Overnight Refrigerator Pizza Dough

• 3 1/2 to 4 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2 Mix in salt and 2 cups of flour until smooth.
3. 3 Gradually add more flour, stirring with a wooden spoon until the dough starts to pull away from the sides of the bowl.
4. 4 Turn out onto a floured surface and knead for about 8-10 minutes, adding flour as needed, until smooth and elastic.
5. 5 Lightly oil a bowl, place the dough inside, and turn to coat. Cover with plastic wrap.
6. 6 Refrigerate for at least 8 hours or overnight.
7. 7 Before use, let the dough rest at room temperature for 1-2 hours to come to room temperature.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Plastic wrap

Variations

• Add herbs like oregano or rosemary to the dough for extra flavor.
• Use whole wheat flour for a heartier option.

Substitutions

• Bread flour can replace all-purpose flour for a chewier crust.
• If out of active dry yeast, use instant yeast as a 1:1 substitute.

Pairings

• Serve with a fresh garden salad and crusty bread.
• Pairs well with a light Italian white wine.

Nutrition

Tips

• For best results, use a kitchen scale to measure your flour accurately.
• If the dough is too sticky after kneading, add a bit more flour, a tablespoon at a time.

Storage

After the initial rise, dough can be stored in the refrigerator for up to 24 hours.

Freezing: Wrap the dough well in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions

• Top with your favorite sauce, cheese, and toppings before baking.
• Perfect for homemade calzones or garlic knots.

FAQ