Craving a pizza night that truly stands out? This Jamie Oliver-inspired pizza dough recipe is just the ticket. It calls for basic pantry staples—flour, yeast, water, and a little patience—yet delivers a golden, chewy crust that tastes like it came straight from a cozy Italian trattoria.
Whether you’re an experienced cook or a first-time dough maker, you’ll appreciate the simple method and foolproof results. One of the biggest perks of creating your own dough at home is the freedom to customize: experiment with wholegrain flour, sprinkle in a touch of dried herbs, or go classic with a plain, robust crust.
No more settling for lackluster crusts that compromise your favorite toppings. Instead, this recipe ensures each bite has that irresistible balance of crisp edges and soft, airy center.
Fire up your oven, roll out your dough, and let your culinary creativity shine through—because homemade pizza nights have never been more rewarding.
Pizza dough Recipe by Jamie Oliver
Ingredients
- 1kg strong white bread flour or Tipo ‘00’ flour, or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
Instructions
- Begin by sifting your flour (or flours) together with the salt onto a clean work surface. Shape the mixture into a mound, and make a well in the center.
- In a jug, combine the yeast, sugar, and oil with about 650ml of lukewarm water. Let this mixture sit for a few minutes, then carefully pour it into the well. Use a fork to gradually pull the flour into the liquid from the edges, swirling until it forms a loose dough. Once it starts holding together, switch to your clean, flour-dusted hands to incorporate the remaining flour. Knead thoroughly until the dough feels smooth and springy.
- Place this dough ball in a large bowl dusted with flour, then sprinkle a little extra flour on top. Cover the bowl with a damp cloth and set it in a warm spot for about an hour, or until the dough has doubled in size.
- Next, move the dough to a flour-dusted surface. Knead it briefly to knock out the air—often called “knocking back” the dough. Use it right away or wrap it in clingfilm and refrigerate (or freeze) for future use.
- If you’re baking immediately, divide the dough into as many portions as you’d like—this quantity usually makes six to eight medium pizzas. It’s best to roll them out about 15 to 20 minutes before cooking.
- Avoid rolling them too early, as the dough can dry out. If you need to plan ahead, keep the dough covered with clingfilm in the fridge. Alternatively, you can roll the pizzas into rough circles (about 0.5cm thick) on lightly oiled and flour-dusted foil, stack them up, cover with clingfilm, and pop them into the fridge until you’re ready.
Enjoy the satisfaction of making your own pizza dough, knowing you’ve got a perfect base for layering up your favorite toppings. It’s a simple pleasure that never loses its magic.
Why This Jamie Oliver Pizza Dough Recipe is a Must-Try
If you’ve ever wondered what sets this Jamie Oliver Pizza dough Recipe apart, the answer lies in its reliable consistency and burst of flavor.
By using quality ingredients and a hands-on kneading approach, you create a dough that rises beautifully and bakes into a light yet chewy base.
There’s something wonderfully satisfying about turning a few pantry staples into a dough that can rival your favorite pizzeria’s crust.
Tips for a Perfect Rise and Knead
When trying a Jamie Oliver Pizza dough Recipe, ensuring the dough rises properly is key to achieving that fluffy, airy texture.
Be sure to use lukewarm water to activate the yeast—if it’s too hot, it can hinder the yeast’s magic.
Kneading the dough with clean, flour-dusted hands helps develop the gluten and boosts elasticity, giving you that signature chewiness once it’s baked.
Easy Ways to Store and Prep Ahead
It’s not always possible to make fresh pizza dough on the spot, so knowing how to store it is crucial.
If you’re working in advance, keep your Jamie Oliver Pizza dough in the fridge, tightly wrapped in clingfilm, to lock in moisture and flavor.
For longer storage, the freezer is your best friend. When you’re ready to cook, simply thaw it out, let it rest at room temperature, and enjoy the same delicious result.
Excelente 🙂