cups plain flour 1 tbsp baking powder 14 tsp salt 23 cup of water 1 tbsp oil method: mix dry ingredients put it in a food possessor/blender also put all liquid ingredients in the blender then LET ER RIP!! you might have to stop and shake it a bit when its a soft doughy consistency roll it out to your preferred size (i like it thin)

toppings i like(and in order from bottom of pizza to top) tomato paste cheese(mozzarella) shreds off a cooked chicken chopped up tomato cheese basil YUM cook on 400 degrees Fahrenheit 200 degrees Celsius cheers AUSSIE!AUSSIE!OI!OI!OI!
140.by George on Thu 22 Jan 2009 @ 15:10

Hi very easy and understandable i have used this recipe to make 9 pizzas with my school and it was the best ever will use again .. thanks i super help
141.by Diane on Sun 11 Jan 2009 @ 02:46

I put the oven temp as high as possible ,put the pizza in and let it cook till the cheese looks almost melted maybe 5 minutes ,then take it out and put olive oil on the edges put it back in till crust looks golden brown also i throw a hand full of ice in the bottom of the oven at the begining to create steam so the dough rises slower at first and doesn't get too brown
142.by Dominique on Sat 10 Jan 2009 @ 14:54

great to use for naan bread!!! yum! thanks !!!!!!!!

143.by bob bobson on Fri 09 Jan 2009 @ 14:09

this dough is hard to make

144.by zuleika on Thu 08 Jan 2009 @ 00:39

I tryed this recipe with gluten and wheat free bread flower blend by doves, as my sister is coeliac and it worked brillliantly! as with all gluten free flowers it took a little more water, and as I know my oven is rubbish i par baked the bases first before i added the toppings! cheers Jamie!
145.by henk on Sat 03 Jan 2009 @ 19:21

Hi all pizzalovers! I'm everytime astonished to see how simply delicious can/must be. For your dough Jamie you can add more flavour in using fine wholewheat flour. I'm sorry I'm Dutch and don't know if this is proper English. Anyway, it gives the pizza a grey color instead of white and more body. Delicious if the pizza is the only dish aside a fresh salade. Everybody loves my pizza, so give it a try...
146.by roopa on Tue 30 Dec 2008 @ 18:32

should any changes be made if i use wholemeal flour?

147.by kylie on Sun 28 Dec 2008 @ 18:32

Hi jamie I love ur recipes you help me so much

148.by Martin on Tue 23 Dec 2008 @ 19:16

Hello, Simplest yet BEST pizza: tomato sauce (one of Jamie's of course!), 4 or 5 thin slices of fresh tomatoes, 4 or 5 slices of mozzarella, olives if you like, and a handful of grated cheese (I prefer emmental, but cheddar will do). Bake. Out of the oven, a splash of olive oil and a few leafs of fresh basil. Enjoy. Martin
149.by Simon on Sun 21 Dec 2008 @ 16:19

No point expecting restaurant quality pizzas using domestic ovens (even fan assisted). I have tried for years. You just can't get the high temps needed to brown the toppings quickly and get a perfect evenly cooked base. You need to cook the pizza on a pizza stone for a start, not one of those pizza trays with holes in! If you want great results from home with no soggy bases, use something like 'ThePizzaMaker'. You can buy these from Amazon for under 50. I was amazed at the results.
150.by Justin on Thu 18 Dec 2008 @ 15:22

I bought self raising flour by mistake. Oh my god I'm going insane...... I went to the shop 3 hours ago looking for all this stuff, weighing scales, backing tray, wooden spoon!!!! I've to go out now and get normal flour!!! Crap
151.by Ana Paula on Wed 17 Dec 2008 @ 16:39

Jamie Hello! My husband and I love you, we saw almost all its programs in the NTOs here in Brazil, my husband after we began to see its revenues and its wonderful way to teach them to do ... started to cook, and I must admit that he has made great food, so I am very grateful to you, rsrs, you are very simple and catchy, one of the best chefs we already know. I will copy this recipe for pizza and talk to my husband who has taught you that. Thank you and hugs.
152.by amy on Sat 13 Dec 2008 @ 14:54

I have also made a cheese garlic bread with this, folded, with garlic butter and herbs, The dough worked out fine and was easy to roll/shape once proved. Pizzas all ready now for tea. Yum Yum. I am confident they will work once baked. Cheers Jamie.
153.by amy on Sat 13 Dec 2008 @ 13:39

