Basic pizza dough (Pasta per pizza) from Jamie's Italy (page 52) by Jamie Oliver

  • bread flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • eeeve on June 27, 2025

    I don’t have much experience with home made pizza dough, but we all thought it needed a bit of salt in the mix. That said, it wasn’t bad and came together quickly. Also made half a batch which was plenty.

  • Ro_ on February 06, 2023

    My first time making pizza dough and it came out pretty well. I made a half quantity and 2 pizzas, with hindsight I should have made 4 smaller pizzas because it's really difficult manouvering two large ones! But I will repeat this in the future, definitely.

  • Ganga108 on May 22, 2022

    A very quick dough, only 15 mins rising time. The mix of bread flour and semolina flour is gorgeous. Only needs to cook for 7 - 10 mins. (I do love longer rise doughs but who has the time?)

  • melissabazley on September 11, 2011

    This is my go-to pizza dough recipe, it's brilliant. I do a half batch which makes 3 medium pizzas.It has a great texture and tastes fantastic. I love it with Jamie's Potato, mozzarella, rosemary, thyme & tomato pizza (page 56)

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