Oreo cheesecake

Re-blogging my Oreo cheesecake recipe from my strictly baking blog. Bon appetite


This is technically a second edition recipe. A re-invention of my original Oreo cheesecake which was an absolute hit.

The main differences is that this is now a baked cheesecake and it bakes twice because of the two layers.

That also means it’s much more time consuming but for what you get, for that reward, it’s totally worth it.
So let’s just get straight to it because time is of the essence if you want to taste this dreamy dessert.

Firstly take a loan out because you need quite a lot of ingredients. You may have to sacrifice and sell a few slices to cover costs, and I take a 20% royalties fee 😉.

Bellow is your shopping list,

4 packets of Oreos (or equivalent, it just so happened to be Oreos were on offer when I made this so they were cheaper than the budget version)

110g butter


View original post 870 more words


Saving the planet by growing stuff 🌱

It’s been well over a year since I posted on this blog. I decided to be less obsessive and stop forcing topics and start doing things that were blog worthy. I began a number of posts which I’m still working on. Like long-term projects.

I have also had a busy year, in October I moved out to Australia to do a working holiday, my initial plan was to only stay for 6 months but the opportunity was too good to waste and I’ve extended my stay. To get an extension on my first year and stay for up to two years you have to complete 88days ‘regional work’ so I found myself living in the country again and being surrounded by fields and animals which reminds me of home. 

I’m working with some beautiful horses as well as helping around the house. Because it’s winter most of the horses are on spell so very little needs to be done to take care of them and while its a 7-day a week job I find myself more of a baby sitter for my four legged friends and I have a lot of time to cook, go running and do some gardening.

Something I have always wanted was my own vegetable garden so even though I’m only going to be here for 6 months and then someone else will take on my role here I have started to take advantage of the time I have during the days to grow fruit, vegetables and herbs.

I’ve bought very little to get my garden going because there have been some old pots lying around and I’ve used recycled egg cartons to sew my seeds. 

In this post I’m going to show how to make versatile growing pods from your used egg cartons. I have also begun making a herb garden from an old pallet which I’ll show the beginnings of but I’m still working on finishing it and of course growing my herbs to fill. 

So I use eggs a lot and buy my eggs in 12’s, always free-range and local where ever possible. Back home (UK) I would use even more so I would buy trays of 30 at a time, some times as frequently as twice a week. But this method will work with any size (that’s how durable it is!) so start saving your cartons! 

This is what my pots look like:

As you can see I’ve separated the lid and used it to create a draining tray for the mini plant pots in case I water them too much and I’ve ‘water proofed’ the tray. 

It’s unnecessary to buy the pond lining stuff because while its very tough and durable it’s expensive and for this purpose I simply bought heavy duty bin liners (trash bags) from the local hardware store. They’re used for cleaning up building sites so are made of tougher black liner than your usual bin bags. They were also about 1/4 of the price of the pond lining. 


For drainage from each pod poke a hole in the base of each cup. I used a pair of pointy tweezers, haha, but if you’re carful just use sharp sissors but don’t make the hole too big. 

Fill the pods with compost (I recommend compost as opposed to garden soil as it will have the nutrition to help the seeds grow). 
Follow the instructions on your seed packed about depth and moisture. Gently press down the compost and sprinkle your seeds on top, dependant on what I was growing I sewed about 7/8 seeds per pod. Cover lightly with more compost and again very gently press down. 

When I began growing my seeds it was still about a month before winter began so I left my seeds outside. The second set of seeds I planted winter had ‘officially’ begun so I used my bedroom window (which faces the sun from rise to set) as a greenhouse. 

I had sewn carrots, silverbeet and strawberries. Then parsley and thyme. And again basil and chives later. The carrots and silverbeat grew without a problem but the strawberries failed to make a start outside and it wasn’t until they were out of the bitter cold and inside that they slowly took off. 

On the back of the seed packets it says what time of year is best for sowing and there are very few that are good for winter in Victoria. However having them inside has created a false Autumn/Spring temperature and the chilly winds are kept at bay. 

Before I planted my second and third lot of seeds I ‘re/potted’ my tray of silverbeet into a larger pot to allow them to grow larger. I had read that egg cartons take between 3-6 weeks to biodegrade. All I did was separate each pod (which was easy because they were soft from regular watering) and place them into my pot with fresh compost.

