The “Best” Pizza & Rustic Bread Dough – proving the dough

The recipe for this dough is from Jamie Oliver, and is the best pizza dough I’ve ever made or tasted for that matter [well, let’s say it’s as good as the best of the best, tender pizza crusts from Italy :-> ] The nice thing about it is that it’s also great for making focaccia, rustic bread, & many other types of bread, including ciabatta with the addition of a little olive oil.

In this photo, it’s ready for the first proving. You cut slits in the dough to help it rise more easily, then cover it with a clean, slightly damp tea towl, and let it sit in a draft free area for an hour or more until it’s doubled in size.

It’s made with traditional yeast [ie: not fast acting], from half "00" flour and half durum wheat semolina flour, the finest grind available. You can find it in specialty Italian food shops. My personal favorite is "Milano’s" in Little Italy, in Montreal…I just love browsing around in that large, colourful food emporium for all sorts of wonderful Italian & European products.

"James Trevor ‘Jamie’ Oliver, MBE (born 27 May 1975), sometimes known as The Naked Chef, is an English chef & media personality well known for his growing list of food-focused television shows, his more recent roles in campaigning against the use of processed foods in national schools, & his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom." – wikipedia

Posted by ©EpicureanPiranha ~ on 2010-01-07 23:02:57

Tagged: , pizza , bread , baking , one of the oldest prepared foods , Italian pizza , rustic loaf , Italian , Italian bread , 00 flour , farina 00 di grano tenero , semolina di grano duro , yeast breads , durum wheat semolina , ciabatta , focaccia , traditional yeast , durum wheat semolina flour , Canon , EOS Digital Rebel XSi , my food , gourmand , gourmet , epicurean , EpicureanPiranha , ¬©EpicureanPiranha , Epi’s cooking , Epi’s food pics