Jamie Oliver Pizza Dough Recipe

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I am a die hard pizza lover, so when I decided to experiment with a pizza recipe in my kitchen, I came across this Jamie Oliver Pizza Dough recipe. My mom always says sharing is caring. Therefore, I took the time to share this fantastic recipe with you all.

Although I am into healthy eating overall, every Sunday is my cheat day, with pizza being my favorite dish to indulge in. But what if pizza enthusiasts like me don’t know how to make their dough? This Jamie Oliver Pizza Dough recipe will help them just as it helps me prepare my favorite dish at home very quickly and easily.

Whether I’m in the mood for a classic Margherita with fresh tomatoes and basil or my husband wants garlic bread, Jamie Oliver Pizza Dough never disappoints us. Moreover, in this recipe for pizza dough, Jamie Oliver typically emphasizes the importance of using high-quality ingredients and ensuring proper kneading and resting of the dough.

This dedication to every detail ensures that the dough bakes with the perfect combination of chewiness and crispiness. Also, one remarkable aspect of Jamie Oliver Pizza Dough recipe is its use of semolina flour alongside all-purpose flour. I was impressed to see how it helps create a slightly crunchy exterior while keeping it soft inside, replicating the texture of pizzas from real pizzerias.

Indeed, making your own pizza dough is an unforgettable experience, and following Jamie Oliver’s recipe ensures that each bite has the ideal balance of chewiness and crispiness. Once you have all the required equipment, ingredients, and devotion, you will be able to quickly relish homemade pizzas that are equally comparable to those from your favorite restaurant. So, let’s begin creating some culinary magic together!

What's In The Post

Equipment Required

Sieve: To sift together all-purpose flour and semolina flour, you’ll need a sieve.
Bowl: I recommend using a medium-sized bowl to store the dough in the refrigerator.
Plastic Wrap: I use plastic wrap to cover my dough bowl for storage purposes.
Damp Cloth: I use a damp cloth to cover the dough, primarily during the fermentation process.

Jamie Oliver Pizza Dough Ingredients & Substitutions

Note: The ingredients I have listed below are enough to make approximately 8 portions of pizza dough. If you wish to make more or fewer portions, just tweak the amounts accordingly.

800 Grams White Bread Flour: For a nuttier flavor and more fiber, I suggest using multigrain or whole wheat flour as a substitute.
200 Grams Semolina Flour: If I don’t have semolina flour, I use fine cornmeal as a substitute.
4 Tablespoons Extra Virgin Olive Oil: You can replace olive oil with vegetable oils such as canola, sunflower, or even melted butter. Butter, in particular, gives my dough a slightly different flavor.
2 x 7 Gram Sachets Yeast
1 Tablespoon of Golden Castor Sugar: If golden castor sugar is missing in my kitchen, I use granulated sugar as an alternative.
1 Teaspoon Fine Sea Salt

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	20 Minutes	35 Minutes

How To Make Jamie Oliver Pizza Dough At Home

Step 1

In a bowl, add salt, olive oil, yeast, and sugar. Let the yeast ferment for a few minutes until it forms bubbles on the surface.

Step 2

Now, add semolina and all-purpose flour to the bowl. Make sure to combine them all.

Step 3

Then, knead it well and make a soft dough.

Step 4

Finally, cover the dough in the bowl with a damp cloth and rest until doubled in size.

Step 5

Now, your Jamie Oliver Pizza Dough is ready to be turned into your favorite pizza.

Expert Tips That I Recommend

For a subtle enhancement in flavor and texture, I prefer to substitute part or all of the water with mineral water. The minerals can influence gluten development and fermentation.
I suggest incorporating whole-grain flours like spelt, barley, or buckwheat for added nutrition and a nutty flavor profile. Adjust hydration levels accordingly to get the best results.
To improve dough elasticity and oven spring, you may want to add a small amount of dough conditioning agent (such as diastatic malt powder or ascorbic acid).
You can increase the water content in your dough to make a high-hydration dough of about 70-75%, which helps create a pizza with an airier crust and larger holes.
I recommend letting the dough rest in the fridge for 24-72 hours, as this slows down the yeast activity and makes the flavor more complex.
I always ensure that the dough temperature is 75-78 degrees Fahrenheit for the best results.

FAQs About Jamie Oliver Pizza Dough

How do you prevent Jamie Oliver Pizza Dough from sticking to the baking surface?

To prevent sticking, use parchment paper or cornmeal on the baking surface before placing the rolled-out dough. This helps the dough slide easily onto the baking sheet or pizza stone.

What are some tips for fermenting Jamie Oliver Pizza Dough for enhanced flavor?

For enhanced flavor, ferment the pizza dough in the refrigerator overnight for 72 hours. This slow fermentation process develops complex flavors and improves the crust’s texture. Cover the dough with plastic wrap or a damp cloth to prevent drying out.

How do you adjust Jamie Oliver Pizza Dough recipe for a sourdough starter?

Reduce the amount of commercial yeast in the recipe to incorporate a sourdough starter. Use a mature sourdough starter (fed and active) to replace part or all of the yeast. Adjust the dough’s hydration level as needed to accommodate the sourdough starter’s moisture content.

What should you do when your Pizza Dough becomes excessively loose or too wet?

When your pizza dough becomes too loose, gradually add flour while kneading thoroughly to improve texture and structure. Allow it to rest, and consider refrigerating if needed to firm up before shaping and baking. To achieve optimal dough consistency, adjust hydration and avoid overhandling.

What can be done if Pizza Dough becomes very hard?