I saved my drainage tray to use with another lid.

Another thing I have done with this project is to use used coffee grinds. I mixed the grinds in no particular ratio with the compost. Be sure to break up the coffee and mix well with the compost, the grinds will begin to grown mound if they aren’t broken down and mixed well enough.

Fresh coffee grinds are very acidic so using unwashed grinds on acid loving plants is also a great way to add extra nutrients into the soil surrounding your plants. So if you have a coffee machine at home (or you work in a cafe) and you’re particular about having only the very freshest of ground coffee for your cup don’t throw away the unused grinds, store them away somewhere!

Washed/used grinds are neutral so great for all plants to add valuable goodness when growing, nurturing and maintaining plant. 

Other recyclable items to use as plant pots: used takeaway coffee cups, chipped or old tea cups/ pots/ glasses (imagine a kitchen windowsill of wine glasses growing herbs- my dream!)
Here’s my sneak peak at the on-trend pallet garden.

To be continued in a post of its own where I will explain my process and hopefully I will have finished it!


Don’t call me a feminist.

When people talk about feminism I have to admit I get a bit awkward and uncomfortable. 

Not because I believe women belong in the kitchen and all those other gender stereotypes. 

I feel as though someone will throw out some horrible snarly comment about the negative aspects of declaring yourself a feminist. (Men-hating, bra burning) things that aren’t true.

It’s hard to believe in ‘this day-and-age’ we’re still fighting for equality. In my world I am lucky that I am paid the same as my male colleagues, I have the same opportunities as them and I’m not inferior. But outside of my little world, the bigger picture isn’t as sweet. 

Nationally fewer thn 23% of MPs are female. Gender based violence is still a concern and on averge women earn almost 10% less than men.

In the whole of Europe there’s a percentile difference of almost 17%!

Internationally women are still subject of many gender based crimes or violence. While it is outlawed in most countries that practise Female genial mutilation women in at least 25 African countries (and more across the world) are still at risk. The basic human right to education doesn’t apply to many girls in developing countries and many drop out in their early adolescent years due to pressures including marriage and pregnancy. 

Women elected to be heads of state/government in recent years:

  • Federal Chancellor Angela Merkel, Germany (Elected 2005)
  • Executive President Ellen Johnson-Sirleaf, Liberia (Elected 2006)
  • Executive President Michelle Bachelet Jeria, Chile (Elected 2006)
  • Minister President Emily de Jongh-Elhage, Nederlandse Antillen (Self-governing Part of the Kingdom of the Netherlands) (Elected 2006)
  • Prime Minister Portia Simpson-Miller, Jamaica (Elected 2007)
  • Prime Minister Han Myung-sook, South Korea (Elected 2007)
  • President Pratibha Patil, India (Elected 2007)
  • Executive President Cristina Fernández de Kirchner, Argentina (Elected 2007)
  • Acting President Dr. Ivy Matsepe-Casaburri, South Africa (Elected 2008)
  • Leader of the Government Antonella Mularoni, San Marino (Elected 2008)
  • Prime Minister Sheikh Hasina Wajed, Bangladesh (Elected 2009)
  • Prime Minister Jóhanna Sigurðardóttir, Iceland (Elected 2009)
  • Prime Minister Jadranka Kosor, Croatia (Elected 2009)
  • President Dalia Grybauskaitė, Lithuania (Elected 2009)
  • President of the Confederation Doris Leuthard, Switzerland (Elected 2010)
  • President Roza Otunbayeva, Kyrgyzstan (Elected 2010)
  • President-Elect Laura Chinchilla Miranda, Costa Rica (Elected 2010)
  • Prime Minister Mari Kiviniemi, Finland (Elected 2010)
  • Prime Minister Julia Gillard, Australia (Elected 2010)
  • Prime Minister Iveta Radičová, Slovakia (Elected 2010)

*Sources: Worldwide Guide to Women in Leadership

Women like me who earn an equal or better salary than our male counterparts should not be blinded by the sexist inequality in the work place and all over the world. You would have to have been living in solitude to have not seen or heard about Emma Watson’s speech to the UN on gender equality and feminism launching the HeforShe champagne which encourages men (and women) to stand for equality of the sexes.

Believe it or not if you hope for gender equality you are a feminist. So why do I not want to be called a feminist?

It’s true, if you believe in the equality of the sexes you are a feminist but that word is so dirty and dusty, covered in the webs of history. 

No matter what we think there is still a negative stigma with being a feminist, it’s shameful since the women of our past died to make it so we are able to live as freely as we do in the modern world. But not only that, feminism refers to the social, political and economic equality of the sexes. It’s very one dimensional. What about the races? Nationalities? Gays? 
I have decided that I will not refer to myself as a feminist. I want everyone to know that I am for the rights of women everywhere, that I will fight for equality of the sexes but that’s not all. I won’t stop at the sexes, I want equality for all! No matter what gender, race, sexual orientation, age! I am no longer a feminist. I am an Equalitist. I believe that one day we will have the social political and economical equality of all! No one man should stand above another and tell them they are not their equal! Noone shall stand in front of a child and deny them their basic human right to education. No straight, gay, bi man or woman should feel subject to their peers or disallowed to be married! 
A part of my personality is feminist. A part of me is argumentative, I’m a vegetarian. I’m a baker, a daughter, a peppermint tea drinker. I play rugby, I play rounders, I love animals and the world blows my mind every day! My point is that I have many qualities, personality traits and hobbies. I am as complex as you, and we’re all as complex as the universe, why would I want to identify with just one thing. If I said ‘I’m a feminist’ then I am only one dimensional.
If we want change, if we really want equality, we should create a new world, one where our feminist ancestors of the last century are our Heros, role models.
It isn’t just about people accepting they are what they are (you’re a feminist because you believe in equality) it’s about a new world and a new age! Eradicating inequality and building a new future on educating our children to be equal, be the best they can be. 
Let’s bring this world into the new century, let’s dust off the cobwebs that feminism has left behind and shine light on the age of Equalitism,
Equality for all!

The world needs to provide a better platform for women to allow them to earn the same, speak as openly and not feel subjected to the scrutiny of men. 

And on that note I’m off to bake a cake and do other things women should be doing. 



Yours truly

The Equalitist xo


I will get round to posting some topical blogs but for now heres a baking post. Origionally posted at https://whatyougotcooking.wordpress.com/ my dedicated baking blog.

It took three days,

not a lot of effort

and it was totally worth it!


I made some mini ones from scraps of dough

I gave this recipe two goes, the first part of this blog will mostly discuss the things I learnt and what went wrong. The second will discuss the changes I made to try and improve from the first.

I went in search of a detailed and well researched recipe & method with plenty of visuals to guide my way. This came in the form of The Weekend Bakery.


500g Plain Flour (10-11% protein)

140ml Water

140ml Whole Milk

55g Caster Sugar

40g Soft Unsalted Butter

11g Yeast

12g Salt


280g Unsalted butter

1 egg & 1 tbsp. water for the egg wash.


I spent a good month after discovering the recipe sourcing all the correct ingredients and equipment, reading, re-reading the method so I would be familiar with the processes. I read the questions and comments that people had left underneath the original post and the responses (this particularly helped in opening my eyes to the world of Protein % in flour!).

So I got myself a decent fine flour, the bakers over at Weekend Bakery recommend something called French Type 55 flour but even in the posh-est supermarket near me with the widest choice of all kinds of flour this wasn’t available. There was a comment on the website that I had read which said the best flour would be one with no less than 10% and no more than 11% protein. I looked at the nutritional information on all the different flours and settled for McDoughalls “00” Grade Premium Plain Flour at 11g of protein per 100g flour.

I chose a locally produced butter made up of 82% fat so nothing basic or too expensive.


Some of the people who’s culinary excellence has rubbed off on me slightly. Their watchful eyes still didn’t help my first attempt.

An unwilling alteration I made was to use the dried active yeast. Because my dad makes his own bread we always have yeast in the fridge, usually fast action and dried active, on this particular day my dad had just made a fresh loaf of delicious bread and used the last of the fast action yeast. I could have just got in my car and gone to get some more but having already been to the shops that day I decided to use what I had. To activate the dried active yeast I warmed up the water and milk and stirred in the yeast (by warm I literally mean about 35 degrees).

A few tips from Weekend Bakery:

Before you embark on this kind of project ensure you’re working in an environment no hotter than 20 degrees. If your kitchen is too warm the butter will soften (or even melt) too quickly and its imperative to keep the butter as cold as possible.

Shaping the dough into a disc on day 1 will make it easier to roll out on day 2.

Keep your dough as cold as possible while laminating (folding the layers of butter) and try to keep the rolling out and folding process to less than 4/5 minutes.

When rolling always roll from the centre out not from one side to another.

Give yourself plenty of time to familiarise yourself with the method especially at the Weekend Bakery  I was very prepared and even still if you continue to read this post you’ll see the things I struggled with or may have done wrong.




Day one is about making the dough. Simply combine all the ingredients in a bowl and knead for a small about of time (3/4 minutes just until the ingredients all come together) shape into a ball and flatten the top down into a disc. Put on a plate, cover with cling film and refrigerate overnight.




Take the butter out of the fridge and cut into strips about 1 1/2cm wide and arrange into a square on a sheet of grease proof paper, cover with another sheet of grease proof and begin to roll the butter out to about 19x19cm square, trim to a square about 15x15cm. Put the excess back on top and continue to roll to 17x17cm.


* I found I had to spread the excess butter onto the square because when I tried to roll it back out to 17cm it didn’t keep it’s shape.


Pop the butter back into the fridge and pull out the dough. Lightly dust the work surface and roll the dough out to 26x26cm square (as square as you can get). Keep the dough square to you and place your chilled butter on top with one corner towards you (like a diamond on top of the square).


Fold the dough over the butter to encase it completely, lightly compress the creases and turn over.


Roll out to 20x60cm fold the left third into the middle and then the right on top. Wrap in cling film and refrigerate for 30 minutes.


After 30 minutes roll again to 20x60cm, be sure to roll out from the sides where you can see the folds (imagine it is where you left it after the first fold, then ‘turn’ 90degrees). Wrap and refrigerate for another 30 minutes then repeat the lamination once more before refrigerating overnight.



Today kids…you’ll need a tape measure and pizza wheel.

Roll the dough out as before but to 20x110cm. Trim the edges so the dough measures 20x100cm. Along one side make small notches in the dough at 12.5cm intervals, and on the other side do the same but starting from 6.25cm.



Now using the pizza wheel join the notches together to form diagonal lines and again the other way to make the triangles for each croissant.


So something like this / / / / / / / / then /\/\/\/\/\/\/\/


Next make a 1.5cm cut in the centre of the shortest side of the croissant triangle (so the odd side of the isosceles- check me and my triangle knowledge out)  and from that roll the croissants up. This is the step I struggled with the most until I watched the video that Weekend Bakery had provided along side their post. I honestly wouldn’t know how to describe it so if you don’t know what you’re doing take a look here: http://youtu.be/Ot3jKnkTfPY



Once all the croissants are rolled place them spaciously on baking trays brush lightly with egg, cover and prove for 2 hours. The temperature must not exceed 25 degrees (something I discovered is imperative through failure) otherwise the butter sweats or even melts. (On first try without a proving draw I set the main oven to warm up for the cooking and attempted to prove in the top oven from the heat below, this was far too hot and the yeast in the dough wasn’t given enough time to raise before the butter had melted so they flopped. see below what I did to have more success second time around)


Once the croissants have at least tripled in size set the oven to 200C and wait for it to get up to temperature, brush once more with egg wash, reduce to 190 and put the croissants in for 6 minutes before reducing once more to 165. These directions are specific to the Weekend Bakery so may not be the best method oven-to-oven, this will need adjusting to specific ovens.


The croissants came out looking like someone had stood on them half way through the baking but inside they had a great ‘honeycomb’ structure and the taste was exactly as you would expect from this classic breakfast pastry. I ate about 4 all in one sitting.


Here are the things I did differently when I came to making the croissant dough the second time around.

Number 1: I used the fast action yeast!- there was no waiting for the yeast to activate, which wouldn’t be a problem to someone who is more experienced with bread making and working with yeast but for a novice like me I do think it was undesirable in this particular recipe. The fast action yeast went in the bowl along with the dry ingredients then incorporate the milk, water and butter.


Number 2: I used a flour with only 10% protein- theres something to do with the protein in the flour creating a dough that’s too elasticated so when you’re laminating it shrinks back and becomes a pain to work with meaning you have to spend more time with the dough out of the fridge and the butter will soften. I didn’t feel like I was spending less time faffing about and if I had I would count having already laminated before being what sped up the process.