I totally messed up the well method and a good bit of the liquid escaped. Dough seemed to knead fine though after i rescued the mixture into a large bowl and is currently sat in a big cake tin on top of me kitchen cupboard! hope it works because I have made a shit hot pizza sauce to go on it and marinated roast chicken.
154.by Maurice on Mon 08 Dec 2008 @ 19:29

Made this pizza dough tonight. It was wonderfull. I have made some great meals from Jamie's Dinners book, They are easy to follow, and produce great meals.
155.by Stackie on Wed 03 Dec 2008 @ 09:15

I used 1kg strong white bread flour instead of the tipo flour (which I couldn't find) and ordinary caster sugar instead of tipo and golden caster sugar - the pizza base turned out absoloutely superb first time. I used two balls of dough straight away and and I've frozen the other four batches which will make things much quicker next time. Only thing to watch out for is to be very careful when pouring the yeast liquid into the well of flour!
156.by Kate on Tue 02 Dec 2008 @ 18:57

Are there any particular French brands of flour you would recommend? I can't find Tipo "OO" in the stores in France thanks
157.by Matty on Sat 29 Nov 2008 @ 02:09

I tried Jamie's dough in the past as well and it was always great! The problem I am having is with baking the pizzas. On my first attempt I did exactly what was suggested - got the oven as hot as possible (I have an electric oven) - 220 C. It dried the pizza very fast. The next time, while the cheese was melted on top and the bacon was almost burned I took it out only to find out that the dough was not cooked through yet. Since then I always go with the bottom tray at 180 C and slowly cook the pizza. It turns out excellent but it just take too long. Please help me out here guys! -Matty
158.by Emma on Fri 28 Nov 2008 @ 01:22

To Nick (Nov 14), Woolworths Supermarkets (Aussie version of Tesco) stocks Tipo 00 flour in the 'cooking needs' section. Cheers from sunny Sydney!
159.by ray on Wed 26 Nov 2008 @ 16:00

160.by robin wass on Wed 26 Nov 2008 @ 10:29

hey thanks for the recipe great for my G.C.S.E food course
161.by Nilaakshi on Tue 18 Nov 2008 @ 16:02

wow,if i had faith in you before now i worship you.the pizza dough was amazing.so simple to make.i have tried and tried and tried all sorts of dough recipes i can get my hands on.i am a member of every cooking site one can find but after 5 years of searching i have landed the best one ever.thank thank you so much.you have no idea of disheartning it is at times when u fail after so many attempts.i once worked for a sicilian couple and got a recipe off them but even that didn;t come out right.i put in down to my kneading.i know i am doing it wrong.either over doing it or less.how can i tell.but urs was out of this world.maybe its the tipo flour cause i have never been told to use it.but the recipe was simple easy use instructions and a pich of faith in you.i have seen ur programmes and you know when u can see the one who's doing the programme is not full of shit but genuine interest and talent u believe in him.i love italian food and this time i just jumped for joy when they came out like hot cakes from the oven.my husband was os happy i am making a few next week for one of his lunch time meetings as well.god bless you.
162.by Nick on Fri 14 Nov 2008 @ 15:14

Tipo 00 is a grade of Italian flour. Its not so easy to get in the UK, and I imagine quite difficult in Australia too. Italian supermarkets should stock it though... or it is available online. Tipo 00 is an IDEAL ingredient, rather than a vital one.

Again, Golden Caster Sugar does exist (e.g Billingtons), although you may as well use normal if you can't find it.
163.by Kathryn on Sun 19 Oct 2008 @ 04:02

By "golden caster sugar" I'm going to assume you mean raw caster sugar, as there is no "golden" caster sugar at the shops. also wtf is tippo 00? -Australia
164.by kelly on Fri 10 Oct 2008 @ 21:16

thanks jamie! i really wanted a white sauce pizza, and it turned out great on this fluffy pizza dough. i was a bit lazy and didn't use the well method, as i'm lucky enough to have a kitchen aid mixer with a dough hook :) in the past, i've had problems with yeast but i've learned to use yeast that hasn't been sitting in the cupboard for a year. i've also messed up the yeast by using water that was too hot and instantly killed the yeast. good luck with the ministry of food, and i will try to pass on the pizza dough recipe as well. cheers.
165.by lee on Mon 06 Oct 2008 @ 14:10

can anyone tell me what the calories are in this pizza? i will be very gratefull
166.by Matt S on Mon 06 Oct 2008 @ 09:25

its the lovable matt!!!

167.by hdsfj on Mon 06 Oct 2008 @ 09:23

flibalib and fish

168.by Cameron on Sun 05 Oct 2008 @ 22:00

SUSAN, As hot as your oven can get! Most professional pizza ovens are set at about 800-900 degrees Fahrenheit. My oven goes as high as 550 F and it can cook a pizza in about 10 minutes. Don't rely on any time limits, just eyeball it. When the cheese is brown and bubbly and the edges of the crust are golden brown, it's ready.
169.by Chris Fear on Thu 02 Oct 2008 @ 16:33

Pizza taste's good.... any idea's for Cucumbar

170.by graham on Wed 01 Oct 2008 @ 14:19

Great recipe Jamie! You're definately the David Bellamy of cooking!!

171.by amlendu on Wed 01 Oct 2008 @ 13:59

I think 500 ml water should be enough.

172.by susan on Fri 26 Sep 2008 @ 15:19

Will someone pleeease tell me what temperature to set the oven at??????
173.by Svetlana on Fri 26 Sep 2008 @ 11:14

Greetings from Ukraine! Jamie, at you the excellent program and fantastic recipes. You are the present professional! Best regrds, Svetlana
174.by Zul on Thu 25 Sep 2008 @ 17:02

Your GREAT jamie,..Rock ON!!!! i really Love the Pizza

175.by Nicky Feet/Sweden on Thu 25 Sep 2008 @ 16:42

Cheers jamie, receipe worked great, love the show, natural and realistic to follow. Keep em coming. Good luck to you and Jules with your expected addition. Thanks again X
176.by Susan Takalua on Sat 20 Sep 2008 @ 17:44

this recipe was pretty good, i fed it to my 8 year old boy who has just been ammited to hospital with food posioning and a mild case of genital warts. Thanks BFFL. luv ya xxxxxxxxxxxx........................................prick
177.by Gler on Wed 17 Sep 2008 @ 16:19

Was amused by the idea of baking a pizza base blind... :) Am off to try the chickpea flatbreads now. The salmon with green beans and baby tomatoes was fantastic too. Have made it twice and was very well received both times. Loving your work Jamie.
178.by Simon on Wed 17 Sep 2008 @ 14:55

xxlouxx - you just put the toppings on and cook it. Cheers Si
179.by Louise on Tue 16 Sep 2008 @ 22:52

Do u cook the base first or do u just put the toppings on then cook it? Thanks xxlouxx
180.by nosaj on Tue 16 Sep 2008 @ 21:18

Are any of these questions ever answered, i think not!!!!!!!!!!!!!??????

181.by Elton from MALTA on Tue 16 Sep 2008 @ 14:29

hi, i ve read through all the very nice comments but someone said that 650ml of water is too much for 1kg of flour. He/She recommended 500ml is enough. Is this so???
182.by susan walmsley on Sat 06 Sep 2008 @ 11:07

hi jamie thanks for the recipes for pizzas ive just been sick and i am on my way to the hospital in an ambulance.cheers bosh.bosh
183.by leeroy brown on Wed 03 Sep 2008 @ 17:18

this dough is absolutly awesome thats jamie your my hero

184.by Alicia on Tue 29 Jul 2008 @ 12:51

Hi there, Trying this pizza out today (so fingers cross it goes well), just wondering once made do you have to blind bake it or just put the topping on straight away? If so how long does it take and what gas number is it? Regard Alix
185.by Nicki on Wed 23 Jul 2008 @ 09:28

I use this recipe for my dough all the time and always keep a supply in the freezer! just get it out the morning of the day you want to use it and it's absolutely fine.
186.by Tracey on Sun 20 Jul 2008 @ 20:16

Hi I have a couple of friends coming over this weekend and thought of preparing pizza dough in advance ....has anyone tried freezing the dough? Greetings from Sunny Malta :)
187.by Kira on Sat 12 Jul 2008 @ 15:25

I *just* watched this episode night before last, and my daughter was literally hysterical at Jamie's names for the calzone when he pulled it out of the oven. I had to replay it several times

until she could stop laughing and hear what he was saying, because she was actually interested to see the food. I'm just sorry he didn't chop it open so I could see the inside, with all the mushrooms and mozzerella. YUM!
188.by Danil [Holland] on Thu 10 Jul 2008 @ 19:53

