Overnight Pizza dough, Oh, this is so good. I tell you, pizza is holy. But it needs to be done right! And that would be by making a proper Pizza dough. And don’t worry this recipe is as simple as it gets but still good.
Now, if you search around the net for good pizza dough you will soon start to notice that the water to flour ratio is a big deal. This is because the higher content of water in the dough will leave you with a better crumb. However, if you do go too high you can make it hard for yourself to handle the dough unless you´re a pro. Now, the perfect level for me, with the flour that I use is about 66 %. It’s important to be accurate on the ratio in bread making, this is why I’m measuring ingredients on a scale rather than using a cup measure.
Overnight pizza dough
- 1000 g wheat
- 10 g salt
- 1 small pinch of dry yeast
- 660 g water
- Mix the ingredients together in a mixer for about 10 min. If you are doing this by hand make sure to give it a bit more time. The dough should be silky and slightly sticky, but it should keep together when you are handling it.
- Divide the dough into three equal pieces, and rub them in some olive oil.
- Pop ’em into plastic bags and let it sit in the fridge for at least 24 hours. This will give the yeast and the gluten in the flour time to develop the dough into pure deliciousness.
- Now, on the pizza day, bring out the dough from the fridge and divide it into appropriate sized pieces. I usually opt for 100 g. sized pieces, and I use the scale for this, just to be sure to get them all the same size.
- Roll every dough into small sized balls by folding the dough in over itself like an envelope and then stretch the top by rolling it on the table top.
- Spray all the small balls of dough with a bit of oil and place them in a pan covered with plastic.
- Your overnight pizza dough is ready!