Overnight Pizza Dough

This overnight pizza dough recipe utilizes cold fermentation to achieve a flavorful, crispy crust that rivals your favorite pizzeria's. Prepare it in advance for effortless pizza nights.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 pizzas

Course: Dinner, Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

Dough Ingredients

500 g Bread Flour or Type 00 Flour About 4 cups
350 ml Warm Water About 1.5 cups
10 g Fine Sea Salt About 2 teaspoons
3 g Active Dry Yeast About 1 teaspoon
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Honey Optional; helps with browning

Method

Mixing the Ingredients

In a large mixing bowl, whisk together the flour, salt, and yeast. If using honey, dissolve it into the warm water first. Gradually pour the water and olive oil into the dry ingredients. Mix until a shaggy dough forms.

Kneading the Dough

Turn the dough onto a floured surface. Knead for about 8 to 10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic. Perform the 'windowpane test' to check readiness.

Initial Rise and Shaping

Place the dough in an oiled bowl, cover, and let it rest at room temperature for about 1 hour. Divide into four portions and shape each into a smooth ball.

Cold Fermentation (The Overnight Step)

Place each dough ball in airtight containers or freezer bags lightly coated with oil. Refrigerate for at least 12 hours (24 to 48 hours recommended).

Bringing to Room Temperature

On the baking day, remove the dough from the refrigerator at least 60 to 90 minutes before stretching to allow it to warm up.

Shaping and Baking

Preheat the oven to its highest setting with a pizza stone or steel inside for 45 minutes. Stretch the dough and add toppings before baking for 8 to 12 minutes.

Notes

For best results, use a digital kitchen scale for measuring. Do not over-top your pizzas to avoid sogginess. If dough shrinks when stretching, let it rest for another 10 minutes.