Nice recipe, but I have got one question: Why don't you use fresh yeast from the bakery? I use it in Holland for Dough and Cookies. Greetings from Holland
189.by James McDonald on Tue 08 Jul 2008 @ 16:22

Yeah what a great receipe. Pizzas turned out wicked. We had some issues with vegos so just made basic magharita pizzas and then had lots of other ingredients ready to top individual slices as we went. This made it really social and everyone had a different tasting pizza each slice...and suited everyones needs. The next step is working out the gluten free receipe for some friend. Is it just a simple step of replacing the yeast and flour with gluten free substitutes? Have you any better soultions?
190.by Caroline Usher on Mon 07 Jul 2008 @ 19:10

We used this recipe quite a few years ago to make pizza bases for kids (in secondary school) I have been searching for it every where...at last I found it as its a 'works every time' combination thanks...and thanks from happy children
191.by Marta (Portugal) on Sun 06 Jul 2008 @ 13:05

This is a great recipe. I made a calzone with this pizza dough and it was a success! I only made half of the recipe, and just used half of it (1/4 of the original recipe) and it was enough for two big calzones. The rest is in the freezer and I'm really curious to see how the dough turns out when defrosted.
192.by Lisa on Sat 05 Jul 2008 @ 14:26

I tried making this yesterday nad it came brilliant!! the pissa remained really soft after cooking and didnt dry at all and it cam much better than store bought dough. I do suggest brushing the crust with a beaten egg before putting it in the oven to give it a golden luke after cooking though. I used an old family recipe if anyone is interested this is it: brush the pizza base with kunserva (tomato paste) and then spead on some caponata. Add tuna or ham, sweetcorn, egg and pineapple. grate some chedder cheese and over that some mozzarella. It has a sweet and salty taste and it really delicious!! Once again amazing recipe, Lisa (Malta)
193.by Dusica on Sun 29 Jun 2008 @ 18:14

Dear Jamie,can we use baking powder insted of yeast?

194.by Paul on Sun 29 Jun 2008 @ 10:42

My daughters like the shop "real Italian" pizza which I have always told them are nothing like the pizzas you get in Italy. We've just been to a summer festival and they have just had their first

ever real pizza and they loved it. I want to make this for them but what temperature do I cook it on?
195.by dean on Fri 27 Jun 2008 @ 08:13

I think this dough is absolutely great!!!!!!!!!!!!!!!!!!!!!! I use it all the time and find it the best tasting dough recipe. I use it for pizza, calzone etc. Using strong flour or tipo '00' makes it have more flexibility and stretchiness. Chef dean
196.by aaron trowbridge on Thu 26 Jun 2008 @ 23:01

love your pizzas but do you have any dessert pizza recipe
197.by Amos on Wed 25 Jun 2008 @ 07:35

I've been looking for a recipe made on one of the earlier naked chef programmes but can't find it. It was either a bread or a pizza dough filled with parma ham, mozarella,basil and sun dried tomatoes, rolled into a tube and formed into a ring then baked. I want to make it this Saturday, but could use some specifics. Thanks!
198.by Alison on Tue 24 Jun 2008 @ 18:16

Hi, Love the pizza dough. How long can it be stored in the fridge and how long in the freezer? Thanks A x
199.by Tamayi on Mon 23 Jun 2008 @ 12:30

hi jamie. i jst need to tell you something. why do you all chefs put lots of tinned tomatoes while cooking curries! it's not all about tomatoes!
200.by nancy on Mon 23 Jun 2008 @ 11:11

hello jamie, thank u for all these ricepes can i ask u somethings can u give me the ingredients via cups all regards, nancy
201.by Linda M. on Sun 22 Jun 2008 @ 20:42

Can we get you on TV in the US for another half hour? I love the way you cook like most people-- no million dollar kitchen or appliances. Also, we regular people grow stuff in the garden, but rarely do we see them on television the way you show them. Thanks. You have renewed my so-far, frustrating attempts at cooking. I am serious about the extra half hour. Linda M. - New Jersey
202.by Kitty on Sun 22 Jun 2008 @ 11:11

yo chil out wv v pizza

203.by Madigan on Sat 14 Jun 2008 @ 10:49

makes the tastiest pizza i have ever had!! always going to have it!! :-)
204.by katexx on Fri 13 Jun 2008 @ 23:47

