Introduction: Super Simple Pizza Dough Recipe
I love pizza! I will never forget the taste of real Italian pizza when on holidays in Italy. The Italian holidays are long gone but I still crave really good pizza.
I had been trying to make delicious homemade pizza dough for ages but whatever I did it kinda never worked for me. Well, then one day I came across Jamie Oliver’s pizza dough recipe with dried yeast (www.jamieoliver.com/recipes/recipe/pizza-dough).
I liked it and tried to make it. And guess what? It didn’t end up well either. Don’t get me wrong, the pizza was nice. Boyfriend liked it. But I still wasn’t happy about the crust. I found it too hard and quite dry so I had tried again changing the quantities, then adjusting the time, oven temperature… And one day I finally succeeded in making a perfect homemade pizza!
The main problem was my oven and so I needed to reduce the time and changed the temperature a bit! Even though the crust doesn’t get this really nice brown colour, I know I cannot leave it inside for more than 12 minutes!
So there you go. Never give up, try over and over again until you get it right! Oh, and maybe your oven is also different from mine so maybe it will need more time in your oven…but try with 12 minutes first. There’s always an option of putting it in for longer rather than having a dried out pizza.
So here it is! Finally! A pizza dough recipe with dried yeast based on Jamie Oliver’s recipe with minor changes.
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Step 1: Ingredients:
500g Plain Flour
7g Dried Yeast
1 Teaspoon Caster Sugar
3 Tablespoons Extra Virgin Olive Oil
½ Teaspoon Salt
300 ml Lukewarm Water
Makes: 4 medium pizzas (27cm in diameter)
Time: Preparation 15 minutes + Proving 30-60 minutes
Step 2: Method:
Mix the yeast with lukewarm water and sugar. Let it sit for about 5 minutes.
Meanwhile sift the flour in a large bowl. Add salt. Pour in the yeast mixture and olive oil. Using a wooden spatula, form it into dough.
Once the dough is formed, transfer it onto a floured worktop. Knead for about 5 minutes to get smooth, springy dough.
Place the dough back into the bowl, dust with flour and wrap in cling film. Let it rest in a warm place for 30 – 60 minutes or until the dough has doubled in size.
Transfer the risen dough back onto your worktop (no flour needed, the dough shouldn’t be sticking to your worktop) and knead again for a minute or two. Divide it into as many pizza portions as you like and roll out each of them.
Try to roll the dough really thin. It should take only a few minutes to roll it out. Transfer onto a baking tray lined with baking paper and top with anything you like.
Bake at 220 °C for about 12 minutes. It shouldn’t take longer to bake your pizza. Don’t wait for the crust to get really brown as it may already be too hard to eat (my oven doesn’t do brown – so even though the dough looks pale, I know it is ready to be taken out).
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