Overnight Pizza Dough recipe

This is the best pizza dough recipe because it's my pizzeria-style, overnight pizza dough. A few basic ingredients and a slow overnight rise give this dough its wonderful flavor and texture.

Table of Content

• Why make this dough?
• Ingredients and substitutes
• Step by step instructions
• Toppings for pizza
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

Do you like pizzeria pizzas? Of course, you do. That flavorful yeasty dough smell and crisp edges. Want to know how to make that pizza? Well, this dough will give you a similar pizza. It's similar to how you get at a pizzeria.

Yes, most pizzerias make their dough overnight, not an hour before they want to make pizzas like us home bakers. The slowly developed flavor of bread in this dough is a pizza you will not forget. And, the best part? It's also simple and easy to make.

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Why make this dough?

• This recipe uses standard pizza dough ingredients - flour, water, sugar, oil, salt, and of course instant yeast. Most of these you probably already have on hand.
• You can knead the dough by hand or using an electric mixer. I am using homemade pizza sauce that takes just 5 minutes to make but you can use readymade tomato sauce too.
• This dough is very forgiving and easy to work but it does need a longer rising and proofing time overnight. (Alternatively, you can also try my classic homemade pizza dough or no-knead pizza dough)
• Homemade pizza sounds complicated but the process is also simple and easy.
  • Make the dough - 10 mins
  • Let the dough rise - 6 hour up to 24 hours
  • Divide the dough and let it rest - 30 mins
  • Preheat oven - 20 mins before
  • Roll the pizza dough - 15 mins
  • Add the toppings and bake - 15 mins

Ingredients and substitutes

• Flour - While bread four is highly recommended for pizzas, when making my overnight pizza dough, I prefer plain all-purpose flour. You can, of course, also use bread flour.
• Yeast - I'm not a slave to any particular brand, but I use instant dry yeast or fresh yeast. We have discussed yeast here - baking with yeast a beginner guide.
• Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
• Sugar - The sugar here is not for sweetness, but to feed the yeast. This helps the yeast grow and nurture the bread. So, don't omit it, and no it will not make your dough sweet. And, if you don't fancy sugar, try honey or agave syrup.
• Oil - Like sugar, oil is also food for our yeast. It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
• Salt - Use fine grain salt, which will dissolve in the dough easily.

Step by step instructions

Pizza dough

• In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
  Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.

• Knead-
  • By hand - transfer to a well-dusted worktop and knead for 3 minutes
  • Stand mixer - once all the flour is well incorporated knead on medium for 2 minutes
    Pro tip - since we have less yeast in this dough and we are going to leave it overnight we do not need to knead it for too long.

• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with plastic wrap.
• Then, place into the refrigerator overnight - up to 24 hours.
• The next day, take the bowl out of the fridge at least 2 hours before you plan to use it. Then, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
• Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
  Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).

Bake pizza

• Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
  Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust.
• Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).
  Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).

• Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
  Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
• Spread pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
• Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully. Top with fresh basil leaves.
• Pizza is best eaten fresh out of the oven. Be careful of hot melting cheese especially when serving kids.

Toppings for pizza

• 5 minutes Pizza sauce or Fresh Tomato sauce
• Mushrooms Pizza - assorted mushrooms
• Easy White Pizza Recipe - bechamel sauce and cheese.
• Olive Pizza with Red Onions - chopped olives and Spanish onions.
• Classic Margherita Pizza - classic tomato and cheese.
• 3 Cheese pizza - three kinds of cheese.
• Hawaiian pizza - pineapple and ham
• Red pesto pizza - roasted red pepper sauce

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Frequently asked questions

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Printable Recipe