Number 3: When making the dough I used pure human strength!- Basically I didn’t use a mixer with a dough hook, I used a bowl and my hands.


Number 4: I shaped the dough into a square- not sure it helped the edges rounded off anyway!


Number 5: I used a different block of butter. Just a Sainsburys unsalted block. Other supermarkets are available.


Number 6: Skipping ahead a bit Proving!- I set the main oven to 70 degrees while I rolled out my dough to form the croissants and kept a thermometer in the top oven to regulate the temperature. This made the little croissant rolls puff up beautifully. They still sank a bit in the main oven but that’s for me to work on as oven temperatures and ways in which different ovens work vary, ours is pretty old.


Twists I made with the cut offs

So there you have it. If you’re read in detail this blog then I don’t think its too much to be presumptuous and wish you luck when attempting this tricky kitchen delight.


Chocolate Orange Billionaire Brownie

I’m going crazy for the bakes at the moment!

Heres another I’ve just posted to my dedicated baking blog: http://whatyougotcooking.wordpress.com/2015/01/06/a-chocolate-orange-brownie-recipe-blinged/

Its not Terry’s… Its mine.


This week at work I over estimated the need for orange zest by about a quarter of a pound and rather than let it go to waste I decided to make some Chocolate Orange Brownies! Yumm!

I was feeling a bit lazy though and didn’t want to go to the supermarket to buy chocolate so I found a recipe that just uses cocoa powder! Its really easy and really yummy too!


Set your oven to 150oc (Fan Assisted)

Line 10″ square tin (or thereabouts) with grease proof paper.

You will need:

200g Margarine

250g Caster Sugar

200g Demerara sugar (soft brown)

130g Cocoa Powder

140g Plain Flour

4 eggs

3tbsp orange zest

In a heat proof glass bowl weigh the margarine and cocoa powder and set above a pan filled with gently simmering water (do not let the bowl to tough the water). On a medium heat allow the margarine to melt and combine with the cocoa powder then add both the caster sugar and the Demerara sugar.


Take the bowl off the pan and add the eggs one at a time, beating into the mixture, stir in the orange zest before finally sieving the flour. Fold the mixture till no lumps of flour remain.

IMG_6031IMG_6034IMG_6036 IMG_6039IMG_6040IMG_6041

Pour this into your prepared pan and into the oven for 20-25 minutes. If you want the brownie a bit gooey bring it out just before. Keep checking by inserting a skewer or cocktail stick into the centre of the brownie, when it comes off clean its ready (for the gooey brownie it will leave a slight trail).



(I love baking Jenga)

Now onto the Billionaire Brownie! I only decided half way through making the brownies that I wanted to turn one into a caramel slice hybrid so I divided my mixture (the above recipe) into two tins. This also worked out fantastically because I got two bakes out of one!

So to clarify the above brownie recipe will make either one chocolate orange brownie or two billionaire brownies. The caramel recipe below is for one so if you just want to make one billionaire brownie half the above brownie recipe and follow the instructions below, for the two just double the below recipe.

For the caramel you will need

70g Margarine

2 tbsp. golden syrup

400ml condensed milk

Melt the margarine and golden syrup together in a medium pan on a low heat. Once melted turn up to a medium heat add the condensed milk and stir continuously for approximately 10 minutes. The caramel mixture should bubble and boil whilst it changes colour to a soft gold and thicken. Pour this over your brownie.


The chocolate topping is very simple, melt 1 whole Terry’s Chocolate Orange above a pan of simmering water and then spread over the caramel. If you want to decorate the chocolate as I have done before spreading the chocolate orange over the caramel melt a couple of squares of white chocolate in a piping bag (break the squares into the bag and microwave 10 seconds at a time till melted) and the same for dark chocolate. spread the chocolate orange over and then pipe alternative lines across the chocolate. Use the back of a knife to run down the chocolate (crossing over the lines you’ve made) keeping about an inch apart each time, then run the knife back up in between the lines.

IMG_6057 IMG_6058

Leave the chocolate to set and the caramel to cool for a few hours before chopping into small indulgent rectangles and munching your way through them!

IMG_6066 IMG_6067 IMG_6071

Dig In!

