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2 Ratings
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2
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Martha Stewart Member
Rating: Unrated
08/13/2011
I use this dough for my pizza. It is the best dough I ever made. It makes a perfect crust with a crunchiness that I love.
Martha Stewart Member
Rating: Unrated
11/18/2008
I made this dough for the calzone recipe but I used King Arthurs Unbleached Whole Wheat flour instead. I cut the recipe in half since it was the first time using it and I didn't want to waste if we didn't like it. Turned out great! With the halved reciped it made two huge calzones about 12" in diameter. Next time I'll make the full recipe and freeze some calzones for another day. Possibly even making them personal size so they're easier to pack for hubby's lunch!
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Jamie Oliver’s Pizza Dough
Recipe Summary
Yield: Makes enough for 4 calzones
Ingredients
Ingredient Checklist
7 cups “00” flour or strong white bread flour, plus more for work surface and bowl
1 tablespoon fine sea salt
2 1/2 cups lukewarm water
2 (1/4-ounce) packages active dry yeast
1 tablespoon raw sugar, such as turbinado or Demerara
1/4 cup extra-virgin olive oil
Gallery
Jamie Oliver’s Pizza Dough
Recipe Summary
Yield: Makes enough for 4 calzones
Gallery
Jamie Oliver’s Pizza Dough
Jamie Oliver’s Pizza Dough
Jamie Oliver’s Pizza Dough
Recipe Summary
Yield: Makes enough for 4 calzones
Recipe Summary
Yield: Makes enough for 4 calzones
Yield: Makes enough for 4 calzones
Makes enough for 4 calzones
Ingredients
Ingredients
- 7 cups “00” flour or strong white bread flour, plus more for work surface and bowl
- 1 tablespoon fine sea salt
- 2 1/2 cups lukewarm water
- 2 (1/4-ounce) packages active dry yeast
- 1 tablespoon raw sugar, such as turbinado or Demerara
- 1/4 cup extra-virgin olive oil
Directions
Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/13/2011
I use this dough for my pizza. It is the best dough I ever made. It makes a perfect crust with a crunchiness that I love.
Martha Stewart Member
Rating: Unrated
11/18/2008
I made this dough for the calzone recipe but I used King Arthurs Unbleached Whole Wheat flour instead. I cut the recipe in half since it was the first time using it and I didn't want to waste if we didn't like it. Turned out great! With the halved reciped it made two huge calzones about 12" in diameter. Next time I'll make the full recipe and freeze some calzones for another day. Possibly even making them personal size so they're easier to pack for hubby's lunch!
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/13/2011
I use this dough for my pizza. It is the best dough I ever made. It makes a perfect crust with a crunchiness that I love.
Martha Stewart Member
Rating: Unrated
11/18/2008
I made this dough for the calzone recipe but I used King Arthurs Unbleached Whole Wheat flour instead. I cut the recipe in half since it was the first time using it and I didn't want to waste if we didn't like it. Turned out great! With the halved reciped it made two huge calzones about 12" in diameter. Next time I'll make the full recipe and freeze some calzones for another day. Possibly even making them personal size so they're easier to pack for hubby's lunch!
Martha Stewart Member
Rating: Unrated
08/13/2011
I use this dough for my pizza. It is the best dough I ever made. It makes a perfect crust with a crunchiness that I love.
Rating: Unrated
Rating: Unrated
11/18/2008
I made this dough for the calzone recipe but I used King Arthurs Unbleached Whole Wheat flour instead. I cut the recipe in half since it was the first time using it and I didn't want to waste if we didn't like it. Turned out great! With the halved reciped it made two huge calzones about 12" in diameter. Next time I'll make the full recipe and freeze some calzones for another day. Possibly even making them personal size so they're easier to pack for hubby's lunch!
All Reviews for Jamie Oliver’s Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jamie Oliver’s Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
