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
Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Can I bake at 450 and just increase the baking time?
Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven.
Best video on the internet in how to make the dough & form the dough platter.
A couple of things:
1) If u add the flour to the water with dry ingredients already in, mixing is a lot easier for effort is only needed at the end
2) If u wet your hands before kneading the dough doesn`t stick to hands
3) If u baste the dough with oil & flash cook it 4 a bit to start forming the crust without toppings it will prevent the sauce and toppings turning the dough platter soggy in the middle
4) If u pull out the 2nd oven rack before preheat u can use it to let the cooked pizza to rest and cool without stem given off reducing the crispness of its bottom
Hi Natasha,
Any adjustments for high altitude? We live at 7,000 feet. Also, can I use kosher salt instead of sea salt?
Hi Jessica! Kosher salt will be fine, they are used interchangeably.I don’t have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful.
Do you think you could make bread sticks out of this recipe
Have one granddaughter that doesn’t like pizza only breadsticks
Hi laura, that sounds yummy but I haven’t tried making breadsticks out of it. I’ll have to try that. If you experiment, let me know how it goes!
Thank you for this recipe! I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. I use bread flour and cake flour, and it turns out great! I finally can just use my hands to make it fit in the pan. I love your video it helped me immensely.
That’s just awesome! Thank you for sharing your wonderful review, Debbie!
WoW! Thank you Natasha and hubby! This truely is the BEST pizza crust I’ve ever had! I believe your 8 fold method and cold fermentation process is what makes the magic happen! The dough was a dream to work with and out of this world flavor! I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. I’m 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Thanks again! Hugs.
Hi Pam! I’m so glad you loved this recipe. Thank you for sharing your feedback.
Hi Natasha,
The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. Any reason why it may have given me trouble stretching out?
Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.
Can I substitute white sugar for the honey? Table salt or kosher salt for fine sea salt?
I make pizza once a week and loved this dough!
Thanks!!
Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I hope this helps!
Excellent crust! Easy to make just takes a little planning. I used instant yeast and just added it to the dry ingredients and omitted the honey. No need to proof. I let it raise 4 hours then in the fridge for 18 hours. Just in time for dinner! Thanks, it’s a keeper! If you’re ever in Nashville come stay at The Opal House, our vacation rental here!
Thank you so much for sharing that with me, Debi & for the invite! That’s so thoughtful!
I just tried this recipe and my dough was not light and crispy. I measured everything to the letter but did not take the temp of my water. Do you they no that could be the issue? It was kind of dry while kneading so maybe I needed more water. I will try it again.
Hi Michelle! It sounds like it could have been too much flour. Check out my tutorial on how to measure your ingredients HERE. I hope that helps!
Hands down the best pizza dough recipe around. We have made 10 pizzas so far using this recipe! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Once it’s smooth I follow all the instructions listed. So easy! Chewy dough and tastes amazing.
That’s wonderful! I’m so glad you love the recipe. Thank you for the feedback.
I’ve made my own pizza dough for almost 40 years. I love to try new things, and tried the pizza dough recipe. It was so delicious!! I loved the fact that I can make it the day before, come home from work and the dough is done! Easy to have homemade pizza on a busy work night!
That’s wonderful, Barbara! Thank you for your feedback.
My dough was so dry when I was mixing it, and yes I spooned and leveled…measured ingredients correctly….I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. I have been baking yeast doughs for over 50 yrs…my suggestion is to add the flour to the liquid until you have the right amount for a good dough.
Hi Carol, did you possibly use a different kind of flour? Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Also, when you click on ‘metric’, you can see measurements in grams which may help.
Excited to try this! Can I let the dough rise longer than 4-5 hours the first time, like overnight?
Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. If it’s a cooler environment and the dough isn’t proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results won’t be as good.
Do you have to let the dough sit overnight? Or can you let it rise for an hour or so then use it that same day?
Hi Marisol! You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. You may try using the individual pizza crust recipe instead if you want a quicker dough.
Best dough ever! Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha
You’re welcome, Jim! Thank you for the feedback. I’m glad you love the recipe.
I’ve made this pizza dough twice now, and my family loves it. This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. 😋
Great job, I’m so glad that it was successful!
Hi Natasha,
I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .I’m planning to make this for tomorrow brunch. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Thanks
Hi! I’m glad you love my recipes. You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE
which uses more yeast.
Thank you Natasha! I tried as you mentioned in the instructions and it came out soo good .My family loved it.
Happy New Year 🙂
I’m glad it was loved! Thank you for sharing.
I have used a lot of different recipes and both myself and family agree this is our favorite! I use this recipe to make stuffed crusted and cheesy bread too!! So delicious 🤤
Yum! I’m so happy you enjoyed that. Thank you for sharing that with us, Nannette!
Hi again Natasha,
Would you advise for/against using a food processor for this pizza dough recipe?
Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Would you recommend one or the other?
Thanks again.
Hi John, using a food processor isn’t necessary, and you would risk over-mixing the dough.
Cant wait to try this recipe on my own. My brother made it and it was absolutely delicious. However I don’t own a pizza stone. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Thank you!
Hi Nicole! Yes, this works on a baking sheet. I hope you love the recipe!
Hi Natasha,
Just to clarify, when your recipe says to use 1/2 teaspoons of active dry yeast, that’s going to be approximately 1/4th of a typical packet of “Fleischmanns Active Dry Yeast,” right?
I ask because other recipes I’ve seen (from other chefs) will simply use the whole packet, as if the quantity doesn’t ever need to be measured. Yeast (like baking powder and soda) is one of those ingredients that’s not obvious to me in terms of determining how much is too little or too much.
Thanks, and I loved the video and I’m looking forward to making this.
Hi John, we measure out 1/2 teaspoon. Some of those packets have About 2-¼ teaspoons in there, so I would measure for accuracy.