I have tried loads of different recipes in search of a good reliable pizza dough. Some come out soggy, some too dense, some too dry. Then, Alas! Jamie Oliver’s recipe that he gives in his Italy book is great and works every time. I always make a quick tomato sauce for the base and the leftovers are perfect as pasta sauce. The big crusts are really good with a simple butter bean and roasted pepper dip.

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I have halved the large quantities Jamie gives to make 2 large pizzas, perfect for feeding 4-6.

For the Dough: 400g strong white bread flour, 100g fine semolina, 1/2 tsp salt, 7g sachet of yeast, 1 tsp golden caster sugar

Measure 325mls warm water into a jug. Add the sugar and yeast and swirl with a fork to dissolve the sugar and mix well. Leave this to stand for 10 minutes. In a large bowl mix the flour, semolina and salt and make a well in the centre. Pour the yeasty water in and mix with a fork till a dough is formed. On a floured surface, knead the dough for 10 minutes, till elastic and springy. Leave it to rest covered in the bowl for 15 minutes before using.

When you’re ready to use the dough, prepare 2 oven shelves or trays with foil that has been oiled and sprinkled with semolina. Preheat the oven as hot as it will go. Flour the surface again. Divide the dough into 2 pieces and roll each out a little with a rolling pin. Then I suggest using your hands to stretch the dough as it is very elastic. Lay your stretched pizzas on the prepared trays and top with sauce and toppings of your choice. Then cook them high up in the oven for 8-10 minutes, swappign the shelves over halfway through.