Main image of Homemade Pizza Dough

View on phone

Homemade Pizza Dough

3 hr + 48 min

Homemade staple

10 ingredients or less

Freezer-friendly
Pizza is one of the most iconic dishes from Italy. This soft dough can be hand-stretched into airy rounds and baked into a crispy-on-the-outside, chewy-on-the-inside crust. It's the perfect base for all your favourite toppings.

23cm pizzas

(300g each)

Total

3 hr + 48 min

Prep

20 min

Cook

8 min

Rest

3 hr + 20 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1 tsp (4g)
    active dry yeast†
  • ¾ cups + 2 Tbsp (210ml)
    lukewarm water
  • 2½ cups (385g)
    type 00 flour, plus extra for dusting†
  • 1 tsp (6g)
    salt
  • 2 Tbsp (30ml)
    olive oil
  • 2 Tbsp (14g)
    breadcrumbs, optional for sprinkling on pizza peel

Enjoy this dough in

Directions

  1. Mix together the yeast and warm water in a small bowl. Let sit for 5 minutes. Meanwhile, mix together the flour and salt in a separate large bowl.
  2. To the yeast mixture, add the olive oil, and then pour this liquid into the bowl with the flour.
  3. Stir and knead until the dough resembles a rough ball, then cover with a damp kitchen cloth and let rest for 15 minutes.
  4. Transfer the rested dough to a lightly floured work surface. Knead for 3 minutes, until smooth. Sprinkle more flour on your hands and working surface if the dough starts to stick, and continue to knead.
  5. Cut the dough into your desired number of pieces. The dough is enough to make 2 medium (23 cm) pizzas or 3 smaller (18 cm) pizzas. Fold in the sides, flip the dough so that the seam sides are facing down, and pull each piece of dough along your table to create a tight ball.
  6. Place these balls on a floured surface covered with a damp cloth at room temperature to rest for 3 - 4 hours*.
  7. Alternatively, store the balls overnight in the fridge in large, greased, airtight containers. If refrigerated overnight, first remove the dough from the container, pull it into a tight ball again, and let it rest at room temperature covered with a damp cloth for 1 hour to allow the dough to warm up. This will make it easier to shape.
  8. When ready to bake, preheat a pizza stone* and oven to the highest temperature your oven can be set to. Using your fingers, press the dough into the desired size, starting from the middle and working your way to the edges, leaving about 1 cm of dough untouched around the perimeter which will become the pizza crust.
  9. If using a pizza peel, lightly sprinkle the peel with fine breadcrumbs, semolina, flour, or cornmeal to help prevent the dough from sticking.
  10. Gently lift the stretched dough and transfer it to the prepared peel. Try to place it close to the edge, as that can make it easier to slide onto the pizza stone. While the pizza is on the peel, top it with your desired toppings.
  11. Bake the pizza on the pizza stone until golden, about 8 minutes if at 500°F (250°C), or for 12 minutes if at 450°F (230°C). Check on it in the last couple of minutes to ensure it doesn't overcook. When removed from the oven, add your favourite fresh toppings and enjoy!

Notes

  • †Speed up this recipe by using double the amount of yeast listed. Let the dough rest at room temperature covered with a damp cloth for 30 minutes after being kneaded. Note, the yeast taste will be more prominent this way.
  • †Type 00 pizza flour contains more gluten than bread or all-purpose flour. It creates a very airy, light, chewy crust. All-purpose dough can be used but will result in a slightly denser crust.
  • * Pizza stones can shatter if they are placed into a preheated oven without being slowly warmed up to temperature. If you don't have a stone, bake the dough on a lined baking tray (this does not require pre-heating).

Storage

  • The uncooked dough can be stored in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month.
  • Cooked dough is best the day it's made.
Print

Let us know what you think

Watch it step-by-step!

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info  

More for the eyes

Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough Process image of Homemade Pizza Dough

Similar recipes

Leave a comment

Rate this post

Binnur - May 9, 2025, 11:52 p.m.

This is a great recipe for an airy yet crispy on the outside crust!
I love your recipes, you can tell you’ve put a lot of effort into perfecting them. 😊

Reply
Katya - Jan. 15, 2025, 10:27 a.m.

Hey! What’s the right way to defrost the dough afere the freezer?

PUL small logo PUL Team - Jan. 15, 2025, 6:02 p.m.

Hi Katya, it's best to let the dough come to room temperature before shaping. You could transfer it to the fridge overnight and then let it sit at room temperature for about 1-2 hours until it softens for example or leave it at room temperature for about 4 hours 🤗

Reply
Jennifer Lawrence - Oct. 15, 2024, 12:52 a.m.

Hands down the best and easiest to work with. Pizza dough can be tricky but this one is perfect. And the flavour…..sooo good!!!

Reply
caramella - Sept. 30, 2024, 2:05 p.m.

