A quick to make, beautifully textured pizza dough recipe by Jamie Oliver. The dough encrusted with semolina makes a gorgeous crispy crust.
- 800g strong white bread flour
- 200g fine semolina or semolina flour
- 1 tablespoon fine sea salt
- 1 tablespoon caster sugar
- 2 x 7g sachets of dried yeast
- 650ml lukewarm water
- 2 tablespoons olive oil
- extra flour for dusting
- Pile the flour and salt on to a clean surface (or inside a large bowl) and make a well in the centre. Add your yeast and sugar to the tepid water, mix up with a fork and leave for a few minutes until it froths. Then pour into the well.
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix with the water. The flour will look like stodgy porridge at this point of time. Continue mixing the dry flour with the water till it comes together into a roughly formed dough ball.
- Now use your flour dusted hands to knead the dough. Roll the dough backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push it away from you. Repeat this for 10 minutes until you have a smooth springy soft dough.
- Brush the inside of a large clean bowl with olive oil. Place the dough in the bowl and cover with a tea towel. Place the bowl in a warm spot in your kitchen and allow to rest for at least 30 minutes to 2 hours (ideal). When the dough has risen and doubled in size, it is ready to use.