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This overnight pizza dough recipe is the answer to your thin-crust pizza prayers. So easy to prep, all you have to do is dream about what toppings to use!
For the past few years, I’ve relied heavily on my quick pizza dough recipe to make tasty pies with super fluffy crust. However, when my family took a trip to Italy recently we fell in love with thin pizza crust.
To get that signature thin, Northern Italian-style pizza crust, look no further. By letting the dough rest overnight in the fridge, you slow the fermentation process and create a perfectly delicate crust. The kicker? It only takes 25 minutes to prep and works for a host of other recipes besides homemade pizza.
How to Make Overnight Pizza Dough
Making overnight pizza dough is as simple as it gets. Below, find a quick hitter overview of the recipe before you dive in.
- Combine the Dry Ingredients: In a large bowl, combine the flour, salt, and yeast.
- Mix in the Water & Olive Oil: In small portions, stir the water into the dry ingredients. Next, stir in the olive oil.
- Knead the Dough: Using your hands (or stand mixer with dough hook), knead the dough on a lightly floured work surface until it becomes elastic. Next, roll it into a dough ball.
- Pop Dough in the Fridge Overnight: Place the dough ball into a bowl and cover with plastic wrap. Allow it to rise overnight or up to 24 hours. Use it within 3 days for your favorite pizza recipes.
Tips & Tricks
Below, find a collection of pro tips & tricks to help you make the best pizza dough possible.
- Use very cold water. Using very cold water to make your pizza dough is key to slowing the fermentation process. This is crucial since you’ll be letting your dough rise overnight in the refrigerator.
- Use a stand mixer if you have one. Kneading the dough will be so much easier and take a fraction of the time if you use a stand mixer.
- Use high-quality olive oil. There are a lot of bogus olive oil blends sold at the grocery store. When it comes to pizza-making, opt for 100% pure extra virgin olive oil. It’s worth it for the full-bodied flavor!
- Use high-quality flour. Opt for a flour that has a higher protein content and you won’t be disappointed with the texture of your crust. Bob’s Red Mill makes a great all-purpose flour that works great!
Pizza Topping Ideas
Below, find a couple of suggestions for different pizza toppings to help you create your perfect pie. Keep in mind these are simply suggestions! Feel free to get creative as you want and use your favorite pizza toppings.
Pizza Sauce
- Five Minute Marinara Sauce
- Alfredo Pizza Sauce
- Pesto
- Easy Homemade BBQ Sauce (great for BBQ chicken pizza!)
Meats, Cheeses, & Veggies
- Meats: Salami, pepperoni, hot soppressata, prosciutto, ham, shredded chicken, meatballs, anchovies, Italian ground sausage
- Cheeses: Mozzarella, parmesan, herbed goat cheese, feta, romano, gorgonzola, blue cheese
- Veggies: Mushrooms, bell peppers, onion, marinated artichokes, pepperoncini, zucchini, yellow squash, tomatoes, sun-dried tomatoes, olives
Hot Tip: Make any pizza breakfast pizza by cracking an egg on top 5-7 minutes before you’re ready to take it out of the oven. Dipping a slice in the runny yolk is an absolute game-changer!
How to Bake Your Pizza
After you’ve selected your toppings and you’re ready to bake your dough into a perfect pizza, find a quick rundown of the process below:
- Prepare the Baking Sheet: Drizzle some olive oil or dust flour on a baking sheet. Next, dust it with some cornmeal and set it aside.
- Prepare the Dough: Using your hands, stretch the dough into your desired shape. (Never use a rolling pin to shape your pizza dough. It will remove all the air and prevent your pizza from bubbling up.)
- Add the Sauce & Cheese: Spread your desired sauce across the dough, leaving about an inch of space along the rim to account for the crust. Next, sprinkle on the cheese.
- Add Meat, Veggies, & More Cheese: Evenly distribute the meat and veggies across your pie and top with another layer of cheese. Sprinkle the crust with sesame seeds.
- Bake the Pizza: Bake the pizza in a preheated oven to 425°F for about 12 minutes or until it’s golden brown. Slice, serve immediately, and enjoy!
