Perfect Pizza Dough for Now or Later


We have been making bread since 1973! You know, it’s now that people are asking for a great recipe for pizza dough that they can use immediately (now) or they can store in their fridge for later. This is our favorite version of a traditional overnight rest in the fridge type of dough that will yield the perfect pizza crust with superb flavor and a crisp-chewy texture.

Perfect Pizza Dough
Yields 2
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Prep Time
20 min
Cook Time
16 min
Total Time
7 hr 35 min
Prep Time
20 min
Cook Time
16 min
Total Time
7 hr 35 min
  1. 1 3/4 cups all-purpose flour
  2. 1 1/4 cups semolina*
  3. 1 tablespoon + 1 teaspoon dough enhancer
  4. 1 teaspoon instant yeast
  5. 1 1/4 teaspoon salt
  6. 2 tablespoons olive oil
  7. 1 cup + 2 tablespoons (no more than 1 1/4 cups) lukewarm water
  1. Dough: In your electric stand mixer, using the beater blade beat all the ingredients at high speed for 2 minutes. Then switch to your dough hook and allow it to knead the dough for a full 7 minutes; the dough will turn into a smooth texture and it will be quite soft.
  2. Allow the dough to rise, covered, for about 45 minutes; then you can place it in the refrigerator for 4 to 36 hours. This will allow the crust to develop flavor. Dough will still rise in the fridge, so don't just leave it and forget it. Big Bowl.
  3. Divide the dough in half.
  4. Work with one piece of dough at a time and place it on your baking sheet and stretch it into an oval.
  5. Cover the dough and allow it to rest while the oven heats to 450 degrees F. If you're using a pizza stone, put it in the oven at this time to allow it time to heat up.
  6. Baking: After about 30 minutes, use a spatula or pizza peel and transfer the pizza dough to your hot stone; or place them on a parchment on a pan, and then place the pan on the middle rack of your oven.
  7. Bake the pizza for 6 minutes for a thinner, larger crust or 8 minutes for a smaller/thicker crust. Remove the pie from the oven.
  8. To eat the pizza now, top it with your favorite toppings, return the pizza to the upper rack of the oven (we do not recommend the stone), and allow it to bake for an additional 8 minutes, or until the crust has just started to turn gold and brown and the toppings have turned bubbly.
  9. If you would like to use the crusts for a later time, remove the parchment (if using) cool the un-topped crusts. Wrap them well in plastic wrap, and store at room temperature for 2 to 3 days. Then you can refrigerate the crusts for up to 5 days; or you can freeze them for up to a full 4 weeks!
  10. When you are ready to eat them, remove the crusts from the fridge or the freezer. Allow them to come to room temperature, prepare your oven to 450 degrees F. When you remove the crusts, and are allowing them to come to temperature keep them in the bag, but leave the bags open so they can thaw. Top your crusts with your favorite pizza toppings as in the eat now step and place them on a parchment-lined or greased baking sheet, then onto the upper rack of the oven. Bake for 8 to 10 minutes.
  1. * You can use 3 cups of all-purpose flour in place of the above semolina/all-purpose mixture.
Kitchen Kneads