Making your own pizza dough is simple with this easy overnight pizza dough! Four ingredients plus time is all you need for the best homemade pizza of your life!
There are hundreds (thousands?) of ways to make pizza dough, but this recipe is a favorite of mine. It has just 4 ingredients, and maybe 5 minutes of hands on time. It needs only 1 minute of kneading and can accommodate a relatively flexible schedule.
The only real downside to making this recipe (and your own pizza dough in general) is that it’s not great for instant gratification. If you want to make last minute pizza, you can get dough from grocery stores or some pizza shops.
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But if you want the reward of making your own pizza dough, and you want it to taste as good as the crust from a nice pizza place, you should really try this recipe! It’s a perfect all purpose type pizza dough. It can be stretched thin and bakes up with a pillowy edge (technical term cornicione).
The method is quite simple, and you’ll see some similarities in the technique to my overnight artisan walnut bread(there’s a video over there where you can watch some of the techniques I describe in the recipe if you’d like. Specifically the pinching, folding, and shaping techniques).
The recipe is adapted from The Elements of Pizza by Ken Forkish, who, if you’ve been following me for awhile, you might have noticed I’m a big fan of. I love the more science-y approach he has to baking. There’s certainly an art to making your own bread and pizza, and a lot of it is done by feel and experience, but I find it helpful to understand the whys behind it.
Minute Pizza Dough Recipe (no Yeast)
Professional pizza ovens typically bake pizzas in just 1-3 minutes at 700 to over 1000ºF, while in my home oven it takes a minimum of 6 minutes for a smaller pizza on the hottest setting my oven goes to.
A typical 10-12″ pizza takes closer to 8-10 minutes in a well pre-heated oven at 550ºF. Because of this, the best doughs in a professional kitchen are not going to be the best dough in a home kitchen. More water will evaporate while baking at home due to the longer bake time. That’s why when you bake your pizzas at 425 ºF (which is what I see in a lot of recipes) for like 20 minutes, you’ll get a much stiffer and drier result.
To imitate a professional oven you want your home oven to get as hot as possible. That’s usually somewhere between 500 and 550 ºF. You also want to preheat your oven for an hour.
Tawa Pizza Recipe
Your oven may say that it’s preheated well before an hour is up, but, you need the heat to absorb into the walls of the oven. That way, when you open your oven door to slip in your pizza, you won’t lose as much heat.
It doesn’t matter if you have a fancy Wolf or Viking oven or if you have an average oven, this is just a matter of heat transfer and it takes time. Luckily, an hour happens to be the time it takes for the pizza dough to come up to room temperature and for the gluten to relax before you shape and top your dough so it really works out nicely.
As far as the dough itself is concerned, we use a slightly higher hydration (or a wetter) dough than most professional recipes to account for this additional evaporation. This recipe has a 70% hydration, which allows for a softer and doughier crust. The dough also uses a high percentage of salt.
Recipetin Eats' 30 Minute No Yeast Pizza Dough, Cheat's Pizza Dough, How To Make Pizza Dough Without Yeast
Salt not only provides flavor in the final product, but it also acts to retard the growth of the yeast. And, as I’ve said before and I’m sure will say again, a slow and cold fermentation leads to a tastier result, as it gives the yeast time to create those delicious flavor molecules as it processes the carbohydrates in the flour.
Speaking of yeast, only a small amount is used to allow for the long and slow fermentation. I tend to use all purpose flour (and the recipe is written as such), but make sure to use a high quality (and higher protein one), like King Arthur Flour or Bob’s Red Mill.
I find my bread and pizzas are a lot better when I use these high quality flours. You can use Italian 00 flour instead in this recipe, but I am pretty happy with the way my all purpose flour doughs come out, so don’t usually bother to source the more expensive imported flour.
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Lastly, I want to talk about how to bake your pizza. We’ve already talked temperature, but what you bake on is equally important. For years I used a pizza stone, and that makes pizza way better than using a thin metal pizza baking sheet.
But my pizza stone broke after 7 years and I switched over to a baking steel about 1 year ago and that took my pizza to the next level. Steel is a better conductor of heat than a ceramic pizza stone, so it is able to absorb more heat for a faster bake as well as more evenly for a more evenly baked result. It’s a bit of a pricey investment though, and a stone does work very well. Just make sure if you are using a ceramic pizza stone that it is safe to use at least to 550 ºF.
The other tool that’s useful for making pizzas is a pizza peel. To successfully use a peel, I’ve found a few helpful tips (out of a lot of trial and error).
Wheat Pizza Dough
I hope you guys try this dough, and then one of my many pizza recipes! If you have any questions please feel free to ask, or if you try it, let me know how it turns out for you!
If you make this easy overnight pizza dough, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @ and #. I love seeing your recreations!
This crust is perfection! I’ve made many different kinds over the years and this is not only the tastiest, it’s also the easiest! I baked it on parchment paper that I trimmed back to the size of the pizza, then placed it onto the back of a cookie sheet then slid the pizza onto my baking steel that I heated for one hour at 550. In 8 minutes there was puffy crust better than most pizza places. I pulled the pizza off the steel with tongs onto a cutting board. I used AP flour this time. I’ll try it with tipo 00 next. I made a cream cheese white sauce and caramelized onions and mushrooms.Thank you for this treasure!
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I have made this a few times and love it. I made a few additions. I always do a sponge starter for any yeasty thing I’m doing, but tailor it to whatever type of dough is called for. I also add a healthy dollop of olive oil as I love the little added flavor. I try and keep it in the fridge somewhere between 24 and 36 hours for tanginess purposes! I think the technique of pulling and pressing makes this dough. I love how airy it is to work with and, of course, the finishing texture and taste! I’ve tried many types of pizza dough and this seems to always be a home run. I am not an experienced baker and I fail as much as I succeed and had been on the search for a great pizza dough. Then, I lived outside of Naples for a year and thought I had ruined pizza for myself ;) (well, upped my standards) This is as close to excellent as I can get! Thank you for the recipe!
I’ve tried many recipes for pizza dough and keep coming back to this one. It’s absolutely the best. Still can’t believe so little yeast leavens so much dough. Thanks for sharing and for including the incredibly helpful video!I can make a mean pizza, but it took me a while to learn how. Exceptional pizza starts with great dough and for the better part of the past decade my pizza dough approach stuck close to Peter Reinhart’s Napoletana pizza dough recipe. It makes a beautiful, flavorful crust using a delayed fermentation method. But, in recent years I wanted to ditch the stand mixer and simplify wherever possible. So, things have evolved in a good way!
Today, I’m going to share my go-to pizza dough recipe. It’s the simplest recipe I know and delivers beautiful, reliable results whether I’m baking in my kitchen oven, the little Airstream oven(!), or an outdoor pizza oven. No mixer is needed and you don’t need to proof any yeast. It’s such an easy pizza dough recipe and completely delivers.
Homemade Easy Vegan Pizza (vegan Pizza Dough Recipe + Toppings!)
Let’s talk about this recipe. In addition to Peter’s Napoletana pizza dough recipe I’ve tried a lot of approaches to pizza dough over
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