Pizza Dough (JAMIE OLIVER)

This pizza dough recipe has been a go-to for me, especially when I’m in the mood for homemade pizza and want a simple crust without complications. Typically, I prepare the dough in advance, letting it rise for as long as possible, then I roll it out directly on a floured surface. I would say the ratio of flour to semolina makes a difference; it’s not just marketing— it really does create a more interesting texture. Generally, I get about 5 fairly large pizzas, but I’ve also tried making 6 smaller ones for a thinner crust.

Quick Info

Total Time: about 1 hour (including rising)
Preparation Time: 15 minutes
Rising Time: 25-30 minutes
Baking Time: not specified, depends on the oven and toppings
Servings: 5-6 individual pizzas (about 350g each for 5 pieces)
Difficulty: easy to medium
Recipe Type: homemade pizza dough

Ingredients

800 g all-purpose flour
200 g semolina
1 teaspoon salt
3 tablespoons olive oil
2 packets dry yeast (or one cube of fresh yeast, 25 g)
1 teaspoon sugar
550-650 ml lukewarm water

Preparation Method

1. In a large bowl, mix the flour, semolina, and salt. Make a well in the center, just like for any classic dough.

2. Separately, in a glass, combine the yeast with 550 ml of lukewarm water and the sugar. Stir until dissolved, then set aside for 2-3 minutes. I don’t focus too much on this step, just enough to activate the yeast.

3. Pour the yeast mixture into the well in the flour, add the olive oil, and start mixing slowly with a spoon. This step may seem tedious, but the dough comes together relatively quickly.

4. When the spoon can no longer handle it and the dough starts to bind, I continue kneading with my hands on the work surface. I knead for about 10 minutes until it becomes smooth and elastic. If the dough seems too dry, I add a few tablespoons of water. If it’s too sticky, I sprinkle a little flour on the surface.

5. I place the dough back in the bowl, cover it with a clean cloth, and let it rise for 25-30 minutes in a warm place. It should double in volume, but it doesn’t need to rise dramatically.

6. After it has risen, I turn the dough out onto the counter and divide it into 5 or 6 equal pieces. If I want thinner pizzas, I make 6. I shape each piece into a ball and let them rest for 5 minutes to relax.

7. From here, the pizza bases can be shaped as desired, and toppings can be added. I always remember to preheat the oven well beforehand.

Why I Make This Recipe Often

I find that this pizza dough works well with almost any topping. The ingredients are simple, inexpensive, and I always have them on hand. I also like it because it doesn’t need to rise for too long, and the texture is always slightly crispy thanks to the semolina. It can be prepared a few hours in advance if I need more flexibility.

Tips and Variations

Tips

- If using fresh yeast, it needs to be crumbled well before dissolving.
- For a lighter texture, let the dough rise a bit longer (up to an hour).
- If the dough is too wet, gradually add flour. If it’s too dry, slowly increase the amount of water.
- Roll out the bases as evenly as possible for even baking.

Substitutions

- Semolina can be replaced with flour, but the texture will be different, less crispy.
- Olive oil can be swapped with regular sunflower oil if you don’t have anything else.
- Dry and fresh yeast can be substituted for each other while keeping the proportions (1 packet = 7g dry ≈ 12g fresh).

Variations

- You can add a bit of dried basil or oregano directly to the dough for flavor.
- For a more rustic dough, you can mix half all-purpose flour with whole wheat flour, but the texture will change and the water amount needs to be adjusted.

Serving Ideas

- The resulting bases are suitable for classic pizza with any toppings.
- They can also be used for thin focaccia or even quick flatbreads if you’re not in the mood for pizza.

Frequently Asked Questions

1. Can I use just flour, without semolina?
Yes, but the result will be slightly different, without that fine texture at the base. You can use 1 kg of flour instead of the mix.

2. What happens if I let the dough rise longer?
It will become airier, with larger bubbles, but don’t exceed 1 hour to avoid a slightly sour taste.

3. How thin should I roll out the base?
It depends on your preference. If you divide the dough into 6, you can get thin bases about 30 cm in diameter. With 5 pieces, they will be thicker.

4. Can I freeze the dough?
Yes, you can freeze it after it has risen and been shaped into balls. Thaw it overnight in the fridge, then let it sit at room temperature for a bit.

5. What if I don’t have a very powerful oven?
Preheat the baking tray and use the highest temperature available. Thinner bases bake better and faster in regular ovens.

Nutritional Values

Estimate for one pizza (from 6 pieces): approximately 380-400 kcal per piece.
Carbohydrates: 75 g
Protein: 11 g
Fat: 5-6 g (mostly from oil)
Values are approximate and do not include toppings. For exact values per serving, weigh the final piece after baking.

Storage and Reheating

Raw dough can be kept in the fridge for up to 24 hours, well covered. Once baked, the pizza is best enjoyed fresh out of the oven. If there are leftovers, it can be stored for 1 day in the fridge and reheated for a few minutes in the oven or on a skillet. The dough can be frozen in balls for later use. Baked pizza does not maintain its quality for more than 1-2 days.

 Ingredients: 800 g white flour, 200 g semolina, 550-650 ml warm water, 2 packets of dry yeast or one 25-gram cube, 1 teaspoon sugar, 1 teaspoon salt, 3 tablespoons olive oil

 Tags:  pizza dough