Overnight Pizza Dough (Print Version)
# Ingredients:
01 -
1 1/4 cups warm water (105-110˚F)
02 -
1/2 tsp active dry yeast
03 -
1 tsp honey
04 -
1/2 Tbsp fine sea salt
05 -
3 1/3 cups all-purpose flour, plus more to dust
# Instructions:
01 -
In a small bowl, stir together water, honey, and salt. Sprinkle the top with yeast, let it sit for 5 minutes, then stir.
02 -
Measure flour into a large bowl, make a well in the center, and pour in the yeast mixture. Stir until the dough forms, then knead by hand for 2 minutes. Cover the bowl with plastic wrap and let rise at room temperature for 4-5 hours until doubled.
03 -
Transfer dough to a floured surface, coat lightly in flour, and divide into two equal parts. Fold each piece of dough in half 8 times by pulling the sides over the center, repeating the process, and forming a ball. Place each ball seam-side down in a lightly oiled bowl, cover, and refrigerate overnight or up to 1 week.
04 -
Remove the dough from the refrigerator 1 hour before using to let it come to room temperature. Preheat the oven to 550˚F with a pizza stone or inverted baking sheet on the center rack. Lightly flour a pizza peel and prepare toppings.
05 -
Transfer one piece of dough to a floured surface and gently pat the center with your fingertips. Avoid popping any bubbles. Lift the dough over both knuckles, stretch it outward while leaving a thicker crust at the edge, and form a 10-12” pizza. Place the dough on the floured pizza peel and ensure it slides freely.
06 -
Apply pizza sauce and toppings. Ensure the pizza slides on the pizza peel, then carefully transfer it to the preheated pizza stone. Bake at 550˚F for 8-10 minutes or until the crust is golden and lightly scorched on large bubbles.
# Notes:
01 -
Use high-quality flour like organic all-purpose, '00', or bread flour. Semolina flour can also be used for dusting the pizza peel to prevent sticking.