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Wood-fired 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
800g
Water
—
Hydration
—
Salt
2.3%
Yeast
0.88%
Oil
6.8%
Sauce
400g
Cheese
150g
Dough weight
892g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (10)
- flour1kg strong white bread flour800g
- salt1 level tablespoon fine sea salt1 tbsp · 18g
- yeast2 x 7g sachets of dried yeast7g
- sugargolden caster sugar1 tbsp · 12.5g
- oilextra-virgin olive oil4 tbsp · 54.4g
- sauce tomatoFor the tomato sauce—
- oilolive oil—
- sauce tomato3 x 400g tins whole plum tomatoes400g
- saltsea salt and freshly ground black pepper—
- cheese otherTaleggio cheese150g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 cloves of garlic
- post bake1 bunch of fresh basil
- over cheeseFor the topping
- over cheese1 small head of broccoli
- over cheese4 quality anchovy fillets
- over cheese1 fresh red chilli
- over cheese2–3 Italian-style sausages
- over cheesefennel seeds1 tbsp · 12.5g