15 Minute Easy Overnight Pizza Dough (Yeast and Sourdough Options)

Are you looking for restaurant style woodfire pizza you can make at home with less than 15 minute prep time? If yes, you came to the right place. This dough hits all levels with its complex flavor, chewy interior, and crisp golden brown crust. No soggy bottoms around here and certainly no toppings flopping off this crust.

How do we achieve all these pizza levels??? The answer: Overnight Ferment (even up to 72 hours). During the cold ferment in the fridge the dough has time to slowly ferment while developing flavor and gluten structure (aka dough strength secret to the chewy crust). I call this a win win for busy families. As I mentioned before, the dough can be made up to 3 days in advance as well as frozen just by doubling the yeast (see notes below). You can even par-bake the pizza crust and make your own freezer pizza. This recipe works well with sourdough as well as an all yeast dough. The more starter you put in or the longer you ferment the dough tangier the dough becomes.

Pizza toppings:

• Sweet/Hot Italian Banana Peppers
• Olives
• Mushrooms
• Onions
• Spinach
• Herbs like Basil, Parsley, Oregano
• Hot Honey
• Ranch
• Goat cheese
• Feta cheese
• Fire Roasted Tomatoes
• Pepperoni
• Proscuitto
• Ham
• Italian Sausage

Twinkle Toes Tasting Memory

One of my favorite memories as a kid was making homemade pizza with my dad. He would make the dough in our bread maker for 4-6 hours. Next came the fun part as a kid of shaping and topping the dough. Mine was always heavily sauced and cheesy with a pepperoni smiley face to top it off (no pun intended lol). I was probably one of the only 5 year old’s to put mushrooms on my pizza because I wanted to be like my dad. I would also sneak nibbles of the raw dough before it went in the oven. The mind of a five year old. Anyways, I have come along way in my pizza toppings and dough. Unlike my parents I do not own a bread machine and am a bit lazy on waiting 4-6 hours. I also wanted to tweak the recipe to be suitable for both medium and or thin crust pizza. I personally go for a medium crust with a nice chew that can hold the toppings but not so thin that you can fold it New York style. I like a happy medium. Hope you enjoy my adapted version for my childhood homemade pizza recipe.

This recipe was adapted from Patrick Ryan Sourdough Pizza Recipe

15 Minute Easy Overnight Pizza Dough (Yeast and Sourdough Options)

5 from 1 vote

An easy delicious restaurant style woodfire pizza made with wholesome simple ingredients with only 15 minute preparation time. You will not believe the flavor, chew, and crisp crust coming out of your home oven.

Author: Hannah Cooking Method: Baking Cuisine: Italian Courses: Breads, Entrees Recipe Keys: Family Favorites Make-Ahead

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Prep Time 15 mins Cook Time 10 mins Rest Time 24 hrs Total Time 24 hrs 25 mins Difficulty: Beginner Cooking Temp: 450  F Servings: 6

Ingredients

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Sourdough Pizza Dough

• 0.5 cup active sourdough starter (fed 6-13 hours prior)

• 1 ¹⁄₃ cups water (room temp)

• 3 tbsp olive oil

• ¹⁄₄ tsp instant or active dried yeast

• 4 cups Bread Flour or All Purpose Flour (APF) (plus additional for dusting)

• ¹⁄₂ cups Semolina flour, APF, or whole grain flour (use semolina for added crunch)

• 2 tsp sea salt

Yeast Pizza Dough

• 1 ³⁄₄ cups water (room temp)

• 3 tbsp olive oil

• ¹⁄₂ tsp instant or active dried yeast

• 5 cups Bread Flour or All Purpose Flour (plus additional for dusting)

• ¹⁄₂ cups Semolina flour, APF, or whole grain flour (semolina for added crunch)

• 2 tsp sea salt

Instructions

1. In a large bowl, mix the flour with the salt, and semolina or flour of choice in a clean bowl. 

2. In a smaller bowl add the water, oil, yeast, and starter if using sourdough recipe. Once all is combined add the wet ingredients into the dry. A rough dough should form. Note it will not be smooth but knead it for about a minute and then place in an oiled bowl. Cover the bowl and placed in the the fridge for 24- 72 hours.  

1. About 1 hour before making the pizza. Preheat the oven to 450F (or hotter). Place a pizza stone, upside down cast iron skillet or baking sheet in the second upper rack. Take out the chilled dough and knock it back. For individual pizzas, divide the dough into six equal portions for 6 to 7 inch pizzas (~185 grams each) or for larger pizzas divide the dough into two 13-inch pizzas (~550 grams).  Shape into rounds and place on a floured baking tray. Cover the rounds with a towel or plastic wrap for 60-90 minutes while the pizza stone heats up. I use this time to prepare the toppings.  

1. Flour your work surface and place one dough ball in the center. Using the tips of your finger to flatten the dough into a disk. Continue to thin out the dough by picking it up and pinching it at the edges gently allowing gravity to help stretchy the dough. Alternatively you can use a rolling pin. Shape the dough to the desired size and thickness. 

1. Carefully, transfer the pizza base onto a pizza peel, wooden chopping board, or back of a cookie sheet dusted with semolina. Make sure you pizza can slide by giving your pizza peel a slight back and forth motion. If it sticks add more semolina or slower underneath. 

1. Next add your sauce and toppings of choice. Carefully slide the pizza base directly onto the preheated baking tray/pizza stone in your oven. Bake for 8-10 minutes for smaller pizzas and up to 10-14 minutes for larger pizzas. See notes for par-baking crust. Let pizza cool for 3-5 minutes before cutting.  

Note

If par-baking crust simple bake for 6-7 minutes until slightly golden and starting to crisp. Flatten top with spatula once out of oven for easier toppings next bake.  Let cool on cooling wrap for 2 hours before freezing. Bake directly from frozen at 425F up to 450F for 10 minutes. If you want more golden crust brush olive oil. 

Keywords: pizza, dough, yeast, sourdough, make-ahead, freeze, Italian

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