Vegan Jamie Oliver Pizza Dough | #HusbandDoesStuff

Pizza ready with cheese and peppers on top before cooking

Jamie Oliver Pizza Dough and Vegan Pizza


Ingredients:

  • 400g Plain Flour
  • 100g Semolina
  • 1/2 Tsp Salt – I generally use Maldon Sea Salt, then grind it in a Pestle and Mortar
  • Sachet of Dried Yeast – Usually 7g, but i used Allinsons Yeast, a time saver yeast which was 11g and worked well
  • 325ml Lukewarm Water
  • 2 Tbsp Extra Virgin Olive Oil – Better oil, better flavour! I use Filippo Berio

Flour, Semolina and Salt on surface

Step 1:

In a bowl/jug, mix the 325ml lukewarm water with the yeast and oil and allow it to awaken for a few minutes. Meanwhile, sieve the flour, semolina and salt onto a surface you can work on as it will be needed to knead the dough later! Mix them together and make a well in the middle.


Flour mix, with well and water, oil and yeast mixture added in

Step 2:

After a few minutes, pour the liquid into the well you made in the middle of the flour mixture, and, using a fork, gradually mix the flour in with the water mixture. Be careful here not to add too much in one go, or to take to much of the flour in, or the wet mixture will spill out of the well! Just slowly add and mix it bit by bit until the dough begins to come together and the ingredients are fully combined.


Pizza dough before kneading
How the dough looked once all ingredients were mixed

Kneading Dough

Step 3

Now it’s time to get in there and begin working it with your hands, kneading, and moving the dough. If the dough is still sticky, continue adding flour to the mixture. This is what I had to do and, keeping my hands floured and adding small amounts of flour at a time, eventually it came together. Continue kneading until the dough is smooth. Once done, place in an oiled or floured bowl, cover with a damp towel or cling film, and place in a warm place for about an hour or doubled in size, bear this in mind when choosing the bowl!


Kneading dough
Kneading Dough

Dough after resting and doubling in size

Step 4:

Once doubled in size, take it out onto a flour dusted or semolina dusted (my preference) surface and knock the air out. It can now be freezed at this point if, like me, there’s only two of you; split the dough in half, freeze half and keep half (freeze straight away though otherwise it will continue to rise!). Split the remaining dough into individual portions, roll into a ball and leave to rest for about 15 minutes.


Dough cut into balls for pizza resting
Dough Resting

Dough balls after resting
Dough after Resting

Pizza base rolled out with tomato sauce

Step 5:

Preheat the oven to a high temperature – I used 220c Fan. Once rested, roll out to about 1/2 cm thin or whatever your preference! I like a thinner pizza so i try to achieve that. Roll, use your hand to push, throw it in the air, whatever works! I like to try and give it a slight crust which also gives a nice semolina crust to the pizza. Put the pizza onto the tray or stone you’re using to bake it to save having to move it with the toppings on. Now it’s time to load up the pizza! For a simple tomato base, I used chopped tomatoes, tomato puree, garlic powder and mixed italian herbs, reduced down to create a base. Spread this around, starting form the middle!


Pizza ready with cheese and peppers on top before cooking

Step 6:

Load it with any toppings you like; I used Violife cheese, peppers and frozen basil. Once the oven’s hot, place it in for about 10 minutes or until the ingredients are done and the base is a nice golden brown. Next step, cut and enjoy the awesome pizza you made!


Finished pizza

Vegan Pizza from scratch done! These pizzas are better than any store bought pizza I can get and, although it is a small amount of effort, it can be a fun thing to do on a Saturday night (Italian Date Night?) or have fun with kids and let them make the dough, and choose their toppings, getting them involved! By making more than needed next time I have them for dinner I just need to get the dough out the freezer. We made a larger batch of sauce as well, so take that out the freezer, roll the dough out, add toppings and done! As I said at the start toppings can go as far as you want, keeping it classic, trying a BBQ base, adding all variety of veg as toppings, so many options! Let me know how you get on, and what your favourite topping combinations are (just no pineapple, deal?).


Vegan Pizza Picture


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