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Overnight Pizza Dough Recipe

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4.1 from 71 reviews

  • Author: Sophia
  • Total Time: Approximately 24 hours (including overnight refrigeration and rise times)
  • Yield: 2 pizzas, 10-12 inches each

Description

This Overnight Pizza Dough Recipe yields two perfectly textured 10-12 inch pizza crusts with a crisp, golden crust and a chewy interior. The dough is fermented slowly in the refrigerator to develop flavor and ease of handling, making it ideal for homemade pizza nights. Simply prep the dough ahead, let it rise and rest overnight, then shape and bake to hot, crispy perfection.

Ingredients

Pizza Dough 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, measured correctly, plus more for dusting

Instructions

  1. Activate yeast mixture: In a small bowl, stir together warm water, honey, and salt. Sprinkle the yeast over the top, let sit for 5 minutes until foamy, then stir to combine.
  2. Mix and knead dough: In a large mixing bowl, place the flour and create a well in the center. Pour the yeast mixture in and stir with a firm spatula until dough starts to come together. Knead by hand for about 2 minutes; the dough will be sticky.
  3. First rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 4-5 hours until doubled in size.
  4. Prepare dough for refrigeration: Turn the dough out onto a floured surface and lightly coat with flour to prevent stickiness. Divide the dough in half, then fold each piece in half 8 times by gently pulling the sides over the center like closing a book, turning as you fold.
  5. Shape and refrigerate: Form each folded dough piece into a ball, place seam-side down into lightly oiled bowls, cover, and refrigerate overnight (about 18 hours) or up to one week.
  6. Preheat oven and prep: One hour before baking, remove dough from refrigerator to come to room temperature. Preheat the oven to 550˚F with a pizza stone or inverted baking sheet on the center rack. Lightly flour a pizza peel and prepare toppings.
  7. Shape pizza crust: Transfer one dough ball to a floured surface; pat the center gently with fingertips without popping any bubbles. Stretch the dough over your knuckles, rotating and working outward to form a 10-12 inch circle with a thicker crust edge.
  8. Prepare for baking: Place the shaped dough on the floured pizza peel, shake gently to ensure it slides freely, then add your desired sauce and toppings. Shake again to prevent sticking.
  9. Bake pizza: Slide the pizza onto the preheated pizza stone and bake for 8-10 minutes until crust is golden and crisp, with some bubbles lightly scorched for texture.

Notes

  • Use warm water between 105-110˚F to properly activate the yeast without killing it.
  • Kneading time is short and dough remains sticky, which is normal for a hydrated pizza dough.
  • Allowing dough to cold ferment overnight or up to a week enhances flavor and texture.
  • Do not pop air bubbles on the dough surface when shaping to maintain a light texture.
  • Preheating the pizza stone and oven fully at 550˚F ensures a crispier crust.
  • Flour on the pizza peel prevents sticking and helps slide the pizza into the oven smoothly.
  • Prep Time: 10 minutes plus 4-5 hours initial rise and 1 hour room temperature rest
  • Cook Time: 8-10 minutes
  • Category: Bread/Dough
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/overnight-pizza-dough-recipe/