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pizza dough © David Loftus
"Great kit makes cooking a pleasure."
Jamie Oliver Chilli plant seeds & grow bag
£5.00

pizza dough

starter | serves makes 6 to 8 medium-sized thin pizza bases
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s 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 it’s a strong one that’s 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, 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 clingfilm, in the fridge. However, if you want to get them rolled out so there’s 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
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ingredients

• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour 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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user comments

159 comments
1. nisan 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
2. Mr Bee 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.

3. Johnno 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!
4. Julia from Sweden 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.
5. Stephanie Millar 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??

6. laurie -florida 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!
7. Kim 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
8. Nathalie 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.
9. neetu Mon 22 Jun 2009 @ 06:49 hi Jamie ! can you pls. tell me how to make pizza dough by using whole meal flour.
10. Trev 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 20- 25 mm thick of your contents to go on it and it should be all ok . Hope this helps cheers Trev .
11. laura 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 :)
12. Kevin Wakefield 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
13. MOUSE 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.
14. Kerry n Doug 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
15. the dude 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.
16. noneyour bussiness 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 .
17. Andy L 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!!!!
18. SCOTT D 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
19. Andy 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.
20. geordie bri 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)?
21. Leanie Engelbrecht 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 ;)
22. boris 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,
23. Peter 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?
24. Seb 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.
25. White 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?
26. paedophile Thu 02 Apr 2009 @ 06:07 thank u james

