easy overnight pizza dough
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i started making pizza at home when my kids were little. the first recipe i used was one from my Fannie Farmer Cookbook. i had little experience working with yeast up to that point, so i’m sure my pizza dough was less than perfect.
many, many pizzas later and i have upped my pizza dough game quite a bit. not only does this overnight pizza dough make the best pizzas, it is by far easier than any other pizza dough recipes i have tried.
friday has always been pizza night in our house. friday also happens to be early dismissal day for the kids. add in errands and football and or basketball, the day can get away from me. after too many friday nights of less than delicious take-out pizza, i decided to find a way to make the dough ahead of time without sacrificing quality.
easy pizza dough
for the best pizza dough, overnight or not, use bread flour . i do use all purpose if that is all i have on hand, but bread flour makes a big difference. you’ll end up with with a nice thin crisp crust that still has some chewiness, and it won’t tear when stretching.
the pizza actually gets better the longer you let the dough rest in the fridge for up to 3 days. i made pizzas after 1,2, and 3 days. they were all good, but the pizza on day 3 was my favorite.
you don’t even need a stand mixer. if you have one great, the dough hook makes the process a piece of cake. but a bowl and a wooden spoon are all you need.
overnight pizza dough
easy overnight pizza dough
- in a large bowl mix the flour, yeast, and salt
- stir in the water and olive oil
- using the dough hook of a stand mixer or by hand, knead until you have a smooth ball of dough (5-8 minutes)
- place your dough on a floured surface, divide into 2 or 4 balls, mist with oil and place in zip-top bags
- place bags in the refrigerator overnight, or for up to 3 days
- before using, allow the dough to sit at room temperature for 2 hours, then shape and bake
i love using my Outdoor Pizza Oven , but this pizza dough bakes up perfectly using a pizza stone in the oven. when i make pizza inside i bake them at 450-500 degrees for 8-10 minutes. outside, i try to keep the temperature between 700 and 800 degrees. bake for 5-8 minutes.
this overnight pizza dough recipe will make 2 medium sized pizzas, or divide in 4 for individual pizzas.
if you need to keep the dough for longer than 3 days it can be frozen in zip-top bags for up to 3 months. thaw the dough at room temperature – this should take about 8 hours, then shape and bake using your favorite pizza toppings.
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