pizza dough

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.

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.

I too had the exploding volcano! The video really helps, my mistake was a very little well.

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

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-pizza-original-italian-recipe/

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

I have made your dough twice now here in Singapore. Everybody loves the Pizzas now! Many thanks.

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.

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!

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!

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 :)

Making pizza twists with this bad boy ;D

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 />

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)

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

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

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

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

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!

i love jamie olivers cooking it is the best my dad wants to know how to make piozza base

what sorte of pizza babses can you have im doning cooking in school and i need so awsome tipps

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!!!

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!

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.

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 favorite 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!

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.

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 />

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

absolutely great the measurements are spot on the recipe is so simple if you read it properley

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 />

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!

The semolina varient makes the best pizza dough I have ever tasted.

I loved the pizza dough it was great and relly easy to make..xxx

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.

Excellent pizza dough recipe but surely far too much salt and water?

You should try using shoelaces in the pizza dough, this will stop the pizza disintegrating while you boil it.

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 />

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 :)

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!

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.

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.

it was gr8!!

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

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!

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!!!????

Hello Jamie!<br /> Nagyon szeretném a elkészíteni a Te recepted szerinti pizzát.A probléma,hogy nem beszélek angolul.-sajnos- Esetleg magyar nyelven elérhet&#337; valahol?<br /> Egyebekben gratulálok az étkeidhez!!!Kiválóak!!!

good repice

this is sick but i can not print it out

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.

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

Great recipe - but way too muc water, go for 450ml max!!!!

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 :)

Jamie we love you weeuw!! your pizza rules! just letting the yeast settle now

Anyone know what what gas mark, were in the oven and for how long i shoud cook it??

simple yet brilliant recipe, a chefs route to success!

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!

Dear Jamie,<br /> <br /> just tried your pizza dough at our country house (inland São 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 /> São Paulo / Brazil<br />

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

I like food as im fat<br />

I tried the self raising flour recipe, in my opinion I ended up with pizza topping on crusty pastry.

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?

I have tried the pizza's at Trattoria Sapori in newington green and they are great, self rising dough, and they use....

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%)

I made the dough almost two hours ago, now thepizza in the oven. can't wait....Me so hungry(;

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

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????

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

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

This is my favorite 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 flavored 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.

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!

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

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

Hi Jamie, have you tried using a pizza stone? I bought one online and I get great results every time!

Dam jamie you hot stud.

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!!!!!

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????

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

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 :)

this came out really great for me about 6months ago and im doing it again today!

The best soggy pizza I ever had

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.

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

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!

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.

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

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.

@ 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!

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.

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??

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!

Tried this at the weekend and it was alot of fun. Everyone was very impressed with them!
Ill be doing it again for sure

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.

hi Jamie ! can you pls. tell me how to make pizza dough by using whole meal flour.

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 20- 25 mm thick of your contents to go on it and it should be all ok . Hope this helps cheers Trev .

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 :)

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

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.

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

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.

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 .

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!!!!

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

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.

areet Jamie

do you reckon this pizza dough is better than the ready made stuff from sainsbury's (the one you advertise)?

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 ;)

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,

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?

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.

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?

thank u james

ps its good with garlic bread as well

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?

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

Excellent, and it worked!!! Thanks Jamie.

Will the same procedure work with microwave as well ?

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.

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.

your pizzas are choonge nice 1

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

I want to know how to prepare the dough very, very thin and crunchy almost like a cracker

Lol

thank you

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

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!!!

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.

hi Jamie, is plain flour nice for pizza dough.

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!!)

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

Thanks mate.. this recipe is dynamite! hope you don't mind if I borrow it to teach my kids at school.

Cheers

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,

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

Hi jamie~ I love this dough. It's so perfect and easy~~~^^
~~~from South KOREA

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 short-time 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!

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!!!

sorry in the measurements on my last comment it is supposed to be a quarter tsp of salt and 2 thirds cup of water

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!

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

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

great to use for naan bread!!!
yum!

thanks !!!!!!!!

this dough is hard to make

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!

Hi all pizzalovers! I'm everytime astonished to see how simply delicious can/must be. For your dough Jamie you can add more flavor 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 gray 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...

should any changes be made if i use wholemeal flour?

Hi jamie I love ur recipes you help me so much

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

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.

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

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.

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.

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.

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.

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!

Are there any particular French brands of flour you would recommend? I can't find Tipo "OO" in the stores in France
thanks

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

To Nick (Nov 14),

Woolworths Supermarkets (Aussie version of Tesco) stocks Tipo 00 flour in the 'cooking needs' section.

Cheers from sunny Sydney!

good

hey thanks for the recipe

great for my G.C.S.E food course

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 programs and you know when u can see the one who's doing the program 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.

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.

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

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.

can anyone tell me what the calories are in this pizza? i will be very gratefull

its the lovable matt!!!

flibalib and fish

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.

Pizza taste's good....

any idea's for Cucumbar

Great recipe Jamie!

You're definately the David Bellamy of cooking!!

I think 500 ml water should be enough.

Will someone pleeease tell me what temperature to set the oven at??????

Greetings from Ukraine! Jamie, at you the excellent program and fantastic recipes. You are the present professional!
Best regrds,
Svetlana

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

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

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

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.

xxlouxx - you just put the toppings on and cook it. Cheers Si

Do u cook the base first or do u just put the toppings on then cook it?
Thanks
xxlouxx

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

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???

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

this dough is absolutly awesome thats jamie your my hero

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

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.

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 :)

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!

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

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?

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

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.

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)

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

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?

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

love your pizzas but do you have any dessert pizza recipe

I've been looking for a recipe made on one of the earlier naked chef programs 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!

Hi,

Love the pizza dough. How long can it be stored in the fridge and how long in the freezer?

Thanks

A
x

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!

hello jamie,

thank u for all these ricepes
can i ask u somethings

can u give me the ingredients

via cups

all regards,
nancy

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

yo chil out wv v pizza

makes the tastiest pizza i have ever had!! always going to have it!! :-)

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. ;)

ciao jemmi , have a good day

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,

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

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), salpicão( Portugeuse). My next experiment will be about a bacalhau-pizza!

Xau,

Rinus

How can you make flufy and light pizza base?

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!!

Hi Jamie
This recipe is wickedly cool I make this every weekend. No more take away pizza for us.

Yes indeed, a GREAT recipe for dough, it tasted very very good, no more takeaway pizza for me ...

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

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

loool

wicked i love u

Hey Jamie can you give us the best recipe for both veg and meat lasangna.
Thanks, Nick

these foods are delicious and i love these recipies

Hi Jamie

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

Gail

love you jamie!

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!

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

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.

lolol nyce foodums yarrarararar.

hi i loved your food can i have you autograph

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!!

hola ! me llamo cris y soy de jaén ( andalucia ) en españa ... 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 ..

good job.

clipdepelicula.com

LOL

SUP HOMIE ITS URT BIGGEST FAN SIENNA

canu make baked beans as good as hinez?

and pizza

i like bacon

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

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.

*other meant outer

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.

i love pizza veery muchh.. i love it.. ill try it later. :) thanks

tryed it and loved it: so many options with what you can do with it.

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

i love the pizza

Hi Jamie, we have a problem with yeast - do you have any yeast free recipes? cheers!

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!

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

Hi Jamie!! I would like to thank you for this exellent dough.Best Wishes Axel

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!