JAMIE OLIVER PIZZA DOUGH
Steps:
- 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. Mix in some semolina flour for a bit of colour and flavour if you like. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, 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 an 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. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas (~6). 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 clingfilm, in the fridge. (roll ~0.5cm thick). (Lightly oil pan, turn oven to highest temperature - I did 220c - add toppings and bake about 10-15 minutes. May want to poke a few holes in pizza dough before baking)
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