Such a useful recipe! The pizza dough was delicious! I have a question regarding storing in the fridge. Would something bad happen to the dough if it would be stored 2 days in the fridge before baking?

PUL small logo PUL Team - Sept. 30, 2024, 4:41 p.m.

Hey Caramella, we're thrilled you're enjoying the pizza dough recipe! Storing it in the fridge for up to two days is fine - just make sure it’s in an airtight container to prevent drying out. The extra days will help build a more complex, slightly fermented taste. We wouldn't recommend more than 3 days in the fridge. it's better to transfer it to the freezer, if you think you can't use it within 3 days. Let it come to room temperature before shaping for the best results ☺️

Reply
monica sharma - Aug. 13, 2024, 1:36 a.m.

Hi Sadia, I am eagerly waiting to try this recipe this weekend. But my family prefers pan recipe, any advice on that. Also, how can I add some semolina what proportion do u think would be with the 00 flour? Thanks!!

PUL small logo PUL Team - Aug. 13, 2024, 7:40 p.m.

Hi Monica! For a pan recipe, you can press the dough into a greased pan and let it rise a bit before baking. As for semolina, you could possibly use around ¼ cup of semolina with 2¼ cups of the 00 flour to add some texture. We'll work on having semolina dough for the future! Let us know if you experiment with the homemade pizza dough 🤗

Reply
Lara - July 29, 2024, 9:31 a.m.

Just use parchment paper, it will save you many tears, believe me…😂 super delicious dough!❤️

Reply
Irene - July 27, 2024, 9:54 a.m.

Makes a fabulous dough! I've only tried it for pizzas once, but I will also be trying some other linked recipes! My dough was fluffier than the pictures, maybe because I let it rise closer to 4 hours and/or because of my oven settings, but either way the result was delicious! We got 2 big pizzas, actually too big for 1 dinner so left-overs for lunch 😏

PUL small logo PUL Team - July 28, 2024, 8 p.m.

So happy to hear that the homemade pizza dough was a success, Irene, thank you! 😊

Reply
ssu - July 26, 2024, 8:11 a.m.

Can I use this dough to make your mini pizza rolls?

PUL small logo PUL Team - July 26, 2024, 8:07 p.m.

Hey Ssu, yes you can! 😊

Reply
anjali singh - July 15, 2024, 2:19 p.m.

How can I turn this dough into a pizza crust?

PUL small logo PUL Team - July 15, 2024, 6:11 p.m.

Hey there, Anjali, thanks for the question! The recipe from step 8 onwards is for turning the dough into a cooked crust. You can see some of the steps in action in our pizza recipes as well, such as our Fruity Caramelized Onion & Feta Pizza: https://www.pickuplimes.com/r… ✨

Reply
Leah - June 30, 2024, 10:12 p.m.

This dough worked perfectly for me. I made it by hand with bread flour and instant yeast with the same measurements listed in the recipe.

Reply
Flavia - May 11, 2024, 10:48 p.m.

As usual, a Sadia’s recipe is a synonym of well done.
Perfect dough, perfect amount of salt. The size also nailed it for 2 big pizzas.

PUL small logo PUL Team - May 13, 2024, 2:49 a.m.

Woohoo! Thanks so much, Flavia ☺️

Reply
Daniel Plaisier - Feb. 28, 2024, 2:18 p.m.

We let it rest on the bake sheet immediately and let it rest. Its so unbelievably fluffy and delicious!

Reply
Weronika - Feb. 17, 2024, 2:08 p.m.

Loved it!

Reply
Athina - Feb. 15, 2024, 8:42 p.m.

So easy and so good! I have made this multiple times now, can't go back to store-bought dough after having tried this!

PUL small logo PUL Team - Feb. 15, 2024, 11:07 p.m.

So glad to hear that the homemade pizza dough is being enjoyed, Athina!

Reply
Alexis Bushnell - Feb. 9, 2024, 9:33 p.m.

Makes delicious pizza. I topped mine with tomato paste, vegan mozzarella, seitan, and some kale.

PUL small logo PUL Team - Feb. 9, 2024, 9:53 p.m.

Mmm this sounds lovely, Alexis! Thank you 🤩

Reply
Melanie - Jan. 23, 2024, 1:12 p.m.

I recently made this and loved how easy it was!
Thank you!

Reply
Deborah - Jan. 16, 2024, 2:34 p.m.

Your recipes have me experimenting with vegan cuisine. I also love this dough bowl I've seen you use a few times. Can you tell me how wide it is, it sure looks easier to use than my tall sided metal bowl.
Thank you for so much inspiration.

PUL small logo PUL Team - Jan. 16, 2024, 11:14 p.m.

Hey Deborah! How exciting to hear about the experimenting 🌱 This bowl is 30 cm (12 inches) in diameter.

