Pizza Dough #1 ~ Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮

Jamie Oliver’s pizza dough recipe seen from The Batter Baker blog.

This pizza crust is slightly chewy type and the edge is crispy. I find it more “authentic” than my usual recipe which is more “bread” like. I made 1.5 times of the recipe below, served 6. I didn’t roll it into very thin as I preferred thicker crust.

The topping included a layer of store bought pasta sauce, hotdogs, onions, fresh pineapples and yellow capsicums.

I was quite disappointed with the topping, mainly due to the cheese. I usually use mozzarella and cheddar cheese for pizza topping but when I went to shop for the cheese I saw packages of “Pizza Topping” , I thought this was more convenient to use so I grabbed one pack. However, the “Pizza Topping” didn’t turn out good, it was lack of flavour and though I saw the word mozzarella on the ingredient list I couldn’t really taste or see any mozzarella after baking. I only used half pack of it, that’s why there will be Pizza Dough # 2 in my upcoming post. Next post I will be sharing pizza dough using plain flour and shorter proofing time.

Pizza Dough, by Jamie Oliver

Ingredients: (scaled to make a thin 12″ base)
130ml lukewarm water
½ tsp sugar
1 tsp instant yeast
1 tsp extra virgin olive oil (I used normal olive oil)
200g bread flour
½ tsp sea salt

Method:
1) Sprinkle sugar and yeast over water (can reserve 1-2 tbsp water, only add the reserved water if the dough is too dry). Set aside for about 10 min till frothy.
2) Pour yeast mixture and oil into flour and salt.
3) Knead dough till smooth and springy.
4) Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size (I proof for about 50 mins).
5) Knock back dough and roll out to a 12″ circle.
6) Place on a greased and floured baking pan or pizza stone.
7) Pile on your favourite toppings, and bake at 220*C for 15-20 min till the crust is brown and the cheese is bubbly.

Note:
I roughly kneaded the ingredients by hand and used my bread machine to continue kneading and proofing.

http://angelcookbakelove.blogspot.com/2011/06/pizza-dough-1-thin-crispy-pizza-dough.html

 

Pizza Dough #2 ~ Soft & Fluffy Pizza Dough Using 100% Plain Flour 松软皮萨饼皮(100%普通面粉)

This is a quick and “bread like” pizza crust using 100% plain flour and total proofing time needed is only 10 minutes. Plain flour is more common and can be found in most households, so anyone can just make this pizza crust at home anytime.

The crust is indeed soft and fluffy. Though it looks thick you won’t feel very filling after eating. I used canned tuna for the topping this time (hot mayonnaise flavour) together with onion and green chili.

Soft & Fluffy Pizza Dough (100% Plain Flour)
(recipe adapted from Yum Yum magazine April 2011)

Ingredients: (served 3-4)
300g plain flour
6g (2 tsp) instant dry yeast
1 tbsp Italian mixed herbs (I omitted)
190-220ml water
½ tsp salt
2 tbsp olive oil
1 tsp sugar

Method:
1) Put all ingredients into a mixing bowl and mix well (add 190ml of water first and slowly add up to 220ml if the dough is dry). Continue to knead into smooth dough. Cover the dough with a piece of wet towel or cling wrap, rest for 10 mins. Roll out the dough into a square.
2) Prick holes all over the dough and bake in preheated oven at 200C for 12 mins or until lightly brown. Remove from oven.
3) Pile on your favourite toppings and bake at 200C until crust is brown and cheese is bubbly.

Note:
I kneaded the dough by hand. The dough was very sticky at the beginning, I just roughly kneaded for about 5-10 mins and left it to proof. The dough became soft and smooth after 10 mins and it was quite easy to handle.

http://angelcookbakelove.blogspot.com/2011/06/pizza-dough-2-soft-fluffy-pizza-dough.html