The group, which was crowned London Pizza Festival champion in 2015, has served its pizzas at pop-ups across the capital and at a shipping container at Pop Brixton for the past two and a half years.
Its new 50-cover restaurant will feature an open wood fire oven, chef’s table and cocktail bar when it launches in June.
Co-founder Ed Sandeman told BigHospitality last year that he was eyeing a bricks and mortar site in south London, with plans to serve a 'tight' menu focusing on quality over quantity.
The Peckham site will serve Made of Dough’s signature pizzas such as the Brindisa Chorizo, made using a sixty-hour fermentation process, with new additions including a Merguez sausage collaboration with local butcher Flock & Herd.
Drinks will range from gelato milkshakes, including the Jackpot Motherf**ing Peanut Butter shake, to cocktails such as Amalfi Lemon Bellinis and Cointreu Espresso Martinis.
The restaurant will open seven days a week from 12-10.30pm, with monthly music and wine nights.
Made of Dough will launch in Peckham on 9 June.