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You’re going to love this simple overnight pizza dough recipe! Easily made in a mixing bowl (no stand mixer needed!), this homemade no-knead pizza dough is no fuss and will inspire many delicious at-home pizza nights.
Lots of overnight pizza dough recipes call for complicated mixing, shaping, and rising schedules. Not this one!
Oh no, my friends, you’re going to mix everything all at once, in one bowl, and then you’re going to straight up ignore it for 18-24 hours. That’s it!
If you haven’t worked with no-knead dough before, it’s super simple, but a little sticky. That’s ok, I’m going to walk you through it, and you’re going to ACE this!
This recipe does need a long rise time, so check out our whole wheat pizza dough recipe if you only have an hour or so. You can also use all-purpose flour in that recipe; just read the notes in the printable recipe card for details.
When you’re working with the dough and shaping it, remember, we are not professional pizza makers – it doesn’t have to be perfect. Don’t apologize for imperfections. Call your pizza “artisanal and rustic” and go live your best life.
Pro Tips/Recipe Notes
- To make sure the dough isn’t too dry, you’ll want to spoon the flour into the measuring cup. Do not scoop the cup into the container of flour.
- Keep the bowl out of direct sunlight during the rise time.
- The temperature of your house will impact the rising time for this no knead pizza dough. A cooler house means it will take longer to rise. It may rise more quickly in a very warm house.
- This recipe can make two thin-crust 10-inch pizzas or a 14-inch thicker-crust pizza.
- Plans change, so if you can’t make the pizza dough after it has risen, that’s ok! Pop that covered bowl into the fridge for up to 24 hours.
No Knead Overnight Pizza Dough
Equipment
Ingredients
Instructions
- Add all ingredients to a medium-sized mixing bowl. Stir until thoroughly combined.1.5 cups water, 1 tsp yeast, 2 tsp olive oil, 1.5 tsp sea salt, 3 cups all-purpose flour
- Cover the bowl and let it sit at room temperature for 18-24 hours. Keep it out of direct sunlight.
- When the dough has doubled in size and is dotted with air bubbles, preheat oven to 500˚F and put pizza stone, steel pizza peel, or baking sheet in to preheat.
- Liberally flour the edges of the bowl where the dough meets the bowl.
- Flour your hands and a clean surface and gently shape the dough into your desired shape/size. Pro tip: The dough will be sticky. Add flour bit by bit until you feel like you can comfortably work with it.
- When the oven is fully preheated, reduce the temp to 425˚F, and get sauce and all toppings ready to go.
- Sprinkle the pizza pan with cornmeal and gently transfer the pizza dough onto the pan.cornmeal for pizza pan
- Quickly add your favorite sauces, shredded cheese, and toppings. Bake at 425˚F for 10-12 minutes or until the cheese is browned and bubbly.
Notes
- This recipe can make two thin-crust 10-inch pizzas or a 14-inch thicker-crust pizza.
- For best results, place whatever baking sheets you plan to use in the oven while it preheats. This gives you the closest results to a pizzeria oven.
- To freeze uncooked dough: allow the dough to fully rise for 18-24 hours, and transfer to freezer-safe bags for 2-3 months. Allow the dough to thaw overnight in the fridge or for a few hours at room temperature before rolling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
