Overnight Pizza Dough Recipe

Introduction

This overnight pizza dough recipe creates a flavorful, chewy crust with minimal effort. By allowing the dough to rest slowly in the fridge, you develop a deep taste and perfect texture for your homemade pizzas.

Ingredients

• 1 1/4 cups warm water (105-110˚F)
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour (measured correctly), plus more to dust

Instructions

1. Step 1: In a small bowl, stir together the warm water, honey, and salt. Sprinkle the yeast over the top, let sit for 5 minutes, then stir to combine.
2. Step 2: Measure the flour into a large mixing bowl and make a well in the center. Pour the yeast mixture into the well and stir with a firm spatula until the dough begins to come together.
3. Step 3: Knead the dough by hand for 2 minutes; it will be sticky. Cover the bowl with plastic wrap and let the dough rise at room temperature for 4-5 hours, or until doubled in size.
4. Step 4: Transfer the dough to a floured surface and lightly coat it in flour to prevent sticking. Divide the dough in half.
5. Step 5: Fold each half in half eight times, gently pulling the sides over the center like closing a book, turning the dough each time. Form each piece into a ball.
6. Step 6: Place each dough ball seam-side down in a lightly oiled bowl. Cover and refrigerate overnight (about 18 hours) or up to one week.
7. Step 7: Remove dough from the fridge 1 hour before use to come to room temperature. Meanwhile, preheat your oven to 550˚F with a pizza stone or inverted baking sheet on the center rack.
8. Step 8: Lightly flour a pizza peel. Transfer one dough ball to a floured surface and gently pat the center with your fingertips. Do not pop any bubbles.
9. Step 9: Lift the dough over both knuckles and roll your knuckles under the dough’s center, rotating as you work outward to form a 10-12 inch pizza with a thicker edge.
10. Step 10: Place the dough on the pizza peel and shake gently to ensure it slides easily. Add your preferred sauce and toppings.
11. Step 11: Give the pizza peel another shake before sliding the pizza onto the preheated stone. Bake for 8-10 minutes until the crust is golden and crisp with some light charring on bubbles.

Tips & Variations

• Use high-quality flour like organic all-purpose, bread flour, or “00” flour for the best texture.
• Dust the pizza peel with semolina flour to prevent sticking and add a slight crunch to the crust’s bottom.
• If you want a quicker rise, you can let the dough rise at room temperature for 1-2 hours instead of overnight, but the flavor won’t be as developed.
• For a thinner crust, gently stretch the dough a bit more, but be careful not to tear it.

Storage

Store the dough covered in the refrigerator for up to one week. For longer storage, freeze the dough balls wrapped tightly in plastic wrap, then thaw in the refrigerator overnight before use. Reheat baked pizza leftovers in an oven or toaster oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without yeast?

This recipe relies on active dry yeast for rise and flavor development, so it’s not suitable for making without yeast. For a yeast-free option, consider recipes designed specifically for that purpose.

What if my dough is too sticky to handle?

Lightly dust your hands and work surface with flour to manage stickiness, but avoid adding too much flour as it can make the dough tough. The dough should remain somewhat tacky for the best texture.

Overnight Pizza Dough Recipe

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★★★★★

4.6 from 81 reviews

This easy and flavorful overnight pizza dough recipe allows for a perfectly crisp and chewy crust with minimal hands-on effort. Made with simple ingredients and a long fermentation process, this dough develops great texture and depth of flavor, making it ideal for homemade pizzas baked at a high temperature for a delightful restaurant-quality finish.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 18 hours 20 minutes
• Yield: Makes 2 pizzas (10–12 inch crusts), serves 8 1x
• Category: Main Course
• Method: Baking
• Cuisine: American, Italian

Ingredients

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Pizza Dough Ingredients

• 1 1/4 cups warm water (105-110˚F)
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour (measured correctly), plus more for dusting

Instructions

1. Activate Yeast: In a small bowl, stir together warm water, honey, and sea salt. Sprinkle 1/2 tsp active dry yeast on top and let it sit for 5 minutes to activate before stirring to combine.
2. Mix Dough: In a large mixing bowl, measure 3 1/3 cups flour and make a well in the center. Pour the yeast mixture into the well and stir with a firm spatula until the dough comes together into a sticky ball.
3. Knead Dough: Knead the dough by hand for 2 minutes. The dough will remain sticky but should become cohesive.
4. First Rise: Cover the bowl tightly with plastic wrap and leave it at room temperature for 4-5 hours, or until the dough doubles in size.
5. Fold and Refrigerate: Transfer the risen dough onto a floured surface and dust it lightly with flour to prevent sticking. Divide the dough in half. For each half, fold it over itself 8 times, gently pulling the sides over the center like closing a book, turning the dough after each fold. Shape each portion into a ball and place seam-side down into lightly oiled bowls. Cover and refrigerate overnight (about 18 hours) or up to one week.
6. Prepare to Bake: Remove the dough from the fridge 1 hour before baking to allow it to come to room temperature. Meanwhile, preheat your oven to 550˚F with a pizza stone or an inverted baking sheet placed on the center rack.
7. Shape the Pizza Crust: On a floured surface, transfer one piece of dough and gently coat in flour. Pat the center lightly without popping any bubbles. Lift the dough over your knuckles and stretch it outward by rolling your knuckles under the center, rotating the dough for an even 10-12 inch circle, leaving a thicker edge for the crust. Place the dough on a floured pizza peel and shake gently to ensure it is not sticking.
8. Add Toppings and Bake: Spread your choice of pizza sauce and toppings evenly on the dough. Shake the peel again to ensure the pizza slides freely. Slide the pizza onto the hot pizza stone and bake at 550˚F for 8-10 minutes until the crust is golden brown with some larger bubbles lightly scorched, indicating a crisp texture.

Notes

• Use a high-quality flour for best results; organic all-purpose flour works well, but “00” flour or bread flour are excellent alternatives.
• For dusting the pizza peel, use the same flour as your dough or semolina flour to reduce sticking and improve texture.
• Ensure your oven and pizza stone are fully preheated at 550˚F before baking to achieve a crisp crust.
• Handle the dough gently to preserve air bubbles which contribute to a light, airy crust.

Keywords: best pizza dough, overnight pizza dough, pizza dough