Hot Tip: If you want an even more authentic pizza texture, invest in a pizza stone and pizza peel.
Storing Pizza Dough
- Refrigerator: You can store raw pizza dough in the fridge by keeping it in a bowl covered with plastic wrap. Use it within 3 days or freeze it.
- Freezer: To freeze raw pizza dough, roll it into a ball. Next, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. To thaw, allow it to sit in the refrigerator overnight.
FAQ
Can I leave my pizza dough overnight at room temperature?
You should not leave your pizza dough out overnight at room temperature. If you do, it will over-ferment and have a strong, yeasty flavor.
Do I let the pizza dough rise before refrigerating it?
You do not need to let pizza dough rise before refrigerating it. Alternatively, it will rise in the fridge overnight.
What is 00 flour?
00 flour refers to ultra-finely ground Italian flour. It yields super silky dough and is commonly used in combination with bread flour to make pizza and pasta.
Why is my pizza crust so chewy?
Your pizza crust likely turned out too chewy if you used too much flour. To properly measure your flour, loosely pack the measuring cup with spoonfuls of flour until full. Despite popular belief, you should never measure flour by tightly packing it.
How do I fix overworked pizza dough?
If your pizza dough is overworked and too difficult to handle, allow it to rest on a floured surface for 10-15 minutes
Recipes that Call for Pizza Dough
- Costco Chicken Bake – Costco’s famous snack bar treat
- Parmesan Garlic Flatbread Recipe – Zesty flatbread
- Pizza Rolls Recipe – Handheld pizza snacks
- Easy Garlic Knots – Soft and dippable garlic bread
Recipe
The Best Overnight Pizza Dough Recipe
Print Pin
Servings
6 Units
Prep Time 25 minutes mins
Total Time 25 minutes mins
Recipe contributed by: Natalya Drozhzhin
This overnight pizza dough recipe is the answer to your thin-crust pizza prayers. So easy to prep, all you have to do is dream about what toppings to use!
Ingredients
US Units – Metric
Instructions
In a large bowl, combine the flour, salt, and yeast.
In small parts, add water to the flour mixture and stir with a wooden spoon until well combined.
Add olive oil to the mixture and stir to combine.
Dust a flat working surface with whole wheat flour and knead the dough with your hands until it turns elastic. Alternatively, use a stand mixer with a dough hook to speed up the process.
Place the dough in a bowl in a bowl and cover it with plastic wrap. Leave the dough to rise overnight in the refrigerator and use it within three days. Enjoy!
Nutrition Facts
The Best Overnight Pizza Dough Recipe
Amount Per Serving
Calories 427 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 588mg25%
Potassium 120mg3%
Carbohydrates 72g24%
Fiber 3g12%
Sugar 1g1%
Protein 10g20%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Posted October 26, 2021
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PaulaMar 11, 2024 This was the best pizza dough. crispy on the bottom and tender center. thank you
Natalya DrozhzhinMar 11, 2024 Thank you for sharing Paula, glad you loved it!
FrancaMar 9, 2024 Should I allow dough to rest before using it
Natalya DrozhzhinMar 11, 2024 The dough rests in the fridge overnight, and you can use it straight out of the fridge. Enjoy Franca!
JulianMar 2, 2024 Hi - I just want to double check the quantities. It says 4.5cups flour for 6 bases, this seems very low considering your quick recipe says 9.75cups for 6 bases?
Natalya DrozhzhinMar 4, 2024 Yes that is correct, it is 4.5 cups of flour.
Jennifer EscudoFeb 1, 2024 If I can give more than 5 stars, I would. This is the best pizza crust I’ve made and I’ve made a lot. I didn’t use the rolling pin as I read here (first time for me) and the dough is so easy to work with. Perfect pizza for dinner, the whole family loved it. This is the only pizza dough for me from now on.
Natalya DrozhzhinFeb 2, 2024 Thanks for sharing your feedback Jennifer! I'm so happy to hear that this is now your go-to pizza dough recipe!
davidJan 8, 2024 I NEVER leave reviews.
This turned out perfect.
