Overnight Pizza Dough Recipe

Why You’ll Love This Recipe

Overnight Pizza Dough is the key to achieving a flavorful, chewy, and crisp pizza crust with minimal effort. By allowing the dough to rest and ferment slowly in the fridge, you develop deep, complex flavors and a better texture. Perfect for planning ahead, this recipe requires only a few basic ingredients and yields pizzeria-quality results at home.

this Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourinstant yeastkosher saltsugarwarm waterolive oil

directions

In a large mixing bowl, combine the flour, yeast, salt, and sugar.

Add the warm water and olive oil, mixing with a wooden spoon or your hands until a rough dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a lid.

Refrigerate the dough overnight (at least 12 hours and up to 72 hours) to ferment and develop flavor.

When ready to use, remove the dough from the fridge and let it come to room temperature for 1-2 hours.

Divide and shape the dough into pizza rounds on a floured surface, then top and bake as desired.

Servings and timing

This recipe yields 2 large pizza crusts or 3 medium ones.Preparation time: 15 minutesFermentation time: 12-72 hoursResting before use: 1-2 hoursTotal time: Up to 74 hours

Variations

Use bread flour instead of all-purpose for a chewier crust.

Add a pinch of garlic powder or dried herbs to the dough for extra flavor.

Substitute half the water with beer for a richer taste.

Try cold fermenting with sourdough starter instead of commercial yeast.

storage/reheating

Store unused dough in the fridge for up to 3 days or freeze for up to 3 months.Thaw frozen dough overnight in the refrigerator before using.Let refrigerated or thawed dough sit at room temperature for 1-2 hours before shaping and baking.

FAQs

Why ferment the dough overnight?

Overnight fermentation allows gluten to develop and enhances the dough’s flavor and texture.

Can I use active dry yeast instead of instant?

Yes, but you’ll need to proof it in warm water before mixing with the dry ingredients.

Do I have to knead the dough?

Yes, kneading helps develop the gluten structure needed for a good crust.

How long can the dough stay in the fridge?

Up to 72 hours. The longer it ferments, the better the flavor.

Can I bake this in a regular oven?

Absolutely, just preheat your oven and use a pizza stone or baking sheet.

Do I need to punch down the dough?

No, just bring it to room temperature and shape it before baking.

Why is my dough sticky?

Add a little flour during kneading, but avoid over-flouring to keep the texture soft.

Can I use this for other types of bread?

Yes, it works well for flatbreads or focaccia too.

What’s the best way to shape pizza dough?

Use your hands to stretch it gently from the center out, or use a rolling pin if preferred.

Do I need a pizza peel?

It’s helpful but not necessary. You can use parchment paper to slide the pizza onto a hot stone.

Conclusion

Overnight Pizza Dough is a game-changer for homemade pizza nights. With just a bit of planning and patience, you’ll enjoy a crust that’s full of flavor, texture, and perfect chew. Whether you’re a beginner or a seasoned home cook, this recipe makes artisan-style pizza totally achievable in your own kitchen.

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