Pizza dough by J. Oliver's recipe

Method

1. 01

   J. Oliver’s recipe test gradually displaced all other recipes for pizza dough from my kitchen.

2. 02

   I offer an adapted or simplified version of the composition of the dough for pizza, i.e. if Jamie uses two types of flour ordinary baking and zero grinding, then we take only the usual baking car of the highest grade. If there is no brown sugar, then use white ordinary, and salt sea coarse grinding replace tableware large grinding, but in smaller quantities. I add that much salt, but if you feel it’s a lot, reduce it. The dough on dry active fast-rising yeast 15 minutes after kneading can already be rolled out, lay out the filling and oven on it.

3. 03

   For the test, prepare: flour, water, olive oil, salt, sugar and yeast.

4. 04

   Dry yeasts differ in their application: either they are first combined with flour (as in my case), or pre-dissolved in water. Pay attention to the recommendations on the package!

5. 05

   Combine the flour with salt, sugar and yeast (1.5 h.spoons of fast-acting Saf-moment). Stir it up.

6. 06

   Pour room temperature water with olive oil.

7. 07

   Stir the shoulder blade first.

8. 08

   And then lubricate your hands with vegetable oil and knead the dough.

9. 09

   On fast yeast, the dough will rise in a time of 15 to 30 minutes.

10. 10

    Just put it in a little bit and you can make pizza cakes. From this amount of dough can be prepared two pizzas with a diameter of about 30 cm.

11. 11

    Good cooking!