I’ve always loved pizza. It’s one of those foods that brings people together. The smell, the crispy crust, the gooey cheese-there’s something special about it. But for a long time, I didn’t realize how simple it could be to make at home. A few years ago, I stumbled upon Jamie Oliver’s pan pizza recipe, and my life changed. No more frozen pizzas or takeout. I could make fresh, delicious pizza right in my kitchen. It’s easy, it’s quick, and the best part? It’s customizable.
I remember the first time I tried making this pan pizza. I wasn’t expecting much. But when it came out of the oven, golden brown and bubbling with cheese, I was hooked. The crust had a perfect balance-crispy on the edges, soft in the middle-and the toppings were so fresh, I felt like a pizza-making pro. I had to share the recipe with friends and family. If you’re looking for a pizza recipe that’s both simple and full of flavor, Jamie Oliver’s pan pizza is a winner.
Jamie Oliver’s Pan Pizza Recipe
Jamie Oliver is a master of taking simple ingredients and turning them into something extraordinary. His pan pizza recipe is no exception. It’s a quick, easy way to make pizza at home without needing a pizza stone or fancy equipment. The dough is soft yet crispy, and the toppings are endless. Here’s a breakdown of the recipe I followed that got me hooked:
- Crust: Soft but slightly crispy on the edges, with just the right chewiness.
- Sauce: Simple but fresh. The sauce is made from crushed tomatoes with a hint of garlic and herbs.
- Toppings: I went with mozzarella and basil, but Jamie suggests you can go as wild as you want. Think roasted veggies, pepperoni, or even anchovies if that’s your thing.
- Cooking method: The pizza cooks in a hot pan, so no need for an oven if you don’t have one.
The simplicity of it really struck me. There was no need for yeast to rise for hours or complicated steps. Everything came together beautifully in under 30 minutes.
Ingredients Needed
For Jamie’s pan pizza, you don’t need to go hunting for obscure ingredients. Here’s what you need:
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For The Dough
- 250g of strong white bread flour (you can substitute with all-purpose flour, but strong flour gives a better texture)
- 1 tsp of baking powder
- A pinch of salt
- 1 tsp of olive oil
- 150 ml of warm water
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For The Sauce
- 1 can of good-quality canned tomatoes (peeled or chopped)
- 1 clove of garlic (finely chopped)
- A pinch of dried oregano
- A pinch of salt and pepper
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For toppings (these are up to you, but Jamie suggests):
- 200g of mozzarella (fresh is best, but pre-grated works too)
- Fresh basil leaves
- A drizzle of olive oil
And that’s pretty much it! No fancy ingredients, just basic pantry staples.
How To Make Jamie Oliver’s Pan Pizza
I remember feeling a little intimidated at first, but once I saw how straightforward the process was, I relaxed. Here’s a step-by-step guide:
- Prepare the dough: In a bowl, combine the flour, baking powder, and salt. Gradually add the warm water and olive oil, mixing as you go. Once the dough comes together, knead it for about 5-10 minutes until smooth and elastic. Don’t worry if it’s a little sticky at first-just keep kneading, and it’ll come together.
- Let it rest: Once kneaded, cover the dough with a cloth and let it rest for 10 minutes while you prep the sauce and toppings.
- Make the sauce: Heat some olive oil in a pan, and sauté the garlic for a minute or two until fragrant. Add the canned tomatoes, oregano, salt, and pepper. Let it simmer for about 5-10 minutes, mashing the tomatoes with the back of a spoon to get a nice sauce consistency.
- Shape the dough: Once the dough has rested, divide it into two balls (for two smaller pizzas) or leave it as one. Roll it out into a circle or a rustic shape to fit your pan.
- Cook in the pan: Heat a little olive oil in a large frying pan over medium-high heat. Place the dough into the pan, letting it sizzle and form a crust. Cook for about 3-4 minutes until the underside is golden and slightly crispy.
- Top the pizza: Spread a thin layer of the sauce over the dough, sprinkle on the mozzarella, and add your desired toppings.
- Finish cooking: Cover the pan with a lid and cook on low heat for another 5-7 minutes, allowing the cheese to melt and the crust to crisp up further.
- Serve and enjoy: Top with fresh basil and a drizzle of olive oil. Slice, serve, and enjoy!
Ingredient Science Spotlight
When I first made this pizza, I had no idea how the ingredients played off each other to create the perfect crust. Here’s what I’ve learned since:
- Flour: The strong bread flour is key to getting that chewy but crisp texture. It’s high in gluten, which helps the dough stretch easily and hold its shape. The baking powder also gives the dough a little lift, making it light and airy.
- Olive oil: This isn’t just for flavor; it helps create a crisp crust. As it heats up, the oil interacts with the flour, causing a slight browning effect, which enhances the crunchiness.
- Tomatoes: The quality of tomatoes matters. Using good canned tomatoes, especially ones that are vine-ripened, adds natural sweetness and acidity, making the sauce pop. Plus, they break down quickly and don’t require long cooking times.
- Mozzarella: Fresh mozzarella is higher in moisture than pre-grated, which gives you that beautiful stretch when you pull a slice. It’s also creamier and melts better, making it the perfect topping.
Expert Tips
- Rest the dough: Give your dough time to rest, even if it’s just for 10 minutes. It helps the gluten relax and makes rolling the dough easier.
- Use a hot pan: The pan should be really hot when you add the dough. This ensures a crispy base right from the start.
- Don’t overload the toppings: It’s tempting to go wild with toppings, but too much can make the dough soggy. Keep it simple for the best results.
- Experiment with flavors: Jamie suggests everything from classic pepperoni to roasted vegetables. I’ve found that a sprinkle of chili flakes or a drizzle of honey can elevate your pizza even more.
Recipe Variations
I’ve tried a few variations of this recipe over time, and here are some of my favorites:
- Margherita: Keep it simple with mozzarella, fresh basil, and a drizzle of olive oil. Classic and delicious.
- Veggie Supreme: Roasted bell peppers, zucchini, red onions, and olives. Add a sprinkle of feta for extra flavor.
- Pepperoni and Chili: For those who love a little heat, add some spicy pepperoni and a dash of chili flakes.
- BBQ Chicken: Toss some cooked chicken in BBQ sauce and top your pizza with it, along with red onions and cilantro.
Final Words
Making Jamie Oliver’s pan pizza has completely changed how I view homemade pizza. The simplicity of the recipe, combined with the freshness of the ingredients, makes it a go-to in my kitchen. It’s not just about following the steps; it’s about experimenting with different flavors and making the pizza your own. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe is a winner every time.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Pan Pizza?
You’ll need flour, yeast, water, olive oil, salt, and toppings like cheese, tomato sauce, and your favorite veggies or meats.
How Long Does It Take To Make Jamie Oliver’s Pan Pizza?
It takes about 15 minutes to prep and 15-20 minutes to cook depending on your oven.
Can I Make Jamie Oliver’s Pan Pizza Without A Pan?
The pan helps create that crispy base, but you can use a baking sheet if needed-it won’t have quite the same crunch.