Sides & Snacks

Same-Day Pizza Dough

Name: Same-Day Pizza Dough
Prep time: 20 min
Total time: 2 h 5 min
Yield: 6 pizzas
Cuisine: International
Ingredients: 800 g White Bread Flour; 200 g Semolina Flour; 1 tbsp Salt; 2 x 7g Dried Yeast; 1 tbsp Golden Caster Sugar; 650 ml Lukewarm Water

A straightforward pizza dough recipe that's ready to use on the same day. Makes six medium pizzas with a lovely chewy texture, perfect for all your favourite toppings.

4.6 (7 reviews)

• By Ricky Robinson • Updated June 9, 2026

This is a proper same-day pizza dough that doesn't need overnight proving or any fancy techniques. You can have fresh pizza dough ready in just over two hours, which makes it perfect for when you want homemade pizza without the planning ahead. The combination of bread flour and semolina flour gives you a lovely texture that's chewy but not tough.

I always keep proper semolina handy when I'm making pizza because it's brilliant for dusting your work surface and the pizza peel. It stops the dough from sticking and gives you a bit of extra texture on the base when it bakes. The semolina flour in the actual dough recipe adds to that authentic pizzeria feel you get from the best pizza places.

The semolina makes all the difference for shaping and moving your pizza dough, plus it gives that lovely slightly gritty texture that proper pizza should have.

This recipe makes six medium pizzas, which is plenty for a family dinner or when you've got friends round. You can use the dough straight away after the final proving, or if you're not ready to cook all six at once, the individual dough balls will keep in the fridge for a day or two.

When it comes to toppings, this is where you can get creative. Keep it simple with tomato sauce, mozzarella and fresh basil, or try something like goat's cheese with caramelised onions and rocket. Prosciutto and fig works beautifully, or go for a classic pepperoni and mushroom if that's more your style. If you don't have a pizza oven, just turn your kitchen oven up as high as it will go and use a pizza stone if you've got one. The high heat is what gives you that proper crispy base with the lovely charred edges.