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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.

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

Find it online: https://hannahdelgado.com/overnight-pizza-dough-recipe/