Our Favorite Overnight Pizza Dough
There’s something truly magical about homemade pizza—warm, stretchy dough topped with your favorite ingredients, baked to perfection. And if you’re looking to elevate your pizza game, our favorite overnight pizza dough is a game-changer. This recipe allows the dough to develop flavor and texture overnight, making it incredibly easy to whip up a pizza that rivals your local pizzeria. With just a few simple ingredients and a bit of patience, you’ll be on your way to creating delicious pizzas that you can proudly serve to family and friends.
What You’ll Love About This Recipe
This overnight pizza dough is incredibly versatile, easy to make, and packed with flavor. The long fermentation process enhances the dough’s taste and texture, resulting in a crust that’s light, airy, and full of flavor. You’ll love the simplicity of the ingredients, the minimal hands-on time, and the flexibility it offers. Plus, it’s a fun way to involve friends and family in the kitchen!
Ingredients at a Glance
- 2 cups (333g) 00 flour, or an equal weight of bread or all-purpose flour
- 1 cup (333g) filtered or spring water, approximately 80°F (26°C)
- scant teaspoon (0.35g) instant yeast
- 2 cups (333g) 00 flour, or an equal weight of bread or all-purpose flour
- ⅔ cup (166g) filtered or spring water, approximately 105°F (40°C)
- 1 tablespoon (12g) kosher salt
- Olive oil, as needed
Tools & Equipment Needed
- Mixing bowl: For combining your ingredients.
- Spoon or dough scraper: For mixing and handling the dough.
- Plastic wrap or a damp cloth: To cover your dough while it rises.
- Pizza stone or baking sheet: For baking your pizza to crispy perfection.
- Oven mitts: Safety first when handling hot equipment!
Our Favorite Overnight Pizza Dough Cooking Guide
Step 1: Mix the Dough
In a large mixing bowl, combine 2 cups (333g) of 00 flour (or your chosen flour) with 1 cup (333g) of filtered or spring water at approximately 80°F (26°C). Add the scant teaspoon of instant yeast. Stir the mixture with a spoon or dough scraper until no dry flour remains. The dough will be quite shaggy, and that’s perfectly fine!
Step 2: Autolyse
Cover the bowl with plastic wrap or a damp cloth and let it sit for about 30 minutes. This resting phase, known as autolyse, allows the flour to fully hydrate, making the dough easier to knead and enhancing gluten development.
Step 3: Add Salt
After the autolyse period, sprinkle 1 tablespoon (12g) of kosher salt over the dough. Gradually add ⅔ cup (166g) of filtered or spring water at approximately 105°F (40°C). Mix with your hands until the salt is fully incorporated.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. You can also use the stretch and fold method by stretching the dough and folding it over itself several times.
Step 5: First Rise
Place the dough back into the mixing bowl and cover it again. Let it rise at room temperature for about 1-2 hours, or until it has doubled in size.
Step 6: Shape the Dough
Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into two equal portions for larger pizzas or four for smaller ones. Shape each portion into a tight ball.
Step 7: Overnight Fermentation
Transfer the dough balls to a lightly oiled container or a baking sheet lined with parchment paper. Cover them with plastic wrap or a damp cloth. Place them in the refrigerator overnight. This slow fermentation will develop incredible flavor.
Step 8: Prepare to Bake
The next day, preheat your oven to its highest setting (usually around 500°F or 260°C). If using a pizza stone, place it in the oven while it preheats.
Step 9: Shape and Top Your Pizza
Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Gently stretch or roll out your dough to your desired thickness and shape. Top with your favorite sauce, cheese, and toppings.
Step 10: Bake
Transfer your topped pizza onto the preheated pizza stone or baking sheet and bake for about 10-12 minutes or until the crust is golden and crispy. Enjoy your homemade pizza!
Health-Conscious Tweaks
- Whole Wheat Flour: Substitute half of the 00 flour with whole wheat flour for added fiber.
- Reduced Salt: Use a little less salt if you are watching your sodium intake.
- Olive Oil: Use extra virgin olive oil for a healthier fat option.
- Add Veggies: Load your pizza with fresh vegetables for extra nutrients.
