Overnight Pizza Dough Recipe

In a small bowl, stir together warm water, honey, and salt. Sprinkle the yeast over the top and let it sit for 5 minutes, then stir to combine.

In a large mixing bowl, make a well in the center of the 3 1/3 cups of all-purpose flour. Pour the yeast mixture into the well and stir with a firm spatula until the dough comes together. Knead by hand for 2 minutes; the dough will be sticky.

Cover the bowl with plastic wrap and let the dough rise at room temperature for 4-5 hours, or until doubled in size.

Transfer the dough to a lightly floured surface and coat it lightly with flour so it's not sticky. Divide the dough in half. Fold each piece in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form each piece into a ball.

Transfer each dough ball to a lightly oiled bowl, seam-side down. Cover and refrigerate overnight (about 18 hours) or up to 1 week.

Remove the dough from the refrigerator 1 hour before using to allow it to relax and come to room temperature.

Preheat your oven to 550°F (288°C). Place a pizza stone or an inverted baking sheet onto the center rack of the oven.

Lightly flour a pizza peel and prepare your desired pizza toppings.

Transfer one piece of dough to a lightly floured surface, turning to coat lightly in flour. Gently pat the center of the dough with your fingertips, being careful not to pop any bubbles. Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles. Leave a thicker crust at the edge. Continue working the dough until a 10-12 inch pizza has formed. It will shrink slightly, so aim to make it a little bigger than you think.

Place the formed dough onto the lightly floured pizza peel. Give the pizza peel a little shake to ensure the pizza slides easily and is not sticking.

Spread your desired pizza sauce and toppings onto the dough. Give the pizza peel another gentle shake to ensure it will slide off easily into the oven.

Carefully slide the pizza onto the preheated pizza stone. Bake at 550°F (288°C) for 8-10 minutes, or until the crust is golden brown and some of the larger bubbles on the crust are lightly scorched for a crisp finish.