Polo Coriandolo Pizza Recipe
- Jamie Oliver's Pizzeria
How to make Polo Coriandolo PizzaJamie Oliver's Italian
Make this delicious pizza for lunch or dinner. Bake it until golden brown and finish with feta cheese, coriander leaves, lemon olive oil and seasoning.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Polo Coriandolo Pizza
- 700 Ml Cold water
- 1 kg Flour
- 5 gram Yeast
- 20 gram Salt
- 200 gram Pizza dough
- 70 gram Coriander pesto
- 50 gram Mozzarella
- 20 gram English cheddar
- 80 gram Cooked chicken
- 10 gram Black olives
- 20 gram Red bell pepper slice
- 20 gram Red onion slice
- 15 gram Feta cheese
- 15 gram Mix chillies
- 2 gram Coriander leaves yield
- 1 gram Salt & pepper
- 5 ml Lemon olive oil
How to Make Polo Coriandolo PizzaHideShow Media
Pour the water into the dough machine, add half of mix for around 5mins and then add another half of the flour and mix for another 10 mins. Leave for 15-20 minutes to rest.
Gently stir the yeast and then pour it all over the dough, mix in until well combined, this should be about 5 minutes.
Add half of the salt evenly sprinkled over the dough, do not add it all at once as it will kill the yeast, mix for 5 minutes then add the other half and mix until you can’t feel the salt crystals when you grab the dough in your hands – this takes around 5-10 minutes.
Drizzle the dough bin with olive oil to stop dough from sticking. Put three quarters of the dough in the dough bin and the rest put in a 20.
Then fold the dough from corner to corner towards you four times – this gives it a nice even prove, drizzle with olive oil and rub all over the dough.
You can leave the dough out for 30 minutes to prove or it can be put into the fridge at 3-5 degrees to give it a slower prove – ideal for prepping for busy times, it will be ready in around 6-8 hours but it is perfect left over night.
For rolling the dough:
Weigh out the dough balls to 200 g. Flour hands and on a clean surface knead the dough in a circular motion, when the dough in a circular motion again – this will make sure the dough gets a smooth look and texture.
After this check underneath the dough ball and pinch if there is a small hole. Dip into flour and dust off. Store in white dough trays – 12 evenly spaced balls to a tray.
Once rolled dough will take about 2 hours in a warm place or 4 hours in the fridge to prove, if proved in the fridge take out an hour before to get to room temperature.
For stretching the dough:
Flour a clean pizza board. Take a proofed 200g ball of pizza dough and place it with the smoothest surface down on the board.
Be sure not to knock the air out of the crust, press down in the centre with your the crust untouched.
Continue to press outwards from the centre, notice that the edge is still thick – this will form the crust and should be about an inch thick. Keep stretching from the centre turning over when needed to ensure an even stretch.
Now the tricky bit, pick up the stretched dough and either stretch apart with hands on the board or put on the back of your hand and pull away from your other hand in a circular motion, almost spinning.
Keep repeating the stretching process until the pizza base is 11 inches in size. Check that the base has enough flour not to stick and will come off the board easily.
Spread the coriander pesto sauce over the stretched pizza dough, be careful do not cover the crust. Evenly spread the mozzarella cheese, cheddar cheese, chicken, veggies & olives.
Bake until golden & brown. Finish with feta cheese, coriander leaves, mix chili lemony olive oil and seasoning.