Pizza twister bread | Jamie Oliver recipes (2024)

FAQs

What are the three ingredients in Jamie Oliver's pizza base? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour.

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

While they are very similar in ingredients and they each have their specific purpose, the can be used interchangeably in most circ*mstances. In their simplest form, regular bread dough and most pizza recipes are just a basic dough recipe without too many major differences.

Not only will the flavour be affected (the yeast will convert all the sugar in the dough into alcohol, and it will taste sour), but the structure will be compromised, leaving it more likely to collapse and resulting in a really dense and floppy end product.

For my Perfect all-purpose pizza dough recipe, I combine bread flour and all-purpose flour and find that the combination works very well for texture, cooking time, and handling.

In dough, salt slows down the activity of yeast somewhat by messing with a key enzyme. But, if salt as a dry ingredient contacts yeast as a dry ingredient, then salt can kill yeast. Other bone-dry ingredients like sugar can do the same.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

What are three other ingredients you can add to the pizza dough to make it more flavorful? ›

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

Arguably, the most important pizza ingredient is the crust. Think about the crust as the foundation of your pizza. The crust is the carrier of your sauce and all the ingredients.