Overnight Pizza Dough (Authentic Italian Recipe)

Overnight Pizza Dough is the classic way to get authentic Italian pizza crust without a lot of work! This recipe for a chewy and flavorful pizza crust comes together fast and makes enough for two 12-inch pizzas. 

If you love homemade pizza but don’t want to spend hours in the kitchen on pizza night, this overnight pizza dough is a game changer. With just a few simple ingredients and a little planning ahead, you’ll get a flavorful, chewy, and crisp crust that’s well worth the wait.

For more classic Italian recipes, be sure to try my Crespelle and use them to make Manicotti Crepes. For a sweet treat, try my easy Lemon Polenta Cake or this classic Tiramisu with Kahlua. 

The Best Overnight Pizza Dough Recipe

Overnight pizza dough is an easy pizza dough recipe that requires a bit of planning but is well worth the wait! With just a few ingredients, you’ll have the most flavorful and tender authentic Italian crust and can be used to make pizza the next day. 

When I say “overnight” the wait time should be at least 12 hours. So technically you could make this dough recipe in the morning and have it ready by dinner time. 

This is the classic way to make Italian pizza dough. The recipe is not rushed and the dough has time to develop flavors and rise. Plus, it uses much less yeast and relies on the gluten in the flour to add texture and flavor. 

Once you try this, you’ll see that this is really the best pizza dough recipe. It’s my favorite way to make homemade pizza dough and comes together fast! 

You can even make this up to three days in advance and refrigerate until ready to use. 

You’ll Love this Recipe!

This overnight pizza dough is easy to prepare, requiring no fancy equipment or long kneading time. Letting the dough rest overnight in the fridge develops better flavor and texture compared to quick-rise versions. 

You’ll end up with a crust that’s airy inside and crisp on the edges, perfect for any kind of pizza—classic Margherita, veggie-loaded, or meat lovers. Plus, it’s flexible: you can use it the next day or up to 72 hours later.

Overnight pizza dough is better than regular (quick-rise) dough because the long, slow fermentation in the fridge gives the dough more time to develop flavor and texture. 

As the yeast works gradually, it creates complex, slightly tangy notes and a chewier, more structured crust. The gluten also has time to relax, which makes the dough easier to stretch and shape without tearing.

This overnight pizza dough recipe delivers a tastier, crispier, and more artisan-style pizza with less effort on the day you bake it. Be sure to give it a try! 

Why Overnight Pizza Dough is Better

• Overnight pizza dough is better than regular pizza dough because the long, slow rise gives it time to develop deeper flavor and a chewier, airier texture. 
• As the dough ferments, it becomes easier to stretch, less sticky, and more flavorful—almost like a bakery-style crust. 
• The extra time also helps create those crisp, golden edges and soft centers that make homemade pizza taste more professional. 
• While regular dough can work in a pinch, overnight dough delivers a big upgrade in taste and texture with very little extra effort.

Ingredients

• Flour: I keep this recipe simple and use plain all purpose flour. If you have bread flour, you can use that and get a chewier crust. 
• Yeast: this recipe only calls for a ¼ teaspoon of active dry yeast. As opposed to other pizza dough recipes, this one relies on the gluten in the flour rather than instant yeast to give structure and add flavor. 
• Salt: use kosher salt for best flavor. 
• Water: you’ll need warm water, about 95-105 degrees, to add to the dough. 

How to Make Overnight Pizza Dough

This recipe for overnight pizza dough comes together fast and requires the dough to sit a room temperature for at least 12 hours before using, so be sure to plan accordingly. 

You can make this using a stand up mixer fitted with a dough attachment or use a large bowl and wooden spoon. 

Step 1: prepare the dough

In a large mixing bowl or stand up mixer fitted with dough hook attachment, use a spoon to stir together the flour, yeast, and salt. 

If using a stand mixer, turn on low speed and gradually add in water. If using the a bowl, use a spoon to slowly stir in the water. 

Continue mixing the dough until it forms a ball (the dough will be shaggy-looking). Be careful not to overwork the dough. 