ps its good with garlic bread as well
27. Andrew Pinki Bain 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?
28. michael 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
29. Maybeth Drozd Wed 25 Mar 2009 @ 19:27 Excellent, and it worked!!! Thanks Jamie.
30. Niteen Mon 23 Mar 2009 @ 09:44 Will the same procedure work with microwave as well ?
31. karen 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.
32. Gibson 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.
33. louise Fri 13 Mar 2009 @ 13:47 your pizzas are choonge nice 1
34. donna Wed 11 Mar 2009 @ 14:39 jamie i love all your shows they give me so good ideas. x
35. sofia Tue 10 Mar 2009 @ 12:38 I want to know how to prepare the dough very, very thin and crunchy almost like a cracker
36. Your mum Mon 23 Feb 2009 @ 19:35 Lol
37. khwlah Fri 20 Feb 2009 @ 19:36 thank you
38. A scone mix for a base ? 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
39. Very happy novice cook! 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!!!
40. catherine 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.
41. esther Mon 16 Feb 2009 @ 19:29 hi Jamie, is plain flour nice for pizza dough.
42. Sammy 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!!)
43. Aykut Hilmi 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
44. Angus Morgan 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
45. Steven Andrews 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,
46. Angela 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
47. Bruce lee Fri 30 Jan 2009 @ 01:50 Hi jamie~ I love this dough. It's so perfect and easy~~~^^
~~~from South KOREA
48. Doughnutchef 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 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!
49. Tracy Gwynn 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!!!
50. jordan 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
51. jordan 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!
52. George 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
53. Diane 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
54. Dominique Sat 10 Jan 2009 @ 14:54 great to use for naan bread!!!
yum!

thanks !!!!!!!!
55. bob bobson Fri 09 Jan 2009 @ 14:09 this dough is hard to make
56. zuleika 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!

57. henk 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...
58. roopa Tue 30 Dec 2008 @ 18:32 should any changes be made if i use wholemeal flour?
59. kylie Sun 28 Dec 2008 @ 18:32 Hi jamie I love ur recipes you help me so much
60. Martin 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
61. Simon 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.
62. Justin 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
63. Ana Paula 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.
64. amy 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.
65. amy 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.
66. Maurice 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.
67. Stackie 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!
68. Kate 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
69. Matty 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
70. Emma 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!
71. ray Wed 26 Nov 2008 @ 16:00 good
72. robin wass Wed 26 Nov 2008 @ 10:29 hey thanks for the recipe

great for my G.C.S.E food course
73. Nilaakshi 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.
74. Nick 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.
75. Kathryn 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
76. kelly 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.
77. lee Mon 06 Oct 2008 @ 14:10 can anyone tell me what the calories are in this pizza? i will be very gratefull
78. Matt S Mon 06 Oct 2008 @ 09:25 its the lovable matt!!!
79. hdsfj Mon 06 Oct 2008 @ 09:23 flibalib and fish
80. Cameron 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.
81. Chris Fear Thu 02 Oct 2008 @ 16:33 Pizza taste's good....

any idea's for Cucumbar
82. graham Wed 01 Oct 2008 @ 14:19 Great recipe Jamie!

You're definately the David Bellamy of cooking!!
83. amlendu Wed 01 Oct 2008 @ 13:59 I think 500 ml water should be enough.
84. susan Fri 26 Sep 2008 @ 15:19 Will someone pleeease tell me what temperature to set the oven at??????
85. Svetlana 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
86. Zul Thu 25 Sep 2008 @ 17:02 Your GREAT jamie,..Rock ON!!!! i really Love the Pizza
87. Nicky Feet/Sweden 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
88. Susan Takalua 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
89. Güler 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.
90. Simon Wed 17 Sep 2008 @ 14:55 xxlouxx - you just put the toppings on and cook it. Cheers Si
91. Louise 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
92. nosaj Tue 16 Sep 2008 @ 21:18 Are any of these questions ever answered, i think not!!!!!!!!!!!!!??????
93. Elton from MALTA 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???
94. susan walmsley 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
95. leeroy brown Wed 03 Sep 2008 @ 17:18 this dough is absolutly awesome thats jamie your my hero
96. Alicia 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
97. Nicki 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.
98. Tracey 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 :)
99. Kira 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!
100. Daniël [Holland] 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
101. James McDonald 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?
102. Caroline Usher 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
103. Marta (Portugal) 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.
104. Lisa 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)
105. Dusica Sun 29 Jun 2008 @ 18:14 Dear Jamie,can we use baking powder insted of yeast?
106. Paul 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?
107. dean 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
108. aaron trowbridge Thu 26 Jun 2008 @ 23:01 love your pizzas but do you have any dessert pizza recipe
109. Amos 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!
110. Alison 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
111. Tamayi 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!
112. nancy 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
113. Linda M. 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
114. Kitty Sun 22 Jun 2008 @ 11:11 yo chil out wv v pizza
115. Madigan Sat 14 Jun 2008 @ 10:49 makes the tastiest pizza i have ever had!! always going to have it!! :-)
116. katexx 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. ;)
117. dardan Fri 06 Jun 2008 @ 13:27 ciao jemmi , have a good day
118. dardan 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,
119. Lauren 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
120. Rinus Bliek 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), salpicão( Portugeuse). My next experiment will be about a bacalhau-pizza!

Xau,

Rinus
121. soledad Thu 29 May 2008 @ 09:24 How can you make flufy and light pizza base?
122. emma byatt 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!!
123. Jesmine 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.
124. Sandra Tue 20 May 2008 @ 23:53 Yes indeed, a GREAT recipe for dough, it tasted very very good, no more takeaway pizza for me ...
125. Amm' 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
126. Jose 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. I´ll continue proving!!
127. reiss kelly Wed 14 May 2008 @ 09:21 loool
128. liam morris Wed 14 May 2008 @ 09:18 wicked i love u
129. nick Tue 13 May 2008 @ 13:50 Hey Jamie can you give us the best recipe for both veg and meat lasangna.
Thanks, Nick
130. abigail Tue 13 May 2008 @ 13:16 these foods are delicious and i love these recipies
131. Gail 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



132. mitz Tue 13 May 2008 @ 08:58 love you jamie!
133. Isabela 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!
134. shannan 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
135. JOSIAH 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.
136. Leo Mon 12 May 2008 @ 09:49 lolol nyce foodums yarrarararar.
137. Butters Mon 12 May 2008 @ 08:34 hi i loved your food can i have you autograph
138. Anna 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!!
139. cris Sat 10 May 2008 @ 19:02 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 ..

140. zap Fri 09 May 2008 @ 13:11 good job.

clipdepelicula.com
141. blah blah blah Fri 09 May 2008 @ 02:45 LOL
142. blah blah blah Fri 09 May 2008 @ 02:43 SUP HOMIE ITS URT BIGGEST FAN SIENNA
143. bob Fri 09 May 2008 @ 02:42 canu make baked beans as good as hinez?
144. bob Fri 09 May 2008 @ 02:41 and pizza
145. bob Fri 09 May 2008 @ 02:40 i like bacon
146. Trudy Williams 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
147. Elizabeth 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.
148. dukegus Wed 07 May 2008 @ 11:11 *other meant outer
149. dukegus 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.
150. Carla Wed 07 May 2008 @ 03:19 i love pizza veery muchh.. i love it.. ill try it later. :) thanks
151. KEVIN30 Tue 06 May 2008 @ 20:30 tryed it and loved it: so many options with what you can do with it.
152. Paulo Carvalho 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
153. Jar Tue 06 May 2008 @ 11:20 i love the pizza
154. san Mon 05 May 2008 @ 17:50 Hi Jamie, we have a problem with yeast - do you have any yeast free recipes? cheers!
155. Carla 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!
156. Keith Dixon 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
157. Axel Ronnholm Thu 01 May 2008 @ 19:45 Hi Jamie!! I would like to thank you for this exellent dough.Best Wishes Axel
158. Allison Clark 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!
159. Dago Wed 30 Apr 2008 @ 12:21 dear Jamie, could you also give us ideas of how to use this pizza dough ?

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