Jamie Oliver's Pizza Dough conversion for the TMX

[judydawn]

There seems to be a lot of interest in this recipe so I thought I'd give it a thread of it's own.  However, it is advised to only make half quantity only of this recipe in the TMX as the full quantity is too much and would put too much stress on the blades. No one wants to have to buy a new set of blades so please heed this advice from our consultants.

http://www.whyisthereair.com/?p=793

[Halex]

Thank you JD & well done.

Hally

[Carine]

Thanks judydawn:  will have to try to add semolina to my next pizza dough.  Made one with half spelt half bread flour the other day and it had a nice crunch.

[JulieO]

I made a half recipe of this dough today which made enough for 5 medium sized pizzas.  I also made a simple tomato base sauce that was posted somewhere on the forum which I can't find now    Both dough and tomato base are the best ones I've made to date.  I also found on line I think (I really need to take note where I get these from) 2 topping ideas of Jamie's, the one I did today was the tomato base, topped with thin slices of zucchini, fresh basil, thin slices of salami, then chunks of mozzarella cheese, drizzle of olive oil, salt & pepper.  My DH said it's the best pizza I've made to date.  The dough was lovely and thin and puffed up in parts which we like as you get a nice crunch, and it kept it's shape when holding, no flopping.  

Thoroughly enjoyed this, so thank you Hally who brought my attention to the JO recipe, and to whoever posted the tomato base recipe.  

Forgot to mention that I cooked this in my pizza oven not the main oven.  I firstly cooked the base for about 3 mins or so, then added toppings, put it back in the pizza oven and cooked further 5 or so mins.

[Lovemythermo]

Is semolina flour just milled semolina? I've never seen it before but have plenty of semolina.

[JulieO]

I used fine semolina from the packet, no milling.  Loved this recipe. 

[CarolineW]

Is semolina flour just milled semolina? I've never seen it before but have plenty of semolina.

I was doing a river cottage bread course yesterday and semolina flour was referred to.  It s the 00 flour.  So yes, semolina milled into flour.

[JulieO]

Yes, there are different grades of semolina, here's a link to show a simple breakdown of it.  The one I use is the fine one and doesn't need to be milled any further for what I use it for.  

http://www.sourdoughbaker.com.au/ingredients/semolina-flour.html

[Halex]

Julieo love your pizza.

Yes once i found this recipe i never looked at others as we all  love it. Before TM I was happy to do by hand. Now with TM i am laughing.......
Hally

[JulieO]

Thanks Hally. 

[Wonder]

To those who use the JO pizabase recipe do you use the golden castor sugar or plain castor sugar or maybe some brown sugar? I'm hoping to make these this afternoon for a pizza party tonight.

[amajjika]

Forgot to mention that I cooked this in my pizza oven not the main oven.  I firstly cooked the base for about 3 mins or so, then added toppings, put it back in the pizza oven and cooked further 5 or so mins.

What type of pizza oven do you use?

[JulieO]

To those who use the JO pizabase recipe do you use the golden castor sugar or plain castor sugar or maybe some brown sugar? I'm hoping to make these this afternoon for a pizza party tonight.

Too late for you now Wonder, but yes I used raw caster sugar. 

[JulieO]

Forgot to mention that I cooked this in my pizza oven not the main oven.  I firstly cooked the base for about 3 mins or so, then added toppings, put it back in the pizza oven and cooked further 5 or so mins.

What type of pizza oven do you use?

This is the one that I have amajjika.(black one).

http://www.thepizzachef.com.au/Default.asp?c=305841

[cookie1]

I have one the same as JulieO's and swear by it. It makes the best pizzas.