Overnight Pizza Dough Recipe

This overnight pizza dough recipe is my secret weapon for making flavorful, stretchy, and easy-to-shape dough with minimal effort. Letting the dough rise slowly in the fridge overnight not only frees up my time the next day but also develops deeper flavor and a wonderfully chewy texture. It’s a simple, make-ahead recipe that always delivers amazing results.

Why You’ll Love This Recipe

I love this dough because it takes just a few minutes to mix, then the fridge does all the work. By the next day, I have dough that’s soft, pliable, and full of character. It’s perfect for thin crust or a puffier edge, and I can shape it easily without tearing. Plus, the long fermentation gives the crust that subtle tang and bubbly texture that reminds me of authentic pizzeria-style pizza.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour for extra chew)

• Active dry yeast or instant yeast

• Warm water

• Salt

• Olive oil

• Sugar (optional, helps with browning and yeast activation)

Directions

1. In a large mixing bowl, I combine warm water and yeast, letting it sit for about 5 minutes until foamy if using active dry yeast. (If using instant yeast, I skip this wait.)

2. I stir in the flour, salt, olive oil, and a pinch of sugar, mixing until a sticky dough forms.

3. I knead the dough briefly by hand or with a dough hook until it becomes smooth and slightly elastic—about 5–7 minutes.

4. I transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap or a lid, and place it in the refrigerator overnight (anywhere from 12 to 24 hours).

5. The next day, I bring the dough out about 30–60 minutes before using to let it come to room temperature. I then divide and shape it as needed.

Servings and timing

This recipe makes enough dough for 2 medium pizzas or 1 large pizza, serving about 3–4 people. It takes 10 minutes to prepare, 12–24 hours to rise in the fridge, and 30–60 minutes to rest before shaping and baking.

Variations

Sometimes I add herbs like dried oregano or garlic powder to the dough for extra flavor. I’ve also replaced a portion of the flour with whole wheat flour for a slightly nutty taste. If I want an extra-crisp crust, I use bread flour or add a tablespoon of cornmeal. And for an airy, bubbly crust, I slightly increase the water for a higher hydration dough.

Storage/Reheating

If I’m not using the dough right away, I store it in the fridge for up to 3 days. I can also freeze it after the first rise—just wrap it tightly and thaw it in the fridge overnight before using. Once baked, leftover pizza keeps well in the fridge for 2–3 days. I reheat slices in a hot skillet or oven to keep the crust crispy.

FAQs

Why let the dough rise overnight?

The long, slow rise develops better flavor and texture. I find the dough becomes easier to stretch and has that authentic pizza-shop chew.

Can I speed it up if I forget to prep it overnight?

Yes, I sometimes let it rise at room temperature for 1–2 hours and use it the same day, but the overnight version has much better taste and structure.

Do I have to bring the dough to room temperature before using?

Yes, I always give it 30–60 minutes to warm up. Cold dough is harder to stretch and can tear more easily.

Can I use this dough for other recipes?

Absolutely. I use this dough for calzones, flatbreads, or even garlic knots. It’s very versatile.

What’s the best way to bake it?

I preheat my oven to the highest temperature (475–500°F) and use a pizza stone or baking steel if I have one. This gives me the best rise and crisp crust.

Conclusion

This overnight pizza dough has become my go-to for pizza nights—it’s easy, reliable, and packed with flavor thanks to the slow fermentation. Whether I’m making a classic cheese pizza or loading it up with toppings, the dough handles beautifully and bakes up like something straight from a pizzeria. It’s one of those recipes that proves a little patience goes a long way.