2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

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Pizza Dough
53 Reviews 

(/chefs/jamie‑oliver.html)
Recipe courtesy of  Jamie Oliver (/chefs/jamie-oliver.html)
SHOW: Jamie at Home (/shows/jamie‑at‑home.html)
EPISODE: Pizza (/shows/jamie‑at‑home/100‑series/pizza.html)

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Prep: 20 min
%20FoodNetwork.com)
Inactive: 1 hr

Yield: 6 to 8 medium-sized thin
pizza bases
Level: Intermediate

Pizza Dough Next Recipe (/recipes/pizza-dough-recipe20.html)

Ingredients Directions
7 cups strong white bread This is a fantastic, reliable, everyday pizza dough
flour or Tipo "00" flour or 5 (http://www.foodterms.com/encyclopedia/dough/index.html),
cups strong white bread flour which can also be used to make bread. It's best made with
or Tipo "00" flour, plus 2 cups Italian Tipo "00" flour, which is finer ground than normal flour,
finely ground semolina flour and it will give your dough an incredible super‑smooth texture.
Look for it in Italian markets and good supermarkets. If using
1 level tablespoon fine sea salt
white bread flour
(http://www.foodterms.com/encyclopedia/sea‑

http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe.html 1/6
2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

(http://www.foodterms.com/encyclopedia/sea‑
(http://www.foodterms.com/encyclopedia/flour/index.html)
salt/index.html)
instead, make sure it's a strong one that's high in gluten
2 (1/4‑ounce) packets active (http://www.foodterms.com/encyclopedia/gluten/index.html),
dried yeast as this will transform into a lovely, elastic dough, which is what
(http://www.foodterms.com/encyclopedia/yeast/index.html)
you want. Mix in some semolina
1 tablespoon raw sugar (http://www.foodterms.com/encyclopedia/semolina/index.html)
flour for a bit of color and flavor if you like.
(http://www.foodterms.com/encyclopedia/raw‑
sugar/index.html)
Sift (http://www.foodterms.com/encyclopedia/sift/index.html)
4 tablespoons extra‑virgin the flours and salt onto a clean work surface and make a well in
olive oil the middle. In a large measuring cup, mix the yeast, sugar and
(http://www.foodterms.com/encyclopedia/olive‑
olive oil into the water and leave for a few minutes, then pour
oil/index.html) into the well. Using a fork, bring the flour in gradually from the
2 1/2 cups lukewarm water 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 1 hour until the dough has doubled in
size.

Now remove the dough to a flour‑dusted surface and knead

(http://www.foodterms.com/encyclopedia/knead/index.html) it
around a bit to push the air out with your hands ‑ this is called
punching down the dough. You can either use it immediately,
or keep it, wrapped in plastic wrap, in the fridge (or freezer)
until required. If using straightaway, 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, it's a good idea to roll the pizzas out about 15 to

20 minutes before you want to cook them. Don't roll them out
and leave them hanging around for a few hours, though ‑ if you
are working in advance like this it's better to leave your dough,
covered with plastic wrap, in the refrigerator. However, if you
want to get them rolled out so there's 1 less thing to do when
your guests are round, simply roll the dough out into rough
circles, about 1/4‑inch thick, and place them on slightly larger
pieces of olive‑oil‑rubbed and flour‑dusted aluminum foil. You
can then stack the pizzas, cover them with plastic wrap
(http://www.foodterms.com/encyclopedia/plastic‑
wrap/index.html), and pop them into the refrigerator.

"Our agreement with the producers of "Jamie at Home" only

permit us to make 2 recipes per episode available online. Food
Network regrets the inconvenience to our viewers and
foodnetwork.com users"

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver.

Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights
Reserved. Available wherever books are sold.
www.jamieoliver.com

CATEGORIES:
Pizza (/topics/pizza.html), Baking (/topics/baking.html), Italian
(/topics/italian.html)
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2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

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By anirose_4336404
⋆ ⋆ ⋆ ⋆ ⋆ (http://my.foodnetwork.com/community/anirose_4336404/style.esi?
userid=4336404) San Diego, CA
November 22, 2008

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53 REVIEWS

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Kartik Jaggi
(http://my.foodnetwork.com/community/Kartik-

http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe.html 3/6
2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

(http://my.foodnetwork.com/community/Kartik-
(http://m
Jaggi/style.esi?userid=1803617991)
5 Jan
y.foodne
twork.co
m/com
munity/ I used a dough maker instead of the well in the middle. The recipe was outstanding. I
Kartik- have a wood burning pizza oven and the crust came out incredible.
Jaggi/st
yle.esi?
userid=1
8036179
91)

kbeal
(http://my.foodnetwork.com/community/kbeal/style.esi?
(http://m
userid=41637262)
5 Dec
y.foodne
twork.co
m/com
munity/k I am lucky enough to have recently moved into a house with a backyard pizza oven.
beal/styl This dough recipe is perfect for that thin crust, flash baked, pizza oven style. I've
e.esi? made it several times now and it's worked great every time (and I don't always have
userid=4
good luck with bread recipes). I've just used King Arthur Bread Flour since I couldn't
1637262
find the recommended flour in my area. I also have frozen the dough balls before
)
rolling them out. I've stopped experimenting with other recipes. This one is a winner!

