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Individual Pizza Bases (Dough) Recipe

Looking for an easy Individual pizza bases (dough) recipe? Learn how to make Individual pizza bases (dough) using healthy ingredients.


Submitted by tene

Makes 4 servings



Makes 4 thin, individual pizza bases. Recipe reportioned from Jamie At Home by Jamie Oliver ŠJamie Oliver 2008. All rights reserved. [ http://www.channel4.com/food/recipes/chefs/jamie-oliver/pizza-dough-recipe-08-02-14_p_1.html ]

Recipe Ingredients for Individual pizza bases (dough)

333 g strong white bread flour
1 tsp fine sea salt
5 g dried yeast
1 tsp caster sugar, golden
4 tsp extra virgin olive oil
215 ml water, lukewarm

Recipe Directions for Individual pizza bases (dough)

  1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

  2. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

  3. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

  4. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with cling film, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with cling film, and pop them into the fridge.

Categories

Breads, Brunch, Main Dish, Side Dish, Snacks, Italian

Nutrition Facts
Serving Size 145.6g
Amount Per Serving
Calories
348
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
472mg
20%
Potassium
109mg
3%
Total Carbohydrates
61.9g
21%
Dietary Fiber
2.3g
9%
Sugars
1.3g
Protein
10.5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
  • High in thiamin
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