Overnight Pizza Dough

I love this overnight pizza dough recipe because it gives me that classic New York‑style crust—thin in the center with perfectly puffed, chewy edges. The slow fermentation builds incredible flavor and texture, making every bite crispy, airy, and full of character.

Why You’ll Love This Recipe

I make this dough often because it’s simple, make‑ahead, and works every time. The overnight rest in the fridge develops rich flavor and structure, while the soft center and crispy crust bake up just like my favorite pizzeria pizza. It’s also versatile enough for calzones and Stromboli, making pizza night a breeze.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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, plus more for dusting

directions

To make the dough, I first stir together the warm water, honey, and salt in a small bowl. I sprinkle the yeast over the top, let it sit for about 5 minutes, then stir to combine.

Next, I measure the flour into a large mixing bowl and make a well in the center. I pour in the yeast mixture and stir with a firm spatula until the dough starts to come together. Then I knead by hand for about 2 minutes—the dough is sticky but manageable. I cover the bowl with plastic wrap and let it rise at room temperature for 4–5 hours, until doubled in size.

Once risen, I transfer the dough to a floured surface, dust it lightly, and divide it in half. I fold each half 8 times, pulling the sides over the center like closing a book, rotating the dough between folds. I shape each into a ball and place them seam‑side‑down in lightly oiled bowls, then cover and refrigerate overnight—or for up to 1 week.

To form the crust, I remove one dough ball an hour before baking to let it come to room temperature. Meanwhile, I preheat my oven to 550˚F with a pizza stone or inverted baking sheet on the center rack.

Once the dough is relaxed and the oven is hot, I place the dough on a floured surface and gently pat the center with my fingertips, careful not to deflate any bubbles. I lift the dough over my knuckles and gently stretch it, working outward while rotating until I get a 10–12 inch round, leaving a thicker crust at the edges.

I place the dough on a floured pizza peel, give it a shake to ensure it’s not sticking, then spread on sauce and toppings. After another quick shake, I slide the pizza onto the hot stone and bake for 8–10 minutes until the crust is golden with lightly charred bubbles.

Servings and timing

This recipe makes enough for 2 (10–12 inch) pizzas, serving 8 people.
Prep time: 10 minutes
First rise: 4–5 hours
Cold fermentation: overnight or up to 1 week
Bake time: 8–10 minutes
Total time: about 1 day and 10 minutes

Variations

Sometimes I swap in bread flour or “00” flour for a slightly chewier texture. I also love brushing the edges with garlic oil before baking for a flavorful crust. Occasionally, I use semolina flour for dusting, which adds a subtle crunch and prevents sticking on the peel.

storage/reheating

I store extra dough in the fridge, covered, for up to 7 days. For longer storage, I freeze the dough balls individually in lightly oiled zip bags. To use frozen dough, I thaw it in the fridge overnight and bring it to room temperature for about an hour before baking.

FAQs

Can I freeze this pizza dough?

Yes, I freeze the dough after the cold fermentation step. I wrap each ball in plastic and place it in a freezer bag. It keeps well for up to 3 months.

What’s the best flour to use?

I usually use all‑purpose flour, but I’ve also had great results with bread flour and “00” flour. The protein content affects chewiness—bread flour makes it slightly chewier.

Can I make the dough same day?

If I’m short on time, I let the dough rise at room temp for 4–5 hours and skip the overnight rest. It still works, though the flavor isn’t as developed.

How do I know if the dough is ready to bake?

I check if it’s soft, stretchy, and relaxed. If it resists stretching, I let it rest longer at room temp. It should be easy to stretch without tearing.

Do I need a pizza stone?

I get the best results with a stone, but I’ve baked great pizzas on an inverted baking sheet. Preheating is key either way.

Why let it ferment overnight?

The long rest builds flavor, improves texture, and makes the dough easier to work with. It’s my favorite method for top‑quality crust.

What happens if I over‑knead?

This dough doesn’t need much kneading—just enough to bring it together. Over‑kneading can make it tough or difficult to stretch.

Can I make mini pizzas with this dough?

Yes, I divide it into 4 or 6 pieces for personal pizzas. They bake a bit quicker, usually around 6–8 minutes.

Why add honey to the dough?

I find that a small amount of honey feeds the yeast and adds subtle flavor without making it sweet.

Should I oil the dough balls before refrigerating?

I usually place them in lightly oiled bowls to prevent sticking and to keep the surface from drying out.

Conclusion

I always turn to this overnight pizza dough recipe when I want a reliably delicious crust. The method is simple, the ingredients are basic, and the results are restaurant‑quality. Whether I’m planning a pizza night or just want to keep dough on hand for the week, this recipe never disappoints.

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