Lemon Tart

Origional post: http://whatyougotcooking.wordpress.com/2015/01/01/lemon-tart/

This here Lemon Tart isn’t just your average Lemon Tart. No. Its a simple, Neat, Zingy Lemon Tart. Easy to Make. Easy to Bake.

To Make You Will Need:

150g Plain Flour

85g Chilled Butter (cubed)

55g Icing Sugar

2 Egg Yolks

Pinch of Salt

1 tbsp. Cold Water


250ml Single Cream

2 Whole eggs

3 Egg Yolks

130g Cater Sugar

150ml Lemon Juice

I used a 10″ round tart pan, one with a loose bottom is best but I don’t have one (must do something about that)

Weigh the flour, Icing sugar, Butter and Salt into a mixing bowl. Rub the butter into the other ingredients with the tips of your fingers until the mixture resembles bread crumbs. Then add the egg yolks and gently ease the crumbs together, use the cold water to bring the pastry together. It should look and feel a bit like a batter or dough. Wrap in Clingfilm and refrigerate for at least an hour.


When the pastry is thoroughly chilled it will has the consistency of real pastry and me easy to handle. At this point preheat your oven to 160oc (fan assisted, adjust your oven accordingly). As a rule I will only really roll pastry out between sheets of greaseproof of Clingfilm. Its less mess, its easier and it means you’re handling the pastry less with your hands. Roll your pastry out to about 2 or 3 mm thick, line your tart tin and push the pastry well into the sides. Don’t trim down the pastry, if there’s a lot of excess cut it back but leave an overhang. Prick the base with a fork and chill for 10 minutes.

Using the sheets of greaseproof (if you used Clingfilm then please grab a sheet) place over the tart shell and fill with baking beads (if you don’t have baking beads dried rice will work). Bake in the centre of the oven for 10 minutes then remove the beads and lining and bake for a further 5 minutes till the pastry starts to go golden brown in colour. Remove from the oven and trim the sides, be careful not to burn yourself on the hot pastry or the tin. Reduce the oven temperature to 130oc.


Pop the case to one side and grab a mixing bowl. Weigh the cream, sugar, whole eggs, egg yolks and lemon juice into the bowl and whisk until well combined. Strain through a sieve and pour 1/3-1/2 into your pastry case. Pop the tart into the oven and slowly pull the shelf out towards you, careful to keep hold of the shelf pour the remaining tart mix into the case. If you have made smaller tarts fill them to about 2mm from the top of the case. carefully push the shelf back in and bake the tart for 30-35 minutes. When baked the tart should still jiggle in the middle. I’m not sure I’m the best person to educate you on the right jiggle if you don’t already know what to look out for but its like a jelly. Just as the mixture starts to set it goes from looking watery to more jelly like. When you get this the tart is ready to remove from the oven. Leave on a wire rack to cool completely! (About 2/3 hours)


Decorate how ever you like, I left mine plain and simple but icing sugar is very traditional or you might like to grate lemon (or even lime) zest over the top, The choice is yours.


What’s really great about this recipe is that each bite melts in your mouth, The pastry was beautiful (if I do say so myself) and the filling just warmed my entire body!


Keep an eye out for a deep filled lemon tart in the future!!

P.S sorry for the lack of photos, especially in the pastry development, I made the decision to post the recipe to this blog just as the pastry set in to chill.



I love PIZZA!

Origional post on my Baking Blog: http://whatyougotcooking.wordpress.com/2015/01/01/i-love-pizza/

I’ve already posted a pizza blog: http://whatyougotcooking.wordpress.com/2014/07/15/pizza-cones/

But this pizza recipe was soooooo good I needed to write endlessy about it.

I decided to make a pizza with the twists on the outside like a tare’n’share since there seem to be a lot of people posting YouTube videos of tutorials (especially that sweet chocolate spread one) and it looked pretty easy.


It was.

I took a recipe from Jamie Oliver for deep pan pizza dough but had a dabble and changed a few thing. the results were positive.