game.mail29
(http://my.foodnetwork.com/community/gamemail29/style.esi?
(http://m
userid=1803326552)
10 Nov
y.foodne
twork.co
m/com
munity/g I am not sure what the idea of making the well on the counter was suppose to
amemail accomplish other than a huge mess. I would have liked to have tasted the end result
29/style. but after the whole "well on the counter" made a huge mess and wasted my supplies
esi?
I decided not to try again and look for anther recipe that isn't trying to be so
userid=1
impressive.
8033265
52)
(http://my.foodnetwork.com/community/Andy-Goldsworthy/style.esi?userid=1803766058)

Andy Goldsworthy (http://my.foodnetwork.com/community/Andy-
Goldsworthy/style.esi?userid=1803766058)
9 Feb
(http://m
y.foodne I too did the same thing, everything went all over the floor, too much
twork.co liquid to make a well with that fine of flour. Wasted 20 bucks in
m/com ingredients. Going to try it in my bread maker this time.
munity/A
ndy-
Goldswo
rthy/styl
e.esi?
userid=1
8037660
58)

(http://m Chef Matt 2013
y.foodne (http://my.foodnetwork.com/community/Chef-Matt-
twork.co 2013/style.esi?userid=8500224)
m/com 20 May
munity/
Chef-
Matt-
2013/sty This is a great dough and you are able to use it in different ways!
le.esi?
userid=8
500224)

tomd99
(http://my.foodnetwork.com/community/tomd99/style.esi?
(http://m
userid=1802167924)
10 Jan 14
y.foodne
twork.co
m/com
munity/t All salt comes from the sea. Salt mines on land were once seas! So don't pay tons for

http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe.html 4/6
2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

munity/t All salt comes from the sea. Salt mines on land were once seas! So don't pay tons for
omd99/s "sea" salt. Its a joke!
tyle.esi?
userid=1
8021679
24)

jovanna_2562938
(http://my.foodnetwork.com/community/jovanna_2562938/style.esi?
(http://m
userid=2562938)
19 Oct 13
y.foodne
twork.co
m/com
munity/j I make a lot of pizzas from scratch. Using 00 flour and fine durum semolina about
ovanna_ half and half makes great pizza. Note that Fine Durum and regular semolina are not
2562938
the same. Semolina is coarse like cornmeal. You want to use Fine Durum Semolina,
/style.esi
hard to find except online. I make this in oven and on outside grill by making it the
?
same way on pan, covering pizza 7 to 8 mins with grill lid, then sliding pizza onto
userid=2
grates, close lid again, cook 2 more mins. to char bottom. It comes out perfectly. I
562938)
love Jamie's recipes. Jamie knows his "pies." This pizza pie is great. Try his
Shepherd's Pie too, it's the best

(http://my.foodnetwork.com/community/ddbryant/style.esi?userid=42169667)

(http://m

y.foodne LMcGint
twork.co (http://my.foodnetwork.com/community/LMcGint/style.esi?
m/com userid=44741231)
munity/L 10 Sep 13
McGint/
style.esi
?
userid=4 I have been using this recipe for a few years and it truly is the best pizza dough ever.
4741231 It is fail proof. This yields a lot of dough so I often freeze the leftover dough and
) thaw it in the fridge overnight before using. It works every time.

sdw5280
(http://m (http://my.foodnetwork.com/community/sdw5280/style.esi?
y.foodne userid=5528439)
twork.co 19 Jul 13
m/com
munity/s
dw5280/
style.esi Great dough. I made mine per these directions with water, yeast, sugar and oil in one
? 4 cup measuring cup and the flour and salt sifted together in a large bowl. I used
userid=5 5_1/2 cups Bread flour, 1/2 cup corn meal, 1 cup white whole wheat, 2 T each wheat
528439) germ and and ground flax. Lovely pizza and made focaccia from the rest. Super good
and easy IF you have made bread before and know what properly Kneaded dough is
like.

Cooks-for-Fun
(http://my.foodnetwork.com/community/Cooks-for-
(http://m Fun/style.esi?userid=46053448)
y.foodne 27 Jun 13
twork.co
m/com
munity/
Cooks- We installed a Wood Fired pizza oven 2 years ago. I have experimented with several
for- different crust recipes but really never found the ideal one for cooking pizza at 750
Fun/styl F. I tried this recipe yesterday for our grandson's birthday party and is was fantastic.
e.esi? I doubled the recipe using the combination of King Arthur Unbleached Bread Flour
userid=4 and Bob's Red Mill No. 1 Durum Wheat Semolina Flour. We had enough dough for
6053448 twelve 10" pizza crusts. The pizzas and crusts cooked perfectly in about 3 minutes in
) the Wood Fired oven. The taste and texture were wonderful as well. This recipe has
become our new standard for Wood Fired pizza cooking.

http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe.html 5/6
2/14/2015 Pizza Dough Recipe : Jamie Oliver : Food Network

beth2113
(http://my.foodnetwork.com/community/beth2113/style.esi?
(http://m userid=45934902)
y.foodne 24 Jun 13
twork.co
m/com
munity/b
eth2113/ When I need to make at least two pizzas or just want some extra pizza dough to
style.esi freeze this is my go to recipe. Makes for a very tastey pizza. 
?
userid=4
5934902
)

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