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Overnight Pizza

A slow-fermented, no-knead pizza dough that develops deep flavor overnight, paired with a simple seasoned tomato sauce.

2 servings
Prep: 24h
Cook: 9 min
Total: 24h 9m
Italian

Ingredients

Dough

  • 250g of bread flour – plus extra for dusting
  • 8g of salt
  • 0.5g of dry yeast
  • 180ml of water
  • semolina

Pizza Sauce

  • 250ml of tomato passata – can be substituted with crushed tomatoes
  • 0.5 tsp of olive oil
  • 0.5 tsp of salt
  • 0.5 tsp of sugar
  • 0.5 tsp of garlic powder
  • 0.5 tsp of oregano
  • 0.5 tsp of italian seasoning

Toppings

  • mozzarella

Equipment

  • bowl
  • cling film
  • saucepan
  • oven
  • pizza stone
  • pizza peel

Instructions

  1. Mix bread flour, 8g of salt, active dry yeast, and water in a bowl until a messy dough forms.
  2. Cover the bowl with cling film and leave at room temperature for between and .
  3. Reserve semolina for dusting the pizza peel before baking.
  4. Combine tomato passata, olive oil, 0.5 tsp of sea salt, white sugar, garlic powder, dried oregano, and dried italian herbs in a saucepan.
  5. Simmer the sauce over a low heat until thickened.
  6. Preheat the oven to 220 °C with a pizza stone inside.
  7. Flour a worktop and divide the dough into 2 pieces.
  8. Pat one piece down into the general shape of a pizza, then pick it up and stretch the dough over your knuckles into a larger pizza. Repeat with the second piece.
  9. Dust a pizza peel with the semolina and place the dough on top.
  10. Top with the prepared sauce, mozzarella, and other toppings as desired.
  11. Bake in the oven for between and until the crust is golden and cheese is bubbly.