Pizza dough is the canvas upon which the masterpiece of pizza is created. Crafting your own pizza dough at home opens up a world of possibilities, allowing you to tailor every aspect of your pizza to your liking. Homemade dough lets you choose the exact type of flour, whether it’s bread flour for a chewy texture or whole wheat flour for added nuttiness and fiber. You can control the amount of salt and sugar, ensuring a healthier option compared to store-bought alternatives. Moreover, homemade dough can be customized to suit dietary preferences, such as gluten-free or vegan diets, giving everyone a chance to enjoy a slice of pizza. The process of making pizza dough from scratch can be a therapeutic and rewarding experience. Kneading the dough by hand or with a stand mixer allows you to connect with the ingredients and the art of baking. Watching the dough rise and develop its flavor over time builds anticipation for the final product. Additionally, making pizza dough at home can be a fun activity for the whole family to participate in, creating cherished memories and a sense of accomplishment when enjoying the delicious homemade pizza together.
Why make overnight pizza dough?
Making overnight pizza dough is a fantastic idea for several reasons.
Firstly, allowing the dough to ferment slowly in the refrigerator overnight develops its flavor, resulting in a more complex and delicious crust. The extended fermentation time also helps improve the texture of the dough, making it easier to work with and resulting in a chewier, more satisfying crust. Secondly, preparing the dough the night before saves time and makes pizza-making more convenient. With the dough ready to go, you can simply roll it out, add your favorite toppings, and bake for a quick and easy homemade pizza experience. This is especially useful for busy weeknights when you want a homemade meal without the hassle of a lengthy preparation process. Lastly, making overnight pizza dough allows for better planning and flexibility in your cooking schedule. You can prepare the dough in advance and store it in the refrigerator for up to 24 hours, giving you the freedom to bake the pizza whenever it suits you. This makes it easier to coordinate meal times and ensures that you always have fresh, homemade pizza on hand when you need it.
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 500-550°F Gas mark 10 (260-290°C) 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.
Tips for Success
Use the right flour: Bread flour is ideal for pizza dough as it has a higher protein content, which helps create a chewy crust. You can also use all-purpose flour, but the texture may be slightly different. Don’t skimp on the salt: Salt not only adds flavor to the dough but also helps control the fermentation process. Be sure to use enough salt to enhance the taste of your pizza. Use warm water: Using warm water to activate the yeast helps kickstart the fermentation process. However, make sure the water is not too hot, as it can kill the yeast. Let the dough rise slowly: Allowing the dough to rise slowly in the refrigerator overnight helps develop its flavor and texture. Be patient and let the dough ferment for at least 8 hours. Bring the dough to room temperature: Before shaping and baking the dough, let it sit at room temperature for about an hour. This allows the gluten to relax, making it easier to stretch the dough without it springing back. Preheat your oven and pizza stone: For a crispy crust, preheat your oven and pizza stone (or baking sheet) for at least 30 minutes before baking the pizza. Use parchment paper: To easily transfer the pizza to the oven, place it on parchment paper before adding the toppings. The parchment paper will also prevent the pizza from sticking to the baking surface. Experiment with toppings: Homemade pizza dough is a blank canvas for your favorite toppings. Get creative and try different combinations to find your perfect pizza.
Creative variations with your overnight pizza dough:
Stuffed Crust Pizza: Roll out the dough and place cheese sticks or shredded cheese along the edge. Fold the dough over the cheese and press to seal before adding your toppings and baking. Barbecue Chicken Pizza: Use barbecue sauce instead of tomato sauce, top with cooked chicken, red onions, and cilantro for a tangy twist. Pesto and Veggie Pizza: Spread pesto sauce on the dough and top with a variety of vegetables such as cherry tomatoes, bell peppers, and spinach for a fresh and flavorful pizza. Buffalo Chicken Pizza: Toss cooked chicken in buffalo sauce and top the pizza with the chicken, red onion, and a drizzle of ranch dressing for a spicy kick. Hawaiian Pizza: Top the dough with tomato sauce, ham, pineapple chunks, and mozzarella cheese for a sweet and savory combination. Mediterranean Pizza: Spread hummus on the dough and top with roasted vegetables, olives, feta cheese, and a sprinkle of za’atar for a Mediterranean-inspired pizza. Breakfast Pizza: Use the dough as a base for a breakfast pizza by topping it with scrambled eggs, cooked bacon or sausage, and cheese for a hearty morning meal. Dessert Pizza: For a sweet treat, top the dough with Nutella or chocolate spread, sliced bananas, and a sprinkle of cinnamon sugar before baking.
Creative ways to serve pizza that can elevate your dining experience:
Pizza Cones: Roll out the dough into a cone shape and bake until crispy. Fill the cone with your favorite pizza toppings and enjoy a handheld pizza cone. Pizza Rolls: Roll out the dough into a rectangle, add toppings, roll it up, and slice into rolls. Bake until golden brown for delicious pizza roll-ups. Pizza Cupcakes: Press small circles of dough into a muffin tin, add sauce, cheese, and toppings, and bake for individual pizza cupcakes. Pizza Dippers: Cut the dough into strips, add toppings, fold over, and seal the edges. Bake until golden brown and serve with marinara sauce for dipping. Pizza Waffles: Press pizza dough into a waffle iron, add sauce, cheese, and toppings, and cook until crispy and golden brown. Pizza Salad: Cut pizza dough into small pieces, bake until crispy, and toss with salad greens, vegetables, and dressing for a unique pizza salad.
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