Overnight pizza dough

From Pesto, bacon and egg pizza



  • 1 cup warm water
  • 2 tsp active dry yeast
  • 2 cups regular or whole wheat flour (plus about 1/2 cup)
  • 1 tsp salt
  • 1 tbsp olive oil


I use a stand mixer with a dough hook attachment. Pour the warm water into the mixer bowl and sprinkle the yeast over top. Wait about 10 minutes until the yeast is all frothed up. Add the salt and olive oil and give it a quick stir. Now add 2 cups flour and set the mixer on low. The dough hook will combine and knead the dough. After about 5 minutes, have a look at the consistency of the dough. If it looks pretty sticky, you can add bits of flour while the mixer works away, up to another 1/2 cup, until the dough is formed. Flour your hands and the countertop well, and remove the dough from the mixer bowl. Knead a few times until it forms a nice ball. Coat the inside of a bowl with olive oil and oil the dough ball. Cover the bowl with plastic wrap and refrigerate immediately, for at least overnight and up to 3-4 days.* Take the dough out the morning you want to make the pizza and leave it on the countertop until it reaches room temperature, or at least an hour. When you want to make your pizza, just roll it out and you are good to go! I like to half-bake mine before adding toppings. If you do this, make sure to “dock” the dough so it doesn’t puff up (poke lots and lots of holes in it with a fork). Then bake it for 10-12 minutes in a 425 F oven, then add toppings, then 10-12 minutes more until everything is cooked and bubbly.

*If you want to make your pizza that day, give it about an hour to rise in a warm place, then roll it out as per usual.

Printable recipe


  1. Pesto, bacon and egg pizza | Soph n' Stuff - December 6, 2014

    […] Overnight pizza dough […]

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