Pizza dough peaks at exactly 24 hours because gluten chains break down into sugars, creating Naples-level flavor complexity.
24-Hour Pizza Dough
Unlock the secret to pizzeria-quality pizza right in your kitchen with this easy 24-hour dough recipe! By allowing your dough to ferment slowly, you’ll achieve a perfectly crispy crust with an irresistible flavor. Just combine flour, water, and a pinch of salt, and let time work its magic—your homemade pizza night will never be the same!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 310 g cold water (use crushed ice to get temperature around 50°) (62%) (10.9 oz)
🫙Pantry Staples(5)
- 350 g bread flour (2.8 cup)
- 150 g all purpose flour (1.2 cup)
- 10 g olive oil (2%) (0.35 oz)
- 10 g sugar (2%) (0.05 cup)
- 0.3 g instant dry yeast (.06%) (0.01 oz)
🧂Spices & Seasonings(1)
- 13 g salt (2.5%) (0.46 oz)
👨🍳 Instructions
- 1
Mix bread flour, all-purpose flour, yeast, salt, and sugar together.
- 2
Add cold water and olive oil, then mix until all water is incorporated.
- 3
Knead the dough for 5-7 minutes, letting it rest for 15 minutes if too sticky.
- 4
Lightly oil a container and place the dough inside, covering it to rest for 30 minutes.
- 5
After 30 minutes, perform stretch and folds by folding the dough over itself 4 times in every direction.
- 6
Repeat the stretch and fold process at least one more time.
- 7
Leave the dough on the countertop overnight for about 20 hours until it doubles or triples in size.
- 8
Ball the dough at least 3 hours before making pizza.
💡 Pro Tips
- ✓Use water at 55-60°F for the initial mix because cold water slows yeast activity, allowing enzymes to develop complex flavors during the long fermentation without over-proofing.ingredient55-60°F
- ✓Perform stretch and folds at 30-minute intervals for the first 2 hours to build gluten structure without overworking, as each fold increases dough strength by approximately 15%.timing30-minute intervals
- ✓Maintain room temperature at 68-72°F during the 20-hour bulk fermentation because every 10°F increase doubles fermentation speed, potentially causing over-proofing.technique68-72°F
- ✓Ball the dough exactly 3-4 hours before use because gluten needs this time to relax after shaping, reducing elasticity by 60% for easier stretching.timing3-4 hours
- ✓Oil your container with a thin film using a 1:10 oil-to-dough-weight ratio to prevent sticking without creating a barrier that inhibits proper fermentation gas exchange.technique1:10 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Pizza dough peaks at exactly 24 hours because gluten chains break down into sugars, creating Naples-level flavor complexity.
24-Hour Pizza Dough
Unlock the secret to pizzeria-quality pizza right in your kitchen with this easy 24-hour dough recipe! By allowing your dough to ferment slowly, you’ll achieve a perfectly crispy crust with an irresistible flavor. Just combine flour, water, and a pinch of salt, and let time work its magic—your homemade pizza night will never be the same!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 310 g cold water (use crushed ice to get temperature around 50°) (62%) (10.9 oz)
🫙Pantry Staples(5)
- 350 g bread flour (2.8 cup)
- 150 g all purpose flour (1.2 cup)
- 10 g olive oil (2%) (0.35 oz)
- 10 g sugar (2%) (0.05 cup)
- 0.3 g instant dry yeast (.06%) (0.01 oz)
🧂Spices & Seasonings(1)
- 13 g salt (2.5%) (0.46 oz)
👨🍳 Instructions
- 1
Mix bread flour, all-purpose flour, yeast, salt, and sugar together.
- 2
Add cold water and olive oil, then mix until all water is incorporated.
- 3
Knead the dough for 5-7 minutes, letting it rest for 15 minutes if too sticky.
- 4
Lightly oil a container and place the dough inside, covering it to rest for 30 minutes.
- 5
After 30 minutes, perform stretch and folds by folding the dough over itself 4 times in every direction.
- 6
Repeat the stretch and fold process at least one more time.
- 7
Leave the dough on the countertop overnight for about 20 hours until it doubles or triples in size.
- 8
Ball the dough at least 3 hours before making pizza.
💡 Pro Tips
- ✓Use water at 55-60°F for the initial mix because cold water slows yeast activity, allowing enzymes to develop complex flavors during the long fermentation without over-proofing.ingredient55-60°F
- ✓Perform stretch and folds at 30-minute intervals for the first 2 hours to build gluten structure without overworking, as each fold increases dough strength by approximately 15%.timing30-minute intervals
- ✓Maintain room temperature at 68-72°F during the 20-hour bulk fermentation because every 10°F increase doubles fermentation speed, potentially causing over-proofing.technique68-72°F
- ✓Ball the dough exactly 3-4 hours before use because gluten needs this time to relax after shaping, reducing elasticity by 60% for easier stretching.timing3-4 hours
- ✓Oil your container with a thin film using a 1:10 oil-to-dough-weight ratio to prevent sticking without creating a barrier that inhibits proper fermentation gas exchange.technique1:10 ratio