Overnight Pizza Dough: Crisp New York-Style Crust With Puffy Edges
By Olivia Hayes
Prep
10 min
Cook
1440 min
Total
1450 min
Servings
8
Level
Medium
An overnight cold rise gives this pizza dough time to bake thin and crisp in the center while the rim puffs into chewy, bubbled edges. It is a New York-style dough made with water, yeast, honey, salt, and all-purpose flour, then baked hot on a stone.
The small amount of active dry yeast is intentional: too much can make the crust doughy and lift the center instead of keeping it thin. Honey, salt, warm water, and flour are mixed before a brief hand knead. All-purpose flour is used in the recipe, while bread flour can produce a slightly chewier crust and 00 flour is another stated option.
After the room-temperature rise, eight rotating book folds strengthen the dough and hold onto the gas made by the yeast. The dough should double before it is divided, folded, and chilled. When shaping, preserve visible bubbles and leave a thicker one-inch border; pressing out the rim or rushing cold dough makes it harder to keep those characteristic puffy edges.
Warm the dough for one hour before stretching and fully heat the pizza stone or inverted baking sheet before topping it. A quick shake on the floured peel confirms the pizza will slide before baking. The dough can remain refrigerated overnight or for up to one week, making it useful for pizza, Stromboli, or calzones.
Why you'll love this recipe
- Cold fermentation develops the thin, crisp center and puffed rim because the dough rises slowly in the refrigerator instead of rushing with excess yeast.
- Eight rotating book folds strengthen the dough because each fold organizes gluten and traps yeast-produced gas for larger bubbles around the crust edge.
- Using a restrained amount of yeast helps prevent a doughy crust, keeping the center from rising too much while it bakes at high heat.
- A fully preheated stone or inverted baking sheet supports a crisp crust because the shaped dough meets a hot surface immediately after sliding off the peel.
- Shaking the topped pizza on the peel reveals sticking before transfer, giving a chance to free it rather than losing its shape at the oven.
- Knuckle stretching protects the rim bubbles because the center thins gradually while a thicker one-inch border remains intact around the pizza.
Ingredients
- •1.25 cups warm water (105-110°F)
- •0.5 tsp active dry yeast
- •1 tsp honey
- •0.5 Tbsp fine sea salt
- •3.33 cups all-purpose flour (measured correctly, plus more to dust)
Instructions
- 1
Stir together the warm water, honey, and salt in a small bowl.
- 2
Sprinkle the yeast over the water mixture and let it sit for 5 minutes.
- 3
Stir the yeast mixture.
- 4
Measure the flour into a large mixing bowl and make a well in the center.
- 5
Pour the yeast mixture into the flour well and stir with a firm spatula until the dough comes together.
- 6
Knead the sticky dough by hand for 2 minutes.
- 7
Cover the bowl with plastic wrap and let the dough rise at room temperature for 4-5 hours, or until doubled in size.
- 8
Transfer the dough to a floured surface, lightly coat it with flour, and divide it in half.
- 9
Fold each piece in half 8 times, gently pulling the sides over the center like closing a book and turning the dough after each fold.
- 10
Form each piece into a ball.
- 11
Transfer each dough ball seam-side down to a lightly oiled bowl.
- 12
Cover the bowls and refrigerate the dough overnight, about 18 hours, or for up to 1 week.
- 13
Remove the dough from the refrigerator 1 hour before using so it can relax and come to room temperature.
- 14
Place a pizza stone or inverted baking sheet on the center oven rack and preheat the oven to 550°F.
- 15
Lightly flour a pizza peel and prepare the toppings.
- 16
Transfer 1 dough ball to a floured surface and turn it to lightly coat with flour.
- 17
Gently pat the center of the dough with your fingertips without popping any bubbles.
- 18
Lift the dough over both knuckles and roll your knuckles under the center while rotating the dough, leaving a thicker crust at the edge.
- 19
Continue stretching until a 10-12 inch pizza has formed, making it slightly larger because it will shrink a little.
- 20
Place the dough on the lightly floured pizza peel and shake it gently to confirm that it slides freely.
- 21
Spread on the desired pizza sauce and toppings.
- 22
Jolt the topped pizza again to make sure it still slides on the peel.
- 23
Slide the pizza onto the preheated stone and bake at 550°F for 8-10 minutes, until the crust is golden brown and larger bubbles are lightly scorched.
FAQ
Nutrition (per serving)
Calories
193
Protein
5g
Fat
1g
Carbs
41g
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