Pizza pasta by Jamie Oliver
Jamie pizza dough, which I often make because it is quick and easy to make, without long preparation, can stay in the fridge for five days, and what I like most is that it is thin and crunchy. I tried to find out if there is a recipe, if there is one, I apologize.
Preparation steps
- FOR SIX LARGE PIZZA: Mix both types of flour and salt and place on a clean surface, make a hollow in the middle (I do all this in a plastic bowl on tapever so it's easier for me). Grind all the water, add yeast and sugar (no matter how dry it is) yeast only needs to be activated) and olive oil all mix well with a fork and let the yeast foam for a few minutes. Mix the yeast and water into the dough and mix everything well in a circular motion when the dough hardens, transfer it to a floured work surface and continue mixing for about ten minutes until it becomes a smooth, elastic, soft dough. Hit the firm surface a couple of times with the dough. Sprinkle the dough with flour, return to the mixing bowl, cover with a clean cloth or better yet with transparent foil and let it rest for 15 minutes. this will make it easier to roll it out. After 15 minutes, divide the dough into 6 balls, more or less decide for yourself how many pizzas you want. Leave the rolled dough to stand for 15 minutes. Then put the filling on it as desired. Bake the dough on the highest heat somewhere at 250C on the grill closest to the bottom of the oven, 7-10 min. Put the rest of the dough in freezer bags and keep in the fridge until use.
Serving
Don’t forget to grease the pizza protvan with oil and sprinkle with sharp flour to get the effect as if it were baked in a bread oven.
