Overnight Pizza Dough Recipe
This is my go-to overnight pizza dough recipe and uses just five ingredients – flour, water, yeast, salt and olive oil – to create a beautifully smooth, elastic dough that’s great for an outdoor pizza oven or a standard household oven.
Servings: 4 pizza crusts
Ingredients
- 2 cups cool water room temperature
- ½ teaspoon active dry yeast
- 5 cups (600g) bread flour
- 1 tablespoon kosher salt
- 2 teaspoons olive oil
Instructions
- Add 2 cups cool water to the bowl of a stand mixer. Sprinkle ½ teaspoon active dry yeast on top and let rest for a few minutes.
- Add in 5 cups bread flour and 1 tablespoon kosher salt. With a dough hook attachment, mix until you get a shaggy dough and no flour streaks remain.
- Cover and let rest for 20 minutes.
- Drizzle on 2 teaspoons olive oil. Using the dough hook attachment, mix until dough forms a smooth ball, about 3 to 5 minutes.
- Remove dough from the bowl and divide into 4 smaller balls.
- Add to individual containers and cover with plastic wrap. Refrigerate overnight, up to 3 days.
- When ready to use, let dough rest on the counter for at least an hour, or until it’s at room temperature.
Notes
- Flour: The base amount is 600 grams (5 cups). Depending on humidity, kitchen temperature, and how you measure, you may need up to 50 additional grams. Add it a tablespoon at a time until the dough feels tacky but not sticky. Use a whisk to fluff the flour in the bag before spooning it into your measuring cup for the most consistent results.
- Olive oil is optional: If you're making this dough for a high-heat pizza oven such as the Ooni Volt 2, olive oil is not necessary and can be omitted.
- Mixing by hand: Mix the flour, yeast, water, and salt by hand until a shaggy dough forms, then rest for 20 minutes. Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth. Divide, cover, and refrigerate as directed.
- Same-day option: Increase the yeast to 1 teaspoon and let the dough rise at room temperature for 1 to 2 hours until doubled. The result will be good but milder in flavor than the overnight version.
- Freezing: After dividing into balls, let rest for 20 minutes, then freeze on a sheet pan until solid. Wrap each ball tightly in plastic wrap and store in a zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before using.