Pizza twister bread | Jamie Oliver recipes (2024)

FAQs

How to make a loaf of bread from pizza dough? ›

For the bread

Take some leftover pizza dough and on a lightly-floured work surface slice it in half using a dough scraper. Using your fingertips, push downwards on the dough and stretch it out to form two small rolls. Place the rolls onto a lightly-floured pizza peel. Slide the dough off the peel and into your oven.

Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour.

Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

However, with some adjustments and tweaks, pizza dough can work as a substitute for bread dough in certain recipes. For example, pizza dough can be used to make a delicious focaccia or flatbread. You may also need to adjust the baking time and temperature depending on the type of bread you are making.

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

In dough, salt slows down the activity of yeast somewhat by messing with a key enzyme. But, if salt as a dry ingredient contacts yeast as a dry ingredient, then salt can kill yeast. Other bone-dry ingredients like sugar can do the same.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

It's easy to use as you simply place your pizza on top and pop this pizza stone in your cold oven, then set the temperature you need of around 200 degrees and it will achieve that crispy base that you wouldn't get if you cooked your pizza on a normal baking tray.

Can you make bread with 00 pizza flour? ›

Type 00 flour has a protein content of 12%, where bread flour usually falls between 13-14%. Despite this difference, type 00 flour can be used in breadmaking.

After the dough has risen, punch it down. Place the dough on a lightly floured surface. Cut the dough in half and roll each piece into a ball. If you're not using the pizza dough right away, lightly coat the dough ball(s) with olive oil.

How long does proofing pizza dough take? The minimum amount of required proofing time is 24 hours. A 48-hour proof is a better option, and a 72-hour proof is ideal.