This is hands down the best pizza dough! It makes a New York-style pizza with a thin crust in the center and beautifully puffed on the edges. You will love this crust – it’s crisp, chewy and so satisfying. Make this and you will never want a store-bought crust again. And, you’ll be known for your pizza!
Unlike our Quick and Easy Pizza Dough (which is great if you’re in a hurry), this is an Overnight pizza dough. You can only get this kind of pizzeria-quality crust by letting it rest in the refrigerator and slowly rise overnight. It’s also easier than you think. Watch the video tutorial, and you’ll be a pro in no time!
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The Best Pizza Dough
This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. Here’s more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. An overnight pizza dough also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. P.S. This overnight pizza dough is also great for homemade Stromboli or even Calzones (i.e. pizza pockets).
Pizza Dough Video Tutorial
Watch the pizza dough video tutorial once and you will be a pro in no time.
The Secret to the Best Pizza Crust
Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast – it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours.
The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time to rise in the slow/ cold fermentation step. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges.
What is the Best Flour for Pizza Dough?
You don’t need any fancy flours to develop a gorgeous crust. We used organic all-purpose flour for making pizza. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. You can substitute bread flour for all-purpose flour in equal parts.
If you want to make a more Neopolitan-style pizza, a “00” Flour is a great choice as well.
You can dust the pizza peel with the flour you are using to make the dough, or dust with semolina flour if you have it on hand. It’s what the pros use for easier transfer from the pizza peel to the oven.
Pro Tip:
Do not use too much yeast! Most ‘quick’ pizza doughs use way too much yeast which makes the crust doughy and causes the center of the pizza rise while baking. If you use too much yeast, you will never achieve that thin crisp crust in the center.
How to Make Overnight Pizza Dough
- Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
- Pour the water mixture over your flour and stir to combine with a spatula, then knead by hand for 2 minutes. Cover and let rise 4-5 hours at room temperature.
- Transfer dough onto a floured surface and divide in half. Fold each piece of dough 8 times (rotating book fold) and form a ball. Transfer to an oiled bowl, cover, and refrigerate overnight or up to 7 days. Your dough is done.
Why Fold the Pizza Dough?
Folding the dough balls 8 times with the ‘book fold’ and turning the dough between each fold strengthens the gluten threads and traps carbon dioxide created by the yeast, which helps form those beautiful bubbles in the dough.
How to Form and Bake Pizza Crust
- Remove the dough from the fridge 1 hour before using then preheat the oven with a pizza stone in the center to 550˚F.
- When the oven is preheated, place room-temperature dough onto a floured surface and dust lightly with flour.
- Gently press the dough down in the center with your fingertips, then place the dough over the back of your knuckles with both hands together and roll over your knuckles, rotating around the dough as you go, keeping a 1″ thicker border. Place 10-12″ diameter crust onto a floured pizza peel.
- Add white pizza sauce or red pizza sauce, cheese, and toppings. Give the pizza a shake over your pizza peel to make sure it’s not sticking then immediately slide it from your pizza peel onto the preheated pizza stone and bake at 550˚F for 8-10 minutes.
Tools for Homemade Pizza
The right tools will make the pizza dough making the process even easier. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone.
- Pizza Peels (a set of 2 makes the process easier).
- Flexible Food Scraper – to scrape the dough out of bowls and cut the dough in half
- Round Pizza Stone – to bake your pizza in the oven
- Pizza Cutter – the easiest way to slice a pizza
- Instant Read Thermometer – to check water temperature
Pro Tip:
If you are looking for fresh pizza topping inspiration, you’ll love the Tuscan Pizza we shared in Natasha’s Kitchen Cookbook (it uses this same overnight pizza dough recipe)!
Can I Freeze Pizza Dough?
Yes! It’s very easy to freeze this dough, and once it’s thawed, it tastes just as good as freshly made. See our tutorial for How to Freeze Pizza Dough.
What to Serve with Pizza
Once you have mastered your pizza-making skills, you will want to throw a pizza party. Once you throw a pizza party, you’ll need sides to go with it. These are all great options:
- Avocado Ranch or Homemade Ranch Dressing
- Caesar Salad – a fresh and crisp green salad
- Avocado Corn Salad – so vibrant and satisfying
- Cobb Salad – beautiful and delicious
- Garden Salad – A restaurant-style side salad
- Instant Pot Corn on the Cob – the juiciest way to cook corn
Overnight Pizza Dough Recipe
Ingredients
- 1 1/4 cups warm water, 105-110˚F
- 1/2 tsp active dry yeast
- 1 tsp honey
- 1/2 Tbsp fine sea salt
- 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
- In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
- Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
- Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to Form a Pizza Crust:
- PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
- When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
- Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
- Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Notes
Nutrition Per Serving
Filed Under
Hi Natasha. I baked my first pizza using your recipe yesterday. The dough was delicious. I did have an issue with the top of my pizza burning before the dough was completely cooked. I was using the pizza stone and had the oven at 550. The pizza was placed in the lower half of the oven. What could I be doing wrong? Thanks!
Hi Helena, I haven’t had that experience but it could be either the airflow in the oven or the calibration.
Although I have tried this recipe twice already, I am having a hard time getting my pizza crust to be thin in the center. It ends up being quite thick and dense both in the centre and edges (although still tastes good!). I am certain I am following the steps correctly, however there are technical concerns. Since I don’t have a pizza stone and worry about using a high temp on my oven, I baked it at 420 for 20 mins (5 mins prebaked the crust) on a dark sheet pan. I am wondering if anyone knows if it would be possible to achieve Natasha’s pizza using a dark sheet pan and lower temps (450 max)? Am I simply not flattening the centre of the dough enough when I make the crust? Any help would be appreciated as I try to figure this out! On a side note, I made the pizza with Natasha’s white sauce and everyone loved the sauce!
