Recipe Detail

24 Hour Pizza Dough

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  • Brief Description

    If you want pizza tomorrow, try this dough recipe! Similar to the 3 day dough in ingredients, the only difference is more yeast!

  • Main Ingredient


  • Category:  Pizza

  • Cuisine:  American

  • Prep Time:  30 min(s)

  • Cook Time:  5 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

    This recipe makes 4 x 225g dough balls, which are personal size, or 2 x 450g dough balls. For 00 Flour I use Il Caputo. For Bread Flour I use King Arthur. If using frozen or chilled yeast, allow it to sit on counter 30 minutes before forming dough.

  • Posted By:  EhrlEats

  • Posted On:  Jun 16, 2021

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Number of Servings:


  1. 500 grams - 00 or Bread Flour (try using both, half/half)
  2. 16 grams - Fine Sea Salt
  3. 2 grams - Active Dry Yeast
  4. 350 grams - Warm Water ~105 Degrees F
  5. 1 tablespoons - Extra Virgin Olive Oil (may need more)


1. Add dry ingredients to large bowl and whisk together.
2. Once combined, slowly add warm water.
3. Using a wooden spatula, mix ingredients. Once loosely formed place contents on a floured counter. Form a large ball with hands!
4. Oil the inside of your empty mixing boil with olive oil, then place dough ball back in the bowl. Cover tightly with plastic wrap.
5. Rest at room temp overnight (12 hours).
6. The next morning after the dough has rested, form into tight dough balls and place into containers, seam side down, and cover. You will need extra flour here if dough is too sticky to form a ball.
7. Place containers in fridge for a few hours.
8. Dough should be taken out of fridge 2-3 hours before pizza making!


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