If your pizza dough becomes very hard, allow it to rest, covered with a damp cloth to rehydrate and soften. Lightly knead with moistened hands or add water gradually until achieving a pliable consistency. To avoid overworking, maintain dough elasticity for easier shaping and baking.

How can you avoid the Pizza Dough from becoming overly chewy?

To avoid pizza dough from becoming overly chewy, it’s crucial not to overwork the dough during kneading. Over-kneading can lead to excessive gluten development and a tough and overly chewy crust. Once the dough ingredients are combined, knead it until it reaches a smooth and elastic consistency for the right texture.

How will you know when the Pizza Dough has been kneaded enough?

After kneading for about 8-10 minutes by hand or 5-7 minutes with a stand mixer on low speed, the dough should feel smooth, elastic, and able to stretch without tearing easily when pulled thin. Pressing a finger into the dough should leave a slight indentation that springs back slowly.

Nutritional Information Per Serving

Due to its higher carbohydrate content, Jamie Oliver Pizza Dough is unsuitable for a healthy diet. However, for an occasional treat, I recommend enjoying this dough turned into pizza in moderation.

For a clearer understanding, I’ve created a personalized table showcasing their nutritional content.

Calories	217 kcal
Carbohydrates	27 g
Protein	2 g
Fat	12 g
Saturated Fat	7 g
Polyunsaturated Fat	0.4 g
Monounsaturated Fat	2 g
Trans Fat	0.3 g
Cholesterol	21 mg
Sodium	98 mg
Potassium	66 mg
Fiber	0.3 g
Sugar	17 g
Vitamin A	239 mg
Calcium	22 mg
Iron	0.2 mg

Jamie Oliver Pizza Dough is suitable for those who do not have specific dietary restrictions or allergies to its ingredients. Although it may not be the best option for particular diets, it can be adapted to the same with a few adjustments to the ingredients.

How To Make Jamie Oliver Pizza Dough At Home

Recipe Variations For Different Diets

Low-Calorie Diet: For a low-carb twist, I recommend substituting sugar with alternatives like erythritol or monk fruit sweetener. Additionally, swap all-purpose flour with almond or coconut flour.
Gluten-Free Diet: To accommodate a gluten-free diet, I suggest substituting all-purpose flour with a gluten-free flour alternative in the recipe.
Keto Diet: For a keto-friendly adaptation, I suggest swapping out white sugar with alternatives like erythritol or monk fruit sweetener. Additionally, I use low-carb flour as an alternative to all-purpose flour.

Storing This Recipe

In the Refrigerator: To store it in the refrigerator, place the pizza dough in an airtight container or wrap it tightly in plastic wrap. It can be stored for up to 3 days.
In the Freezer: Once my Jamie Oliver Pizza Dough has been prepared and shaped, I wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. I also place it in a resealable freezer bag or an airtight container to further protect it from freezer odors.
On the Kitchen Counter: For short-term storage, I store the dough in an airtight container or a ziplock plastic bag at room temperature for up to 24 hours. Always remember to cover the dough to prevent it from drying out.

What To Serve With This Recipe

I like to create several delicious dishes using my Jamie Oliver pizza dough. Here are some of my favorites.

Margherita Pizza: I love making a simple margherita pizza with the dough. My all-time favorite Margherita pizza is ready to eat when I spread either homemade tomato sauce or crushed San Marzano tomatoes on the dough and top it with fresh mozzarella cheese slices and fresh basil leaves.
Mediterranean Diet Pizza: I enjoy making it on every special occasion, and Jamie Oliver Pizza Dough helps create it amazingly. I start by spreading a thin layer of pesto sauce on the dough and adding roasted vegetables such as bell peppers, zucchini, and red onions.
Cheesy Pepperoni Mushroom Pizza: Layering slices of pepperoni and sautéed mushrooms and topping with shredded mozzarella works wonders on this dough. A sprinkle of dried oregano adds the cherry on top.
Flatbread: I enjoy rolling Jamie Oliver Pizza Dough into thin flatbreads, which are my kids’ favorite dish. When I make them, I love sprinkling them with herbs like rosemary or thyme.
Calzone: Have you ever tried calzones? If not, try Jamie Oliver Pizza Dough Roll out the dough and fill it with a mixture of cheese, vegetables, and meat.
Garlic Knots: Garlic knots are my guilty pleasure dish. You’ll get your garlic knots by cutting pizza dough into small pieces, shaping them into knots, and brushing them with garlic-infused olive oil. I typically serve them as a savory side dish or appetizer.

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More Jamie Oliver Recipes You Can Try

Roasted Cauliflower Recipe — Jamie Oliver Roasted Cauliflower

Jamie Oliver Lasagna — Jamie Oliver Roasted Cauliflower

Conclusion

As we approach the end of this article, I suggest incorporating these instructions and suggestions into your cooking skills. This will allow you to approach this recipe with confidence, creativity, and enjoyment.

Creating Jamie Oliver Pizza Dough has been a game-changer for my pizza nights at home. Whether I am baking a classic Margarita or garlic bread, this dough never fails to impress with its perfect texture and crunchy flavor.

His diligent approach, keen attention to top-notch ingredients, and simple technique helped me achieve a perfect baked pizza quickly and easily. I truly believe each cooking experience is an opportunity to enhance your skills, grow, and delight in the flavors you create.

So, are you ready to elevate your homemade meals? Try making this dough and share your results with us! Enjoy your time in the kitchen and savor your homemade pizza dough! Happy cooking!