I love this dough. It's so perfect and easy =). I doing this recipe any years and I still love it :D:D. I really love italien food. ;)
205.by dardan on Fri 06 Jun 2008 @ 13:27

ciao jemmi , have a good day

206.by dardan on Fri 06 Jun 2008 @ 13:25

OK OK , but is too much water no more then 500 ml for 1 KG of flour, and after u cut then into dough, leave then for at list 8 hours in to the frizer, then u open the dough by hend, to make the lips od pizza in the round. Doing this u keep the chezze in the pizza,
207.by Lauren on Wed 04 Jun 2008 @ 22:47

Hello, I Used This Recipe In My Cooking Class, And The Dough Was Amazing To Make And It Tasted So Good ! Thanks For The Recipe , Will Definately Use Again ! x
208.by Rinus Bliek on Sun 01 Jun 2008 @ 18:26

Hi Jamie, Tried your pizza recipes with this dough and it works beautifully. The touch of dough is so delicate. I've never seen dough ganing that much volume in so little time. I love the small amount of oil in your dough: I can use more (vegetal) fat in the topping like ilive oil , tuna, presunto (Portuguese), salpico( Portugeuse). My next experiment will be about a bacalhau-pizza! Xau, Rinus
209.by soledad on Thu 29 May 2008 @ 09:24

How can you make flufy and light pizza base?

210.by emma byatt on Wed 28 May 2008 @ 16:55

hi jamie, we,ve just built a wood burning pizza oven in our garden, my husband is english but was born in italy living ther till teenage years, so the idea comes from there, and yourself, obviously!!! He has got all your books and other products of yours, and hes an excellent cook, still prefering the italian style of cooking and entertaining,wot i wanted to know was, the perfect pizza dough receipe for the oven!!
211.by Jesmine on Mon 26 May 2008 @ 13:25

Hi Jamie This recipe is wickedly cool I make this every weekend. No more take away pizza for us.
212.by Sandra on Tue 20 May 2008 @ 23:53

Yes indeed, a GREAT recipe for dough, it tasted very very good, no more takeaway pizza for me ...
213.by Amm' on Tue 20 May 2008 @ 14:10

I in the process of trying to cook, i'll give it a try of ur recipe even though i used to fail badly with it. but ur ingredients are lil hard to find (as im in singapore)... LOVE UR SHOW! nv can miss one
214.by Jose on Sun 18 May 2008 @ 10:24

This recipe is good, but in my oven the dough is not crunchy. I have made the dough as your recepie, but the flavour and the texture of my dough is not like italian restaurants. Ill continue proving!!

215.by reiss kelly on Wed 14 May 2008 @ 09:21

216.by liam morris on Wed 14 May 2008 @ 09:18

wicked i love u
217.by nick on Tue 13 May 2008 @ 13:50

Hey Jamie can you give us the best recipe for both veg and meat lasangna. Thanks, Nick
218.by abigail on Tue 13 May 2008 @ 13:16

these foods are delicious and i love these recipies

219.by Gail on Tue 13 May 2008 @ 12:10

Hi Jamie I love your receipes, and find them easy to follow. I think it brilliant what you have achieved in the schools. Gail

220.by mitz on Tue 13 May 2008 @ 08:58

love you jamie!

221.by Isabela on Tue 13 May 2008 @ 01:25

This recipe is just out of world!!I am from Brazil and I watch your tv program Jamie at home every sunday! you are such an incredible person and cooker. I hope you can come to Brazil someday!kisses and a warm embrace !! PS: you have a beautiful family!
222.by shannan on Mon 12 May 2008 @ 11:28

hi jamie will u be able to send me a recipe for a cheese sauce for next week because i need it for school many thank's shannan
223.by JOSIAH on Mon 12 May 2008 @ 10:58

i believe that the food tastes like polos and i also think that jamie oliver has ruined school food for life and needs to concentrate on his style.
224.by Leo on Mon 12 May 2008 @ 09:49

lolol nyce foodums yarrarararar.

225.by Butters on Mon 12 May 2008 @ 08:34

hi i loved your food can i have you autograph

226.by Anna on Sun 11 May 2008 @ 10:49

Excellent! This pizza dough is fantastic, I make pizza at least once a week now and haven't ordered a takeaway since making my first home made one, my boyfriend, family and friends all love it and are making their own pizzas now!!
227.by cris on Sat 10 May 2008 @ 19:02

hola ! me llamo cris y soy de jan ( andalucia ) en espaa ... me encanta tu programa y tu forma de ver y transmitir la cocina a los demas... quiero que sepas que eres mi idolo y te felicito por tu trabajo ..sigue asi y no cambies, porque eres el mejor !! y gracias a ti me estoy formando como cocinera ..besos y abrazos ..

