Overnight Pizza Dough

This classic method of making Italian pizza dough needs at least twelve hours or overnight to rise to perfection! The tender and flaky dough uses just a bit of yeast and relies on the gluten in the flour to make the most incredible dough for pizza, calzone, or stromboli. Recipe makes enough for two 12-inch pizzas.

Course Main Course

Cuisine Italian

Keyword overnight pizza dough, pizza dough

Prep Time 10

Cook Time 10

Resting Time 13

Total Time 13 20

Servings servings

Calories 228kcal

Author Angela Allison

Equipment

stand up mixer with dough hook (optional)

Ingredients

4 cups all purpose flour (plus more for dusting)
2 teaspoons kosher salt
¼ teaspoon active dry yeast
1 ⅔ cups warm water

Instructions

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.
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).
About an hour before you are ready to bake, turn the dough onto a lightly floured surface and cut into two pieces (if making two pizzas) or keep whole if making one. Stretch and pat the dough 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. Let sit for an hour to rest.
When ready to bake, arrange an oven rack or pizza stone in the upper third of the oven. Preheat oven to 475 degrees.
Add desired toppings and bake until the pizza is cooked and bubbly, about 10 minutes, or according your recipe instructions.

Notes

Try to handle the dough as little as possible and don't skimp on the resting time!
If you want to only make one pizza, divide the dough and refrigerate the rest for later that week.
Don't use a rolling pin as it will deflate the bubbles in the dough.
Use the recipe to make classic pizzas, like this Margherita Pizza, or add on your favorite toppings and make it your own!

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