Enjoy traditional, artisanal pizza dough that transforms into a thin crisp center with light chewy edges. This slow-rising, overnight fermented dough creates a flavorful base reminiscent of New York pizzas. A simple blend of basic ingredients yields an exceptional crust served with your choice of toppings for an unforgettable meal.

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This is one of the best pizza dough recipes I’ve ever made. I found that using 4 cups of bread flour mixed with 1 1/2 cups of warm water, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon active dry yeast and 2 tablespoons olive oil really brings out the flavor that makes a truly homemade pizza.

I love the New York-style methods because it gives you a thin-crust center with edible, airy and chewy edges. When it comes to nutritional value, this dough has a nice balance of carbs and protein from the flour and a bit of healthy fats thanks to the olive oil.

The overnight fermentation process really helps develop the flavor and texture, making it ideal for a pizza party or simply enjoying a homemade pizza night. I swear this recipe is easy homemade pizza perfection and a real pizza party game changer.

Why I Like this Recipe

I like this recipe because I get to plan ahead by letting the dough rest overnight which makes the flavor develop in a way that feels really satisfying. I feel like the ingredients are super simple and I can easily find them at home, so it doesn’t stress me out when I’m preparing to make my pizza. I also really enjoy that the instructions break everything down step-by-step; even if I mess up sometimes, I know exactly what to do and can fix things along the way. Lastly, I love that the slow rising process helps create that perfect thin crust with chewy edges which gives my pizza a texture that feels just right every time I make it.

Ingredients

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Bread Flour: Provides a sturdy structure with abundant carbs and protein for a chewy pizza dough.
Water: Activates yeast, hydrates the dough and helps ingredients blend evenly for softness.
Salt: Enhances flavor while tightening gluten, balancing taste and improving overall dough structure.
Sugar: Slightly boosts yeast activity and adds mild sweetness to accentuate savory ingredients.
Active Dry Yeast: Ferments the dough to create air pockets, resulting in a light and airy crust.
Olive Oil: Imparts richness, moisture and a subtle fruity taste while ensuring a soft dough.
Overall Taste: The blend of ingredients offers balance with energy, taste and satisfying texture.
Extra Note: Each ingredient plays a vital role, creating a delicious well rounded pizza crust.

Ingredient Quantities

4 cups bread flour (about 500 grams)

1 1/2 cups water (warm, around 110°F, approx 430 ml)

2 teaspoons salt

1/2 teaspoon sugar

1/4 teaspoon active dry yeast

2 tablespoons olive oil

How to Make this

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1. In a big bowl, mix the 4 cups bread flour, 2 teaspoons salt, 1/2 teaspoon sugar and 1/4 teaspoon active dry yeast together.

2. In a separate bowl, combine the 1 1/2 cups warm water (about 110°F) with the 2 tablespoons olive oil.

3. Slowly pour the water and oil into the dry ingredients while stirring until a rough dough begins to form.

4. Turn the dough onto a lightly floured surface and knead it for about 7 to 10 minutes, until it becomes smooth and a little elastic.

5. Place the dough in a clean bowl that is lightly greased, then cover it with plastic wrap or a damp kitchen towel.

6. Let the dough rest in the fridge overnight for at least 8 hours so it can slowly rise and develop flavor.

7. When you’re ready to use it, take the dough out of the fridge and let it sit at room temperature for about 30 minutes.

8. Preheat your oven to 500°F (or the highest setting your oven has) 30 minutes before baking.

9. Gently shape the dough into a round pizza by stretching it out carefully, preserve that thin-crust center and airy edges.

10. Add your favorite toppings and bake for 10 to 12 minutes until the crust is golden and bubbly, then enjoy your homemade pizza!

Equipment Needed

1. A large mixing bowl for combining your bread flour, salt, sugar and yeast.
2. A separate bowl to mix the warm water and olive oil.
3. Measuring cups and spoons to accurately measure all the ingredients.
4. A stirring utensil, like a spoon or spatula, to slowly mix your water and oil into the dry ingredients.
5. A lightly floured surface for turning out and kneading the dough.
6. A dough scraper or bench knife to help handle and shape the dough if needed.
7. A clean, lightly greased bowl to let the dough rest and rise in after kneading.
8. Plastic wrap or a damp kitchen towel to cover the proofing dough.
9. A refrigerator to let the dough rest overnight.
10. An oven that can preheat to 500°F or its highest setting.
11. A baking sheet or pizza stone on which to bake your pizza.

FAQ

How long does the dough need to rest in the fridge?

It should rest overnight for about 10-12 hours. This slow rise makes it super flavourful and easier to work with.

Can I use all-purpose flour instead of bread flour?

Yep, you can, but bread flour gives a chewier crust so if you use all-purpose the texture might change a bit.

What should I do if I don't have a thermometer for the water?

No worries, just make sure the water feels warm, kinda like a hot bath, but not so hot you'll burn your fingers.

Can I scale up the recipe for a party?

Absolutely, just double or triple the ingredients accordingly, but remember the rising time might vary a bit.

What if my dough turns out too sticky?

Add a bit more flour while kneading until it becomes easier to handle, but don't go overboard or it could get tough.

Overnight Pizza Dough Recipe (VIDEO) Substitutions and Variations

If you dont have bread flour, you can use all-purpose flour instead. The dough might be a bit less chewy but it’ll still work fine.
If you’re lacking warm water, room temperature water works too, just be sure it’s not too hot when mixing with the yeast.
You can swap out active dry yeast with instant yeast. Use about 3/4 of the amount called for, as it’s more potent.
If you’re out of olive oil, vegetable or canola oil makes a decent substitute without changing the recipe too much.

Pro Tips

1) When you’re kneading the dough, don’t stress if it feels sticky at first. Just sprinkle a little more flour gradually so it becomes smoother without turning it too dry, cause you still want that nice chewy texture.

2) After taking the dough out of the fridge, let it sit at room temperature longer than the 30 minutes if it still feels stiff. This helps the gluten relax so you can stretch it out easier and get that perfect thin center with airy edges.

3) Make sure your oven is fully preheated and consider using a pizza stone if you have one. A stone really helps distribute the heat evenly, which makes your crust crispy and more pizza-like.

4) Pay attention to the resting time of the dough in the fridge. Even though 8 hours is recommended, if you can let it rest overnight, you’ll notice a deeper flavor development that make every bite way better.