Pizza with semolina from Jamie Oliver. Jamie Oliver's Pizza Dough and Sauce Recipe. Now let's move on to the sauce

Dancing from the stove to the computer!!

This pizza dough recipe is from Jamie Oliver's book My Italy and I'm very pleased with it! The dough turns out to be of ideal density, neutral bready taste and pleasant elastic texture, just the kind when you can easily stretch the flatbread for future pizza with your hands. For best results, Jamie Oliver recommends using a mixture of premium wheat flour with very fine 00 flour! In Russia, grade 00 flour can be purchased in Italian grocery stores or you can buy Russian-made fine flour, which is most often labeled “extra.” If you still haven’t found such flour, you can use only premium-grade wheat flour in the recipe; the dough will turn out excellent in this case too!

For the test you will need: Water - 325 ml, fresh pressed yeast - 7 g, olive oil or, at worst, vegetable oil - 2 tbsp, wheat flour - 250 g, fine wheat flour 00-250 g, brown sugar - 1 tsp, sea salt - 1 tsp.

Prepare the necessary ingredients: all-purpose wheat flour, fine flour, fresh yeast, water, olive oil, sea salt and brown sugar. Dissolve yeast and sugar in water at a temperature of 36-38°C. Leave for 5 minutes. Add olive oil. Add all the sifted flour and salt. Start mixing gently with a fork or spoon. Then start kneading with your hands. Knead the dough until smooth and leave to rise in a warm place for 1.5 hours. The risen dough should be soft and pliable! The dough of this consistency is easy to stretch with your hands. You need to knead it and start making pizza. This quantity makes 3 thin pizzas, 26 cm in diameter.

“Margherita” is perhaps the simplest and at the same time exquisite Italian pizza; it is not without reason that it is covered in legends, and the history of its origin can be heard in every pizzeria.

They say that in 1889, during a visit to Naples by the King of Italy, Umberto the First, his wife Margherita of Savoy wanted to try pizza - the favorite dish of the Italian poor. A local chef was invited to the court kitchen, who prepared pizza in the colors of the Italian flag: red, white, green.

The pizza was not only beautiful, but also delighted the queen with its taste. The pizza was first called “Patriotic” because of its color scheme, but the people, who heard about the Queen’s favor for this dish, quickly renamed the pizza “Margherita”.

If you want to feel like an august person, prepare a Margherita and be sure that you will not remain indifferent, despite the fact that there are no meat additives in this pizza. The recipe is for 3 pizzas with a diameter of up to 26 cm.

For the filling we will need: tomato sauce -6 tbsp, dry or fresh basil, Parmesan cheeses-100g and Mozzarella-200g, tomatoes -200g, green basil leaves (can be replaced with other herbs).

Knead the dough and then divide it into 2 parts (you will get 2 pizzas with a diameter of up to 30 cm). Stretch the dough with your hands into a thin pancake with a thickened edge and transfer to a mold or baking sheet. Pizza doesn't like a rolling pin, it likes warm hands. If the dough is prepared correctly, you can wrap it around your hand like a glove without tearing it.

Brush the dough with olive oil. This is a very important element of cooking - the surface of the dough in contact with the juicy filling will never get soggy, and the pizza will be especially tasty.

Brush the dough with tomato sauce on top of the butter. Grate the Parmesan into thin shavings, covering the entire surface in an even layer. Sprinkle dried basil and oregano on top. Cut tomatoes into thin circles and Mozzarella slices. Arrange tomatoes and cheese, alternating in color and creating a pattern that your imagination dictates.

Bake the pizza for 10-15 minutes at 220°C. Since Mozzarella quickly forms a golden brown crust, and we need to maintain the white color, 3-5 minutes before readiness you need to add fresh pieces of Mozzarella and, as soon as it melts, immediately remove the pizza. Garnish with fresh basil leaves and the Italian tricolor is ready.

Many people have heard about the world famous restaurateur Jamie Oliver. Today I suggest you learn a popular pizza dough recipe from this famous chef. Jamie found the ideal and even canonical recipe. Let's find out more about it.
Recipe contents:

A little about Jamie Oliver. This is a famous English chef, restaurateur and TV presenter. He wrote many books on cooking, which became famous throughout the world. Among his outstanding achievements is the opening of charity restaurants in different countries. In 2013, he was awarded a fellowship and accepted into the Royal College of Physicians as a health promoter and advocate for childhood obesity. Therefore, you need to listen more closely to its recipes, trying it and using it in a variety of dishes. And today we'll start with pizza dough.

