Overnight Pizza Dough Recipes

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OVERNIGHT PIZZA DOUGH RECIPE



Overnight Pizza Dough Recipe image

This is the best pizza dough recipe because it's my Pizzeria-style overnight pizza dough. A few basic ingredients and a slow overnight rise are what give this dough its wonderful flavor and texture.

Provided by Veena Azmanov

Categories     Bread     Dinner     Lunch     Snack

Time 6h30m

Number Of Ingredients 13

1 1/2 cup Warm water (110F / 38 F)
1 tbsp Sugar
1 tbsp Olive oil
3/4 tsp instant dry yeast
1 tsp Salt
4 cups All-purpose flour
1/2 cup All-purpose Flour (for kneading)
1 cup Pizza sauce
1 cup Toppings (mushrooms, peppers, onions, olives, basil,)
1/2 cup Parmesan cheese (grated)
2 cups Mozzarella cheese (grated)
1 cup White cheese (Emmantel or cheddar grated, (optional))
1 tsp Dried oregano ((optional for garnish) )

Steps:

  • In a large bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir with a wooden spoon or spatula and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
  • Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
  • Knead - By hand - transfer to a well-dusted worktop and knead for 3 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 2 minutes Pro tip - since we have less yeast in this dough and we are going to leave it overnight we do not need to knead to for too long.
  • When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover bowl with plastic wrap.
  • Then, place into the refrigerator overnight - up to 24 hours.
  • The next day, take the bowl out of the fridge at least 2 hours before you plan to use it. Then, turn the dough out onto a well-dusted floured work surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
  • Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two equal pieces (for 2 x 12-inch thick-crust pizzas). Place the balls of dough on a baking sheet.Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).
  • Preheat oven with pizza stone for at 425°F/220°C/Gas Mark 6 for at least 20 minutes. Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy and golden crust.
  • Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand to preserve the air bubbles or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal dust or flour).
  • Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil. Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
  • Spread the pizza sauce and add your toppings. Generously sprinkle with cheese - I like to use a mix of mozzarella, parmesan, and cheddar.
  • Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray).
  • Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully. Top with fresh basil leaves.
  • Pizza is best eaten fresh out of the oven. Be careful of hot melting cheese especially when serving kids.

Nutrition Facts : Calories 190 kcal, Carbohydrate 29 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 373 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THE BEST OVERNIGHT PIZZA DOUGH RECIPE



The Best Overnight Pizza Dough Recipe image

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!

Provided by Natalya Drozhzhin

Categories     Main Course

Time 25m

Number Of Ingredients 5

4 1/2 cups flour
1/2 tbsp salt
1 tsp yeast
1 3/4 cup water (very cold)
1/4 cup olive oil

Steps:

  • 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 : Calories 427 kcal, Carbohydrate 72 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

OVERNIGHT PIZZA DOUGH



Overnight Pizza Dough image

Adapted from the recipe for Roberta's Pizza Dough from the New York Times. Roberta's is a very famous pizza joint in NYC.

Provided by cathyfood

Categories     Low Cholesterol

Time P1DT40m

Yield 2 pizza crusts, 4 serving(s)

Number Of Ingredients 6

153 g type 00 flour
153 g all-purpose flour
8 g fine sea salt (1 teaspoon)
2 g active dry yeast (3/4 teaspoon)
4 g olive oil (1 teaspoon)
202 g lukewarm water (scant 1 cup)

Steps:

  • In mixer bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with dough hook, gradually incorporating the dry into the wet. After about 3 minutes, when the wet and dry are well combined, turn off the mixer and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
  • Turn the mixer back on and knead the mixture for about 3 minutes. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass; add a teaspoon of flour at a time if it seems too wet. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor. One ball with make one thin-crust 12" pizza, enough to serve 2 people generously. The other one can be frozen and used another time; thaw in refrigerator for several hours.
  • TO COOK: Preheat oven to 450 or 500 F., with baking stone on center rack; allow to heat at least 45 minutes.
  • Place ball of dough on a floured counter, cover loosely with plastic wrap. When dough is a puffy, after about 30 minutes, gently press with fingertips and stretch it into a 12" circle - it will most likely be uneven in shape. Don't roll with a rolling pin, as that flattens all the bubbles and lightness in the dough. Lift the round, stretch the top edge gently, and let the weight pull it larger. Sprinkle a peel or rimless baking sheet with some semolina or cornmeal and AP flour. Place stretched dough onto peel, allow to rest 5 - 10 minutes. Spread crust with 3-4 oz. pizza sauce, any meat or veggie toppings, and 4 oz. grated mozzarella. Slide from peel onto heated stone , bake for 8-10 minutes until cheese begins to brown and crust is nicely browned. If you are using cooked meat topping, you can bake it without cheese for about 5 minutes to heat through and firm up the crust, then add cheese and bake for another 5 minutes.

