Jamie Oliver Pizza Perfection Recipe
I have started really enjoying Pizza, and it is since I have been eating handmade special doughs. I tired this recipe from Jamie Oliver which suggests making a large batch and then freezing anything you don't eat in portions.
Recipe (makes 8)
1kg strong bread flour
1 x 7g sachet of dried yeast
2 cloves garlic
3 tbsp oil
2 x 400g tins plum tomatoes
1 bunch fresh basil
4 balls of buffalo mozarella
1. Pile the flour, yeast and 1tspn salt into a large bowl and tip 675ml of tepid water into a well in the middle. Gradually mix together until well combined. Knead on a well floured surface for 15minutes until smooth and elastic. Cover and prove in a warm place for 1 hours or until doubled in size.
2. To make the sauce, finely slice the garlic and place in a pan on medium heat with olive oil. Cook until soft then add the tomatoes and half the basil for about 5 minutes. Leave to cool a little then blitz in a blender until smooth (any leftover sauce can be stored in the fridge or even frozen for a later date). One the dough has doubled in size, knock back then divide into 8 balls. Leave on a flour covered tray, covered for another 30 minutes (you can freeze the dough at this stage)
3. Preheat the oven to 240c. Gently stretch the dough until around 23cm. Top with the sauce and torn up pieces of mozzarella. Finely grate with parmesan (and any other toppings you fancy) and place in the oven for 10 minutes or until golden and puffed up. Top with the rest of the basil and serve.
This is a great versatile pizza dough, and with any recipe that takes a while from beginning to end, its great to make more meals out of it. I would recommend using the full amount and freezing what you don't need as it cooks really well even after deforsting.