Made four full sized pizzas, cooked perfectly in a basic apartment oven, cracked all the way up to 500. We didn't even have a pizza stone or peel bc my dumb ass forgot to bring them over.
Didn't matter. Perfect pies, both NY and neopolitan style. One of the best recipes I've ever found.
Natalya DrozhzhinJan 8, 2024 Hey David, I appreciate you taking the time to leave such a great feedback! I'm glad this pizza dough was a success! Enjoy! 🙂
Robert CarrDec 29, 2023 Given the reviews, I was stunned that the recipe is not given in weights!
Natalya DrozhzhinDec 30, 2023 Hi Robert, not sure what you mean but we have a metric conversion. You can click on "metric" and it will show you measurements. Hope this helps.
AriannaDec 25, 2023 The dough turned out beautiful!! I mixed in a 25% whole wheat flour in the flour mixture and added some dried oregano and basil for a delightful Italian flavor!
GayOct 18, 2023 Hi there. I think I’m the only one that had a problem so I’m sure it’s me. I kneaded it in my kitchen aid. With dough hook. I measured very carefully and made two batches. Each time it had a hard time forming a ball and I needed to add much more flour. It was still quite sticking and not easy to put into bowls. They are in frig now. Hopefully it’ll still turn out. Do u know what I did wrong? Seemed like a lot of EVOO to me but compared to other recipes. But nobody else stated that. Tx!!!
Natalya DrozhzhinOct 19, 2023 Hey Gay, What brand and type of flour did you use? Also, let us know how the dough turned out!
SusanMar 11, 2024 I experienced the same. I prsifted 00 flour, and added almost another cup.
Natalya DrozhzhinMar 11, 2024 Thank you for sharing Susan!
JuanSep 14, 2023 Letting the dough come to room temperature is very important. Allow time for this, it's very difficult to work with cold dough. Turns out great though with some patience!
Natalya DrozhzhinSep 15, 2023 Hi Juan, I appreciate the feedback. Thanks for sharing! 🙂
RanuiAug 17, 2023 I love this recipe! I've made it for my two kids every night! Just wanted to say thanks. Do you have any other bread recipes?
Natalya DrozhzhinAug 17, 2023 Hi Ranui, We love bread! We have a variety of bread, buns, and biscuit recipes! You can search for it on our blog, or let me know what you are looking for specifically and I can recommend a recipe.
PaulineJun 29, 2023 How many crusts can I get from a recipe?
Natalya DrozhzhinJun 29, 2023 Hi Pauline, This recipe is enough for two medium pizzas.
LilJun 25, 2023 Hi! After 4 years of making this weekly, I want to say thank you so much for this recipe. It is a game changer, especially to feeding my 3 teenagers economically, and we haven’t ordered pizza since they prefer “fresh pizza”! This recipe is simple and has worked everytime. It is also versatile, I use it to make bread sticks, garlic knots and flatbreads. Thanks a million for sharing your recipes…
Natalya DrozhzhinJun 26, 2023 Hi Lil, I agree, fresh pizza is always best. Thanks for loving my recipe for so many years!
DcdcJun 20, 2023 Can you make it gluten free, would you happen to have one
Natalya DrozhzhinJun 21, 2023 Hi there, I haven't tested this recipe using gluten free flour so I don't have any tips or feedback on that. If you give it a try, please let us know how it works out!
RachApr 1, 2023 Can this recipe be doubled?
Natalya DrozhzhinApr 2, 2023 Hi there Rach, You can absolutely double this recipe!
MichaelMar 23, 2023 How long before using should you take it out of the fridge?
Natalya DrozhzhinMar 23, 2023 Hi Michael, you can use it right out of the fridge. Thank you for reaching out!
BillyJan 27, 2023 Hi what kind of yeast
Natalya DrozhzhinJan 28, 2023 Hi Billy, If you click on the word "yeast" in the ingredients list, it will take you to a link to the amazon link to the yeast I use. Thank you for reaching out!
Isaac AondofaJan 25, 2023 Thank you for sharing this wonderful recipe, I'm just seeing it but it help me so much 🙏
Natalya DrozhzhinJan 25, 2023 Hi Isaac, I am so thrilled! Thank you for your feedback! Enjoy!