Pro Perspective
As a food blogger, I always emphasize the importance of using high-quality ingredients. Opt for the best flour you can find—it makes a noticeable difference in the final product. Additionally, don’t rush the fermentation process; the longer the dough ferments, the better the flavor will be. If you have the time, let the dough sit even longer than overnight for an even richer taste. And remember, practice makes perfect—every batch is a new opportunity to improve your technique!
Storing, Freezing & Reheating
If you have leftover dough, you can store it in the refrigerator for up to three days. Just make sure it’s well covered to prevent drying out. For long-term storage, freeze the shaped dough balls. Wrap each ball tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to use, let the dough thaw in the refrigerator overnight, then bring it to room temperature before baking. You can also reheat leftover pizza in a hot oven or skillet to restore its crispy texture.
Questions People Ask
Can I use all-purpose flour instead of 00 flour?
Yes, you can use all-purpose flour or bread flour as a substitute for 00 flour. The texture might be slightly different, but it will still yield a delicious pizza dough.
How long should I let the dough rise?
After mixing, let the dough rise for about 1-2 hours at room temperature until it doubles in size. For the best flavor, refrigerate it overnight for the second rise.
Can I make the dough ahead of time?
Absolutely! This recipe is designed for overnight fermentation, which enhances the dough’s flavor and texture. You can even make it several days in advance and store it in the refrigerator.
What toppings work best with this dough?
This dough pairs well with a variety of toppings! Classic combinations like margherita (tomato, mozzarella, basil) or pepperoni are always favorites. Feel free to get creative with veggies, gourmet cheeses, and even fresh herbs!
More from the Kitchen
- Simple Tomato Sauce Recipe
- Easy Homemade Pesto
- Delicious Toppings to Try on Your Pizza
- How to Make Pizza from Scratch
Final Thoughts
Creating your own pizza at home can be a fun and rewarding experience. With our favorite overnight pizza dough, you can easily impress your family and friends with a crust that’s both delicious and authentic. So roll up your sleeves, gather your ingredients, and get ready to master the art of pizza-making. The possibilities are endless, and each pizza you create will be a reflection of your personal taste and creativity. Enjoy the process and, most importantly, enjoy the pizza!
Our Favorite Overnight Pizza Dough
Ingredients
Equipment
Method
- In a large mixing bowl, combine 2 cups (333g) of 00 flour (or your chosen flour) with 1 cup (333g) of filtered or spring water at approximately 80°F (26°C). Add the scant teaspoon of instant yeast. Stir the mixture with a spoon or dough scraper until no dry flour remains. The dough will be quite shaggy, and that’s perfectly fine!
- Cover the bowl with plastic wrap or a damp cloth and let it sit for about 30 minutes. This resting phase, known as autolyse, allows the flour to fully hydrate, making the dough easier to knead and enhancing gluten development.
- After the autolyse period, sprinkle 1 tablespoon (12g) of kosher salt over the dough. Gradually add ⅔ cup (166g) of filtered or spring water at approximately 105°F (40°C). Mix with your hands until the salt is fully incorporated.
- Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it's smooth and elastic. You can also use the stretch and fold method by stretching the dough and folding it over itself several times.
- Place the dough back into the mixing bowl and cover it again. Let it rise at room temperature for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into two equal portions for larger pizzas or four for smaller ones. Shape each portion into a tight ball.
- Transfer the dough balls to a lightly oiled container or a baking sheet lined with parchment paper. Cover them with plastic wrap or a damp cloth. Place them in the refrigerator overnight. This slow fermentation will develop incredible flavor.
- The next day, preheat your oven to its highest setting (usually around 500°F or 260°C). If using a pizza stone, place it in the oven while it preheats.
- Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Gently stretch or roll out your dough to your desired thickness and shape. Top with your favorite sauce, cheese, and toppings.
- Transfer your topped pizza onto the preheated pizza stone or baking sheet and bake for about 10-12 minutes or until the crust is golden and crispy. Enjoy your homemade pizza!
Notes
- For added fiber, substitute half of the 00 flour with whole wheat flour.
- Store leftover dough in the refrigerator for up to three days.
- Freeze shaped dough balls for long-term storage; thaw overnight in the refrigerator before use.