Step 2: let rise at room temperature

Cover the dough with plastic wrap and leave at room temperature for at least 12 hours. You’ll know the dough is ready when is has doubled in size and small bubbles appear on the surface. 

Once the dough is ready, you can use immediately, or store covered in the refrigerator for up to three days.

Step 3: second rise

About an hour before you are ready to bake, turn the dough onto a lightly floured work surface and cut into two pieces (if making two pizzas) or keep whole if making one. 

Stretch and pat the dough balls into your desired shape and size (avoid using a rolling pin). Dust the top of the dough lightly with flour and cover with plastic wrap. 

For best results, let sit for an hour to rest.  

Step 4: bake and enjoy

When ready to bake, arrange an oven rack or pizza stone in the upper third of the oven.  Preheat oven to 475 degrees. 

Place the dough on a pizza pan or baking sheet using a pizza peel, or just arrange using your hands. Alternatively you can fix your pizza and place on a preheated pizza stone.

Add your favorite toppings and bake in a preheated oven until the pizza is cooked and bubbly, about 10 minutes, or according your recipe instructions. 

Recipe Tips

• Use bread flour for a chewier crust – It has more protein than all-purpose flour and creates better structure.
• Cold fermentation adds flavor – Don’t skip the overnight rest; it’s what makes this dough so special and helps with the fermentation process.
• Avoid over-kneading – A quick mix is all you need, thanks to the long rest time.
• Oil your hands and bowl – Olive oil helps prevent sticking without adding too much extra flour, although it is not necessary.
• Let it warm up before baking – Cold dough won’t stretch well, so give it time to relax at room temp.

Serving Suggestions

Stromboli: use the whole piece of dough to make this classic Italian Stromboli roll up. 

Italian Sausage Bread: a cheesy and delicious recipe using pizza dough rolled up with mozzarella cheese and Italian sausage.

Italian Calzone: cut the ball of dough in half and use it make sausage and spinach calzone. 

Panzerotti: use the other half of the dough to make deep fried calzone with this simple panzerotti recipe. 

Italian Margherita Pizza: this classic pizza recipe is one of my favorite ways to use overnight pizza dough. Top with mozzarella and basil for a classic pizza experience. 

Rolling vs. Stretching Pizza Dough

Stretching pizza dough is better than rolling it because it helps preserve the air bubbles created during fermentation, which leads to a lighter, chewier, and more flavorful crust. When you use a rolling pin, you press out much of that trapped air, resulting in a flatter, denser crust. 

Stretching keeps the dough’s natural structure intact, allowing it to puff up beautifully in the oven with those airy, golden edges. It also gives the crust a more rustic, handmade look and bite—closer to what you’d get from a wood-fired pizzeria.

Can You Freeze Overnight Pizza Dough? 

Freezing pizza dough is simple and a great way to save time later. Here’s how to do it:

1. Let the dough rise first – After mixing and kneading the dough, let it rise for the full 12 hours. This gives the yeast and flour time to do its work before freezing.
2. Divide and shape – Portion the dough into individual balls (one per pizza), then lightly coat each ball with olive oil to prevent sticking.
3. Wrap tightly – Wrap each dough ball in plastic wrap, then place them in a freezer-safe bag or airtight container to protect against freezer burn.
4. Freeze – Store the dough in the freezer for up to 3 months.
5. To use – Transfer the dough to the fridge the night before you need it. Let it thaw slowly, then bring it to room temperature for about 30–60 minutes before shaping and baking. Let it rise again before adding the toppings. 

How Long Does Overnight Pizza Dough Last in the Fridge?

Overnight pizza dough can last up to 3 to 5 days in the fridge. It’s typically at its best between 24 and 72 hours after mixing—this is when it has the most balanced flavor and structure. After that, it may start to over-ferment, becoming overly sour or too soft to shape easily.

To store it well, keep the dough in a lightly oiled, airtight container or covered bowl. If it starts to collapse, smell overly yeasty or alcoholic, or develop a grayish tint, it’s time to toss it.

Authentic Italian Recipes