There are eleventy gagillion pizza doughs out there and all of them probably work equally well. This is based on a Jamie Oliver recipe I have been making for more than a decade. You can make paper thin crusts with it or thicker doughyer (so a word) ones if you prefer.
Recently we’ve been getting more fancy with our pizzas, thoroughly pricking it all over with a fork, brushing it with oil, and topping with some sweet grape tomatoes. Into the hottest oven your oven will go until its clearly bronzed, pull it out, squish the tomatoes flat, drape over some prosciutto and rocket and let sit for a wee while so the meat and greens can wilt.
Similarly, another pizza bianco – brush oil over your flattened dough, top with some roasted cubes of pumpkin or sweet potato (I do this while the dough is proofing so the kitchen is warm from oven) and again maybe some tomatoes or sliced red onion. Bake, then pull out of the oven and dot over some goats cheese or ricotta and greens.
Finally, another one – brush the base with oil then cover with finely sliced mushrooms – and I mean cover generously – and dot over some crumbled blue cheese then cook. Heaven.
Anyway, this is meant to be about the dough not the toppings!
This dough is very forgiving. Sometimes I barely knead it, sometimes I think I over-knead it but it still comes up trumps. Basically operate on the mindset that once it’s smooth and has come together it’s done.
I get 8 roughly-30cm bases from this.
- 20 g dry yeast
- 30 g salt
- 30 g sugar
- 1 kg flour
- 625 ml warm water
- Mix all the dry ingredients together with a whisk
- Add the water and bring it all together into a shaggy mess
- Tip onto a floured bench and knead for 5-10 minutes until it all comes together into a smooth dough
- Oil the bowl you used to mix everything together, then put the dough back in the bowl, cover and put in a warm place for about an hour.
- When you're ready to use it, you can either portion it out into 6-8 portions or simply rip a large handful off to then roll out.