Easy Overnight Pizza Dough
This is the pizza recipe you’ve been looking for. Yes you, the person who recently came into possession of a pizza oven but has no idea where to start with making dough. I created this recipe to make pizza dough approachable and easy to make, but one that also delivers an incredible result. Read on if your interest is piqued!
If you’re familiar with my recipes then you might know that I love an easy dough/bread made with instant yeast. Why? Well, for starters I’m a lazy baker and instant yeast is accessible and well, instant. Secondly I don’t do sourdough - I’ve never been successful in keeping a starter alive and if a recipe calls for a starter well, then I’m simply not going to make it because I don’t have the means to.
This dough recipe is easy to throw together, has a brief rest then is portioned and sent to bed in the fridge overnight. Take it out a couple of hours before you want to make pizza and voila, excellent dough ready to go.
I wanted to create a dough that wasn’t too hydrated (often more difficult to work with from a practical sense), but developed enough airiness in the crust - and I’m happy to report I think I’ve done just that. This dough is on the chewier side with a soft, puffed up crust. Leoparding can be achieved by allowing for a good final proof of the dough (once taken out of the fridge), being careful not to lose air in the crust when shaping, and by cooking in a hot enough oven.
Why you’ll love this easy overnight pizza dough
Easy to make, no sourdough starter or biga required.
Beautiful leopard crust can be achieved when fired at high temperatures.
This is a low effort recipe - 20 min of prep then the dough can do its thing in the fridge overnight.
Bulk ferments overnight for depth of flavour - great for making ahead!
Ingredients you’ll need
Strong bread flour - ideally with a protein content of 12g per 100g or more.
Olive oil - I like to use a mild flavoured extra virgin olive oil.
Instant yeast – only a small amount is needed thanks to a long overnight rest.
Salt – this helps control the yeast’s activity so it doesn’t rise too fast
How to Make Easy Overnight Pizza Dough
1. Combine water, olive oil and yeast
In the bowl of a stand mixer, combine water, olive oil and yeast.
2. Add the flour
Tip in the flour and mix on low until the dough in combined and comes away from the sides of the bowl.
3. Add the salt
Mix again to incorporate well.
4. Knead the dough
Knead the dough for several minutes until you have a smooth dough ball.
5. Portion the dough
Divide the dough into 5-6 balls.
6. Bulk ferment overnight
Place the balls in a oiled container, cover and allow to slowly rise in the fridge overnight.
7. Final proof
Bring the dough balls to room temperature
8. Cook your pizza!
Now it’s time to shape, top and cook your pizza.
FAQs
Can I freeze overnight pizza dough?
Yes, once the dough balls have had their final proof you can freeze them, portioned in bags for up to 3 months. Bring them to room temperature before firing in your oven.
How long can I leave the dough in the fridge?
Up to 72 hours for even more flavour; the longer fermentation will make it airier and chewier.
Why This Recipe Works
The slow, overnight fermentation develops flavour and creates a lovely airiness in the dough, leading to a light yet chewy crust. Using instant yeast makes it accessible even for beginner bakers, while giving you results similar to a pizzeria at home with minimal hands-on time.
That’s pretty much it for this easy, overnight pizza dough! If you make it, please tag me on Instagram or Pinterest so I can see!
Easy Overnight Pizza Dough
Makes 5x ~250g balls or 6x ~210g balls
Ingredients
450ml cold water
45g olive oil
2g instant dry yeast
750g strong pizza/bread flour - I use Mulino Caputo Manitoba Oro
20g salt
Method
Fit a stand mixer with a dough hook.
Add water, olive oil and yeast to the bowl of a stand mixer and stir.
Add the flour and combine until the dough has come together and the sides of the bowl are clean. Add the salt and continue to knead for a few minutes until the salt is incorporated.
Tip out onto your work surface and knead until smooth - about 5 min. The dough is a little on the sticky side so use a bench scraper to help you. Cover with a clean tea towel and rest for 15 min.
Portion the dough into 5x250g balls or 6x210g balls - use the palm of your hand and a bench scraper to help shape them into tight balls - and place in an airtight container large enough for all, or you can also store them individually.
Lightly brush each dough ball with olive oil and refrigerate overnight for a minimum of 16 hours or up to 48.
Bring to room temp for 2-3 hours or until perfectly proofed - a finger poke test should see the dough slowly spring back.
Shape the pizza, top with your favourite delectables and cook at 375-400c/700-750f - allow the pizza (side closest to the flame) to puff up, colour/leopard slightly before your first rotation (around 20-30 seconds), then continue to rotate every 10-15 seconds in quarter turns until golden and bubbling.
NB: If you don’t have a stand mixer, you can use a wooden spoon to mix the flour with the liquids, then use a soaking wet hand to mix the dough further and incorporate the salt. Use a grabbing/squeezing motion with your hand until combined then hand knead in a bowl before tipping out onto a work surface and picking up at step 4.
Instructions for freezing your dough in advance, and cooking later
I have updated this recipe as of 5th May 2025 to include instructions on how to prepare the dough in advance and store in the freezer for another time.
Follow the above instructions through to step 7.
Once the dough balls are fully proofed, carefully place on a baking sheet lined with parchment and flash freeze for approx 20-30 minutes.
Wrap the now lightly frozen dough ball loosely in parchment (I sort of fold a piece of parchment in half around the dough ball), then place into a freezer bag or airtight container, and back into the freezer.
You can store these for up to 3 months.
To cook it, bring it out of the freezer and allow to come back to room temperature over about 1.5-2 hours depending on your climate.
Then you can continue onto step 8 as detailed above.