Reply
Julia Swan - Jan. 16, 2024, 1:14 p.m.

This became my favourite recipe of the pizza dough. I use this for your PUL pizza recipes, even if in the recipe there is a ready made pizza crust. I just like to make my own homemade pizza crust 🥰

PUL small logo PUL Team - Jan. 16, 2024, 11:08 p.m.

Awe we're so glad that the pizza dough is being enjoyed, Julia, thank you!

Reply
Roshni - Dec. 24, 2023, 2:57 p.m.

Can I use instant yeast in this recipe instead of active dry yeast?

PUL small logo PUL Team - Dec. 26, 2023, 9:33 a.m.

Hey Roshni, yes, you can use instant yeast in place of active dry yeast. Instant yeast doesn't need to be proofed in warm water like active dry yeast. You can add it directly to your dry ingredients. Generally, the substitution is a 1:1 ratio, so you can use the same amount of instant yeast as the recipe calls for active dry yeast. Keep in mind that dough made with instant yeast might rise a bit faster, so keep an eye on it during the proofing stage. Enjoy!

Reply
Laura - Oct. 22, 2023, 2:30 p.m.

It was very good 😍😍😍 I am always afraid of the yeast taste, but I couldn't feel any ☺️
Edges were so crunchy 😌
Actually from one portion I made way bigger pizza than 23 cm because I like it really thin 😎 will do it again 😌

PUL small logo PUL Team - Oct. 22, 2023, 11:23 p.m.

Thank you for sharing your experience with the pizza dough, Laura 🤗

Reply
Ankita - Oct. 15, 2023, 11:11 p.m.

I made this dough and the pizza, today. It worked out so well! I have made pizza from scratch so many times and I never liked the outcome, but this is the best recipe ever.

PUL small logo PUL Team - Oct. 15, 2023, 11:21 p.m.

Oh we're so happy to hear, Ankita! Thank you for the heartwarming review 🥰

Reply
Céline - July 10, 2023, 7:36 p.m.

Perfect pizza with perfect crispy crust.
I often buy fresh yeast. Is it feasible to use it in this recipe?

PUL small logo PUL Team - July 14, 2023, 7:43 a.m.

Hey Céline, we haven't tested it out but imagine you could! You'll likely need more (perhaps just under a tablespoon) and you can dissolve the yeast in water until it's frothy 😊

Reply
noya2525benyair - June 30, 2023, 4:14 p.m.

Reply
Klaudia - May 21, 2023, 7:37 p.m.

Reply
Klaudia - May 21, 2023, 7:37 p.m.

It turned out to be a regular thing for us. We loved so much that we are having Pizza Saturday every weekend. I never thought that making pizza dough is that easy. Leftovers I am turning into cinnamon dough balls or flat breads! That it’s one of my favourites! So versatile. Thank you.

PUL small logo PUL Team - May 22, 2023, 3:23 a.m.

Awe we're so thrilled to hear, Klaudia, thank you! A lovely idea to make cinnamon dough balls too 😍

Reply
Louise - July 21, 2022, 7:30 p.m.

Hello lovely PUL team,

Your pizza recipes look amazing. Could the pizza dough be made with instant dried/fast action yeast instead? Activated yeast isn't sold in supermarkets over here (UK). Would you be able to advise as to how to tweak the recipe for instant dried yeast as it doesn't require activating?

Many thanks!
Louise x

PUL small logo PUL Team - July 22, 2022, 5:40 p.m.

Hey there, Louise, yes you can use instant yeast! We haven't tested it out, but imagine a 1:1 substitute would be a good start.

The main difference between the two is that instant yeast is more "alive" already so it doesn't need to be activated with water, and it will result in the dough rising faster. This means you could opt to add the instant yeast straight to the flour rather than mixing it in the water first. The balls of dough also won't need to sit for as long to rise. We hope this helps for now, Louise, and you enjoy the dough if you're able to give it a try!

Liv - Aug. 1, 2022, 12:51 a.m.

Hey Louise,

I'm based in the UK as well and have tried this recipe with Sainsbury's fast action yeast and it works like a charm (takes less than two hours to rise). The only "problem" is that if you mix it into the water instead of the flour it will smell funky, but it's not too bad if you make the "mistake".

Tried this dough with some non-vegan friends and they claimed the dough was so good they did not realize there was no cheese on it. So I would definitely give it a go if I were you.

Hope it helps, x

PUL small logo PUL Team - Aug. 2, 2022, 4:42 a.m.

We appreciate the insight, Liv, and are so glad it was enjoyed! Thank you ✨

Reply
Rachelle - June 22, 2022, 9:46 p.m.

I have followed this recipe countless times with my toddler. It is family approved and made almost weekly! QQ: Do you recommend a specific type of salt with this recipe?

PUL small logo PUL Team - June 24, 2022, 7:15 a.m.

