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Pizza dough from Jamie at Home: Cook Your Way to the Good Life (page 182) by Jamie Oliver

  • active dry yeast
  • Italian 00 flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 06, 2018

    This is a good basic dough, although for pizza I prefer to use one of Ken Forkish's recipes from The Elements of Pizza. But for the calzone recipe in this book, and for something you can easily throw together and put in the refrigerator before work, this is ideal.

  • pants99 on July 07, 2014

    Have used this recipe for years and never failed. It freezes very well in balls wrapped in cling film. I have hand-kneaded and used my KitchenAid with a dough hook.

  • melissabazley on April 22, 2011

    This is my go-to pizza dough. Whenever we have pizza...this is it. I only make 1/2 the amount and it makes 2 thick crust pizzas perfectly or 3 thin crusts. I had to add an extra 60g of flour to the dough as it was very sloppy without the addition.

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