Jamie Olivers Amazing Pizza Dough Recipes

Steps:

• Sieve flour, semolina flour, and salt onto a clean surface.
• Make a well in the middle.
• Mix oil, sugar, yeast and lukewarm water; leave for a few minutes to activate the yeast.
• Pour oil/water mixture into the well of the flour mixture.
• Slowly incorporate with a fork untill most of it is mixed.
• Get your floured hands in there and knead until a smooth springy dough is achieved.
• Place dough in a floured bowl; sprinkle with flour.
• Cover with a wet tea towel and leave in a warm spot for an hour or until doubled in size.
• Punch down and divide into 6 to 8 pieces. You can freeze at this point if you want to.
• Roll out about 3mm thick.
• Place on an olive oiled, and floured, sheet of tin foil.
• Stack them up for 15 minutes to rest before adding toppings and cooking.
• Preheat oven to its hottest setting.
• Place baking trays inside.
• When the dough is rested, remove hot tray from oven.
• Place dough, without the foil, in the oven.
• Bake for 8 to 10 minutes.
• Yummy.

Steps:

• 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 markets 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 color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, 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 1 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 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. 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 plastic wrap, in the refrigerator. However, 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, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
• Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
• Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.