Description
This Overnight Pizza Dough Recipe produces a flavorful, chewy, and crisp pizza crust with minimal active preparation time. The dough undergoes a slow fermentation in the refrigerator, enhancing its texture and taste. Perfect for homemade pizzas baked at high heat to achieve a professional-quality crust.
Ingredients
For the Dough
- 1 1/4 cups warm water (105-110˚F)
- 1/2 tsp active dry yeast
- 1 tsp honey
- 1/2 Tbsp fine sea salt
- 3 1/3 cups all-purpose flour
Instructions
- Activate Yeast: In a small bowl, combine the warm water, honey, and sea salt. Sprinkle the yeast evenly over the top and let it sit for 5 minutes until it becomes foamy, then stir to combine.
- Mix Dough: In a large mixing bowl, measure the flour and create a well in the center. Pour the yeast mixture into the well and stir with a firm spatula until the dough begins to come together.
- Knead Dough: Knead the dough by hand for about 2 minutes. The dough will remain sticky. Cover the bowl tightly with plastic wrap and allow it to rise at room temperature for 4-5 hours, or until it doubles in size.
- Fold and Refrigerate: Transfer the dough to a lightly floured surface. Turn it to coat lightly with flour and divide into two equal pieces. Fold each piece over itself 8 times by gently pulling the sides over the center like closing a book, turning with each fold. Form each piece into a ball, place seam-side down into lightly oiled bowls, cover, and refrigerate overnight (18 hours) or up to 1 week.
- Preheat Oven and Prepare Dough: Remove the dough from the refrigerator 1 hour before baking to allow it to come to room temperature. Meanwhile, preheat your oven to 550˚F with a pizza stone or inverted baking sheet placed on the center rack. Lightly flour a pizza peel and prepare your desired toppings.
- Shape Crust: Place one piece of dough on a floured surface, turning to coat lightly with flour. Pat the dough gently in the center, avoiding popping any bubbles. Stretch the dough over both knuckles, rolling your knuckles under the dough while rotating it to stretch out to a 10-12 inch diameter pizza base, leaving a thicker edge for the crust.
- Transfer to Peel: Place the dough on the floured pizza peel and shake gently to ensure it slides freely and is not sticking.
- Add Toppings: Spread sauce and your chosen toppings evenly over the dough. Give the pizza another gentle shake to ensure it still slides freely on the peel.
- Bake Pizza: Slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-10 minutes at 550˚F, until the crust turns golden brown and some larger bubbles are lightly scorched, indicating a crisp crust.
Notes
- Do not pop bubbles on the dough before baking to preserve airiness and texture.
- Slow fermentation in the refrigerator develops more flavor and improves crust chewiness.
- Preheating the pizza stone or inverted baking sheet is crucial for a crispy bottom crust.
- Use a pizza peel well dusted with flour to prevent sticking when transferring the pizza to the oven.
- For best results, bake the pizza immediately after shaping and topping to maintain oven spring and texture.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Bread & Dough
- Method: Baking
- Cuisine: Italian