Overnight Pizza Crust Recipe

Name: Overnight Pizza Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c flour; Version 1; 2 c pizza flour,; 1 c rye flour; Version 2; 1 c whole wheat flour; 1 c bread flour; 1 c pizza flour; 1 1/2 tsp salt; 1 tsp (generous, my yeast is old) instant yeast; 2 Tbl olive oil; 1 1/4 c cool water

Servings: persons

3 c flour
Version 1
2 c pizza flour,
1 c rye flour
Version 2
1 c whole wheat flour
1 c bread flour
1 c pizza flour
1 1/2 tsp salt
1 tsp (generous, my yeast is old) instant yeast
2 Tbl olive oil
1 1/4 c cool water

1
Combine dry ingredients (unsifted) in food processor with dough/mixing blade
2
With processor on, add olive oil, then pour in water. Let processor run for 2 minutes
3
Put in bowl and cover and let rise for at least 45 min. Punch down.
4
Repeat if needed. May be kept in refrigerator overnight once risen, or left out.
5
Dough is very soft. Put flour on hands and surface to work dough.
6
May be used as a whole for thicker crust pizza or cut in half then worked for thin crust
7
On a baking stone in 500 F oven this (thick) made an exceptionately crisp and flavorful crust; baked with slices of tomato, fresh mozerella, peppers, basil and small drizzle of olive oil.

2391

kcal

Calories

Fat

406

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c flour, Version 1, 2 c pizza flour,, 1 c rye flour, and more.

Yes, Overnight Pizza Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Overnight Pizza Crust

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