
Homemade Pizza Dough
3 hr + 48 min
Homemade staple
Make-ahead
Freezer-friendly
10 ingredients or less
Pantry-ready
medium pizzas
(23 cm)
Total
3 hr + 48 minPrep
20 minCook
8 minRest
3 hr + 20 minContains
Free from
Ingredients
-
1 tsp (4 g)active dry yeast†
-
¾ cup + 2 Tbsp (210 mL)lukewarm water
-
2½ cups (385 g)type 00 flour, plus extra for dusting†
-
1 tsp (6 g)salt
-
2 Tbsp (30 mL)olive oil
-
2 Tbsp (14 g)breadcrumbs, optional for sprinkling on pizza peel
Enjoy this dough in
Make your own
Directions
- 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.
- To the yeast mixture, add the olive oil, and then pour this liquid into the bowl with the flour.
- Stir and knead until the dough resembles a rough ball, then cover with a damp kitchen cloth and let rest for 15 minutes.
- 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.
- 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.
- Place these balls on a floured surface covered with a damp cloth at room temperature to rest for 3 - 4 hours*.
- 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.
- 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.
- If using a pizza peel, lightly sprinkle the peel with fine breadcrumbs, semolina, flour, or cornmeal to help prevent the dough from sticking.
- 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.
- 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.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
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.
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
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?
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!
I can’t wait to try it. I don’t see sugar as an ingredient. No sugar needed?
Lovely pizza dough
My family absolutely adored this dough- so fluffy and flavourful! Definitely making again.
I absolutely loved this pizza dough. I'm certainly doing it again :)
Perfect pizzadeeg! Bedankt Sadia voor het delen van mooie, en heerlijke recepten 😋🤗💗
Amazing, thank you PUL! <3
Super bon :) la pâte lève très bien et l’ajout de chapelure donne un goût très intéressant.
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 🤌🏼
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
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
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!
If I want to freeze it, should it be before or after letting it rest? Thanks!
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! ❤❤❤💕💕😍