PIZZA DOUGH
Roll out Jamie Oliver's recipe for homemade Pizza Dough from Jamie at Home on Food Network, then top it with sauce, cheese and all of the pizza fixings.
Provided by Jamie Oliver
Time 1h20m
Yield 6 to 8 medium-sized thin pizza bases
Number Of Ingredients 6
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.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
JAMIE OLIVER'S PIZZA DOUGH
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for 4 calzones
Number Of Ingredients 6
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.
JAMIE OLIVER'S PASTA DOUGH
Making pasta will never be as cheap as buying the dried stuff but it is a lot of fun and very satisfying to eat a plate that you've created from scratch. It tastes great too and kids love shaping the pasta!
Provided by Sackville
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place the flour on a clean surface.
- Make a well in the centre and add the eggs and yolks.
- Use a fork to break up the eggs, then start bringing in the flour.
- Stir with the fork until you have a dough which is easily workable with your hands.
- Knead well until it becomes smooth, silky and elastic and the surface is clean.
- Wrap the dough in cling film and let it rest in the fridge for a while.
- When you are ready to shape the pasta, break the dough into four pieces.
- Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
- Fold in half and repeat this several times.
- Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
- You can also use a rolling pin but it will take longer than if you have a pasta machine.
- When you have a thin sheet, shape as desired.
- To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
- Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.
Nutrition Facts : Calories 722.4, Fat 13.4, SaturatedFat 4.3, Cholesterol 536.2, Sodium 70.3, Carbohydrate 120.6, Fiber 4.2, Sugar 0.9, Protein 25.7
PIZZA
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 8 (10-inch) pizzas, 16 serving
Number Of Ingredients 19
Steps:
- Put the flour onto a work surface or use a bowl, if you are short of space. Using your fingers, make a big well in the middle of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil. Using a fork, make circular movements from the center moving outwards, slowly bringing in more of the flour until all the yeast mixture is soaked up. This should be starting to look like dough now so you can start to work and knead it until it is smooth. This should take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls, depending on how large you want the pizzas to be.
- Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3 of an inch). They don't have to be perfectly round, they should look home-made. Place each pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza, placing another on top of it. Flour that and repeat this until all the pizzas are stacked together. These can be frozen for a couple of months, placed in the fridge for 10 hours, or cooked straight away. Lightly top with your chosen topping (the simpler the better) and bake directly on the oven bars for 10 minutes at your oven's highest temperature.
- For enough to cover eight bases, chop and de-seed plum tomatoes, dry with kitchen paper, sprinkle with a little dried oregano and a drizzle of olive oil.;
- ;
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ROYAL PASTA DOUGH | JAMIE OLIVER PASTA DOUGH RECIPE
From jamieoliver.com
Servings 8Total Time 30 minsCategory Pasta RecipesCalories 346 per serving
- This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch.
- Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce.
- THE DOUGH Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.
- ROLLING OUT Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.
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