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Shockingly Easy Overnight Pizza Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 8 hours 20 minutes (including refrigeration)
  • Yield: 2 medium pizzas
  • Category: Bread & Dough
  • Method: Baking
  • Cuisine: Italian

Description

This shockingly easy overnight pizza dough recipe yields two medium-sized pizzas with a light and chewy crust. The dough requires minimal prep time and uses a slow fermentation in the refrigerator to develop flavor and texture. Perfect for home cooks wanting fresh, homemade pizza dough with minimal effort.

Ingredients

Pizza Dough Ingredients

  • 2 1/4 cups All Purpose Flour
  • 1 1/2 tsp Sea Salt
  • 1/2 tsp Active Dried Yeast
  • 3/4 cup + 2 tbsp Water
  • 2 tbsp Olive Oil

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, active dried yeast, and sea salt. Stir thoroughly to mix well.
  2. Add Wet Ingredients: Pour in the water and olive oil to the dry mixture. Stir until a shaggy dough forms.
  3. Knead the Dough: Knead the dough for 3 to 4 minutes until it becomes smooth and elastic, forming a dough ball.
  4. Divide and Refrigerate: Divide the dough into two equal pieces, shape each into a tight dough ball, and place them on a large plate or into individual bowls. Cover with plastic wrap and refrigerate overnight for at least 8 hours, up to 3 days.
  5. Shape the Pizza: When ready to bake, use your hands to gently stretch and shape the dough into pizza crusts. Lightly flour your pizza tray with semolina flour for a pizza oven or line a sheet pan with parchment paper and semolina flour for a conventional oven.
  6. Add Toppings: Spread your desired sauce, cheese, and favorite toppings evenly over the dough. Drizzle the crust edges with a little olive oil for extra flavor and a golden finish.
  7. Bake the Pizza: Bake in a pizza oven for 2 to 3 minutes until the crust is golden and bubbly. Alternatively, bake in a conventional oven preheated to 425°F (220°C) for 10 to 12 minutes, until golden brown and cooked through.

Notes

  • The dough can be refrigerated for up to 3 days to develop more flavor.
  • Use semolina flour to dust the pizza tray or pan for a crispy crust and to prevent sticking.
  • If you do not have a pizza oven, a conventional oven at 425°F works perfectly well.
  • Allow dough to come to room temperature for 20-30 minutes before shaping if refrigerated.
  • Feel free to double or halve the recipe as needed.

Find it online: https://cookedbylina.com/shockingly-easy-overnight-pizza-dough-recipe/