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.

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.

Ingredients and substitutes

• Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
• 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.

How to make overnight pizza dough

Pizza dough

• Yeast ingredients – In a large bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir with a wooden spoon or spatula.
• Dry ingredients – 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.

• Wet to dry – Add the flour to the yeast mixture and combine on medium-high until all the flour is incorporated. Knead on medium speed for 8 to 10 minutes.
  Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.

• Bowl – When the dough is soft and shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Rise – Then, place into the refrigerator overnight – up to 24 hours.
  Pro tip – If you can’t attend to it at that moment punch it down, shape it into a ball and leave it to rise again.
• Divide – Transfer the dough to a well-dusted surface and punch it down into a long. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two equal pieces (for 2 x 12-inch thick-crust pizzas). Place the balls of dough on a baking sheet.
  Pro tip – Let the dough rest again for 10 minutes (it will become easier to stretch).

Bake pizza

• Oven – Preheat oven with pizza stone to 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.
• Shape – 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 the 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).

• Rest – 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.
• Sauce/topping – Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
• Bake – 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.

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Overnight Pizza Dough Recipe

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Proofing time: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

Coooking Temperature: 425°F/220°C/Gas Mark 6

Calories: 190kcal

Adjust Servings Here: 16 slices

Description

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 are what give this dough its wonderful flavor and texture.

Video

Ingredients 

½x1x1½x2x3x

Makes 3 x 12-inch pizza

Pizza dough

• ▢ 360 ml (1½ cups) Warm water (110F / 38 F)
• ▢ 15 g (1 tbsp) Sugar
• ▢ 15 g (1 tbsp) Olive oil
• ▢ 5 g (1 tsp) instant dry yeast
• ▢ 8 g (1 tsp) Salt
• ▢ 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)

Toppings for 2 pizzas

• ▢ 1 cup Pizza sauce
• ▢ 1 cup Toppings (mushrooms, peppers, onions, olives, basil,)
• ▢ 90 g (1 cups) Parmesan cheese (grated)
• ▢ 200 g (2 cups) Mozzarella cheese (grated)
• ▢ 200 g (2 cups) White cheese (Emmantel or cheddar grated, (optional))

Optional

• ▢ 1 tsp Dried oregano ((optional for garnish) )

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Instructions

Pizza dough

• Yeast ingredients – In a large bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir with a wooden spoon or spatula.
  360 ml Warm water, 15 g Sugar, 15 g Olive oil, 5 g instant dry yeast
• Dry ingredients – 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.
  8 g Salt, 500 g Bread flour
• Wet to dry – Add the flour to the yeast mixture and combine on medium-high until all the flour is incorporated. Knead on medium speed for 8 to 10 minutes.

  Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
• Bowl – When the dough is soft and shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Rise – Then, place into the refrigerator overnight – up to 24 hours.

  Pro tip – If you can't attend to it at that moment punch it down, shape it into a ball and leave it to rise again.
• Divide – Transfer the dough to a well-dusted surface and punch it down into a log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two equal pieces (for 2 x 12-inch thick-crust pizzas). Place the balls of dough on a baking sheet.

  Pro tip – Let the dough rest again for 10 minutes (it will become easier to stretch).

Bake pizza

• Oven – Preheat oven with pizza stone to 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.
• Shape – 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 the 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).
• Rest – 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.
• Sauce/topping – Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
  1 cup Pizza sauce, 1 cup Toppings, 90 g Parmesan cheese, 200 g Mozzarella cheese, 200 g White cheese, 1 tsp Dried oregano
• Bake – 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.

Recipe Notes & Tips

Read my tips for making better homemade pizzas here, 

1. A pizza stone produced better crusts that have crisp edges
2. Pizza peel or pizza tray works better to move the pizza in and out of the oven. 
3. Use parchment paper instead of cornmeal or flour on the pizza peel for a less messy affair.
4. Work with soft, room temperature dough as it will stretch easily without tearing too much. 
5. A well-preheated oven is best for pizza as it gives crisp golden crust. 
6. Don’t overdo the sauce and toppings – the crust is delicious. 
7. Choose the right toppings – do not use veggies that have excess liquid or that do not cook at the same time as the pizza. Do not use food that can burn easily on the top of a pizza. 
8. Brush the edges with oil – this makes it nice and crisp with a beautiful golden color. 
9. Let the rolled pizza base rest this puffs the base making it softer and chewier. 
10. If you want a crisper crust – hold on to the cheese. Bake for 7 minutes without cheese then top the cheese and bake further. 
11. Bread machine – this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.
12. Freezing pizza dough – excess dough can be frozen for up to a month. Prepare the dough, let rise for an hour. Then punch the dough down and place it in a freezer-safe storage bag. Thaw overnight in the fridge for best results. 
13. Freezing baked pizza – leftover pizzas freeze beautifully. I like to slice them into wedges and freeze them on the tray. Once frozen I place them in freezer-safe storage bags. These will keep for up to a month. Geat snack for kids.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Nutrition Facts

Overnight Pizza Dough Recipe

Amount per Serving

Calories

190

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

10

%

Cholesterol

 

13

mg

4

%

Sodium

 

373

mg

16

%

Potassium

 

102

mg

3

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

Vitamin A

 

185

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

115

mg

12

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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