24 Hour Pizza Dough
This dough requires at least a 24 hour wait, but is so worth the wait. In fact, now I make several batches and freeze them after the 24 hours to have them on hand when the pizza mood strikes! This crust tastes like it came from a pizzeria! It makes two crusts and they are thin, crispy and delish! The perfect way to hold your favorite toppings!!!
*Update: I tried leaving this dough in the fridge 48 hours and believe it or not, it was even more amazing!!!! I made a few batches and froze them after 48 hours in the fridge. Bring to room temp before rolling out! Crisps up beautifully and the flavor is amazing!
2025 updated pizza pic:
You may need:
Pizza Stone
Pizza Peel
16×12 Lloyd Pan
24 Hour Pizza Dough
Ingredients
- 3 cups bread flour
- 2 T. sugar
- ½ tsp. instant yeast
- 10 ounces ice cold water about 1 1/3c.
- 1 T. vegetable oil
- 1 ½ tsp. kosher salt
Instructions
- In food processor, mix flour, sugar yeast.
- With processor running, add water through feed tube and process 30 seconds-1 minute.
- Let sit 10 mins.
- Add oil and salt and process 30 seconds to 1 minute.
- Roll out on lightly oiled counter and form a tight ball.
- Place in lightly oiled bowl and cover with plastic wrap.
- Park in fridge 24 hours up to 3 days.
- When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.
- Cut a parchment circle the size of your stone and lightly flour it.
- Cut dough into 2 equal parts for two crusts,
- Lay one crust on parchment and use a rolling pin to make a 13 inch circle.
- Dock the bottom and brush on 1 T. olive oil and a sprinkle of kosher salt.
- Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 6 mins.
- Remove crust, top with toppings and bake another 9-10 mins.
Adapted from America’s Test Kitchen
Thanks to chat gpt I was able to alter the amounts to make a thin crust pizza in my new 16×12 pan.
24 Hour Pizza Dough
Ingredients
- 2 c bread flour
- 1 T plus 1 tsp. sugar
- ⅓ tsp instant yeast (drop less than 1/2 tsp.)
- ¾ c. plus 1 T. ice cold water
- 2 tsp. canola oil
- 1 tsp. kosher salt
Instructions
- Lightly oil 16x12 pan.
- Preheat oven to 500 with a pizza stone inside. (Used second to bottom rack)
- Stretch dough into pan. Dock with a fork. Drizzle top with olive oil and sprinkle on salt. Prebake 10 mins until just starting to brown. Remove.
- Add shredded cheese, fresh mozz, dollops of sauce. Bake an additional 10-15m. on a higher rack.
Janice Currin says
I tried this dough last week, left it in the fridge for 3 days and OMG it was amazing ! I have been making my own dough for 40 odd years and always trying to perfect it, this is the best so far! I cooked a couple in my pizza maker and then decided to try one in my air fryer. Well the air fryer was the best! I cooked it on one side for 8 mins, flipped over, put the toppings on (salami & cheese) and cooked for further 8 mins and it was devine. Thank you so much from Australia 🙂
Hugs & Cookies xoxo says
Right???? Omg!!! The best!!
Hugs & Cookies xoxo says
Right???? Omg!!! The best!!
Hugs & Cookies xoxo says
So happy you loved it as much as I did!!!!