Jamie Oliver’s Recipe

1kg Strong White Bread Flour

650ml Lukewarm Water

1 Sachet of dried Yeast (7g)

1 tbsp. Golden Caster Sugar

1 level tbsp. Fine Sea Salt

My Recipe (doesn’t differ very much)

500g Strong Whiter Bread Flour

300ml Lukewarm Water

1 Sachet of dried Yeast (I actually used the Dried Active Yeast (DAY) that you buy in 125g tins you store in the fridge, the most common yeast used for home backing is the Easy Bake (EB) in the pale green Allinsons tin, I’ll explain the activation process in the method to this recipe)

1 tbsp. Golden Caster Sugar (Use caster if you don’t have golden, I don’t keep it in my pantry but my mum uses golden caster for tea and coffee’s)

1 tsp. Table Salt (I’m sorry Mr Oliver but plain ordinary table salt will do for me)

1 tbsp. Softened Butter

Please note if you follow Jamie’s recipe you will end up with twice as much dough, either half the recipe or make more pizza! The latter definitely sounds more appealing.

Jamie Oliver’s method is very user friendly- no assumption that you have a standalone electric mixer to do all the hard work for you, just get stuck in and get your hands dirty. I’m still getting excited about my new standalone electric mixer so I made my dough in the mixer- shoot me if you must! This is a dough so those using the mixer, use your dough hooks.

Combine the Yeast and Sugar with the lukewarm Water (Jamie’s recipe also includes the salt but I avoid putting salt near any kind of yeast especially the Dried Active stuff) and stir with a fork to well disperse the yeast. With DAY I always leave the yeast to activate, it doesn’t take long, 10-15 minutes, but it will ensure the yeast gets to work when the flour is added. It also means that if the water is too hot (or cold) then the yeast wont activate and this will be obvious so you can restart before you waste all the time kneading and proving. If you’re using the Easy Bake Yeast you don’t have to wait at all just get straight on with the recipe.

the yeast will be activated when you see foam on the surface of the water

Start adding the flour a spoon full at a time, if you’re getting stuck in and not using a mixer continue to use the fork until the dough becomes too stiff then its time to get those hands working!


Once all the flour has been incorporated turn the dough out onto a lightly floured surface (or crank up the speed on your mixer) add the softened butter (if you’re following my recipe) and start to knead the dough. Jamie is very unspecific about the amount of time taken to knead the dough ‘When You’re happy with the consistence…’  I’d say 5 if not 10 minutes of sturdy kneading by hand (at least 5 minutes on high speed for those of you using a mixer)


Pop your dough into a large mixing bowl, I lightly oiled my bowl, I always do with dough, but Jamie floured his. I don’t think there’s a right option but of course Jamie gets paid to produce recipes, I don’t. Leave to raise for 60-90 minutes or until at least doubled in size.



Once the dough has risen remove from the bowl onto a lightly floured surface, Pre heat your oven to 200oc (fan assist, adjust according to your oven specifications), cut into quarters and start stretching out each base. I literally stretched the dough out by hand, use a rolling pin if you like, it will try to shrink back as you stretch so be persistent.


I made my bases about 8″ wide (and more impressively… round!). When the first was ready I put it onto a tray, added the sauce (my recipe is below) then stretched the next one out and put it directly on top, continue this way until all the layers are stretched out but don’t spread your sauce on the top layer.


Take a small glass or round tub and place it in the centre of the layered pizza, cut down the layers starting at 6 o’clock then 3, 12 and 9 (I mean you don’t have to start at 6 but I figured it was easier to start facing you) then add all the other digits on the clock (cut each quarter into 3 by making two more cuts) remove the glass.



Take each piece and twist it twice around itself then put back down on the tray, once you’ve completed all 12 you can then pinch 2 together to make the pizza look a bit like a flower, if you’d rather just have the 12 twists for people to tear skip this step. Cover with Clingfilm or in a plastic bag and leave for 20-30 minutes to prove. The dough will just about double in size. Pop a bit more sauce on the centre of the pizza and add cheese. I used Mozzarella (the one that comes in a ball bathing in some sort of salt water) but literally any cheese you like.


Bake in the oven for 30-40 minutes depending on size.


And oh my gosh please try to wait for it to cool down before you dig in. I burnt my fingers, mouth and tongue in haste.

Its also good cold so if you’re having a dinner party, or just a party, you can make it ahead of time and leave it out for people to nibble on.

Sauce Recipe:

1 red onion

1 white onion

2 cloves of garlic (because I love garlic!)

400g carton of chopped tomatoes
chop your onion and garlic up. cook off the onions in a tablespoon of olive oil, add garlic then add chopped tomatoes and leave to simmer and reduce down. season as you wish


Next on my pizza check list. Pizza Cake!