This recipe is very simple and can be mastered by anyone, even a novice cook. The light dough takes no more than 15 minutes to prepare. Additionally, it takes time to raise it, which takes about 40 minutes. During this time you can prepare the pizza toppings. This is a reliable, excellent recipe for pizza dough, which is suitable not only for pizza, but also for baking bread, pies, pies, and rolls. The result is a dough of ideal density with a neutral bready taste and a pleasant elastic texture. You can easily stretch a pizza flatbread with your hands, which, incidentally, is what original and national Italian pizza recipes suggest.

• Calorie content per 100 g - 251 kcal.
• Number of servings - for 1 pizza
• Cooking time - 1 hour

Ingredients:

• Flour - 1.5 tbsp.
• Semolina - 0.5 tbsp.
• Warm water - 0.75 ml
• Dry yeast - 0.5 tsp.
• Sugar - 0.5 tsp.
• Salt - 0.5 tsp.
• Refined vegetable oil (the original uses olive oil) - 1 tbsp.

Step-by-step preparation of pizza dough from Jamie Oliver:

1. Pour all the dry ingredients into a mixing bowl: flour, semolina, salt and sugar. If possible, sift them through a fine iron sieve to enrich the flour with oxygen.
Please note that using semolina for the dough is Jamie’s secret. Therefore, do not neglect this product and do not replace it with flour. If you don’t like semolina, then I assure you that you won’t feel it at all in the finished product.

2. Stir bulk products and add dry yeast. Stir again.

3. Pour half a portion of warm water into the food. If you want the dough to be richer and more tasty, you can use warm milk.

4. Using a fork, start stirring the dough.

5. When all the water is absorbed, pour in the vegetable oil and the remaining liquid.

6. Dust your hands with flour and knead the elastic, smooth dough until it sticks to the sides of the container and your palms. Place it in a warm, draft-free place, cover with a towel and leave for 30 minutes.

7. After this time, the dough will double in volume.

Cooking method:
Dissolve sugar and yeast in water in advance and let it sit for about ten minutes. --- Sift the flour through a sieve along with salt. I use the kitchen table as a cutting area.

Make a well in the middle of the flour, and quite a large one - 15 centimeters in diameter.

Pour water with sugar and yeast that has begun to ferment into the well.

Start kneading the dough with a fork, gradually removing flour from the walls inside the well.

Knead until the dough is thick enough that it does not spread to the sides.

Now start kneading the dough with your hands. Add flour. It took me an extra 50 grams of flour. Knead the dough very well. Stretch the dough and fold it again. Knead the dough for about 10 minutes.

When the dough comes away easily from your hands, form it into a ball.

Sprinkle flour on the dough, place it in a container and cover with film.

To save money, you can use the package in which you brought groceries from the store. The main thing is that there are no drafts. Set aside for 30 minutes.

Prepare tomato sauce in advance. To do this, heat a couple of tablespoons of olive oil in a saucepan. Place finely chopped garlic and basil stems there. Fry for 30 seconds. Add the tomatoes and simmer over low heat for 20 minutes. Don't forget to add a little salt and pepper. As a result, the tomatoes should turn into puree. If necessary, add a little water. After this, the sauce can be strained, although I used it this way.

In this photo you can see that the sauce has already been prepared, the slightly wilted basil leaves were kept in cold water for half an hour and turned into juicy, crispy leaves. Cheeses ready for processing.

Take out the dough. Separate the third part from it. Cover the rest again with film.

Form a piece of dough into a ball. Don't be afraid to knock out all the air - we'll let the dough sit for a while.

Using a rolling pin or your hands, roll out the dough to about half a centimeter thick. If the dough shrinks again, leave it alone for 10 minutes, then try again.

If you know how to toss the dough and untwist it, do this procedure. Tossing is done so that the edges of the pancake are thickened and the filling (as well as the sauce) does not fly past the pizza.

Dust the pizza pan with flour or semolina. Use thin-walled molds - otherwise you will not get a wonderful crispy crust.

Place the dough into the mold. My shape is round, so it is quite easy to give it a fairly regular shape.

Now prepare the cheeses and other fillings. Cut Dorblu into thin slices.

Grate the Mozzarella on a coarse grater.

Try grating the Cheddar on a coarse grater. If that doesn't work, just cut into strips.

Grate Parmesan on a fine grater.

