Overnight straight pizza dough from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • Italian 00 flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • StarrSitter on January 01, 2026

    I make this or a sourdough version nearly every Saturday and have for 5ish years. I could do it in my sleep.

  • jsewell on May 06, 2023

    My go-to pizza crust. Bakes well in an outdoor oven, 650 F (900 is too high for this with toppings). Don’t over fill the toppings and it will puff up nicely, chewy but not tough, fluffy and light. I freeze the extra and put them in the fridge the night before I want to make more.

  • anya_sf on July 24, 2021

    I scaled the recipe down for 2 skillet pizzas using half 00 flour (all I had) and half all-purpose. Since my kitchen is cool, I let the dough proof 15 hours, then chilled it 8 hours before baking. The chilled dough was easy to work with. The dough rose a lot in the oven, which was fine for skillet pizzas. Flavor and texture were very good.

  • twoyolks on February 22, 2019

    The dough had a very good flavor. The crust didn't hit the appropriate crispness for a New York-style pizza. The dough had a lot of air bubbles, many of which I popped manually, so the edge of the pizza puffed up considerably.

  • Rutabaga on March 19, 2017

    This recipe yields results comparable to the same-day straight pizza dough. Use whichever recipe best fits your schedule, and enjoy great pizza. These recipes are also useful for spreading your pizza-making out over two consecutive days, just don't do what I did this and store the dough balls under a tea towel in the fridge for an additional day. As one would expect, the tops my dough balls developed a dry crust under the towel, but fortunately I was still able to work the dough without too much difficulty. This is one of those cases where plastic wrap really serves its purpose.

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