Pizza Dough

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I love Jamie's cooking. this pizza dough is amazing! I am using my regular white unbleached flour with semolina and I love how light and crunchy the crust is. I have not tried to make my pizza in the oven yet, instead I am using a pizza stone on the grill and with this dough you'll make some amazing pizzas!

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I see by all the other reviews that Jamie's recipes are never meant to be precise and still they always seem to come out great. This was my first successful pizza dough and it's now my standard. His bread recipes is similar, and it too is now my standard.

I wish Food Network would show MORE Jamie Oliver!

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I love Jamie Oliver's cooking methods and recipes. Let me say that first! This recipe, as described, is not for beginners. But with the following modifications, which I learned to do the HARD WAY, it is great.

1. USE A BOWL to mix the water/yeast with the flour. You basically do the same thing he describes (make a well in the middle of the flour and pour in the wet, just use a large, wide, low bowl. I wasted 7 cups of flour and made a huge mess on my counter/floor trying to make a well on my counter with the flour. Perhaps if I had seen this done in person, or had tried it before, it would have worked. That is why I call this a non-beginners recipe.

2. Instead of using flour to line the rising bowl--lubricate inside of bowl with a teaspoon of olive oil. I made this recipe twice in one day, and both times it stuck to the inside of the bowl. My husband, a chef, recommended using olive oil so it won't stick.

Have fun!

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This is my 8th pizza dough recipe i've tried. The dough was great and easy to roll. Trust me STOP!!! here no need to try others.

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This was an extremely easy dough recipe that produced the thinnest, crispy crust with a tender interior. I mixed in dried herbs for some extra flavour and grill the pizzas on the BBQ. Add your favourite toppings and you'll give the most delicious pizza that'll give your local pizzeria a run for its money.

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I have viewed and reviewed Jamie's making of this pizza dough. On the show he DOES NOT use any sugar. In the recipe it calls for raw sugar. I guess since so many say it is good it probably is, but I have noticed that the dough recipes that taste the most like the pizzeria of your choice do not have any sugar in them.

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I'm watching my recording of Jamie making this dough and notice the instructions are different from how he's doing it on TV. For example, he's adding the salt to the center of the dough after adding the water and then adding the oil and yeast and mixing it up.

Which method are the rest of you using? Does it matter? I'm asking because I'll write down his steps from TV and save them if it makes a difference, otherwise I'll just make it the way it is on this site when I get around to it.

Thanks everyone!

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This was the first and only pizza dough I've ever made. I love cooking but I hate baking (aka measuring. There is basically no parts of this dough that HAVE to be measured, take a heap of flour, add a little of each ingredient until it forms a nice ball. I love thin and crispy pizzas like the ones I ate while in Italy, and this pizza produces dough that mimmicks the (northern Italian pizza very much! This recipe makes quite a bit of dough, but chop it into 4-6 dough balls, wrap in plastic wrap and it freezes very well!

If you're making thinner pizzas, this dough recipe will make anywhere from 12-20 pizzas! A great dough to keep on hand for a simple and quick week day dinner.

I'd love to see more of Jamie Oliver on the food network please!

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I am a great grandmother and have been baking bread and pizza for years....this recipe is absolutely foolproof..I have passed it on to my grandkids. Jamie is absolutely the best on your network, his programs show you don't need to make a big deal about cooking and it can be fun....try to keep him on your network..thank you, Jamie

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I have made this twice now, my family agreed the best pizza they had ever had. I made it on a ten minute break from work and finished it after work, everyone made their own pizzas and with the left over dough I made hot pockets with all the left over toppings. I am using it now as buns for burgers and making more hot pockets for the freezer, fast easy and so much better for the family than the bought stuff.