Overnight Pizza Dough Recipe

Homemade pizza dough recipe

Overnight Pizza Dough Recipe

Overnight Cold-Ferment Dough

By The Slice Guy

The house default: mix tonight, bake tomorrow. Flavor from the fridge, not from fuss.

Prep 30 minTotal 18 hr 30 min (includes overnight rest)

2 dough balls

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Measurements

Pies

Pizza size

Live alone? Make the dough as written, bake one pie, freeze the extra balls (up to three months). That wastes less than scaling yeast to half a gram. Tonight, for one is a 10-inch / 25 cm pie if you really want a small mix.

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Almost every pie in this house starts here. Mix, ball, fridge. The yeast works slowly. The dough gets extensible. You get your Friday night back.

72 hours is better than 18. 18 is still dinner.

Ingredients

Pick one dough — homemade or a store-bought ball.

  • Homemade dough

  • 500 g bread flour (or 00 mixed with bread flour)
  • 325 ml cold water (65%)
  • 12 g fine salt
  • 4 g instant yeast
  • 8 g olive oil

  • Premade dough

  • Skip this recipe — buy one 250–280 g store-bought pizza dough ball and open a pie recipe instead.

Products & ingredients

What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.

As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.

Nutrition

If you buy the kit on this page

Serving
1 dough ball
Calories
510
Protein
16 g
Carbohydrates
90 g
Fat
9 g
Sodium
1170 mg

Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.

Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil.

How to make and cook it

  1. Make the base

  2. 01Mix 500 g bread flour, 330 ml cold water, 12 g salt, 3 g yeast.
  3. 02Rest 20 minutes.
  4. 03Fold.
  5. 04Ball.
  6. 05Refrigerate 18–72 hours.
  7. 06Temper 1–2 hours.

  8. Or use premade dough

  9. 01Skip mixing.
  10. 02Buy a ball, let it sit out 1 hour, then follow Add sauce and toppings on a pie recipe.

  11. Add sauce and toppings

  12. 01Stretch the dough.
  13. 02Sauce, then cheese, then any toppings — in that order.

  14. Cook

  15. 01Stretch, top, launch.

  16. Cook

  17. Oven

  18. 01Steel at 290°C (550°F) for 45 minutes.
  19. 02Bake 7–9 minutes.

  20. Gas pizza oven

  21. 01Preheat on high, 400–455°C (750–850°F). 60–90 seconds, turning.

  22. Wood-fired oven

  23. 01Floor 425–480°C (800–900°F). 60–90 seconds.
  24. 02Mix tonight, bake tomorrow.

More from this style

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Mix flour, water, salt, yeast. Wait. Jim Lahey’s method — no kneading, overnight on the counter.

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62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.

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High-gluten, overnight cold ferment. The dough behind a foldable slice.

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