6 Step How You Can Make Jamie Oliver Pizza Recipe

I'm constantly looking for a homemade pizza dough that tastes good, but isn't too difficult to execute—in short, a recipe it doesn't require the learned and magical skill of "dough whispering" (something I've yet to achieve, but desire to achieve someday).

Making bread or any rising dough is hard. It's no surprise that lots of sculptors type in the business of developing bread—my experience indicates it takes patience, practice and a bit of a magic touch.

I've tried Jim Lahey's no-knead pizza dough recipe, but I'm always seeking other variations. On a recent long airplane flight, I watched an instalment of Jamie Oliver's 30-minute meals, a plan that presents 3-4 recipes which can be made inside the duration of approximately thirty minutes. His "cheat's pizza" presented an appealing alternative to traditional recipes.

Jamie's pizza is actually a cheat—you substitute the process of kneading along with the time constraint of rising using a food processor and self-rising flour. It's also quick to put together and cook: simply fry the dough stove-top for 3-4 minutes, and finished under the broiler for the similar. The result? Not bad. Pretty decent, the truth is. It won't hold the wonderful elasticity that the very best pizza doughs have, however, if you like a lightweight and crispy crust, you will be able to nail a tasty outcome by two attempts or less.

The below ingredients should feed 2-3 people. I doubled making it two batches with the dough for 4 people; this yielded one large pizza, and a couple smaller (this is dictated by my iron pan options).

Jamie Oliver's 30-Minute Meals: Cheat's Pizza

Ingredients (SERVES 2):

1 cup self-rising flour
1/2 cup water
1 pinch salt
1 can chopped tomatoes
1 1/2 handful basil
1-2 cloves garlic
fresh mozarella
toppings associated with preference (I used thinly sliced dried salami, green peppers, sliced zucchini and basil)
balsamic vinegar
organic olive oil
Equipment:

mixer
broiler-safe or iron pan
blender

Step 1 Gather Your Ingredients
"30-Minute Meals" is usually a shticky TV concept—the time it goes to prepare the pizza is entirely dictated by A) how organized you happen to be and B) how comfortable that you are with the method. The first time I caused it to be took approximately an hour, the next time I was much more comfortable together with the process and was able to do it inside a little over thirty minutes.

Before you begin: take away all your ingredients, put in place your mixer and blender, oil your surefire pan. Turn within the broiler, and take out your measuring cup.

Step 2 Prepare Your Sauce

You are able to use any sauce you enjoy—canned, jar or fresh. Jamie recommends an instant option that combines a canned tomato base with fresh ingredients.

Open and empty a can of crushed or chopped tomatoes to your blender. I used one with roasted garlic, nevertheless, you can choose any variation you enjoy.

Chop about 1 1/2 handfuls of basil (you'll use 1/3 let's focus on the sauce, 2/3 later with the pizza topping). Roughly chop 1-2 cloves of garlic.

Throw the garlic and basil in to the blender using the canned tomatoes; put in a swig of balsamic for taste, including a drizzle of essential olive oil.

NOTE: The can size above might be more than enough—I probably only used one third of it for 4 people. You should use an inferior can.

Tips
Jamie recommends rolling your basil for straightforward chopping, a procedure is called "chiffonade". See below.


Step 3 Make Your Dough

This will be the easiest dough I've ever made! Even beats Jim Lahey's no-knead bread (though I'm not sure it tastes pretty much as good).

Measure 1 cup of self-rising flour (MUST BE SELF-RISING, NO SUBSTITUTES) into your mixer. Add 1/2 cup of water, a drizzle of coconut oil, along with a pinch of salt. Pulse.

Your first pulse will result in the soft, wet dough seems like the above image left. The goal is always to work toward a firmer, processor-formed ball as pictured to the correct. Do this by slowly adding more flour—I added just as much as an additional 1/3 to 1/2 cup. In the end you would like dough being somewhat wet and elastic, although not so wet that it is impossible to figure it which has a rolling pin.

Once there is a satisfactory ball of dough, cover a dry surface that has a layer of flour. Remove the dough on the processor and add remnants for your solid "baseball"; coat lightly with flour and roll right into a flat, round piece using a rolling pin

jamie oliver pizza dough

Tips

Jamie recommends that this dough cover 1 cm thick. In my second round using this type of recipe, I managed to make it a little bit thinner, and liked the outcome better (a thinner, crispier crust).
Once there is a good thickness and enormous enough piece to fill an approximately 14-inch surefire pan (or two smaller pans), fold your dough by two or quarters to only transport to your WELL OILED (organic olive oil) pan. Unfold and spread/smooth slightly along with your fingers if required.

Step 4 Prepare Your Toppings

Before you begin cooking your dough, you have to have your sauce, cheese and toppings accessible. Have all of your toppings chopped—I prepped yellow peppers, zucchini, basil and thinly sliced dried salami.
Use fresh mozzarella! It tastes better versus the shredded stuff. Tear it into chunks beforehand.

Step 5 "Fry"/Broil Your Dough
Now for your fun part! Turn the temperature on high, and let your dough get crispy. Stand by using a spatula and lift the sides to make sure the underside isn't burning (for this reason coating the pan with essential olive oil is so important—you do not want the dough to stick towards the bottom).

You would like it to get it crispy, and not charred. Let it go for three or four minutes, and when it's almost finished, spoon sauce inside center and spread. Remove through the heat entirely, and top with cheese and toppings.
Now that your particular pizza is ready, place it beneath the broiler for the next 4 minutes or possibly even longer. Leave the oven light on and observe it. Remove if this looks good to you personally.

Tips
Hold off for the basil before the last second when you find yourself about to get rid of the pizza in the broiler—that way the leaves are going to be warm and slightly cooked without getting charred.
Jamie added fennel seeds and freshly grated Parmesan on the top as well—I'm likely to try next occasion, sounds delicious!

jamie oliver pizza 

Step 6 Eat!

Enjoy. :) If you know of a good pizza dough recipe, please post below. I'm always looking for new ones.

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