Main image of Homemade Pizza Dough

Homemade Pizza Dough

3 hr + 48 min

Homemade staple



10 ingredients or less


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.

medium pizzas

(23 cm)


3 hr + 48 min


20 min


8 min


3 hr + 20 min


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Free from

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tree nut

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

Enjoy this dough in

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  1. In a bowl or jar, add the yeast to the warm water and stir to dissolve. Allow the mixture to sit for 5 minutes.
  2. Add the flour and salt to a large bowl and stir to combine.
  3. 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.
  4. Lightly flour your work surface, and transfer the rested dough to it. Knead the dough for 3 minutes until the dough turns smooth. If the dough sticks to your hands too much and makes it difficult to knead, sprinkle the dough and the working surface with a bit more flour 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.
  6. 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.
  7. Place this ball either on a floured surface covered with a damp cloth at room temperature to rest for 3 - 4 hours*, or transfer to lightly greased airtight containers to store in the fridge overnight. If choosing to refrigerate overnight, before shaping the dough, 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.
  9. 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.
  10. If using a pizza peel, lightly sprinkle the peel with fine breadcrumbs, semolina, flour, or cornmeal to help prevent the dough from sticking.
  11. 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.
  12. While the pizza is on the peel, top it with your desired toppings.
  13. Bake the pizza on the pizza stone until golden, about 8 minutes if the oven was heated to 500°F (250°C), or for 12 minutes if the oven was heated to 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!


  • * Speed-it-up: speed up this recipe by using double the amount of yeast listed. In this case, you only need to let the dough rest at room temperature covered with a damp cloth for 30 minutes after being kneaded. In our opinion, the dough isn't as airy and fluffy, and the taste of yeast is slightly more prominent, but the final result is also incredibly delicious!
  • ** 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, you can also bake the dough on a metal parchment-lined baking tray. The metal tray doesn't need to be preheated and can be placed directly into the preheated oven.


  • 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, but can be made up to a day in advance.

Let us know what you think

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

Rate this post

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

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

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

Woop woop! Thank you, Julia ✨

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

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

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

So glad it's being enjoyed, Suzanne!

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

Amazing, thank you PUL! <3

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.

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

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

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

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 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 😊

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

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

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 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!

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

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