Make Jamie Oliver’s homemade pizzas this weekend – easy recipe

Pizza lovers can get their fix from their local supermarket or favourite Italian restaurant, but making them at home from scratch is much more fun – and impressive.

Jamie Oliver’s “basic pizza with simply delicious dough and topping” is the perfect recipe if you’re looking to try the homemade variety.

This recipe serves eight people so is ideal if you’re hosting friends or family over the weekend.

On his official website, Jamie said: “Trust me, once you see how simple and tasty this pizza dough recipe is you won’t want takeaways.

“Serve with a lovely fresh salad on the side to boost your five-a-day. The pizza dough can be easily doubled if you want to make a bigger batch.”

READ MORE: Mary Berry’s chocolate yule log is ‘utterly delicious’ – foolproof recipe


For the dough (eight pizzas)

  • 800g strong white bread flour
  • 200g fine ground semolina flour or strong white bread flour
  • One level teaspoon fine sea salt
  • Two 7g sachets of dried yeast
  • One tablespoon golden caster sugar

For the tomato sauce (four pizzas)

  • One clove of garlic
  • One bunch of fresh basil
  • Olive oil
  • One 400g tin of plum tomatoes

For the toppings (four pizzas)

  • 85g mozzarella cheese

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1. For the dough, add the flours and one level teaspoon of sea salt to a surface – ensuring it’s clean first – and form a well in the centre.

2. Add the yeast and sugar to 650ml lukewarm water, mix well and set to the side for a few minutes. Carefully pour it into the well.

3. Using a fork in a circular motion, slowly bring in the flour from the inner edge of the well and mix into the water. Mix until you have brought in all the flour. When the dough comes together and becomes too tricky to mix with your fork, pop some flour on your hands and make the dough into a ball.

4. Roll the dough back and forth with your hands to knead it, stretching, pulling and pushing. Do this for 10 minutes, or until your dough is smooth, springy and soft to touch.

5. Put the dough in a lightly greased bowl and cover with clingfilm. Pop in a warm place to prove for 45 minutes, or until the dough has doubled in size.

6. For the sauce, peel and thinly slice the garlic, then pick the basil leaves and thinly chop the stalks.

7. Heat one tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a few minutes, or until the garlic is a little golden. Add in most of the basil leaves, tomatoes and a pinch of salt and pepper.

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Alternatively, you can make Jamie’s three-step Szechuan sweet and sour prawns – as good as your Chinese takeaway.

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