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Overhead view of six triangular pieces of raw dough arranged in a circle on a floured surface, with a metal dough scraper nearby.
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Overnight Pizza Dough

This Refrigerator Pizza Dough is one of my favorite make-ahead recipes because it gives you incredible homemade pizza with very little effort on pizza night. The dough rests in the refrigerator anywhere from 12 to 72 hours, which develops amazing flavor and creates a chewy, bakery-style crust that tastes like it came from a pizza shop.
Prep Time2 days
Cook Time20 minutes
Total Time2 days 20 minutes
Course: Bread, Dinner
Cuisine: American
Diet: Vegetarian
Servings: 6 small pizza crusts
Author: Melissa Griffiths

Ingredients

  • 4½ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon instant yeast
  • ¼ cup olive oil or vegetable oil
  • 1¾ cups cold water
  • 1 tablespoon sugar
  • assorted pizza toppings of your liking

Instructions

Day One

  • In a large bowl or the bowl of a stand mixer, combine the flour, salt, and instant yeast.
  • Add the oil, sugar, and cold water. Stir until a sticky dough forms.
  • Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic.
  • If the dough feels too sticky, add a little flour a tablespoon at a time. If it feels dry, add a teaspoon or two of water.
  • Divide the dough into 6 equal pieces and gently shape each piece into a ball.
  • Place the dough balls on a parchment-lined baking sheet or jelly roll pan lightly coated with oil.
  • Lightly spray or brush the dough balls with oil and cover tightly with plastic wrap or place the pan inside a large plastic bag.
  • Refrigerate overnight or up to 3 days.

Day Two

  • About 2 hours before baking, remove the dough from the refrigerator.
  • Place the dough on a lightly floured surface and gently press each ball into a disk about ½-inch thick.
  • Cover loosely and let rest for 2 hours to come to room temperature and relax the gluten.
  • At least 45 minutes before baking, place a pizza stone in the oven and preheat the oven to 500°F or as hot as your oven allows.
  • Stretch or toss the dough into your desired pizza shape. If the dough keeps shrinking back, let it rest another 5–10 minutes before trying again.
  • Transfer the dough to a pizza peel, baking sheet, or the back of a jelly roll pan dusted with cornmeal or flour.

Add your favorite toppings.

  • Bake for 5–8 minutes, rotating halfway through if needed, until the crust is golden and the cheese is bubbly.
  • Let the pizza rest for a few minutes before slicing and serving.

Notes

  • The longer the dough rests in the refrigerator, the more flavor it develops. I think day 2 or 3 gives the best texture and taste.
  • This dough freezes beautifully. Simply coat each dough ball lightly in oil, place in freezer bags, and freeze for up to 3 months.
  • Transfer frozen dough to the refrigerator the day before you plan to use it so it can thaw slowly.
  • Cold water slows the yeast activity and helps create the long slow fermentation that gives this dough its amazing texture.
  • If you don’t have a pizza stone, an upside-down baking sheet works surprisingly well.
  • Don’t overload the pizza with toppings or the crust may not crisp properly.
  • Cornmeal or semolina flour helps the dough slide easily onto the pizza stone.
  • This dough works wonderfully for calzones, breadsticks, garlic knots, and sheet pan pizza too.

Nutrition

Calories: 435kcal | Carbohydrates: 74g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 297mg | Potassium: 120mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 4mg

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