Overnight Pizza Dough Recipe

Introduction

Making your own pizza dough at home can transform your pizza nights. This overnight pizza dough recipe is simple, requires minimal hands-on time, and delivers a flavorful, crispy crust that’s perfect for any topping.

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

Instructions

1. Step 1: In a small bowl, stir together the warm water, honey, and salt. Sprinkle the yeast evenly on top. Let it sit for 5 minutes, then stir gently to combine.
2. Step 2: Measure the flour into a large mixing bowl and create a well in the center. Pour the yeast mixture into the well and stir with a firm spatula until the dough begins to come together. Knead the dough by hand for about 2 minutes—it will be sticky.
3. Step 3: Cover the bowl with plastic wrap and let the dough rise at room temperature for 4-5 hours, or until it has doubled in size.
4. Step 4: Transfer the dough onto a floured surface and turn it once to lightly coat with flour so it’s less sticky. Divide the dough in half. Fold each piece in half 8 times, gently pulling the sides over the center like closing a book and rotating the dough each time. Form each piece into a ball, place seam-side down into lightly oiled bowls, cover, and refrigerate overnight (about 18 hours) or up to one week.
5. Step 5: When ready to use, remove the dough from the fridge one hour before shaping to allow it to come to room temperature. Preheat your oven to 550˚F with a pizza stone or inverted baking sheet on the center rack. Lightly flour a pizza peel.
6. Step 6: Transfer one dough ball to a floured surface and gently pat the center with your fingertips without popping any bubbles. Lift the dough over your knuckles, rolling outward while rotating the dough to stretch it into a 10-12 inch circle, leaving a thicker edge for the crust.
7. Step 7: Place the shaped dough onto the floured pizza peel. Shake the peel gently to ensure the dough slides freely. Add your favorite sauce and toppings, then shake again to prevent sticking during transfer.
8. Step 8: Slide the pizza onto the preheated stone or baking sheet and bake for 8-10 minutes, until the crust is golden brown with lightly scorched bubbles, indicating a crisp crust.

Tips & Variations

• For added flavor, try substituting half the all-purpose flour with bread flour for extra chewiness.
• If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven to mimic a stone’s heat.
• Letting the dough rest longer in the fridge develops more complex flavors—up to one week is fine.
• Use a pizza peel sprinkled with cornmeal or flour to prevent sticking and make transferring easier.

Storage

Store any unused dough balls in lightly oiled, airtight containers in the refrigerator for up to one week. For longer storage, freeze the dough balls in freezer bags for up to 3 months; thaw overnight in the fridge before use. Reheat pizza in a hot oven or skillet to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without letting it rise overnight?

Yes, but the flavor and texture improve significantly with the slow, cold fermentation overnight. A shorter rise will yield a less flavorful and less chewy crust.

What if my dough is too sticky to handle?

Lightly flour your hands and work surface, but avoid adding too much extra flour as it can make the dough tough. Sticky dough is normal and will become easier to handle as it rests and rises.

Overnight Pizza Dough Recipe

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4.6 from 87 reviews

This Overnight Pizza Dough recipe offers a simple, hands-off approach to creating a flavorful, chewy pizza crust with a perfectly crisp edge. The dough slowly rises in the refrigerator for up to a week, allowing the yeast to develop complex flavors and a light texture. Ideal for making authentic pizzerias-style pizzas at home, this dough requires minimal active time and bakes beautifully on a hot pizza stone to a golden finish.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 5 hours 20 minutes (including rising) plus overnight refrigeration
• Yield: 2 medium-sized 10-12 inch pizzas 1x
• Category: Bread/Dough
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Dough

• 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

Instructions

1. Activate Yeast: In a small bowl, combine the warm water, honey, and salt. Sprinkle the active dry yeast on top and let it sit for 5 minutes until it becomes foamy, then stir to mix evenly.
2. Make and Knead Dough: In a large mixing bowl, measure the flour and create a well in the center. Pour the yeast mixture into the well and stir with a firm spatula until the dough starts to come together. Knead the dough by hand for 2 minutes; it will be sticky.
3. First Rise: Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 4-5 hours, or until doubled in size.
4. Shape and Refrigerate: Transfer the dough to a floured surface and lightly coat it with flour to prevent stickiness. Divide into two equal portions. Fold each piece in half 8 times by gently pulling the sides over the center and turning the dough with each fold. Form dough balls, place each in a lightly oiled bowl seam-side-down, cover, and refrigerate overnight (about 18 hours) or up to 1 week.
5. Prepare Oven and Dough for Baking: Remove the dough from the refrigerator 1 hour before baking to come to room temperature. Meanwhile, preheat your oven to 550˚F with a pizza stone or inverted baking sheet placed on the center rack. Lightly flour a pizza peel and prepare your toppings.
6. Form the Pizza Crust: Once the dough is room temperature and the oven preheated, transfer one dough ball to a floured surface and lightly coat it. Gently pat the center with your fingertips without popping any air bubbles.
7. Stretch the Dough: Lift the dough over both knuckles and roll your knuckles under the center, working outward from the middle as you rotate the dough. Leave a thicker edge to form the crust. Stretch the dough until it reaches about 10-12 inches in diameter, slightly larger to account for shrinkage.
8. Transfer to Peel: Place the stretched dough onto the floured pizza peel. Shake the peel gently to ensure the dough is not sticking.
9. Add Toppings and Bake: Spread your preferred pizza sauce and toppings evenly over the dough. Shake the peel once more to confirm it slides freely. Slide the pizza onto the preheated pizza stone and bake for 8-10 minutes until the crust is golden brown and some bubbles are lightly scorched for crispness.

Notes

• Use a kitchen scale for flour measurement if possible; 3 1/3 cups roughly equals 400 grams.
• Do not rush the cold fermentation process as it develops flavor and texture—overnight is ideal, but up to 1 week is acceptable.
• Room temperature water is critical for yeast activation; too hot can kill yeast, too cold will slow fermentation.
• Using a pizza stone or inverted baking sheet preheated in the oven helps achieve a crispy crust.
• If you don’t have a pizza peel, use parchment paper to transfer the pizza.
• Do not deflate the dough aggressively when shaping; gentle handling preserves air bubbles for texture.
• Adjust baking time slightly depending on oven performance to avoid burning.

Keywords: overnight pizza dough, homemade pizza crust, pizza dough recipe, cold fermentation pizza dough, easy pizza dough