There’s a certain joy in making pizza from scratch that no delivery box can ever match. I still remember the first time I attempted homemade pizza dough—it was messy, flour everywhere, and my kitchen looked like a mini disaster zone. But the satisfaction I felt when I pulled that golden, bubbling pizza from the oven? Pure magic.
That journey began when I stumbled upon Jamie Oliver’s homemade pizza dough recipe, a cornerstone of Italian-inspired British cuisine.
Jamie’s approach to food has always resonated with me—unfussy, soulful, and meant to be shared. This dough recipe felt approachable, even for a novice like I was back then. And from the very first try, it became a staple in my kitchen.
What I love about this dough is its texture: light, chewy, and just the right crisp when baked properly. It’s made from simple ingredients—flour, yeast, water, olive oil, and salt—but the end result feels anything but basic. Over time, I’ve turned it into pizza nights with friends, personalized mini pizzas with kids, and even flatbreads and calzones.
It’s not just about the food—it’s about the experience. Kneading dough with your hands, watching it rise with life, stretching it into shape—there’s something deeply satisfying and grounding about the whole process.
If you’ve never made pizza dough from scratch, trust me—it’s worth it. Whether you’re going for a classic Margherita, a loaded veggie combo, or a simple garlic and herb flatbread, this dough is the perfect base.
Let me walk you through how I make Jamie Oliver’s pizza dough, what goes best with it, and a few tricks I’ve picked up to make it even better.
What is Jamie Oliver Homemade Pizza Dough Recipe?
Jamie Oliver’s homemade pizza dough is a classic, Italian-style base made from scratch using simple pantry staples. It yields a soft, elastic dough that bakes into a beautifully chewy crust—ideal for traditional pizzas, calzones, and even garlic bread.
Why You Should Try This Recipe
- Simple ingredients: Just flour, water, yeast, salt, and olive oil.
- Versatile: Great for pizzas, flatbreads, calzones, and more.
- Freezer-friendly: Make once, enjoy multiple times.
- Authentic feel: Italian-style crust with that satisfying chew.
- Beginner-friendly: Jamie’s method is straightforward and forgiving.
Ingredients Needed to Make Jamie Oliver Homemade Pizza Dough
- 800 g (6 ½ cups) strong white bread flour
- 200 g (1 ½ cups) fine semolina flour (or extra bread flour)
- 1 x 7 g sachet dried yeast (or 2 tsp active dry yeast)
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 650 ml (2 ¾ cups) lukewarm water
- 2 tablespoons olive oil
Instructions to Make Jamie Oliver Homemade Pizza Dough Recipe (Detailed)
- Activate the yeast
In a large jug or bowl, mix 650 ml lukewarm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it’s foamy—this means the yeast is alive and ready. - Mix the dry ingredients
In a large bowl (or clean surface), combine bread flour, semolina, and sea salt. Make a well in the center. - Combine and form the dough
Pour the yeast mixture and olive oil into the well. Using a fork or your fingers, gradually bring in the flour from the sides and mix until it comes together as a dough. - Knead the dough
Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth, springy, and elastic. Take your time—this step builds the structure. - Let it rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size. - Punch down and portion
Once risen, punch down the dough to release the air. You can use it immediately or portion it into balls and refrigerate or freeze. - Roll out and use
Roll out your dough to about ½ cm thickness, top it as desired, and bake at 220–240°C (430–460°F) for 10–15 minutes, or until golden and crisp.
Jamie Oliver Homemade Pizza Dough Recipe
Ingredients
- 800 g strong white bread flour
- 200 g fine semolina flour (or extra bread flour)
- 7 g dried yeast or 2 tsp active dry yeast
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 650 ml 2 ¾ cups lukewarm water
- 2 tablespoons olive oil
Instructions
- In a large jug or bowl, mix 650 ml lukewarm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it’s foamy—this means the yeast is alive and ready.
- In a large bowl (or clean surface), combine bread flour, semolina, and sea salt. Make a well in the center.
- Pour the yeast mixture and olive oil into the well. Using a fork or your fingers, gradually bring in the flour from the sides and mix until it comes together as a dough.
- Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth, springy, and elastic. Take your time—this step builds the structure.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Once risen, punch down the dough to release the air. You can use it immediately or portion it into balls and refrigerate or freeze.
- Roll out your dough to about ½ cm thickness, top it as desired, and bake at 220–240°C (430–460°F) for 10–15 minutes, or until golden and crisp.
Notes
- Use strong bread flour: It gives the dough elasticity and chew.
- Warm water is key: Not hot, just lukewarm (around body temperature).
- Let it rest: If the dough fights back while rolling, rest it for 5 minutes.
- Bake on a hot surface: A pizza stone or preheated tray helps with a crisp base.
- Dust with semolina: This prevents sticking and adds a rustic touch.
What Goes Well with Jamie Oliver Homemade Pizza Dough Recipe
- Classic Margherita toppings (mozzarella, tomato, basil)
- Garlic butter and herbs for flatbread
- Buffalo chicken or BBQ veggies
- Caramelized onions and goat cheese
- Tomato bruschetta or pesto spread
- Olive oil and sea salt as a starter bread
My Tips to Make the Best Jamie Oliver Pizza Dough
- Use strong bread flour: It gives the dough elasticity and chew.
- Warm water is key: Not hot, just lukewarm (around body temperature).
- Let it rest: If the dough fights back while rolling, rest it for 5 minutes.
- Bake on a hot surface: A pizza stone or preheated tray helps with a crisp base.
- Dust with semolina: This prevents sticking and adds a rustic touch.
Easy Variations of Jamie Oliver Homemade Pizza Dough
- Whole wheat version: Substitute half the white flour with whole wheat flour.
- Herb-infused: Add dried oregano or rosemary to the dough.
- Cheese-stuffed crust: Wrap cheese around the edges before baking.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
- Garlic twist: Mix in roasted garlic or garlic powder for an aromatic dough.
Best Way to Store Jamie Oliver Pizza Dough
- Fridge: Store unused dough in an oiled bowl or wrapped in plastic for up to 3 days. Let it come to room temperature before using.
- Freezer: Wrap in portions and freeze for up to 3 months. Thaw overnight in the fridge and rest on the counter for 30 minutes before rolling.
Nutritional Value (Per 1/6 portion of dough, approx.)
- Calories: 250–280
- Protein: 7–9g
- Carbohydrates: 45–50g
- Fat: 3–5g
- Fiber: 2–3g
- Sugar: 1g
- Sodium: Moderate (based on salt amount used)
FAQs
Can I make this dough without semolina?
Yes, just replace it with more bread flour.
Can I use instant yeast?
Absolutely. You can mix it directly into the flour without proofing.
What’s the best temperature to bake pizza?
As hot as your oven allows—ideally 240°C / 460°F or higher.
Can I freeze the dough?
Yes! Freeze after the first rise in individual portions.
Do I need a stand mixer?
Nope! Your hands work just as well. It’s a good arm workout!
Conclusion
There’s something incredibly fulfilling about making pizza from scratch. I’ve found that every time I roll out Jamie Oliver’s homemade pizza dough, I slow down just a little, get my hands floury, and remember why I started cooking in the first place: to create, to nourish, and to share.
This dough has become a foundation in my kitchen—literally and figuratively. I’ve made it for Friday night pizza parties, lazy Sunday lunches, and even random weeknights when I needed a pick-me-up. It’s adaptable, reliable, and always delicious.
What I appreciate most is that it connects me to a larger food culture. There’s an Italian soul in this recipe, a British casualness in Jamie’s style, and my own personal rhythm that’s developed over time. Every batch I make feels slightly different—sometimes fluffier, sometimes crispier—but always loved.
If you’ve been buying store-bought dough or frozen bases, I encourage you to give this recipe a go. It’s more forgiving than you think, and the results are night and day. The smell of yeast, the feel of dough under your fingers, and the pride of biting into something you crafted from flour and water—it never gets old.
So next time you’re craving pizza, skip the takeout and grab your flour. With a little patience and a lot of love, you’ll have a crust that’s worthy of your best toppings.
And who knows? You might just start a pizza night tradition of your own.
