Overnight Pizza Dough is a recipe for Pizza Dough that is prepared and covered to leave overnight, a full 24 hours. Because it's left out at room temp, the yeast has ample time to digest and multiply at a warmer temperature. Creating a Pizza dough that is very easy on the stomach and no refrigerator space is needed. The dough should be prepared the previous day, at about the same time you plan on making pizzas the next day.This recipe uses all-purpose flour instead of 00 flour and adds the addition of Gluten Flour to account for the protein percentage difference between soft wheat flour and all-purpose flour. Soft Wheat 00 Flour or Pizza Flour can also be used here just the same, and in that case no gluten flour is needed. With Pizza Flour you do get even better results.
Servings: 1500 g
Equipment
- 1 Large Pot
- 1 Digital Scale
- 1-2 Baking Sheet or dough tray
- 1 Plastic Bag I use a garbage bag for all proofing
- 1 Dough Scraper
Ingredients
- 987 g All-Purpose Flour - Reserve 1 C for adjustments
- 592 g Room Temp or Warm Water - 60% hydration
- 2 Tbl White Sugar
- 1 Tbl Gluten Flour
- 1 Tbl Sea Salt
- 1 Tbl Oil
- 1/8 tsp Fast Active Dry Yeast
Instructions
- Flour: Weigh out 987g of Flour. If using All-purpose Flour, add 1 Tbl of Gluten Flour to the 987g of Flour. Set this aside as.
- Slurry: Weigh out 592g of Luke warm water. Empty into a very large pot that will hold the final dough. Add Sugar, Oil and 3 Cups of the weighed flour. Whisk well and leave for at least 30 minutes or longer, uncovered. There should be bubbles in the slurry.
- Pizza Dough: Add the remaining flour to the Slurry, reserving 1 C for adjustments if needed. Add the Salt and knead the dough. Add more flour if needed to get a dough that is tacky. It sticks to your hand but comes away clean. If using a dough mixer, add all the slurry to the mixer with all the flour, reserving 1 C for adjustments. Add the Salt and mix on low until it forms into a tacky dough, about 5 minutes or more. Add more flour if needed to get the ideal tackiness.
- Proofing: Add the Dough to the large pot, flatten it out, and cover tightly with plastic. Leave on the counter or place into the stove overnight.
- Portioning: When you are about 2 hours away from making Pizzas. Scrape the dough out on the counter. Portion the dough out into the desired size, using a digital scale. Use flour if needed to prevent too much sticking. Roll them into a tight ball and place them on a baking sheet or dough tray with sufficient space between them. Cover with plastic and leave until ready to make pizzas. During the last hour of proofing; preheat the oven to the highest setting it will go.
Notes
00 Flour: If using 00 Flour, 0 Flour, Pizzeria Flour, Caputo's or Soft Wheat flour, then omit the gluten flour. Gluten flour is only added when using all-purpose flour to increase the protein percentage.
Final Proofing: About 2 hours is ideal. So you want to position out into individual dough balls, 22 hours later, and let them proof for 2 hours. During the last hour, preheat the oven to the highest setting. This can be pushed to 4 hours, but you risk the dough becoming too soft and difficult to handle. You can still make Pizzas, they're just a bit trickier to work with. This will of course depend on the warmth of your kitchen too.
413 Pizza Cook Method: Use this method to cook your pizzas!