Jamie Oliver Pizza Dough Without Yeast

If you’re craving homemade pizza but don’t have time to wait for yeast to rise, this Jamie Oliver Pizza Dough Without Yeast recipe is a total game-changer. It’s soft, chewy, and comes together in minutes with just five pantry staples. I made it on a busy weeknight and was honestly shocked by how well it turned out—no rising, no fuss, just great pizza. (inspired by Jamie Oliver)

Ingredients Needed

• 1 ⅓ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup fat-free milk
• 2 tablespoons olive oil

How To Make Jamie Oliver Pizza Dough Without Yeast

Mix the Dry Ingredients:
Start by sifting your flour, baking powder, and salt into a large mixing bowl. Give it a good stir to make sure the baking powder is evenly distributed—this is your leavening agent since we’re skipping the yeast.

Add the Wet Ingredients:
Pour in the fat-free milk and olive oil. Stir it all together with a wooden spoon or your hands until a soft dough forms. It should come together fairly quickly and feel slightly sticky but workable.

Knead and Rest:
Transfer the dough to a lightly floured surface. Knead it gently about 10 times—just enough to make it smooth. Roll it into a ball, then place a bowl over the top to let it rest for 10 minutes. This little pause helps the dough relax and makes it easier to roll out.

Shape and Bake:
Once rested, roll the dough out to your preferred thickness. Thin for a crispy base, or thicker for a chewier bite. Top with your favorite sauce, cheese, and toppings, then bake in a preheated oven (ideally at 450°F or 232°C) until golden and bubbly.

Why I Love This Recipe

I made this one evening when I had zero yeast and a pizza craving that wouldn’t quit. It’s brilliant for those spur-of-the-moment dinners. My kids loved topping their own pizzas, and I loved that it didn’t require any waiting around. It’s genuinely easy and totally customizable—Jamie Oliver knows his way around a shortcut.

Recipe Tips

• Mix thoroughly: Combine your dry ingredients well before adding wet to avoid clumps.
• Go easy on kneading: Overworking can make the dough tough.
• Dairy-free swaps: Use almond or soy milk if you’re avoiding dairy.
• Roll thin for crunch: A thinner base bakes crispier and faster.
• Add flavor inside: Mix in dried herbs like oregano or garlic powder for an extra punch.

How To Store This Jamie Oliver Pizza Dough Without Yeast

At Room Temperature

Not recommended for long-term storage—best to use it right away.

In the Fridge

Wrap the dough in plastic wrap or store in an airtight container for up to 2 days.

In the Freezer

Wrap tightly in cling film and place in a ziplock bag. Freeze for up to 3 months. Thaw overnight in the fridge before use.

Reheating

Reheat cooked pizza slices in a hot oven (400°F/200°C) for 5–7 minutes to restore crispiness. Avoid the microwave if you want to keep that lovely texture.

Nutrition Facts (per serving)

• Calories: 165 kcal
• Carbs: 25g
• Protein: 4g
• Fat: 5g
• Sugar: 1g
• Fibre: 1g
• Sodium: 300mg

Let’s Answer a Few Questions!

Can I make this dough ahead of time?
Totally! Make it a day ahead and keep it in the fridge. Let it come to room temperature before rolling out.

Do I need a pizza stone?
Nope! A preheated baking sheet works great and still gives you that crisp base.

Can I double the recipe?
Absolutely—just double every ingredient and divide the dough as needed.

What if I don’t have olive oil?
Use another neutral oil like canola or sunflower, but olive oil does add lovely flavor.

Is it okay if my dough is sticky?
Yes! Just dust with a little more flour until it’s manageable—don’t overdo it though.

Try More Recipes:

• Jamie Oliver Prawn Tacos
• Jamie Oliver Chicken And Mushroom Puff Pie
• Jamie Oliver Turkey Curry