Jamie's Authentic Italian pizza: After the success of the last pizza dough I was keen to try making authentic Italian pizza's with 00 flour. This Jamie Oliver recipe makes a fabulously light pizza dough, "00" flour is finer ground than normal flour & it will give your dough an incredible super-smooth texture.
Ingredients 1 kg Tipo '00' flour 1 teaspoon fine sea salt 2 x 7 g dried yeast sachets 1 tablespoon golden caster sugar 4 tablespoons extra virgin olive oil 650 ml lukewarm water
Method Sift the flour & salt onto a clean work surface & make a well in the middle In a large measuring cup, mix the yeast, sugar & olive oil into the water & leave for a few minutes, then pour into the well Using a fork, bring the flour in gradually from the sides & swirl it into the liquid Keep mixing, drawing larger amounts of flour in, & 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 & flour the top of it Cover the bowl with a damp cloth & place in a warm room for about 1 hour until the dough has doubled in size
Once the dough doubles in size: Now remove the dough to a flour-dusted surface & knead it around a bit to push the air out with your hands - this is called punching down the dough You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas
Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them
Tip: Don't roll them out & leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator
Pizza party: If you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, & place them on slightly larger pieces of olive-oil-rubbed & flour-dusted aluminum foil You can then stack the pizzas, cover them with plastic wrap, & pop them into the refrigerator.
To make the pizza: Preheat your oven to 250°C/500°F/gas 9 Put the rolled-out dough round onto an oiled baking sheet Smear the tomato sauce (I use tomato purée with a sprinkle of oregano) over the base of your pizzas & spread it out to the edges Tear over the cheese (I use mozzarella) & scatter with basil leaves Drizzle with a tiny bit of extra virgin olive oil & add a pinch of salt & pepper Cook for 7 to 10 minutes, until the pizzas are golden & crispy I divide the dough into 6 & pop the spare dough in the freezer, it defrosts quickly & it's utterly delicious! Enjoy, Michelle X