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payalthakurani
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Overnight Pizza Dough Recipe (makes 2–3 pizzas)
This recipe guides you through making a delicious overnight pizza dough, perfect for 2-3 homemade pizzas. It also includes instructions for a simple San Marzano tomato sauce and a classic Margherita topping, ensuring a flavorful and authentic pizza experience. The overnight fermentation process develops excellent flavor and texture for a superior crust.
#Pizza
#Dough
#Overnight
#Italian
#Homemade
#Margherita
#Baking
Mixing the Dough Ingredients
Recipe Information
40m
Prep Time
10m
Cook Time
16h 45m
Total Time
8
Servings
Medium
Italian
English
Nutrition (per serving)
250
Calories
12g
Protein
30g
Carbs
9g
Fat
Proofed Dough Balls Ready to Stretch
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pizza Topped and Ready for Baking
Instructions
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- In a large bowl, combine the strong bread flour, whole-wheat flour, salt, and instant dry yeast. Add the lukewarm water and olive oil (if using), then mix until a shaggy dough forms and no dry spots remain.5mPreview5mPreviewIn a large bowl, combine the strong bread flour, whole-wheat flour, salt, and instant dry yeast. Add the lukewarm water and olive oil (if using), then mix until a shaggy dough forms and no dry spots remain.
- Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 1-2 hours. After this initial rest, transfer the dough to the refrigerator for an overnight cold fermentation, ideally 12-24 hours.12h
Preview12hPreviewCover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 1-2 hours. After this initial rest, transfer the dough to the refrigerator for an overnight cold fermentation, ideally 12-24 hours. - The next day, remove the dough from the fridge. Gently turn it out onto a lightly floured surface. Divide the dough into 2-3 equal portions (depending on desired pizza size) and shape each into a tight ball.15m
Preview15mPreviewThe next day, remove the dough from the fridge. Gently turn it out onto a lightly floured surface. Divide the dough into 2-3 equal portions (depending on desired pizza size) and shape each into a tight ball. - Place the dough balls on a semolina-dusted tray, leaving space between them. Cover loosely with plastic wrap or a damp cloth and let them proof at room temperature for 2-4 hours, or until they have nearly doubled in size and feel airy.3hPreview3hPreviewPlace the dough balls on a semolina-dusted tray, leaving space between them. Cover loosely with plastic wrap or a damp cloth and let them proof at room temperature for 2-4 hours, or until they have nearly doubled in size and feel airy.
- While the dough proofs, prepare the sauce. In a bowl, combine the tinned San Marzano tomatoes, a pinch of salt, pepper, and 1 tablespoon of extra virgin olive oil. Hand crush the tomatoes or briefly blend with an immersion blender until slightly chunky (do not over-process).5m
Preview5mPreviewWhile the dough proofs, prepare the sauce. In a bowl, combine the tinned San Marzano tomatoes, a pinch of salt, pepper, and 1 tablespoon of extra virgin olive oil. Hand crush the tomatoes or briefly blend with an immersion blender until slightly chunky (do not over-process). - About an hour before you plan to bake, preheat your oven to its highest temperature (500-550°F / 260-290°C) with a pizza stone or steel placed inside, allowing it to heat thoroughly.1h
Preview1hPreviewAbout an hour before you plan to bake, preheat your oven to its highest temperature (500-550°F / 260-290°C) with a pizza stone or steel placed inside, allowing it to heat thoroughly. - On a semolina-dusted pizza peel or clean surface, gently stretch one dough ball into a round pizza base of your desired thickness, leaving a slightly thicker edge for the crust. Avoid tearing the dough.3m
Preview3mPreviewOn a semolina-dusted pizza peel or clean surface, gently stretch one dough ball into a round pizza base of your desired thickness, leaving a slightly thicker edge for the crust. Avoid tearing the dough. - Spread a thin layer of the prepared tomato sauce evenly over the stretched dough, leaving the crust exposed. Distribute the torn fresh mozzarella and sprinkle with grated Parmesan cheese. Drizzle with a little extra virgin olive oil.5mPreview5mPreviewSpread a thin layer of the prepared tomato sauce evenly over the stretched dough, leaving the crust exposed. Distribute the torn fresh mozzarella and sprinkle with grated Parmesan cheese. Drizzle with a little extra virgin olive oil.
- Carefully slide the topped pizza onto the preheated pizza stone in the oven. Bake for 6-10 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly with some charring.10m
Preview10mPreviewCarefully slide the topped pizza onto the preheated pizza stone in the oven. Bake for 6-10 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly with some charring. - Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza. Let it rest for a minute before slicing and serving.2m
Preview2mPreviewRemove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza. Let it rest for a minute before slicing and serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