Nutrition Facts : Calories 288.9, Fat 1.8, SaturatedFat 0.3, Sodium 778.5, Carbohydrate 58.6, Fiber 2.2, Sugar 0.2, Protein 8.1

OVERNIGHT PIZZA DOUGH



Overnight Pizza Dough image

Provided by Tori Ritchie

Categories     Bake     Low Fat     Low Cholesterol     Bon Appétit

Yield Makes 8 9-inch pizzas

Number Of Ingredients 14

Sponge:
1 cup lukewarm water (110°F to 115°F)
1 envelope active dry yeast, divided
1 cup all purpose flour, divided
Dough:
1 1/2 cups lukewarm (110°F to 115°F) water
2 teaspoons fine sea salt
1 envelope active dry yeast
6 cups (or more) all purpose flour
Olive oil
Yellow cornmeal
Sauces and toppings
Special equipment:
Pizza stone

Steps:

  • For sponge:
  • Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).
  • For dough:
  • Add 1 1/2 cups lukewarm water, 2 teaspoons salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
  • Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
  • About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16-inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 11/4 hours.
  • If using pizza stone, place in oven.
  • Preheat oven to 500&Deg;F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
  • If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
  • Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

PIZZA DOUGH



Pizza Dough image

This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)

Provided by David Tanis

Categories     easy, pizza and calzones, main course

Time 20m

Yield 4 dough balls (8 ounces/225 grams each)

Number Of Ingredients 4

2 teaspoons/5 grams dry active yeast
4 1/2 cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil

Steps:

  • Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
  • Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
  • Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
  • Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
  • To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 0 grams

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PREMIUM PIZZA CRUST



Premium Pizza Crust image

This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.

Provided by NANDITA

Categories     Bread     Pizza Dough and Crust Recipes

Time 15h

Yield 8

Number Of Ingredients 4

1 ½ teaspoons active dry yeast
1 ½ cups water
3 cups all-purpose flour
1 teaspoon sea salt

Steps:

  • OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
  • SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
  • Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 36.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 222.6 mg, Sugar 0.1 g

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From selectedrecipe.com


OVERNIGHT NO-KNEAD PIZZA DOUGH | ZESTY RECIPES
This recipe utilizes a wet starter dough that rests overnight, also known as a poolish, which creates flavor and texture that results in better pizza dough. This cannot be achieved by any other method. This recipe makes two 10-inch pizzas but can be stretched to 11-12 inches for thin pizza. One pizza is good for two people. Testing Pizza Dough
From zestyrecipes.co


EASY OVERNIGHT PIZZA DOUGH – THURSDAY NIGHT PIZZA
Cover the bowl and let rise for 18 to 24 hours. 2. Scrape the dough onto a floured surface and ball it up. 3. Let the dough balls proof at room temperature. 4. Stretch or roll out the dough and get it ready for topping. 5. Top the dough, bake, and enjoy!
From thursdaynightpizza.com


PAN PIZZA DOUGH RECIPE OVERNIGHT - THERESCIPES.INFO
Dough: Preheat the oven to 500°. Add all of the ingredients to a standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes. Cover with a towel and let double in …
From therecipes.info


PIZZA FOR BEGINNERS – OVERNIGHT PIZZA DOUGH | GOZNEY
Form the dough into balls and place into lightly oiled containers or a clean, dry tray and cover with a lid, leaving them to proof for 8 hours at room temperature 71°F. Alternatively, place the balls in the fridge for an extra day or two. Remove the dough balls from the fridge at least 6 hours before you want to bake pizza.
From us.gozney.com


SOURDOUGH PIZZA CRUST RECIPE - YOUR NEW FAVORITE! - LITTLE SPOON …
2020-01-22 Shape the crust and cook in the cast iron skillet over medium-high heat for 5-6 minutes. Finish under the broiler for 1-2 minutes. Let cool and freeze in a freezer-safe bags between sheets of parchment paper. When ready to bake, preheat your oven to 400°F (204°C).
From littlespoonfarm.com


PIZZA FOR BEGINNERS – OVERNIGHT PIZZA DOUGH | GOZNEY
Form the dough into balls and place into lightly oiled containers or a clean, dry tray and cover with a lid, leaving them to proof for 8 hours at room temperature 22°C. Alternatively, place the balls in the fridge for an extra day or two. Remove the dough balls from the fridge at least 6 hours before you want to bake pizza.
From au.gozney.com


THE BEST OVERNIGHT PIZZA DOUGH RECIPE - MOMSDISH IN 2022 | PIZZA ...
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! Diane Cunha. Pizza recipes dough. Similar ideas popular now. Dessert. Meal Planning ...
From pinterest.com


PIZZA FOR BEGINNERS – OVERNIGHT PIZZA DOUGH | GOZNEY
Step 5: Using scales, portion the dough into 250g (9oz) portions using a dough cutter if you have one. Form the dough into balls and place into lightly oiled containers or a clean, dry tray and cover with a lid, leaving them to proof for 8 hours at room temperature 71°F/22°C. Alternatively, place the balls in the fridge for an extra day or two.
From ca.gozney.com


EASY OVERNIGHT PIZZA DOUGH RECIPE WITH 00 FLOUR (NO KNEAD)
Easy Overnight Pizza Dough Recipe With 00 Flour (No Knead) | Autolyse Pizza Dough Method“Melt In Your Mouth” Donuts From Pizza Dough ️https://youtu.be/wlG4Gb...
From youtube.com


OVERNIGHT PIZZA DOUGH RECIPE | SAINSBURY`S MAGAZINE
Sprinkle a large square of baking paper with 1 tablespoon cornmeal, polenta or semolina then lift the dough onto the paper. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust around the edges. The middle should be about 5mm thin, and the crust about 1cm. 4.
From sainsburysmagazine.co.uk


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