Pizza twister bread | Jamie Oliver recipes (2024)

FAQs

What are the three ingredients in Jamie Oliver's pizza base? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

The ingredients of bread dough and pizza dough can be exactly the same - that is, you can make pizza bases from just bread flour, water, salt and oil plus leavening (whether you choose commercial yeast or sourdough starter). You can make bread from the same ingredients.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

For my Perfect all-purpose pizza dough recipe, I combine bread flour and all-purpose flour and find that the combination works very well for texture, cooking time, and handling.

If all you have around is a bit of puree and a few store cupboard ingredients, this is the sauce for you. We don't advise using tomato puree straight from the tube as a base sauce - it's a touch dry and will catch and burn. At a push, dilute it with water in a bowl before spreading on your low-carb pizza base.

Tips for Working with Yeast in Pizza Dough

One common mistake is using water that is too hot or too cold, which can kill the yeast or prevent it from activating properly. Another mistake is using too much or too little yeast, which can result in over- or under-proofed dough.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

What happens if you don't put yeast in pizza dough? ›

No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It's not super crispy, it does not make those big delicate bubbles on the edges, and it doesn't get very brown.

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

There are five key ingredients for creating pizza dough: flour, active dry yeast, water, salt, and olive oil.

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Palm Oil, Yeast, Rapeseed Oil, Salt.

pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzarella or other cheese, and many other ingredients, baked quickly—usually, in a commercial setting, using a wood-fired oven heated to a very high temperature—and served hot ...