Once again I say that my hot peppers are mild, so I used all the peppers to make three pizzas. Accordingly, for one pizza - a third of the pepper (without seeds).

Place a third of the sauce in the middle of the pizza and spread it so that there is about a centimeter of free space around the edges of the pizza.

Spread the third part of Dorblu evenly.

Pizza with three toppings is the most common version of this popular Italian dish. Jamie Oliver offers his own version of this pizza, made on homemade dough with delicious slices of bacon and aromatic mozzarella.

Ingredients

• 6 slices salami or any of your favorite sausages
• 4 slices bacon
• 1/2 small zucchini
• 2 cloves of garlic
• 3 sprigs of fresh basil, which can be safely replaced with store-bought ready-made seasoning
• 1 fresh red chili pepper
• 30 g black olives with pits
• 125 g mozzarella cheese
• 300 g flour
• dry yeast and sugar
• 400 g tomatoes in their own juice
• 50 g arugula leaves
• olive oil
• red wine vinegar
• sea ​​salt
• freshly ground black pepper

Jimmy Oliver believes that cooking pizza can be a very exciting activity that you can involve all your family or guests in your home.
Number of servings - 2

Pizza recipe

1. Pizza will turn out especially tasty if you cook it not with store-bought dough, but make it yourself. It's not difficult at all. Pour 250 g of flour and 1/2 teaspoon of salt into a large deep bowl and make a small well in the middle.


2.Then pour 160 ml of cool water into a glass. Next, pour the yeast, just a little sugar and 1 tablespoon of olive oil into a glass. As usual, Oliver advises using only extra virgin olive oil in your kitchen, as it retains the greatest amount of nutrients. But if you don’t have olive oil, you can replace it with sunflower oil, which is more popular in Russia.


3. When the mixture in the glass begins to foam, pour it into a bowl with flour into the well. You can use a fork to gradually mix in the flour. Continue until all the flour is mixed into the dough.


4. Sprinkle your hands, dough and work surface with flour so that nothing sticks. Then knead the dough for approximately 10 minutes until smooth and elastic.


5. Now pour some flour into a bowl and place the dough there. Lightly dust the top of the dough with a little more flour. You see! As Jamie Oliver said, homemade dough is easy!


6. Cover the bowl with a damp kitchen towel and place in a warm place for about 1 hour, or until the dough has doubled in size. This time we will start filling our future pizza.


7. First, let's prepare the sauce. Place a small saucepan over medium heat, add a couple of tablespoons of olive oil and finely chopped garlic.


8. Fry the garlic for several minutes, stirring constantly, until golden brown. Then add canned tomatoes, a pinch of salt and black pepper.


9. Next, Jamie Oliver lets the tomatoes and spices simmer for about 5-10 minutes until the sauce thickens to the desired consistency.


10. Preheat the oven to the desired temperature. Grease the baking tray with oil so that the pizza according to Jamie Oliver's recipe does not burn.


11. Cut in half, remove seeds and finely chop the chili pepper. If the olives have a pit, then you must first remove it and cut the remaining pulp into large pieces. Coarsely chop the pulp. Cut the zucchini into thin slices.


12. Now is the time to remember about our dough. It has already doubled in size, take it out of the bowl and put it on the table, which was previously sprinkled with flour. You need to knead the dough for a couple of minutes to make it more elastic.


13. Dust a rolling pin with flour and roll out the dough until it matches the size and shape of your baking sheet. Roll the dough onto the rolling pin, then lift it and unroll it onto the oiled tray.


14. Spread the dough evenly over the entire surface and corners, then fold the edges as shown in the photo.


15. Tomato sauce must be distributed evenly throughout the dough.


16. Tear the mozzarella cheese into one third of our pizza, then wash and arrange the basil leaves.


17. Fill the second third of our pizza with chopped olives, chili peppers and salami slices.


18. Fill the remaining third of the pizza with zucchini slices, then distribute bacon slices and cheese on top.


19. Sprinkle the entire pizza with a pinch of pepper and drizzle with a little olive oil.


20. Jamie Oliver cooks the pizza in a hot oven for no more than 12 minutes, or until the crust is golden brown and the edges have risen.


21. Set the table - arrange cutlery, salt and pepper, drinks.


22. Toss the arugula leaves with olive oil, red wine vinegar and a pinch of salt and pepper.


23. When our pizza is ready, Jamie Oliver recommends immediately sprinkling arugula on top and serving.