Crispy overnight Pizza dough
This is an easy-going, relaxed Saturday brunch pizza dough recipe.The slow rise in the fridge for few hours or overnight makes this pizza so delicious. The pizza comes out crispier and the texture is also that much better. You will need yeast for this recipe and stand mixer will make it so much easy to knead this dough to perfection. Just top off with your favorite sauce and topping and enjoy the flavor in each bite!
- 800 g All Purpose flour
- 1 tsp Salt
- 2 ¼ tsp Active dry yeast
- 1 tsp Sugar
- ¼ cup Warm water (100 -110 F)
- Warm water as required
- 2 tbsp Olive oil
- Mix yeast with water and sugar and let stand for 10 minutes or more until the mixture doubles in volume.
- Sift flour with salt in a stand mixer or in a container you can knead it freely.
- Add Yeast mixture to the flour and start kneading. Mix until all liquid is combined.
- Add about 1/4 cup of warm water and knead, add 2 tbsp of water each time to make a soft dough. This will take about 10 minutes in the stand mixer.
- Oil the base of the bowl and transfer the dough ball to it and cover airtight. Keep in the fridge for at least 8 hours or overnight.
- Take out when you are ready to bake. Cut in 4 equal parts and make your pizzas as per recipe.
- Flatten the dough out in your favorite shape. Use olive oil to spread the dough until desired thickness is reached.
- Preheat oven @500 F and put a baking tray in it to get heated as well. transfer the pizza from your working space to an aluminum foil or parchment paper. Transfer to the heated baking sheet. Please be very careful!
- For Crisper Pizza: Top off with a sauce of your choice and bake for 8 minutes.
- Take out of the oven and top off with some more sauce, cheese and the toppings you like. I used mozzarella cheese, tomatoes, onion, and basil. For spices, I used salt, oregano, red chili flake, and olive oil.
- Make sure your yeast is alive and kicking for this recipe to work. If the yeast mixture does not double it means your yeast is not good anymore
- Water should be warm, at least 100 F for kneading and proofing the yeast.
- Add little water in batches to avoid runny dough. Add more flour in case you end up with that. This will dilute the yeast in the dough but pizza will still taste good.