Description

This overnight pizza dough is slow-fermented in the fridge for better flavor and texture, resulting in a crispy yet chewy crust perfect for any pizza night.

Ingredients

Units Scale

3 1/2 cups all-purpose flour
1 1/2 tsp salt
1/4 tsp active dry yeast
1 1/4 cups warm water
1 tbsp olive oil

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Instructions

In a large bowl, mix flour, salt, and yeast.
Add warm water and olive oil to the dry ingredients and stir until a shaggy dough forms.
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.
Knead the dough on a lightly floured surface for 2-3 minutes until smooth.
Place the dough in a lightly oiled bowl, cover tightly, and refrigerate overnight (at least 12 hours).
Remove the dough from the fridge about 1 hour before you plan to use it, allowing it to come to room temperature.
Divide, shape, and stretch as needed before adding toppings and baking.

Notes

Cold fermentation improves dough flavor and texture.
Dough can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Bring dough to room temperature before baking for easier handling.

Nutrition

Serving Size: 1/4 of recipe
Calories: 190
Sugar: 0g
Sodium: 290mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg