Overnight Pizza Dough (Edit recipe)

The pizza dough is not only super delicious the next day, but the flavor intensifies the longer it proofs (time to rise). If you’re making pizza on a Friday or Saturday, you can easily make a batch of pizza dough midweek, then leave it in the fridge covered until a few hours before making your pizzas. I’ve tested this recipe overnight for 12 hours in the fridge all the way up to 72 hours and it tastes amazing at every stage. I can’t wait for you to try it and hear what you think!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	286
Fat:	2 g
Carbohydrates:	52 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	1070 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by sweatspace

View original recipe

Serves: 6

Ingredients

3 cup All Purpose Flour
1.25 tsp Active Dry Yeast
12 oz Water, warm
1 Tbsp Salt, plus 1 tsp
1 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring 4oz water right up to a boil then transfer to a bowl with 8oz of cold salted water. Once the water is between 100-110 degrees, add active dry yeast and let sit for 5 minutes.
Using a stand mixer, fold in the flour into the water with the mixer on the lowest speed for 10 minutes, it may be a wet and sticky consistency. (If by hand, mix in a bowl until fully combined). Once fully mixed for 10 minutes, flour a surface, remove dough from the mixer and knead for 2 minutes forming it into a large dough ball. Transfer back to a large bowl, finish with a drizzle olive oil before covering and place in the fridge overnight or up to 72 hours.
Once ready to cook your dough, remove from the fridge 2-3 hours before you plan on cooking. At that time, divide into equal sized pieces either eyeballing it or using a scale (2-3 based on preferred size pizza).
Form each piece of dough by pinching and rotating pizza dough around until it turns into a smooth dough ball. Flour a bowl, transfer the dough ball into the bowl and cover until room temperature (2-3 hours).
Once your oven is hot - dust a surface with flour, remove the dough from the bowl / tray and start forming your pizza. It should be very easy to stretch, if not toss back in your tray and cover for 30 minutes. Start by working the dough from the center out with your finger tips then let it rest over your knuckles allowing gravity to do the work while rotating in a circle. Place back down on your surface, stretch a little more (it’s better to under stretch than over stretch the dough). If the dough rips, pinch it back together. Now place the dough onto your pizza peel (dusted with cornmeal - helps keep the dough from sticking) and top with your favorite toppings.