228.by zap on Fri 09 May 2008 @ 13:11

good job. clipdepelicula.com

229.by blah blah blah on Fri 09 May 2008 @ 02:45

230.by blah blah blah on Fri 09 May 2008 @ 02:43


231.by bob on Fri 09 May 2008 @ 02:42

canu make baked beans as good as hinez?

232.by bob on Fri 09 May 2008 @ 02:41

and pizza
233.by bob on Fri 09 May 2008 @ 02:40

i like bacon
234.by Trudy Williams on Wed 07 May 2008 @ 23:28

Hi Jamie, We are living in Canada although we are Brits and have always been a big fan of yours, but I would like to try your Pizza dough recipe but I am a little worried as we are at altitude in Okotoks Alberta, so would I be able to work with this dough or do you have any suggestions. I am sure we are not the only ones who are interested. Lots of Love, Trudy xoxoxox
235.by Elizabeth on Wed 07 May 2008 @ 14:45

Fabulous pizza dough, way nicer than anything you can buy (!) and tomato sauce is really delicious as well. A good topping is thin slices of aubergine pre-roasted in the oven so that they go crispy at the edges and chewy in the middle. We took some pizzas made like this on a picnic once and they were wondrous.
236.by dukegus on Wed 07 May 2008 @ 11:11

*other meant outer

237.by dukegus on Wed 07 May 2008 @ 11:10

I think this dough improves a bit if you use lukewarm milk than water. It becomes tastier and softer. You can use a bit milk and a bit water if you want to. The problem with this dough(with water), at least at my home oven which is not professional, is that the other part of the bread becomes quite rough but not crunchy. I don't know how to describe it. I think the problem come from the baking process than the ingredients, but I'm not sure... for this particular recipe, without being a chef or anything a think it has a bit more sugar for my taste.
238.by Carla on Wed 07 May 2008 @ 03:19

i love pizza veery muchh.. i love it.. ill try it later. :) thanks
239.by KEVIN30 on Tue 06 May 2008 @ 20:30

tryed it and loved it: so many options with what you can do with it.
240.by Paulo Carvalho on Tue 06 May 2008 @ 11:57

I love this pizza. That is a fact. When i do it, my mind travels by Italia, specially, Calabria. I lived in Calabria during a year, and the Italian food for me is a passion. A big hug form Portugal
241.by Jar on Tue 06 May 2008 @ 11:20

i love the pizza

242.by san on Mon 05 May 2008 @ 17:50

Hi Jamie, we have a problem with yeast - do you have any yeast free recipes? cheers!
243.by Carla on Mon 05 May 2008 @ 14:56

Everyone! if you want to put fresh tomato slices on the pizza,try to cut them in advance and sparkle some salt on them,in this way they will get rid of all the water and when in the oven won't moist your dough! this is what we italian do since it's a pity not to use fresh tomatoes in summer.Try and you'll remember me!love to everyone!
244.by Keith Dixon on Sun 04 May 2008 @ 04:23

I watched you make pizza on travel and living and thought I would give it a try and it worked perfect. I then saw you again in Italy on the same program. Thanks for your help it's great. Keith
245.by Axel Ronnholm on Thu 01 May 2008 @ 19:45

Hi Jamie!! I would like to thank you for this exellent dough.Best Wishes Axel
246.by Allison Clark on Wed 30 Apr 2008 @ 13:31

This pizza dough is amazing!!!!! I have tried many different recipes and this is just brilliant!! I made pizza using this recipes last week and my family loved it. I does take a bit of time to prove but I usually make bread sing Jamie's bread recipe anyway and that needed to be proved twice, so this is no biggy for me. I will recommend this recipe to anyone. Try it and you will love it. It is a bit difficult to get hold of bread flour, but it worked out great for me just using plain flour. Try not to use slice tomatoes on the pizzas though, it gets a bit too wet and soggy, I guess it will be the same if you try pumpkin or big chunks of pineapple. I am going to try and cook it a bit longer in the oven next time with lower heat so it is not too soggy in the the middle. But it is absolutely yummy!

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