Don’t put your pizza in while the oven is still getting up to temperature. To ensure a great bake at home, make sure your oven is as hot as it can possibly get.This will reduce the final weight and make it easier to transfer into the oven in one piece. It’s best to place the topping ingredients where the sauce is thinnest.We’ve got loads of pizza recipes here if you’re looking for some topping inspo. Alternatively, ladle as evenly as possible and spread with a large tablespoon to fill in the gaps. To achieve a good, even spread of sauce, it’s worth purchasing a flat-bottomed ladle.Place your base onto a baking tray that’s been lightly dusted with semolina or flour.This takes practice – don’t do it in front of guests until you’re confident! Topping & baking Toss in the air and use the weight of the dough as it lands to stretch it even thinner. Option two ( for the brave)Get to the end of option one and pick up the dough, place fists together, and stretch the dough out with a circular motion to increase its diameter.Using fingertips and middle of fingers, gently stretch your round into a flat circle, and keep pushing the edges out until it reaches your desired size. Turn the smooth side down onto lightly floured surface. Carefully remove each round with a fish slice or pastry scraper, taking care to retain their shapes.When they’ve expanded enough to touch each other, they’re ready! Leave approximately three centimetres between each round. Place, evenly spaced, on a lightly floured tray.Use both hands in a scissor motion, bringing the edges of your palms together – this will give you a smooth top and pinched bottom, ensuring an even rise. Now it’s time to form your dough into rounds before their final prove.Divide your dough into balls – a general rule is approximately 200g per portion.Cover with clingfilm and allow to double in size (about 45 minutes to an hour). Here, fold the dough into itself a few times – this will help to delay the process slightly. Working your dough for 10 minutes will help to release the proteins in the flour and give you a stronger, more stretchy end product. Don’t worry if it feels too wet – go with it! Gradually add the remaining water until a sticky dough is formed. Using a fork, bring the flour in from the middle, retaining the well shape. Slowly start adding a third of the water. Make a deep, high-walled well in the middle of the flour.Using warm (roughly blood temperature) water will help the yeast react better – not too fast, and not too slow.Making sure it’s dry, heap your flour onto it, and in a bowl, mix some warm water with yeast, salt and sugar. First, thoroughly clean a sturdy surface.We invited him into the office to take us through the process behind the perfect homemade pizza.Ĭombine these tips with Jamie’s basic pizza recipe and what you pull out of the oven will be perfect every time.
He’s worked at Jamie’s Fifteen, opened and headed up both Union Jacks and Barbecoa, as well as numerous Jamie’s Italian sites. There are, however, a few simple secrets that will help you turn your humble homemade pizza into something that’ll make your guests gasp, and Jamie’s chef director across his specialist restaurants, Steve Pooley, is here to spill the beans on his pizza recipe.
It almost doesn’t matter how it comes out! They’ve spread the sauce, torn the mozzarella, and they slid it all into the oven. They’ve stretched it, torn it, and reworked it. No matter how misshapen, over-sauced or charred it comes out, it will always be in a different league to what you can pick up from a takeout pizza chain. Making your own pizza is one of the ultimate cooking experiences.
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