This overnight pizza dough is life changing. No, seriously. We used to order pizzas for pick up almost every Friday night when our boys were young. When we did make pizza dough, we never were happy with it, as it was not crispy enough.
A slow rise is what the key is for a crispy pizza! When Bruce decided he wanted to get a better tasting pizza dough by making it overnight, to allow the flavors to form, we also found out that it was lighter and crispier than the pizza dough that we made and baked the same day.
- Glass bowl
- Wooden pizza peel or peels
- Pizza stone or stones
- Pizza cutter
Ingredients for pizza dough
- 3 teaspoons dry active yeast
- 6 1/4 cup all-purpose flour, plus extra for dusting
- 3 teaspoons sea salt
- 3 tablespoons olive oil
- 2 1/2 cups lukewarm water
- 1/4 cup semolina flour for dusting the pizza peel
- Measure warm water into a glass mixing bowl. May also use the bowl of a stand mixer. Sprinkle yeast over the top, and gently swirl in. Allow yeast to form bubbles, about 5 minutes.
- Add flour, salt and olive oil into the yeast mixture. At this point, we use our hands to mix the dough. You may also use your stand mixture if you prefer. Continue to mix until the flour is fully incorporated. This should take about 5 minutes.
- Allow dough to rest, covered with a moist towel, while you prepare pan. Place a piece of parchment paper into a small sheet pan. Lightly dust a work surface that you will be using to knead the dough.
- Turn dough out onto floured surface, and lightly knead until it has a smooth texture. This should take about 3 minutes. Using a bench scraper, cut dough into 4 equal pieces. Roll each piece into a ball. Set on the parchment lined pan, spaced at least 2 inches apart.
- Cover the dough with a moist, but not wet dish towel, and place in the refrigerator. Allow dough to rest over night, as this will allow for a slow rise. This technique makes for a better stretch of the dough, and a crisper pizza!
How to make prepare and bake pizza:
- Place your pizza stones into a cool oven, and turn on to 500 degrees. Allow stones to heat up for at least 30 minutes. If using an outside grill or pizza oven, prepare the stones in the same manner. It is very important to have a hot stone, or the crust will not get crisp!
- The next day, once you have all your toppings ready, pull the dough out of the refrigerator. You want to allow the dough to set out for at least 10 minutes, but not longer.
- Flour your work surface. Then dust your wooden pizza peels with semolina flour. Depending on your preference for style of pizza, you can stretch the dough with your hands, into a traditional, or even thick crust pizza. We, however, love it rolled thin with a rolling pin.
- Dust pizza peels with semolina flour. We make 3 pizzas, and have 3 peels. Yes, we are extra. You can make just one pizza at a time with the peel, but if you want all 3 pizzas ready at once, you will want extra wooden pizza peels.
- Once pizza dough is rolled out, place on the semolina dusted peel. Crimp edges like a pie.
- At this point you may top the pizza as you wish. Below is a listing of some of the toppings that we like to use.
Suggested toppings (use any combination of!)
- Garlic oil thinly brushed over crust
- Layer of freshly finely grated parmesan
- Italian sausage, and crispy bacon, or prosciutto
- Red onion rings
- Olive tapenade
- Cherry tomatoes cut in half
- Feta Cheese
- Freshly grated mozzarella cheese
- Fresh baby spinach
- Roasted or sun-dried tomatoes
- Shishito peppers. If you use these, place on the very top, and they will blister and are perfect!
You may save any of the un-used pizza dough for up to a week in plastic in the fridge, or freeze for up to 3 months. If you freeze, allow to thaw in fridge, and then allow it to raise for 30 minutes on the counter.
- Category: entree
- Cuisine: italian
Keywords: pizza dough