Easy pizza base recipe | Jamie Oliver pizza recipes (2024)

FAQs

What is in Jamie Oliver's 3 ingredient pizza base? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil. The dough is mixed, kneaded, and allowed to rise. Once it's ready, it can be pulled or rolled flat.

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Everything in a good bite of pizza should be balanced. The sauce shouldn't overpower the cheese and vice versa, the crust-to-sauce ratio should be even, and the choice of toppings should work fine together. It's not very often for someone to refuse a good slice of pizza, especially if it fits the general criteria.

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.

The first step is to put the sauce on the pizza. Then, you put the cheese on the pizza. After that, you put the toppings on the pizza. Last of all, you put the pepperoni on the pizza.

Think about using slices of veggies such as tomatoes and red onions, chunks of deli-bought meats such as salami or rotisserie chicken, or even crack a few eggs over your pizza in the last few minutes of baking. By adding these more vibrant ingredients, you'll get a much more delicious pizza.

What flour do Italians use for pizza? ›

Pizza flour, sometimes referred to as tipo 00 flour, is high quality, finely milled wheat. Its fluffy, light texture is baby-powder soft and has a low absorption rate, meaning it requires less water than regular all-purpose flour.

Avoid using flour or cornmeal directly on the pizza stone. If you put flour or cornmeal on the pizza stone, and then put your pizza on the stone, the flour or cornmeal will burn, and that burnt flavor will bake into your pizza. This is why you should only use flour or cornmeal on the pizza peel.

Caputo "00" Bread Flour

This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content.

They aren't exactly the same, but very similar. Pizza base is made from the same sort of dough as bread, but with slightly different ratios of flour, yeast and water to ensure it doesn't rise quite so much plus olive oil. Pizza base usually uses the same high protein flour as bread dough.

There are five key ingredients for creating pizza dough: flour, active dry yeast, water, salt, and olive oil.

Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well. Let sauce stand for several hours to let flavors blend. No cooking is necessary; just spread on dough.

Hand-tossed style crust topped with savory tomato sauce, melted mozzarella cheese, pepperoni, sausage, and crispy bacon.