Overnight Pizza Dough Food

OVERNIGHT PIZZA DOUGH RECIPE

Steps:

• In a large bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir with a wooden spoon or spatula and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
• Knead - By hand - transfer to a well-dusted worktop and knead for 3 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 2 minutes Pro tip - since we have less yeast in this dough and we are going to leave it overnight we do not need to knead to for too long.
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover bowl with plastic wrap.
• Then, place into the refrigerator overnight - up to 24 hours.
• The next day, take the bowl out of the fridge at least 2 hours before you plan to use it. Then, turn the dough out onto a well-dusted floured work surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
• Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two equal pieces (for 2 x 12-inch thick-crust pizzas). Place the balls of dough on a baking sheet.Pro tip - Let the dough rest again for 10 minutes (it will become easier to stretch).
• Preheat oven with pizza stone for at 425°F/220°C/Gas Mark 6 for at least 20 minutes. Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy and golden crust.
• Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand to preserve the air bubbles or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal dust or flour).
• Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil. Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
• Spread the pizza sauce and add your toppings. Generously sprinkle with cheese - I like to use a mix of mozzarella, parmesan, and cheddar.
• Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully. Top with fresh basil leaves.
• Pizza is best eaten fresh out of the oven. Be careful of hot melting cheese especially when serving kids.

THE BEST OVERNIGHT PIZZA DOUGH RECIPE

Steps:

• In a large bowl, combine the flour, salt, and yeast.
• In small parts, add water to the flour mixture and stir with a wooden spoon until well combined.
• Add olive oil to the mixture and stir to combine.
• Dust a flat working surface with whole wheat flour and knead the dough with your hands until it turns elastic. Alternatively, use a stand mixer with a dough hook to speed up the process.
• Place the dough in a bowl in a bowl and cover it with plastic wrap. Leave the dough to rise overnight in the refrigerator and use it within three days. Enjoy!

THE LAST PIZZA DOUGH I'LL EVER NEED

Steps:

• For the dough: Place each ingredient into the bowl of a stand mixer in the order listed. Install the dough hook attachment and mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for 5 minutes.
• Lightly flour the countertops, then round the dough into a smooth ball by folding the edges of the round in toward the center several times and rolling between your hands on the counter. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• "Punch down" the dough by turning it out onto a clean countertop and shaping it into a rough rectangle, using your knuckles to work out as many of the large gas bubbles as possible. Then tightly roll the dough into a log 12 to 15 inches long. Cut this into thirds. Shape each third into a disk, then shape the disks into smooth balls. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
• Cover each ball with a clean kitchen towel and set aside for 30 minutes at room temperature.
• At this point, you can also transfer the dough to airtight plastic containers and refrigerate for up to 8 hours. Just make sure you bring the balls to room temperature 30 minutes before use.
• Pizza time: Set a pizza stone on the lower rack of the oven (or the floor, if using a gas oven) and crank the heat as high as it will go, hopefully 550 degrees F. Give the oven and the stone a good 30 minutes to heat up.
• For the toppings: Press a ball of dough into a 12-inch round. (Save the remaining dough balls for another use.) Smear with the jelly, then top with the fontina and bacon. Transfer to the pizza stone and bake until golden brown and melty, about 10 minutes.

PIZZA DOUGH

Steps:

• Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
• Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
• Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
• Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
• To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

PREMIUM PIZZA CRUST

Steps:

• OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
• SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
• Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

OVERNIGHT PIZZA DOUGH

Steps:

• In mixer bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with dough hook, gradually incorporating the dry into the wet. After about 3 minutes, when the wet and dry are well combined, turn off the mixer and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
• Turn the mixer back on and knead the mixture for about 3 minutes. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass; add a teaspoon of flour at a time if it seems too wet. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor. One ball with make one thin-crust 12" pizza, enough to serve 2 people generously. The other one can be frozen and used another time; thaw in refrigerator for several hours.
• TO COOK: Preheat oven to 450 or 500 F., with baking stone on center rack; allow to heat at least 45 minutes.
• Place ball of dough on a floured counter, cover loosely with plastic wrap. When dough is a puffy, after about 30 minutes, gently press with fingertips and stretch it into a 12" circle - it will most likely be uneven in shape. Don't roll with a rolling pin, as that flattens all the bubbles and lightness in the dough. Lift the round, stretch the top edge gently, and let the weight pull it larger. Sprinkle a peel or rimless baking sheet with some semolina or cornmeal and AP flour. Place stretched dough onto peel, allow to rest 5 - 10 minutes. Spread crust with 3-4 oz. pizza sauce, any meat or veggie toppings, and 4 oz. grated mozzarella. Slide from peel onto heated stone , bake for 8-10 minutes until cheese begins to brown and crust is nicely browned. If you are using cooked meat topping, you can bake it without cheese for about 5 minutes to heat through and firm up the crust, then add cheese and bake for another 5 minutes.

OVERNIGHT PIZZA DOUGH

Steps:

• For sponge:
• Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).
• For dough:
• Add 1 1/2 cups lukewarm water, 2 teaspoons salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
• Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
• About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16-inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 11/4 hours.
• If using pizza stone, place in oven.
• Preheat oven to 500&Deg;F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
• If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
• Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

KITTENCAL'S OVERNIGHT PIZZA CRUST #2

Steps:

• Proof the yeast with 1 teaspoon sugar in 1-1/2 cups warm water for about 8-10 minutes or until foamy.
• Meanwhile fit a heavy-duty stand mixer with the kneader blade.
• In the bowl, place 4 cups flour with 1/2 cup oil (can use vegetable or Canola oil) 1 teaspoon sugar, 2 teaspoons salt and the fresh chopped garlic or garlic powder (if using).
• After the yeast is proofed and foamy, add it to the bowl and start kneading, adding in more flour if needed to create a soft smooth dough (knead for about 8-10 minutes).
• Remove the dough to a lightly floured surface and let rest for about 10 minutes.
• Grease a large bowl.
• Gather up dough and knead gently for about 30 seconds and place into the bowl.
• Cover and let rise for about 1 hour (might take more or a little less than 1 hour) or until the dough doubles in size.
• Punch down dough.
• Shape into a large ball.
• Generously oil the outside of the dough ball, and place in a heavy-duty ziploc plastic bag and close the bag.
• Place in the fridge overnight.
• If the dough keeps rising in the bag, just punch lightly with hands and it will go down (you might have to do this several times, it will not effect the texture or taste).
• When ready to use roll out dough and place on a large pizza pan or two small pans, trim ends with a pizza cutter.
• Top with sauce then sprinkle with cheese and then top with favorite toppings (I like bacon and mushrooms!) the cheese must be put on before the toppings and over the sauce.
• Set oven to 425 degrees (bottom rack) and place into the oven immediately without preheating.
• Bake for about 30 minutes or until the crust is light brown on bottom.