Pizza dough

By Jamie Oliver · jamieoliver.com

Makes 8

1 hr 30 min + cooking

A classic Italian pizza dough made with strong bread flour or tipo '00', risen until doubled, then shaped and topped before baking.

prepPreheat oven to 250°C / 500°F / gas 9 (or pizza oven)
1 kg / 1000 g strong white bread flour or Tipo '00' flour (or 800 g strong white bread flour or Tipo '00' flour plus 200 g finely ground semolina flour)	Sieve flour & salt onto work surface, make well	Bring flour in gradually with fork, knead until smooth & springy	Rise in flour-dusted bowl, covered, 1 hr until doubled	Knock back dough on floured surface	Shape into balls, rest 15–20 min before cooking	Stretch into thin rounds with rim, add toppings	Bake 7–10 min until golden & crispy (4 min in pizza oven)
1 teaspoon fine sea salt
2 × 7 g sachets dried yeast	Mix yeast, sugar & oil into 650 ml lukewarm water, pour into well
1 tablespoon golden caster sugar
60 ml extra virgin olive oil

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1 kg / 1000 g strong white bread flour or Tipo '00' flour (or 800 g strong white bread flour or Tipo '00' flour plus 200 g finely ground semolina flour)
1 teaspoon fine sea salt
2 × 7 g sachets dried yeast
1 tablespoon golden caster sugar
60 ml extra virgin olive oil

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