This recipe is perfect for last-minute decisions when making pizza for dinner. Set some time early in the morning to make the dough for baking pizza later in the day. If you do not make pizza, refrigerate the dough for up to 2 days. The pizza will continue to develop more flavor as it ferments in the refrigerator. This pizza dough recipe will showcase the taste of the flour, so it’s best to use good flour like soft white 00 Flour.
Double zero flour is a finely ground Italian flour near Naples, and it is the standard for Neapolitan pizza. It has a soft quality that makes pizza dough delicate in texture but has great strength to form a pizza. The results are delicious and tender. If you can’t get your hands on Caputo 00 pizza flour, good quality all-purpose white flour works well.
This pizza dough requires minimal ingredients: flour, yeast, water, and salt.
Here are some of our recommendations/tips with the ingredients for the recipe:
See the recipe card for full ingredient information and quantities.
This pizza dough recipe is easy to make and requires at least 8 hours of fermenting, but if you don’t make pizza or focaccia the same day, store the dough in the refrigerator for up to 72 hours for extra flavor and texture.
Hydrate the yeast.
Heat water to 90°F and add the yeast on top, and set aside.
Toss flour with salt.
In a large bowl, toss flour with the salt.
Add the water and yeast mixture to the bowl and mix with a spatula until incorporated.
Fold the dough.
Wet your working hand and reach underneath the dough, stretch it out and up, and fold it over the top. Repeat with the remaining dough until it is soft and springy. Next, shape the dough into a ball, add olive oil on top, and set the bowl in a warm (but not hot) dark place for up to 8 hours with a towel on top.
Ferment/Rest up to 8 hours.
The dough should have doubled in size, and the top should have bubbles forming.
Divide dough into 2 balls.
Moderately flour a surface and ease the dough out of the bowl. Dust the top of the dough with flour, then cut it into 2 equal doughs. Shape the dough into 2 balls following the same fold method.
Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. Let the dough sit at room temperature for 30 minutes before making pizza, or transfer it to the fridge for later use.
Yes. You can transfer unused pizza dough to the fridge for up to 48 hours. It will continue to ferment slowly, and it will even develop more flavor. After the dough has risen once, divide it into 2 dough balls and store it in an airtight container, one larger than the dough, as it will continue to ferment and rise.
Yes, yeast doughs can be kept in the fridge for up to 72 hours. The yeast activity slows down in the cool environment but then picks up again once you remove the dough from the refrigerator.
Yes, some find it easier to shape cold pizza dough, but if it gives you any resistance, let it sit on a floured surface at room temperature with a towel on top for at least 30 minutes.
This pizza dough recipe is perfect for last-minute decisions when you want to make pizza for dinner. Set some time early in the morning to make the dough for baking pizza later in the day. It’s easy to make, and the results are delicate and delicious. ♡
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