Hi Jan, make sure to let the dough rest at room temperature as directed which will make it much easier to stretch the dough and achieve that thin center before baking. If you let it rise and proof adequately and then bring it back to room temperature, the dough will be much easier to form and get that classic crust shape.
Thank you for this simple and great recipe! The crust was wonderful and surpassed any I’ve had locally.
Did I read that the dough can be frozen? If so, at what stage of the recipe can I put it in the freezer?
Hello Diane, thanks for your fantastic feedback. Yes, you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter, and come to room temperature 1 hour before shaping.
I just got done making mine and put it in the fridge so we can have it tomorrow.
My first try was too wet so I threw it away and this one was so incredibly sticky and frustrating (I almost cried haha) but I let it rise and tried to maneuver and fold it how your video said.
I don’t know what I did wrong or if it’s supposed to be that sticky but I’m praying it turns out ok.
Hi Brooke, I recommend taking a look at our post on measuring. I’m wondering if the flour was not measured properly?
Have made this pizza dough three times this week we love it
Wow, looks like you just found your favorite pizza dough recipe!
Hi Natasha, Just want to double check is the recipe 1/2 tbsp of salt or 1/2 tsp? Thanks!
Hi Hazel, it is 1/2 Tbsp fine sea salt.
Super,super, super, super, super etc
My oven made it to 475 and l baked for 10mins. Thank you many blessings!!
You’re welcome, Hellen! I’m happy you enjoyed this!
Foolproof recipe, made this like a dozen times and perfect each time.
Hi Keerti, That’s so great! It sounds like you have a new favorite!
Hi Natasha,
I have tried other pizza dough recipe that did not come out good. OMG, I found your recipe and what a great recipe; my pizza was a big hit, came out perfect & delicious. Also, I made it with your white pizza sauce recipe; great overall. It’s now my best favorite for homemade pizza. Thank you very much!
You’re welcome, Ann! I’m so glad you enjoyed that!
First time I dare to make pizza; we love this pizza! Very easy and delicious. Thank you for the recipe.
You’re most welcome, Susie. I hope this becomes your favorite pizza dough recipe.
Hi
Can pizza be frozen with all toppings?
Hi Nadine, yes it can be frozen. Place the pizza on a baking sheet and freeze until solid, for about 3 hours. Wrap the pizza in plastic wrap, and then place it in a freezer Ziploc bag (squeeze out the extra air).
Hi Natasha,
I am a devoted fan of many of your recipes so delicious and well taught.
One thing about my pizza stone, it at that high temp smokes and my fire alarm goes off. Ha!
Suggestions?
Hi Elizabeth, you might google how to clean a pizza stone – sometimes if there is food debris or oil on there when you preheat the stone, it can get smoky.
I’ve made this recipe and my family LOVED it. We live in NYC and this is pretty close to it! My mom was like we’re not ordering again lolol. My only thing is why don’t you add oil to the dough? My mom said that it’s not crunchy enough bc of the lack of fats in the dough and I was wondering if you know how much I should add.
Hi Naeela, we think this is a perfect balance but, if you happen to test this out with oil, I would love to know how you like that.
Hi Natasha, my daughter is diabetic and I need to count her carbs each meal for insulin, the nutritional facts state 41 grams. Is that per piece? 6 slices per pizza? Thanks! Can’t wait to try this tonight.
Hi Tamara, that would be per serving. This recipe makes 2, 10-12 inch crusts that serve 8 people between the two.
I don’t have a pizza peel or a pizza pan. I have only a cookie sheet. What can I do?
Hi Lynn, the cookie sheet would work, I would preheat the cookie sheet.
How do you transfer the pizza so easily to the oven? I made it tonight…simply ruined the pizza because I did not transfer it well at ALL. So sad because what was salvageable tasted good!
Hi Cassie, the right tools will help you do that and practice of course. I have this portion in the recipe Tools for Making Pizza. I hope that helps!
I have 00flour on hand. Can I use this for the crust?
Hi Kate, I haven’t tested that with 00 flour to advise. If you happen to experiment please let me know how you like that.
Hi Kate, I’ve made the dough using 00 flour, much better results than all purpose flour. Stretches so much easier too by just using your hands.
I’ll stick to 00! You won’t be disappointed.
can you use this dough to make calzones?
Hi Marge, yes, that will work. You can also use my Calzones Recipe here.
I can’t wait to try this! Do I she. To wait the full 24hours? Was hoping to make for my family tonight! TY!
Hi Marti, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.
Yay! I can’t wait we will have them tomorrow! A Friday night treat! I love all of your recipes! You are so talented! Thank you for sharing them with us!
My pleasure. I hope this recipe becomes your favorite!
Jumping the wagon here and wondering if I can just let it set for 13 hours instead of 18?
Hi, it can be done, but the results will be better with the full time.
Hi Natasha,
I am wondering if I can skip splitting the dough into 2 balls and proofing it in one ball, so that I can make one larger pizza in a rectangle baking sheet pan?
Hi Shanna, that should work to make 1 larger pizza.
This was amazing! First time I made it I followed the recipe totally. Second time, I swapped out 1 cup of the all purpose with sprouted whole-wheat flour. I expected it to need more water but it didn’t. It was just as crispy on the edges and chewy in the centre. I got so many compliments, with everyone asking for seconds. Where was this recipe all my life!!!
I’m so happy to hear that! Thank you for sharing your great review, Fatima!