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Basic pizza
Jamie Oliver · jamieoliver.com · 2016 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
1000g
Water
—
Hydration
—
Salt
—
Yeast
0.70%
Oil
—
Sauce
400g
Cheese
85g
Dough weight
1020g
Process
Bake temp
500°F / 260°C
Bake time
7-10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourstrong white bread flour800g
- flourfine ground semolina flour or strong white bread flour200g
- yeast2 x 7g sachets of dried yeast7g
- sugargolden caster sugar1 tbsp · 12.5g
- sauce tomatoTOMATO SAUCE—
- oilolive oil—
- sauce tomato1 x 400g tin of quality plum tomatoes400g
- cheese mozzarellamozzarella cheese85g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDOUGH
- over cheese1 clove of garlic
- post bake1 bunch of fresh basil
- over cheeseTOPPING