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    Pizza Dough


    • You can also use this dough to create bread, but pizza is where it really shines. A finer grind of flour, such as Italian Tipo “00,” will give your dough a silky smoothness that will blow your mind. Try your luck at finding it at reputable supermarkets and Italian specialty stores. The white bread flour you choose should be quite strong and rich in gluten if you want to get the desired result of a nice, elastic dough. If you want to add some colour and taste, you may mix in some semolina flour.
    • Make a well in the centre of a clean work surface and sift the flours and salt into it. After letting the yeast, sugar, and olive oil dissolve in the water for a few minutes in a big measuring cup, pour the mixture into the well. Stir the flour into the liquid by drawing it in from the edges with a fork. Keep mixing, gradually incorporating more flour; as the dough begins to come together, use your clean, flour-dusted hands to include the remaining flour. To make a smooth, elastic dough, knead it for a while.
    • Roll the dough into a ball, then place it in a big basin that has been sprinkled with flour. The dough needs to rise for approximately an hour in a warm environment with the bowl covered with a moist towel.
    • Now transfer the dough to a floured work surface and press down the air bubbles by kneading the dough a few times. You may consume it right away, or wrap it in plastic and store it in the fridge (or freezer) until it’s needed. You can make anywhere from six to eight medium pizzas with this quantity of dough, so feel free to split it up into as many balls as you want if using it right away.
    • Roll out the dough approximately 15 to 20 minutes before you want to cook the pizzas. If you need to work ahead of time, it’s best to keep the dough, wrapped in plastic, in the fridge rather than rolling it out and leaving it out at room temperature for a few hours. However, if you want to get them rolled out in advance, you can just roll the dough out into rough circles (approximately 1/4 inch thick) and set them on somewhat bigger sheets of olive oil-rubbed and flour-dusted aluminium foil. Put the pizzas in a stack, wrap them in plastic, and store them in the fridge.
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    7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour

    1 level tablespoon fine sea salt

    2 (1/4-ounce) packets active dried yeast

    1 tablespoon raw sugar

    4 tablespoons extra-virgin olive oil

    2 1/2 cups lukewarm waterAdd to Shopping List

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