Main image of Homemade Pizza Dough

Homemade Pizza Dough

3 hr + 48 min

Homemade staple

Make-ahead

Freezer-friendly

10 ingredients or less

Pantry-ready

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)

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 (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)
    salt
  • 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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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.

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

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

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


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 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 🙂


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 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 😍


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 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 🙂


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

Lovely pizza dough


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

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

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

It means so much! Thank you, Elara 😊


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 💚