Delicious and perfect, you’ll love this simple overnight pizza dough recipe! Easily made in a mixing bowl, this homemade no knead pizza dough is fool-proof and sure to become a family favorite.
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 500F 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 425F, 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 425F 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.