Hey there, Rachelle, we're so glad the recipe is being enjoyed! A finer grain salt may be preferred since it dissolves the most easily 🙂

Reply
Kierra - June 13, 2022, 4:16 p.m.

I never thought I'd be the person to make her own pizza dough, but with this recipe, I make it almost every weekend. This is so easy and ends up rising beautifully and tastes amazing! I add some of your homemade Italian seasoning into the dough mixture and it creates a beautiful flavor. Thanks, Pick Up Limes team!

PUL small logo PUL Team - June 16, 2022, 1:52 a.m.

Oh so lovely to hear, Kierra, and what a delicious idea to add Italian seasoning into it 😍

Reply
Isabelle McCall - June 4, 2022, 11:42 p.m.

I can’t wait to try it. I don’t see sugar as an ingredient. No sugar needed?

PUL small logo PUL Team - June 6, 2022, 7:10 p.m.

Hey Isabelle, no sugar is needed in this one. We hope you enjoy it if you give the dough a try 🙂

Reply
Anna Kowalski - June 2, 2022, 8:09 a.m.

Lovely pizza dough

Reply
Elara - May 29, 2022, 8:17 p.m.

My family absolutely adored this dough- so fluffy and flavourful! Definitely making again.

PUL small logo PUL Team - May 30, 2022, 5:51 a.m.

It means so much! Thank you, Elara 😊

Reply
Julia - Jan. 20, 2022, 10:26 a.m.

I absolutely loved this pizza dough. I'm certainly doing it again :)

PUL small logo PUL Team - Jan. 21, 2022, 5:59 a.m.

Woop woop! Thank you, Julia ✨

Reply
Suzanne - Jan. 15, 2022, 2:03 p.m.

Perfect pizzadeeg! Bedankt Sadia voor het delen van mooie, en heerlijke recepten 😋🤗💗

PUL small logo PUL Team - Jan. 15, 2022, 8:20 p.m.

So glad it's being enjoyed, Suzanne!

Reply
Laura F - Dec. 30, 2021, 10:28 p.m.

Amazing, thank you PUL! <3

Reply
Marie - Nov. 8, 2021, 6:39 p.m.

Super bon :) la pâte lève très bien et l’ajout de chapelure donne un goût très intéressant.

Reply
Lara - Nov. 7, 2021, 4:16 p.m.

This recipe was very easy to follow and the dough was perfect 🤤😍 It was fluffy, yet the crust was crunchy 🍕 Thank you so much Sadia for sharing this delicious and quick recipe 😊 Definitely making this again very soon 🤌🏼

PUL small logo PUL Team - Nov. 7, 2021, 11:55 p.m.

We're so happy to hear it was enjoyed, Lara, thank you 🤗

Reply
Angel - Nov. 3, 2021, 5:08 a.m.

This pizza is so tasty 😍 I like to try it. I already make pizza all fail. this watching time I wish to make pizza again. I think this pizza will become tasty

Reply
Christa - Nov. 1, 2021, 6:32 p.m.

This dough is FANTASTIC! I usually make one large pizza but with this recipe I made up a bunch of smaller sized pizzas and it is phenomenal. I also made extra dough and froze for future use. They froze great, defrosted super quick, and the finished product was delicious! Thank you for such a tasty recipe. It will absolutely be a staple in our home. #kidapproved

PUL small logo PUL Team - Nov. 4, 2021, 2:29 a.m.

Oh, Christa, we appreciate so much more than we can express! Thank YOU for the glowing review 😊

Reply
Abby - Oct. 30, 2021, 3:55 a.m.

Absolutely excellent! I used all purpose flower, and it held up to sauces and toppings without sinking or getting soggy. Will definitely be reusing this one!

PUL small logo PUL Team - Oct. 31, 2021, 6:23 p.m.

Woohoo! So happy to hear, Abby, thank you 😃

Reply
Palom - Oct. 22, 2021, 7:21 p.m.

If I want to freeze it, should it be before or after letting it rest? Thanks!

PUL small logo PUL Team - Oct. 23, 2021, 3:40 a.m.

Hi there, Palom! For best results, we'd recommend freezing it after the first rest in step 7. Similar to resting the dough overnight in the fridge, for easier shaping we suggest letting it rest at room temperature covered with a damp cloth to allow it to warm up 😊 We hope you enjoy it!

Reply
Celina - Oct. 21, 2021, 11:06 a.m.

I have tried many but this is definitely the best pizza dough recipe. The crust, the fluffiness, the taste, everything is just soo good.
Thank you so much Sadia and the PUL team for your hard work to provide us with such great recipes! ❤❤❤💕💕😍

PUL small logo PUL Team - Oct. 22, 2021, 3:31 a.m.

Such a huge compliment, Celina! Thank you for the kind words and support 💚

Reply