Easy Overnight Pizza Dough

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 In Pizza & Pasta, Summer
Easy Overnight Pizza Dough | Anita's Organic Mill
Pizza & Pasta, Summer
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This simple recipe is great for thin crust pizzas and flat breads. Begin the night before and have pizza dough ready for dinner the next day. It is a fairly wet dough so it make take some practice handling it if you are not used to working with high hydration doughs.
Prep Time:30min
Bake Time:5-8min
Yields:8 personal pizzas or 4 x 12" pizzas
Skill Level:Intermediate
Rating:
Votes: 2
Rating: 4.5
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Ingredients

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  • 1000 g Flour (Anita’s 00 Pizza Flour or All Purpose Flour)
  • 700 g Warm water (~30C)
  • 20 g Fine sea salt
  • 1/4 tsp Instant yeast

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Directions

  1. In the bowl of a stand mixer combine all ingredients. Mix on low speed (Kitchenaid 2) until all of the ingredients are incorporated and then switch to medium speed (KA 4) for 3-5 minutes or until the dough is just starting to pull away from the sides of the bowl. Cover the bowl and allow the dough to rise overnight (10-12 hours).
  2. In the morning, divide the dough (200g for small/kids sized personal pizzas, 350-400g for 12” pizzas) and preshape into balls being careful not to degas the dough too much. Coat the balls in flour and place in a flour lined covered container in the fridge. Let the balls rest in the fridge for at least 6 hours.
  3. Preheat the oven with the pizza stone or pizza steel on the second highest rack to its highest temperature (usually 500˚F or 550˚F).
  4. To shape the pizza place your ball of dough on a well-floured counter. Using the tips of your fingers press down the centre of the dough into a disc leaving the outer rim un-deflated. Pick up the dough by one side and rotate the dough allowing gravity to stretch the dough as you rotate it. Next place the dough on top of your fists and gently work around the dough rotating it and stretching it into shape.
  5. Place the shaped dough onto a sheet of parchment (use quality parchment). Working quickly, add sauce and toppings to the pizza, and using a flat sheet pan or pizza peel immediately slide the pizza (still on the parchment) onto the preheated pizza stone or steel. Depending on how hot your oven is and how heavily topped your pizza is the pizza should take 5-8 minutes to bake. You may need to switch the oven to broil for the last 2-3 minutes to properly finish the top of the pizza.

Notes

  • Cook it hot. Turn your oven up to its highest setting (usually 500˚F or 550˚F).
  • Bake on a pizza stone or pizza steel.
  • Thoroughly preheat your oven. Preheat oven and pizza stone or steel for at least 45 minutes.
  • Get the pizza in the oven as soon as possible after adding the sauce and toppings to prevent the bottom from getting soggy. Have all the ingredients ready so you can top quickly.
  • Hand stretch the dough instead of rolling it with a rolling pin.

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Showing 6 comments
  • zacnap

    Awesome recipe. I have tried this recipe with both the All Purpose Flour and the 00 Pizza Flour. Both turned out great!

    • Anita's Baking Team

      Great! Which flour did you prefer?

  • nikkinanna@outlook.com

    If you have never made pizza dough before this dough is very easy to work with, very elastic, you can pull and stretch this dough without it breaking, but I found it a bit too “doughy”, next time I’ll use my usual recipe and method to make a proper comparison

  • urbnspice

    This a great pizza dough. I let it ferment a further twenty-four hours in the refrigerator because it seems to be more easily digested by family members With dietary issues. Thanks for the great recipe @anitasorganic

  • Mgh

    Great pizza dough! I used half all purpose flour and half whole-wheat. I let the sought to ferment for 24 hours in the refrigerator as I like the flour of a fermented dough and it is easier to digest

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