Jamie Oliver Make Your Own Rustic Pizza Base170g

Preparation and Usage

Jamie's Tip... For a beautifully simple pizza, simply scrunch quality tinned plum tomatoes in your clean hands until smooth, then spoon over the base. Top with torn mozzarella and finish with fresh basil once cooked. I also love the combo of sausage, sprouting broccoli and chilli. Cooking Instructions You will need... 1 x 150g pizza dough mix (included) 1/2 tablespoon olive oil 100ml warm water Plain flour, for dusting 1 x 20g semolina (included) Method Empty the pizza dough mix into a large bowl and make a well in the middle. Gradually pour in all the oil and water, stirring and bringing in the mix from the outside to form a rough dough. Knead the dough on a clean flour-dusted surface for 5 to 10 minutes, or until smooth and elastic. Place the dough back in the bowl, cover with clingfilm (or a damp tea towel) and prove in a warm place for 30 minutes (for best results 1 hour), or until doubled in size. Preheat the oven to 240°C/475°F/gas 9, and place a large baking sheet (or pizza stone) inside. Dust a clean surface with half the semolina, turn out the dough and knock out the air with your fists. Press the dough out into a flat round disc, then stretch or roll it out to roughly 28cm in diameter, using the remaining semolina to stop it from sticking. Lightly flour the preheated baking sheet to stop it from sticking and carefully transfer the pizza dough. Working quickly and with restraint, add your favourite toppings. Bake for 8 to 10 minutes, or until golden and crisp.