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Easy No-Knead Overnight Pizza Dough Recipe for the Perfect Crispy Crust

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This easy no-knead overnight pizza dough recipe creates a bubbly, soft, and springy dough with a perfectly crisp, airy crust. It requires minimal effort and slow fermentation for great flavor and texture.

Ingredients

Scale
  • 3 1/2 cups (440g) all-purpose flour
  • 1 1/2 cups (360ml) warm water (105°F to 110°F)
  • 1 teaspoon (about 3g) active dry yeast
  • 1 1/2 teaspoons (9g) salt
  • 2 tablespoons (30ml) olive oil, plus extra for greasing
  • Optional: semolina flour or cornmeal for dusting
  • Optional: herbs or garlic powder for flavor boost

Instructions

  1. In a large mixing bowl, sprinkle 1 teaspoon of active dry yeast over 1 1/2 cups (360ml) of warm water (105°F to 110°F). Let it sit for 5-10 minutes until foamy and bubbly.
  2. Add 3 1/2 cups (440g) all-purpose flour, 1 1/2 teaspoons (9g) salt, and 2 tablespoons (30ml) olive oil to the yeast mixture. Stir until the dough just comes together; it will be sticky and shaggy.
  3. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Refrigerate and ferment overnight for 12 to 24 hours.
  4. About 1 to 2 hours before baking, remove the dough from the fridge and let it come to room temperature.
  5. Lightly flour your work surface and gently turn the dough onto it. Shape into a round ball or divide into smaller portions. Stretch gently into a 12-inch (30 cm) circle.
  6. Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
  7. Dust a pizza peel with semolina flour and transfer the shaped dough onto it. Add sauce, cheese, and toppings quickly.
  8. Slide the pizza onto the hot stone or baking sheet. Bake for 10-15 minutes until crust is golden and crispy and cheese is bubbly and browned.
  9. Let the pizza rest for a few minutes before slicing to help the crust set.

Notes

If dough is too sticky, flour hands lightly or oil them instead of adding flour to dough. For quicker rise, increase yeast to 2 teaspoons and let rise 2-3 hours at room temperature but flavor will be less developed. Dough can be frozen for up to 3 months. Preheat oven and stone for at least 30 minutes at 500°F for best crust. Use semolina or cornmeal to prevent sticking.

Nutrition

Keywords: no-knead pizza dough, overnight pizza dough, easy pizza crust, homemade pizza, crispy pizza crust, no kneading, slow fermentation

Find it online: https://fuzzyforker.com/easy-no-knead-overnight-pizza-dough-recipe-for-the-perfect-crispy-crust/