PamelaOct 9, 2022 Mine didn’t rise that much. Is that normal?
Natalya DrozhzhinOct 10, 2022 Hi Pamela, It should not rise as much as a bread would rise because its not in a warm environment. If it didn't rise at all, there could be other issues such as old yeast or too much flour. I hope this helps.
PamelaOct 20, 2022 I turned out great!! So tasty and perfect texture !
Natalya DrozhzhinOct 20, 2022 Hi Pamela! Thank you very much for your feedback! Enjoy!
CindyApr 7, 2022 Can this dough be frozen and at what point-before refrigeration or after the overnight refrigeration?
Gina WDec 28, 2023 Pizza dough should be frozen after the first rise in any type of recipe. So, rise overnight, then freeze.
Natalya DrozhzhinDec 28, 2023 Gina, thanks for sharing your feedback.
Natalya DrozhzhinApr 8, 2022 Hi Cindy- I have not tried freezing it so I'm not sure. Wish I could be of more help!
EstherApr 7, 2022 I'm wondering how many pizzas this is for?
Natalya DrozhzhinApr 7, 2022 Hi Esther- this is enough for 2 medium pizzas. Enjoy!
SusanFeb 25, 2022 Do you use instant yeast, or active dry yeast?
Natalya DrozhzhinFeb 25, 2022 Hi Susan- either should work!
AllyssaOct 27, 2021 Thank you so much for sharing this amazing pizza dough recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Natalya DrozhzhinOct 28, 2021 Thank you very much! It really is the best thing to have in the fridge for any day!
JuliaOct 27, 2021 This dough is a dream to work with, which made our Friday pizza night so much more enjoyable for this mom!
Natalya DrozhzhinOct 28, 2021 Right?! So easy and delicious, I'm so glad your family loved the recipe!
StephanieOct 27, 2021 So good! I have never done an overnight version before and this one is really delicious!
Natalya DrozhzhinOct 28, 2021 Hi Stephanie, I am so glad you enjoyed it, thank you for your feedback!
Gabrielle S McginnisOct 26, 2021 Do you need to let it get to room temp before you roll it out?
Natalya DrozhzhinOct 27, 2021 Hey Gabrielle, while it's not necessary, it's a good idea. It will make the crust more bubbly.
Anya KatykhinDec 21, 2018 This will come in handy !!!!
Natalya DrozhzhinDec 21, 2018 Yes, I love having this dough on hand and using it overtime. Kids make their own pizza after school.
MeredithJan 17, 2016 For how long and at what temperature do you cook it?
Natalya DrozhzhinJan 17, 2016 Search "pizza recipe" I have some tips on there.
RakelDec 5, 2015 I always use fresh yeast, how much yeast would you recommend?
Natalya DrozhzhinDec 6, 2015 Oh my! I have no idea 🙂 I have never used fresh yeast.
Christie FergusonNov 21, 2014 So this recipe makes enough for 4 thin crust pizzas? About how large is each pizza? Can't wait to try this!
Natalya DrozhzhinNov 21, 2014 They are smaller in size, about 10-12 inches in size. Making 4 pizzas.
Natalya DrozhzhinJul 29, 2014 Hi Mira, how do you make flat breads? I love easy it is to work with this dough. Keep me posted on how you like it.
Mira LJul 30, 2014 This dough is really easy to work with, I should try making pita bread with it (I guess the secret is in baking the pita). I've made something like flat bread pizza- spread dough over a pizza stone (pan) and drizzle some olive oil ,bake it, once done I top it with prosciutto,sautéed or fresh vegetables, cheese and eat it as a flat bread.
Natalya DrozhzhinJul 30, 2014 Thanks for the ideas on flat bread, i want to try that 🙂
Kai BanksMay 30, 2023 why would you use cold water when that kills yeast.
Natalya DrozhzhinMay 30, 2023 Hot water kills yeast but in cold water it simply sleeps. It starts slowly working as the ingredients get warmer. Enjoy the recipe.
Kai BanksMay 30, 2023 hi thanks my family is very thanful
