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Overnight pizza dough
Makes: 2 x 30cm pizzas
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Rob Streeter
Overnight pizza dough
Recipe by Anna Glover
You’ll be amazed at what difference a day makes to the flavour and texture of pizza dough
Makes: 2 x 30cm pizzas
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
439Kcal
Fat
4gr
Saturates
1gr
Carbs
85gr
Sugars
1gr
Fibre
4gr
Protein
14gr
Salt
1.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 450g strong white or plain flour
- 1 x 7g sachet fast action dried yeast
- 1 tsp fine sea salt
- 1 tbsp olive oil, plus more for the bowl
Step by step
Get ahead
If you don’t use all the dough at once, it will keep in an oiled bag or covered bowl in the fridge for 2-3 days or freezes well
- The night before, put 300g of the flour, the yeast, salt, oil and 300ml lukewarm water in a bowl. Mix well with your hands to form a claggy dough. Don’t worry if it looks sticky – it should be very wet rather than a stiff dough that you can knead. Cover with clingfilm and leave in a cool-ish place overnight (but not the fridge).
-
Shortly before you’re ready to make the pizzas, sprinkle over the remaining 150g flour. Knead for a minute in the bowl to combine, then knead for 10 minutes on a lightly floured work surface until smooth (you can do this in a stand mixer if you like). Transfer to a clean oiled bowl to rest for 30 minutes while you preheat the oven, prep the toppings and carry on with the pizza recipes.TipPerfect pizza tips
1. You don’t need any special equipment like pizza stones to cook pizza – just 2 large, flat baking trays. If you don’t have a flat tray, use an upturned rimmed baking tray.
2. Always preheat your oven to the hottest it will go, and make sure it has time to heat up properly, or your pizza won’t cook all the way through.
3. To roll out your pizza like a pro, roll out one ball at a time on a lightly floured surface to about 25cm in diameter. Sprinkle a large square of baking paper with 1 tablespoon cornmeal, polenta or semolina then lift the dough onto the paper. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust around the edges. The middle should be about 5mm thin, and the crust about 1cm.
4. Don’t add too many toppings, or you’ll end up with a soggy pizza!